Artificial rice from Gracillaria sp. as functional food to prevent diabetes

Abstract

Seaweed Gracillaria sp. was one of the local potentials of West Java-Indonesia, this seaweed was easily cultivated, but currently underutilized. Therefore, processing was very important to increased value added of seaweed. The purpose of this research were characterize and determine antialphaglukosidase activity of Gracillaria sp. seaweed as raw material for artificial rice. The research method used a Complete Randomized Design (CRD) of two factors with continued testing of Duncan and Kruskal Wallis. The addition of agar flour influenced the water content, ash, fat and protein content on artificial rice. The result of organoleptic test showed that addition of agar flour for artificial rice gave significant effect on color, odor and texture. The resulting artificial rice has a moisture content of 9.9-13.7%, ash content of 1.1-4.3%, fat 0.3-3.7%, protein 2.7-5.9%, carbohydrate 77.7-80.3%, fiber 0.11-0.95%, and tannin 0.11-0.20%.