Aini, Nur and Dewi, Sinta and Asyfa, Soniya Nur (2022) Subtitusi Tepung Nasi Aking Pada Produk Brownies Sebagai Camilan Anti Diabetes. Universitas Muhammadiyah Surakarta.
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Abstract
The high number of rice imports shows the government's efforts to meet the nation's food needs, but in reality, rice which is considered as a staple food is still wasted. Sensory Test of Aking Rice Brownies Products, Testing of Postprandial Glucose Levels in RatsThe effect of substitution of aking rice flour on the nutritional value of contained in aking rice flour brownie products. Knowing the effect of substitution of aking rice flour on the acceptability of brownie products. Knowing the effect of aking rice flour brownies on postprandial blood glucose levels of rats. The community can think more creatively in processing food so that food waste does not occur and maximizes nutrient absorption in the body. People are able to make food or snacks that can be eaten even by people with DM (Diabetes Mellitus).
| Item Type: | Other |
|---|---|
| Uncontrolled Keywords: | Aking Rice Flour, Diabetes, Healthy Snacks |
| Subjects: | R Medicine > RN Nutrition |
| Divisions: | Fakultas Ilmu Kesehatan > Gizi |
| Depositing User: | Hanun Adlan |
| Date Deposited: | 26 Aug 2022 01:47 |
| Last Modified: | 26 Aug 2022 01:47 |
| URI: | http://eprints.ums.ac.id/id/eprint/104457 |
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