Komposisi serat makanan beberapa fraksi sosoh beras
Brown rice of three varieties (IR-64, Cisadane and Pandan Wangi) were milled gradually to obtain milling fractions comprising 0-7.5% milling fraction I (FSI), 7.5-15% (FSII), 15-22.5%(FSIII), 22.5-30% (FSIV) and milled rice. The milling fraction and milled rice were analyzed for their dietary fiber...
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[Yogyakarta] : Universitas Gadjah Mada
1997
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| _version_ | 1797018961650384896 |
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| author | Perpustakaan UGM, i-lib |
| author_facet | Perpustakaan UGM, i-lib |
| author_sort | Perpustakaan UGM, i-lib |
| collection | UGM |
| description | Brown rice of three varieties (IR-64, Cisadane and Pandan Wangi) were milled gradually to obtain milling fractions comprising 0-7.5% milling fraction I (FSI), 7.5-15% (FSII), 15-22.5%(FSIII), 22.5-30% (FSIV) and milled rice. The milling fraction and milled rice were analyzed for their dietary fiber components, protein lipid and ash.
The distribution of dietary fiber components in the milling fraction varied within rice varieties. Most of hemicellulose, cellulose and lignin were distributed in 0-7.5% ESL FSI contained 12-17% hemicellulose, 7-9% cellulose and
approximately 3% lignin. FS H contained 1-8% hemicellulose, 3-4% celulose and 0.8-2% lignin, while the FS HI, FS IV and milled rice contained less than 1% hemicellulose, cellulose and lignin. Most of pectic substance (310%) was distributed in FS III and FS IV. Protein content of FSI, II 111 and IV varied from 11% to 18%. The highest lipid content (more than 18%) was observed in the FS I. The fractions from the outer portion contained higher amount of ash. |
| first_indexed | 2024-03-13T18:52:23Z |
| format | Article |
| id | oai:generic.eprints.org:23969 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T18:52:23Z |
| publishDate | 1997 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:239692014-06-18T00:37:54Z https://repository.ugm.ac.id/23969/ Komposisi serat makanan beberapa fraksi sosoh beras Perpustakaan UGM, i-lib Jurnal i-lib UGM Brown rice of three varieties (IR-64, Cisadane and Pandan Wangi) were milled gradually to obtain milling fractions comprising 0-7.5% milling fraction I (FSI), 7.5-15% (FSII), 15-22.5%(FSIII), 22.5-30% (FSIV) and milled rice. The milling fraction and milled rice were analyzed for their dietary fiber components, protein lipid and ash. The distribution of dietary fiber components in the milling fraction varied within rice varieties. Most of hemicellulose, cellulose and lignin were distributed in 0-7.5% ESL FSI contained 12-17% hemicellulose, 7-9% cellulose and approximately 3% lignin. FS H contained 1-8% hemicellulose, 3-4% celulose and 0.8-2% lignin, while the FS HI, FS IV and milled rice contained less than 1% hemicellulose, cellulose and lignin. Most of pectic substance (310%) was distributed in FS III and FS IV. Protein content of FSI, II 111 and IV varied from 11% to 18%. The highest lipid content (more than 18%) was observed in the FS I. The fractions from the outer portion contained higher amount of ash. [Yogyakarta] : Universitas Gadjah Mada 1997 Article NonPeerReviewed Perpustakaan UGM, i-lib (1997) Komposisi serat makanan beberapa fraksi sosoh beras. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=6937 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib Komposisi serat makanan beberapa fraksi sosoh beras |
| title | Komposisi serat makanan beberapa fraksi sosoh beras |
| title_full | Komposisi serat makanan beberapa fraksi sosoh beras |
| title_fullStr | Komposisi serat makanan beberapa fraksi sosoh beras |
| title_full_unstemmed | Komposisi serat makanan beberapa fraksi sosoh beras |
| title_short | Komposisi serat makanan beberapa fraksi sosoh beras |
| title_sort | komposisi serat makanan beberapa fraksi sosoh beras |
| topic | Jurnal i-lib UGM |
| work_keys_str_mv | AT perpustakaanugmilib komposisiseratmakananbeberapafraksisosohberas |