HARTONO, TAN, ROSANA EVELYN (2018) THE EFFECT OF DRIED CASSAVA LEAVES ADDITION ON THE PHYSICOCHEMICAL PROPERTIES OF RED RICE EXTRUDATE. Other thesis, Unika Soegijapranata Semarang.
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Abstract
Puff – dry extrudate is a food product made from high carbohydrate foods that are widely consumed by children. However, the commercial extrudates that have been produced are considered to have low nutrient content. Therefore, in this research extrudates were made using high nutritious materials such as red rice and dried cassava leaves. Red rice has a high carbohydrate content which made it suitable to be extrudates material. Cassava leaves are selected because it contains high protein, fiber, vitamins, minerals and β-carotene. The addition of cassava leaves are expected to increase the nutritional content in the extrudates. However, the addition of fibrous material can affect the physicochemical properties of extrudates. So, the objective of this research is to study the effect of dried cassava leaves addition on the physicochemical properties of red rice extrudates. In this research, there are five extrudate formulations to be made, the red rice extrudates (control) and the red rice extrudate with dried cassava at four different concentration, these are 5%, 10%, 15% and 20%. Then, the physicochemical properties such as hardness, crispness, color, radial and longitudinal expansion ratios, bulk denity, solid density, piece density, porositas, β-carotene content and dietary fiber content were measured. The results show that the addition of dried cassava leaves can increase the value of yellowness, hardness, density, longitudinal expansion ratio, β-carotene and fiber content. But it also decreases the radial expansion ratio, crispness value, lightness and redness value, also porosity value. It can be concluded that the addition of 10% cassava leaves produce the most optimal extrudate.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Chemical Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 19 Nov 2018 06:07 |
| Last Modified: | 05 Feb 2021 05:18 |
| URI: | http://repository.unika.ac.id/id/eprint/17397 |
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