EDP Sciences logo
Web of Conferences logo
Search
Menu
All issues Volume 69 (2023) BIO Web Conf., 69 (2023) 03009 References
Open Access
Issue
BIO Web Conf.
Volume 69, 2023
The 2nd International Conference on Agriculture, Food, and Environment (2nd ICAFE 2023)
Article Number 03009
Number of page(s) 8
Section Food Science and Technology
DOI https://doi.org/10.1051/bioconf/20236903009
Published online 16 October 2023
  • F. Adelina, T. Estiasih, T. D. Widyaningsih, and Harijono, “Cassava based artificial rice: a Review,” Jurnal Teknologi Pertanian, vol. 20, pp. 11–24, 2019. [CrossRef] [Google Scholar]
  • N. P. R. D. Aprilia, N. M. Yusa, and I. D. P. K. Pratiwi, “Perbandingan modified cassava flour (mocaf) dengan tepung kacang hijau (vigna radiate. L) terhadap karakteristik sponge cake,” Jurnal Ilmu dan Teknologi Pangan, vol. 8, pp. 171–180, 2019. [CrossRef] [Google Scholar]
  • AOAC, “Official methods of analysis of the association of official’s analytical chemists,” Arlington, Virginia, 2003. [Google Scholar]
  • N. Diniyah, A. Puspitasari, A. Nafi', and A. Subagio, “Karakteristik beras analog menggunakan hot extruder twin screw,” Jurnal Penelitian Pascapanen Pertanian, vol. 13, pp. 36–42, 2016. [Google Scholar]
  • C. Denardin, P. Boufleur, L. Reckziegel, da Silva, and Walter, “Amylose content of rice (oryza sativa) affects performance, glycemic and lipidic metabolism in rats,” Ciencia Rural, vol. 42, pp. 381–387, 2012. [CrossRef] [Google Scholar]
  • M. A. Finirsa, Marsidah, and J.S. Megasari, “Karakteristik fisikokimia beras analog dari kombinasi rumput laut eucheuma cottonii, mocaf dan sagu,” Oseanologia, vol. 1, pp. 69–76, 2022. [Google Scholar]
  • N. Handayani, H. Cahyono, W. Arum, I. Sumantri, and Soetristanto, “Kajian karakteristik beras analog berbahan dasar tepung dan pati ubi ungu (ipomea batatas),” Jurnal Aplikasi Teknologi Pangan, vol. 6, pp. 23–30, 2017. [Google Scholar]
  • R. A. Hapsari, “Pengaruh Perbandingan Tepung Tapioka dan Tepung Maizena Terhadap Mutu Tempura Ikan Kuniran (Upeneus sulphureus),” in Teknologi Hasil Perikanan, UB, 2008. [Google Scholar]
  • U. H. A. A. Hasbullah and R. Umiyati, “Perbedaan sifat fisik, kimia dan sensoris tepung umbi suweg (Amorphophallus campamulatus BI) pada fase dorman dan vegetatif,” Planta Tropika, vol. 5, no. 2 pp. 70–78, 2017. [Google Scholar]
  • A. Kalungga, “Karakteristik beras analog berbasis sagu dan talas yang difortifikasi minyak ikan sebagai pangan fungsional,” Thesis. Teknologi Hasil Perikanan. Universitas Riau, 2021. [Google Scholar]
  • R. Lestari, S. Kartini, L. Berti, and M. Romita, “Penetapan kadar amilosa dan protein pada beras solok jenis anak daro dan sokan yang ditanam dengan sistem pertanian organik dan sistem pertanian konvensional,” Jurnal Universitas Abburab, vol. 1, pp. 28–32, 2018. [Google Scholar]
  • D. A. Lianah, D. A. Dian, T. Dian, and M. Siti, “Aplikasi umbi suweg (amorphophallus campanulatus) sebagai alternatif penurun gula darah pada penderita diabetes mellitus,” Journal of Biology and Applied Biology, vol. 1, pp. 1–12, 2018. [CrossRef] [Google Scholar]
