Pengaruh Penambahan Tepung Rumput Laut Terhadap Tekstur, Tingkat Kesukaan dan Indeks Glisemik Nasi Parboiled
The objectives of the study were to identify the effect of seaweed flour addition on texture and glycemic index of parboiled rice. Parboiled rice was made by addition of seaweed flour (0, 2, 4, 6, 8 and 10%). Parboiled rice was determinate of glycemic index. The best-parboiled rice was made with 6% seaweed flour addition. Parboiled rice and parboiled rice with 6% seaweed flour addition had low index glycemic.
keyword : parboiled rice, seaweed flour, and index glycemic.
PPST DPPM Universitas Islam Indonesia