Soluble protein content, crude fiber, and hardness in Dangke nugget using red rice flour as filler in different steaming periods. Issue 1 (June 2021)

• Record Type: Journal Article
• Authors: Hatta, W; Abustam, E; Misbahuddin,
• Is Part Of: IOP conference series. Volume 788:Issue 1(2021)
• Publication Date: 2021-06
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/788/1/012096
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: Processing dangke into nuggets requires a filler to help bind water and reduce production costs. Besides containing starch, which binds water, red rice flour also has antioxidant activity and fiber beneficial for health. This research aimed to determine the level of red rice flour as filler and the optimum steaming period for dangke nugget based on soluble protein, crude fiber, and its hardness. This research applied a completely randomized design with a two-factor factorial pattern. The first factor was the level of red rice flour substituting dangke in (0%, 10%, and 20%) formulations, and the second factor was the steaming periods (20 and 30 minutes). The results showed that the increased level of usage of red rice flour by up to 20% significantly (P<0.01) increased the hardness, and slightly increased the soluble protein content and crude fiber of dangke nuggets. The increase in steaming period significantly (P<0.01) increased the soluble protein content, and slightly increased the hardness of the product texture. There was no significant effect in the interaction between two treatments. Red rice flour at 20% can be used as filler to partially substitute dangke in nugget formulation with a steaming period of 30 minutes.