Multigrain rice instan sebagai pangan fungsional dengan tinggi protein dan serat panga

Multigrain Rice Instant as fungsional food with high protein and dietary fiber

Abstract

The objective of this research was to produce instant

multigrain rice which has the potential as a functional food

with high protein content, and as a source of dietary fiber. The

design used in this study was a non-factorial Randomized

Block Design (RBD), using 1 factor 5 treatments and 3 repetitions including F1 with concentrations (40% sorghum,

10% brown rice, 40% soybeans, 10% edamame) F2 (40%

sorghum, 10% brown rice, 10% soybeans, 40% edamame) F3

(25% sorghum, 25% brown rice, 2 5% soybeans, 25%

edamame) F4 (10% sorghum, 40% brown rice, 40% soybeans,

10% edamame) F5 (10% sorghum, 40% brown rice, 10%

soybeans, 40% edamame). The analysis used in data

processing is the ANOVA test followed by the Duncan test and

analysis of the effectiveness index. The results showed that

there was a significant effect on protein and dietary fiber

content of several formulations. The resulting instant

multigrain rice formulation has problems as a functional food,

due to its high protein content and sufficient dietary fiber.