Gusmalini, Gusmalini and Desminarti, Susi and Ermiati, Ermiati and Fadri, Rince Alfia and Elida, Mutia (2018) The antioxidant activity form several type of "karak kaliangs". In: 6th international conference on sustainable agricultural, food and energy, October 19-21,2018, Manila, Philippines.
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Abstract
karak kaliang is one of west sumatera traditional food wich is made from cassaca flour. this study aimed to analyse the quality of several type of :karak kaliangs" based on nutrient content and antioxidant activity. there were four separated treatments to assess the quality of karak kaliangs. the first was A (50% cassava flour + 50% fresh carrot): the second was b (50% cassava flour + 50% fresh purple sweet potato): the third was c (50% cassava flour +50% fresh caisin): and the fourth was D (50% cassava flour + 50% fresh red spinach). the result of stury showed that moisture, ash, protein, fat, carbohydrate, and antioxidant activity of A,B,C, and D were 1,98&-2,83%.158%-2.72%; 0,52%-104%; 21,46%;69%-73,85% and 454,90 ppm, 178,00 ppm, 825,25ppm respectively
Item Type: | Conference or Workshop Item (Paper) |
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Subjects: | T Technology > TX Home economics |
Depositing User: | Nopan Permana Ok |
Date Deposited: | 11 Feb 2020 03:47 |
Last Modified: | 11 Feb 2020 03:47 |
URI: | http://repository.ppnp.ac.id/id/eprint/18 |
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