Nugraha, Pranata Adi and Zauza, Nada and Ulya, Resa Himmatul and Wahyuningrum, Shinta Jannati and Khoirunnisa, Khoirunnisa and , Peni Indrayudha, M. Biotech., Ph. D., Apt. (2022) Misela (Mi Sehat Azolla) Sebagai Mie Alternatif Protein Tinggi. Universitas Muhammadiyah Surakarta.
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Abstract
The era of the industrial revolution 4.0 is currently having an impact on various fields, one of which is the food sector. Another perceived impact is the development of the entrepreneurial sector. Entrepreneurship in the field of alternative food development in Indonesia has recently progressed rapidly. The diversity of materials used has new elements and is good for health. The use of new materials provides a challenge to explore more deeply other materials that can provide more benefits than the existing ones. One of the potential ingredients is Azolla. Azolla is very rich in protein, essential amino acids, vitamins, growth promoter intermediates and minerals including calcium, phosphorus, potassium, iron, copper, magnesium. On a dry weight basis, Azolla has a protein content of 25-35%, a mineral content of 10-15%, and 7-10% consisting of a combination of amino acids, bioactive substances, and biopolymers. The carbohydrate and oil content of Azolla is very low.
| Item Type: | Other |
|---|---|
| Uncontrolled Keywords: | Noodle, Azolla, Healthy noodles. |
| Subjects: | R Medicine > RN Nutrition |
| Depositing User: | Hanun Adlan |
| Date Deposited: | 26 Aug 2022 02:58 |
| Last Modified: | 26 Aug 2022 02:58 |
| URI: | http://eprints.ums.ac.id/id/eprint/104564 |
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