Noodles are popular carbohydrate-rich food products generally made from wheat flour. This
study developed a new type of noodle out of local resources namely sorghum flour, mung …

Diabetes melitus tipe 2 merupakan penyakit kronis yang mempengaruhi cara tubuh
memproses glukosa darah dan tubuh tidak cukup memproduksi insulin. Pangan dengan …

The aim of this research was to optimize the processing of dried sago noodle. Sago noodle
was made through a process using twin screw extruder with the addition of GMS (Glycerol …

Sago analog rice is rice made from sago starch with or without supplementation of other
food materials, and its shape resembles that of rice. Red bean flour is added to analog rice …

Penelitian bertujuan untuk menentukan formula biskuit labu kuning yang mengandung pati
resisten dan beta karoten yang tinggi tetapi dampak kenaikan kadar gula darahnya …

Abstract Increasing the Resistant Starch (RS) level in food products containing naturally high
starch content is important as RS has been acknowledged as a functional food ingredient …

Paddy (Oryza sativa L.) is the staple food for the Indonesian people, commonly processed
into rice. Consumption of rice through the cooking process takes 30 to 40 minutes. With the …

Preference is one part of consumer response in determining the choice of product to be
used. This study aims to determine millennials' preferences for processed sago noodle …

One of the problems faced in the sago production process is the low yield of the results of
processing sago pith into sago. It is estimated that around 6 million tonnes of dry starch is …

The wide distribution of sago forests in Indonesia reaches 5.5 million ha spread across
Papua, West Papua, Sulawesi, Maluku, etc., with productivity reaching 15.24 tons/ha/year …