Suplementasi Tepung Putih Telur untuk Memperbaiki Nilai Nutrisi Snack Ekstrusi Berbahan Grits Jagung
AbstractSnack is popular for children and adult. It could be made by extrusion process. Snack is low in protein content because it is made up of cereal such as rice and corn. On the basis of nutritional and functional properties, egg was used in food industries. The objectives of the research were to analyze the nutrient content and in vitro digestibility of extruded snack from corn grits which was supplemented by egg white powder as a protein source. Randomized complete block design was used in this experiment with production periods as block. Water content was not significantly different between treatments. Supplementation with 10% egg white powder significantly increased the fat content of extrusion snack. Protein content and digestible protein increased significantly as increasing of egg white powder added. Protein digestibility of products with 10%, 15%, and 20% of egg white addition was significantly lower than those added with 0% and 5% egg white. Protein, fat, and carbohydrate linkage had formed porous product. This linkage affects product nutritive content and digestibility.
Key words: egg, corn, extrusion, snack, digestibility
Download data is not yet available.
Authors submitting manuscripts should understand and agree that copyright of manuscripts published are held by Media Peternakan. The statement to release the copyright to Media Peternakan is stated in Form A. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA) where Authors and Readers can copy and redistribute the material in any medium or format, as well as remix, transform, and build upon the material for any purpose, but they must give appropriate credit (cite to the article or content), provide a link to the license, and indicate if changes were made. If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.