  • E. H. Loebis, L. Junaidi, and I. Susanti, “Karakterisasi Mutu dan Nilai Gizi 'Nasi Mocaf dari Beras Analog,” Biopropal Industri, vol. 8, no. 1 pp. 33–46, 2017. [Google Scholar]
  • K. Nisah, “Study pengaruh kandungan amilosa dan amilopektin umbi-umbian terhadap karakteristik fisik plastik biodegradable dengan plastizicer gliserol,” Jurnal Biotik, vol. 5, pp. 106–113, 2017. [Google Scholar]
  • I. Pudjiastuti, J. Santoso, and S. Purwaningsih, “Analog rice made from cassava flour, corn, and taro for food diversification,” ICENIS, vol. 125, pp. 1–4, 2019. [Google Scholar]
  • S. Raharja, F. Udin, O. Suparno, F. H. Febrianti, and A. Nuraisyah, “Mocaf cross-linking with gluten to improve the quality of mocaf dough,” in AIP Conference Proceedings, vol. 1823, no. 1, AIP Publishing, 2017. [Google Scholar]
  • R. Sakaroni, S. Suharjono, and R. Azrianingsih, “Identification of potential pathogen fungi which cause rotten on Porang (Amorphophallus muelleri Blume) tubers,” AIP Conference Proceedings, vol. 2120, pp.1, 2019. [Google Scholar]
  • H. D. Sanchez, C. A. Osella, and M.A. De La Torre, “Optimization of gluten-free bread prepared from cornstarch, rice flour, and cassava starch,” Journal of food science, vol. 67, no. 1 pp. 416–419, 2002. [CrossRef] [Google Scholar]
  • R. Santoso, J. Garnadi, and S. Berti, “Pemanfaatan tepung porang (amorphophallus oncophyllus prain) dan tepung kelapa (cocos nucífera l.) dalam formulasi sediaan pelet beras nasi uduk instan menggunakan metode ekstrusi-sferonisasi,” Jurnal Ikraith-Teknologi, vol. 7, pp. 58–73, 2022. [CrossRef] [Google Scholar]
  • A. R. Sari, Y. Martono, and F. S. Rondonuwu, “Identifikasi kualitas beras putih (Oryza sativa L.) berdasarkan kandungan amilosa dan amilopektin di pasar tradisional dan “Selepan” Kota Salatiga,” Titian Ilmu: Jurnal Ilmiah Multi Sciences, vol. 12, no. 1 pp. 24–30, 2020. [CrossRef] [Google Scholar]
  • D. Septiani, Hendrawan, and Yulianingsih, “Uji karakteristik fisik, kimia dan organoleptik pembuatan tepung umbi suweg (amorphophallus campanulatus b) sebagai bahan pangan alternatif,” Jurnal Bioproses Komoditas Tropis, 2015. [Google Scholar]
  • S. Shannon, D. L. Garwood, and C. D. Boyer, “Genetics and physiology of starch development. Starch: chemistry and technology, third edition,” Macmillan Publishing Solutions, 2009. [Google Scholar]
  • N. Setiawati, J. Santoso, and S. Purwaningsih, “Karakteristik beras tiruan dengan penambahan rumput laut eucheuma cottonii sebagai sumber serat pangan,” J. Ilmu dan Teknol. Kelaut. Trop, vol. 6, pp. 197–208, 2014. [Google Scholar]
  • R. Tester and F. Al-Ghazzewi, “Glucomannans and nutrition,” Food Hydrocolloids, vol. 68, pp. 246–254, 2017. [CrossRef] [Google Scholar]
  • R. Vivi, Joni, K. “Pembuatan petis instan (kajian jenis dan proporsi bahan pengisi),” Jurnal Pangan dan Agroindustri, vol. 3, no. 2, pp. 381–389. [Google Scholar]
  • S. Winarti, S. Sri, H. Ramdan, and J. Latni, “Karakteristik dan aktivitas antioksidan beras analog dari tepung komposit (gadung, jagung, mocaf) dengan penambahan pewarna angkak,” Reka Pangan, vol. 12, pp. 27–40, 2019. [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.