Thesis

The Effect of Different Salt and Oyster Mushroom Powder Concentrations on Physicochemical and Proximate Analysis of Puffed Rice

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Diabetes Mellitus is a metabolic disorder in the presence of chronic hyperglycemia with
greater or lesser impairment in the metabolism of carbohydrates, lipids, and proteins. Food intake
was highly related to diabetes, consumption of red meat, sweets, high carbohydrates, and fried
foods tend to increase the risk of developing type 2 diabetes mellitus. This study aimed to develop
puffed rice products by incorporating oyster mushroom powder in brown rice with different
treatments of salt and oyster mushroom powder control brown rice, brown rice 2% salt with 30
gr mushroom, brown rice 2% salt with 50 gr mushroom, brown rice 4% salt with 30 gr mushroom,
and brown rice 4% salt with 50 gr mushroom. It was then analyzed for its physicochemical
including texture, color, puffed yield, expansion volume, expansion ratio, and bulk density;
proximate including fat, protein, ash, carbohydrate; and particular minerals such as potassium,
magnesium, and manganese are all performed. The texture and color outcomes were hard and
brown, respectively. The p-value for puffing yield, expansion volume, expansion ratio, and bulk
density was 0.005 for the treated samples compared to the control. Overall, both
physicochemical and proximate analysis results was affected by the soaking in the brine solution
and addition of oyster mushroom powder.

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Availability

Detail Information

Series Title

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Call Number

FSN 22-015

Publisher

i3L, Jakarta : i3L, Jakarta., 2022

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

proximate analysis
physicochemical analysis
Diabetes mellitus
brown rice
oyster mushroom powder

Specific Detail Info

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Statement of Responsibility

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Other version/related

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