Amino Acids Profile and Protein Digestibility in Mocaf’s Bread Enriched with High Protein from Local Food


Authors : S.Saloko, A.Prarudiyanto, A.Alamsyah, D.Handito, E.Basuki.

Volume/Issue : Volume 4 - 2019, Issue 1 - January

Google Scholar : https://goo.gl/DF9R4u

Scribd : https://goo.gl/vLzbFi

Thomson Reuters ResearcherID : https://goo.gl/KTXLC3

Abstract : Amino acids profile and protein digestibility in Mocaf’s bread enriched with high protein from local food were carried out in Food Technology Laboratory University of Mataram using Completely Randomized Design. Mocaf (modified cassava flour) and tempeh flour formulations are as follows with triplicate : MWTB0 (Wheat 85%: 15% tempeh flour); MWTB1 (Mocaf 85%: 15% tempeh flour); MWTB2 (Mocaf 30%: 55% wheat : 15% tempeh flour); MWTB3 (Mocaf 40%: 45% wheat flour: 15 % tempeh flour); MWTB4 (Mocaf 50%: 35% wheat flour: 15% tempeh flour); MWTB5 (Mocaf 60%: 25% wheat flour: 15 %tempeh flour) and MWTB6 = (Mocaf 70%: 15% wheat flour: 15% tempeh flour). The purpose of this study is to determine the protein digestibility and amino acids profile on mocaf’s bread enriched with high protein flour from local food. Protein digestibility and amino acid profile were analyzed. The results showed that the formulation of MWTB6 (mocaf 70%: wheat flour 15%: 15% tempeh flour) produced the highest protein digestibility of 66.65%. MWTB has a composition of 14 essential amino acids and non-essential. The composition of amino acids of MWTB with addition of 15% tempeh flour is predominantly glutamic acid and aspartic acid.

Keywords : Mocaf Bread, Protein Digestibility, Amino Acids.

Amino acids profile and protein digestibility in Mocaf’s bread enriched with high protein from local food were carried out in Food Technology Laboratory University of Mataram using Completely Randomized Design. Mocaf (modified cassava flour) and tempeh flour formulations are as follows with triplicate : MWTB0 (Wheat 85%: 15% tempeh flour); MWTB1 (Mocaf 85%: 15% tempeh flour); MWTB2 (Mocaf 30%: 55% wheat : 15% tempeh flour); MWTB3 (Mocaf 40%: 45% wheat flour: 15 % tempeh flour); MWTB4 (Mocaf 50%: 35% wheat flour: 15% tempeh flour); MWTB5 (Mocaf 60%: 25% wheat flour: 15 %tempeh flour) and MWTB6 = (Mocaf 70%: 15% wheat flour: 15% tempeh flour). The purpose of this study is to determine the protein digestibility and amino acids profile on mocaf’s bread enriched with high protein flour from local food. Protein digestibility and amino acid profile were analyzed. The results showed that the formulation of MWTB6 (mocaf 70%: wheat flour 15%: 15% tempeh flour) produced the highest protein digestibility of 66.65%. MWTB has a composition of 14 essential amino acids and non-essential. The composition of amino acids of MWTB with addition of 15% tempeh flour is predominantly glutamic acid and aspartic acid.

Keywords : Mocaf Bread, Protein Digestibility, Amino Acids.

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