Supartini, Nonok and Mushollaeni, Wahyu Peer Review Local Alginate As A Food Additive And Nutritional Improvement For White Bread. American Journal of Research Communication, Amerika.
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Peer Review Artikel_Local alginate-wahyu.pdf - Peer Review Download (2MB) | Preview |
Abstract
Alginate extracted from brown seaweed derived from rocky coastal area of Yogyakarta Indonesia has been proven non-toxic and has a hypocholesterolemic effect. This research aims to get the type and concentration of alginate extracted from Sargassum sp. and Turbinaria sp. derived from rocky coastal area of Yogyakarta to produce white bread with the best quality in nutrition. The results showed that the use of 1.5% alginate extracted from Turbinaria sp., has ability to produce white bread with the best nutritional and physical quality. The protein content, fat, water, ash, carbohydrates, total fiber, total salt and total sugars of bread with the best formulations respectively 9%; 5.93%; 27.84%; 1.42%; 55.81%; 2.91%; 0.64%; and 8.92%. That bread is contains soluble dietary fiber (32.52%), which is very good to be consumed daily.
| Item Type: | Other |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Depositing User: | Dr.T. Wahyu Mushollaeni |
| Date Deposited: | 29 Aug 2020 23:32 |
| Last Modified: | 29 Aug 2020 23:32 |
| URI: | http://repository.unitri.ac.id/id/eprint/1453 |
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