Proximate Analysis on Hybrid Rice Made From Cassava and Pumpkin

Sjamsiah Sjamsiah
Alwi Jaya
Suriani Suriani


DOI: http://dx.doi.org/10.2685/sainsmat7164782018

Abstract


Hybrid rice is the result of the development of local snacks as an alternative staple food. In this study, the materials used are cassava (Manihot esculentra) and pumpkin (Cucurbita moschata) with a ratio of in 1 kg is 60:40, 50:50, and 40:60 using thread method. The purpose of this study was to determine the content of water, ash, fat, protein, fiber and carbohydrates in hybrid  rice produced. The results showed that the best ratio of cassava and pumpkin was 50:50 in which the protein, fat, water, ash, fiber and carbohydrate content were 3.25%, 0.1%, 6.49%, 2.17%, 4.6%, 71.89%, respectively. This suggests that the hibryd made from cassava and pumpkin can be used as an alternative staple food with nutritional value quite similar with the common rice.

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Copyright (c) 2018 Sjamsiah Sjamsiah, Alwi Jaya, Suriani Suriani

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Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.