ACADSTAFF UGM
| Judul/Title | Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, ‘Bakso’ |
| Penulis/Author | Dr. Ir. Rio Olympias Sujarwanta, S.Pt., M.Sc., IPM., ASEAN Eng. (1) ; Michel Mubiayi Beya (2); Desi Utami, S.P., M.Env.Sc., Ph.D. (3); Dr. Ir. Jamhari, M.Agr.Sc., IPM., ASEAN Eng. (4); Ir. Edi Suryanto, M.Sc., Ph.D., IPU., ASEAN Eng. (5); Prof. Dr. Ir. Ali Agus, DAA., DEA., IPU., ASEAN Eng. (6); Heather Eunice Smyth (7); Louwrens Christiaan Hoffman (8) |
| Tanggal/Date | 20 2021 |
| Kata Kunci/Keyword | |
| Abstrak/Abstract | Meatballs are popular in Asia and traditionally made from beef or chicken with tapioca ( ≈8% wt/wt) as filler. Tapioca has a high glycaemic index (GI); therefore, rice bran was evaluated as a substitute to create a healthier meatball of acceptable quality. Substitution of tapioca with rice bran (100:0; 75:25, 50:50; 25:75; 0:100% tapioca: % rice bran) decreased the starch content (7.8 to 3.3%) and GI (56.08 to 43.85) whilst increasing the protein (10.9 to 12.8%) and fibre (8.1 to 10.3%) contents. Although consistency (995 to 776 N/mm) was affected, firmness (90.6 to 90.5 N) and shear force (300 to 312 N) were only slightly affected by the ratio of tapioca to rice bran. Sensory analysis revealed that the goat meatball with the substitution of tapioca with up to 25% rice bran was deemed acceptable by 40 Indonesian consumers. |
| Rumpun Ilmu | Teknologi Hasil Ternak |
| Bahasa Asli/Original Language | English |
| Level | Internasional |
| Status |