Authors : Y.S. Darmanto, P.H. Riyadi and S. Susanti
Abstract: Recently, approximately 9.1 million people of 237.56 million of Indonesian population suffer diabetes. Such condition was caused by high rice consumption of most Indonesian people. It has been known that rice contains low amylose, high calorie and possesses hyperglycemic properties. We formulated Taro and Seaweed flour based Analogue Rice (AR) that fortified by various Fishes Bone Collagen (FBC) in order to provide an alternative healthy and balanced diet. AR was characterized about its nutritional composition such are proximate analyses, water, dietary fiber and amylose content. Furthermore, its morphological structure was analyzed by using scanning electron microscopy while the level of consumer preferences was performed by hedonic test. Fortification by using various FBC into the AR was significantly different in physical and chemical properties thereby affecting the flavor, aroma and texture. Moreover, addition of milkfish bones collagen into AR was more preferably than others. Taro (Colocasia esculenta) and seaweed (Eucheuma cottoni) based AR fortified with various FBC showed the different food fiber and amylose contents. This founding was expected as new avenue in functional food discovery especially in the treatment and prevention of diabetic diseases.
Y.S. Darmanto, P.H. Riyadi and S. Susanti, 2017. Characteristic of Taro (Colocasia esculenta) and Seaweed (Eucheuma cottoni) Based Analogue Rice Fortified with Fishes Bone Collage (A Promising Anti-Diabetic Functional Food). Journal of Engineering and Applied Sciences, 12: 3055-3060.