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2021

1.0
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Characterization Properties of Extruded Analog Rice Developed from Arrowroot Starch with Addition of Seaweed and Spices

Characterization Properties of Extruded Analog Rice Developed from Arrowroot Starch with Addition of Seaweed and Spices

Damat Damat1*, Roy Hendroko Setyobudi2, Juris Burlakovs3, Zane Vincēviča-Gaile4, 
Devi Dwi Siskawardani1, Rista Anggriani1 and Anas Tain5

1Department of Food Technology, Faculty of Agriculture and Animal Science, University of Muhammadiyah Malang, Jln. Raya Tlogomas No.246, Malang 65144, Indonesia; 2Department of Agriculture Science, Postgraduate Program, University of Muhammadiyah Malang, Malang 65144, Indonesia; 3Estonian University of Life Sciences, Tartu, Estonia; Friedrich Reinhold Kreutzwaldi 1a, 51014 Tartu, Estonia; 4University of Latvia, Jelgavas Street 1, Room 302, Riga LV-1004, Latvia; 5Department of Agribusiness, Faculty of Agriculture and Animal Science, University of Muhammadiyah Malang, Malang 65144, Indonesia.


*Correspondence | Damat Damat, Department of Food Technology, Faculty of Agriculture and Animal Science, University of Muhammadiyah Malang, Jl. Raya Tlogomas No.246, Malang, 65144, Indonesia; Email: [email protected]

View larger version: Download Original File
Figure 1:

The color of the raw analog rice (a) and cooked analog rice (b) with the addition of seaweed and spices.

View larger version: Download Original File
View larger version: Download Original File
August 2021
Agricultural Productivity and Sustainability Improvement in Tropical Region

Sarhad Journal of Agriculture

September

Vol.40, Iss. 3, Pages 680-1101

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