Evaluasi Nilai Gizi Produk Ekstrusi dari Produk Samping Penggilingan Padi Campuran Menir dan Bekatul

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DC Field	Value	Language
dc.contributor.author	Syarief, Rizal
dc.contributor.author	Hermanianto, Joko
dc.contributor.author	Ernawati, Erni
dc.date.accessioned	2010-06-03T07:25:27Z
dc.date.available	2010-06-03T07:25:27Z
dc.date.issued	2000
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/27068
dc.description.abstract	By products of of rice milling, especially broken rice and rice bran, are not commonly used as food product. The purpose of this research was to develop and analyzed the nutrition content of new extruded product made of mixed broken rice and rice bran. The hedonic values were analyzed to choose the best formulation. Nutrition component was analyzed by in vitro and in vivo method. Increasing the concentration of rice bran resulted in increase of the percentage of ash ( 1.29%-3.47%), fat (1.12%-3.11%), crude fiber (0.58%-2.09%)s, ome of essential amino acid,FCE(I 7.18%-27.28%)a nd decrease of protein digesbility.	id
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Evaluasi Nilai Gizi Produk Ekstrusi dari Produk Samping Penggilingan Padi Campuran Menir dan Bekatul	id
Appears in Collections:	Food Science and Technology

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File	Description	Size	Format
Rizal Syarief_RK.pdf	Publikasi	358.64 kB	Adobe PDF	View/Open
Rizal Syarief_RK.ps		682.57 kB	Postscript	View/Open

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