Pengaruh Penambahan Rempah dan Proses Pengolahan Terhadap Daya Cerna Pati (Secara In Vitro) Beras Analog

Abstract

This study aimed to determine the effect of the addition of spices and processing on in vitro strach digestibility of rice analogue. This study used a randomized complete design with two factors, namely the addition of powdered spices (0, 0.25, 0.5, 1, 2 and 3% of the total weight of the flour) and processing (extrusion , mixing, drying and cooking). The result of in vitro starch digestibility analysis showed that rice analogue with 1% spices obtained from each step in the process have a starch digestibility were lower when compared to the control sample (0% spices). The digestibility of starch sample 1% spices significantly different (p <0.05) the digestibility of starch from the sample 0% spices both in the process of mixing, extrution, drying and cooking. The produced rice analogue had lower starch digestibility as compared to miled rice. Thus, it is potential to be used as functional staple food for diabetics.