Evaluation of the Nutritional Value of Rice Crackers Made from Local Raw Rice and Rinuak Fish (Psilopsis sp)

Wellyalina Wellyalina (1), Aisman Aisman (2), Anindya Rahmadila (3)
(1) Department of Food Technology and Agricultural Product, Faculty of Agricultural Technology, Andalas University, Kampus Limau Manis-Padang, Indonesia 25163
(2) Department of Food Technology and Agricultural Product, Faculty of Agricultural Technology, Andalas University, Kampus Limau Manis-Padang, Indonesia 25163
(3) Department of Food Technology and Agricultural Product, Faculty of Agricultural Technology, Andalas University, Kampus Limau Manis-Padang, Indonesia 25163
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How to cite (AJARCDE) :
Wellyalina, W., Aisman, A., & Rahmadila, A. (2025). Evaluation of the Nutritional Value of Rice Crackers Made from Local Raw Rice and Rinuak Fish (Psilopsis sp). AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 9(1), 79–82. https://doi.org/10.29165/ajarcde.v9i1.542

Rice crackers are snacks made from rice flour that have a crunchy texture, salty and savoury taste. Making rice crackers with local raw materials of brown rice and rinuak fish is expected to increase the quality of the food so that it can be a complementary food product. expected to be able to add to the quality of the food so that it can be a functional complementary food product. functional complementary food product. This study aims to determine the chemical properties and nutritional value of rice crackers made from red rice and rinuak fish. red rice and rinuak fish. This research was conducted using an exploratory method through laboratory experiments laboratory. The treatments used were the ratio of brown rice and rinuak fish and legumes. This treatment was carried out with 3 replications so that the results can be said to be valid. Research results.  The results showed that each brown rice crackers with the addition of rinuak fish and nuts have the advantage of their respective nutritional content on the rice crackers obtained. The making of brown rice crackers with the addition of rinuak fish and nuts can increase the content of nutritional value, physiological effects on the body, and diversification of complementary food products.


Contribution to Sustainable Development Goals (SDGs):
SDG 3: Zero Hunger
SDG 3: Good Health and Well-Being
SDG 8: Decent Work and Economic Growth
SDG 12: Responsible Consumption and Production
SDG 15: Life on Land

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