Physical and Nutritional Properties of Analog Rice Based on Modified Cassava Flour and Modified Suweg Flour

https://doi.org/10.22146/ifnp.65606

Umar Hafidz Asy'ari Hasbullah(1*), Latifatus Surayya(2), Ikrar Taruna Syah(3)

(1) Universitas PGRI Semarang
(2) Universitas PGRI Semarang
(3) Universitas Sulawesi Barat
(*) Corresponding Author

Abstract


Analog rice can be developed from modified cassava flour (MOCAF) and modified Suweg (Amorphophallus campanulatus) flour (MSF). This research aims to study the physical and nutritional characteristics of analog rice made from a combination of MOCAF and MSF. Analog rice was formulated from both flour with MOCAF: MSF ratios (w/w), among others (100: 0), (90: 10), (80:20), (70:30), (60:40), and (50:50). The dough was printed in an extruder and dried so that it becomes analog rice. The results showed that changes in the MOCAF: MSF ratio cause significant changes to the physical characteristics and nutrients of analog rice. Interestingly, the increasing amount of MSF in the formulation causes the weight of one hundred grains, bulk density, protein, water, ash, and crude fiber in analog rice to rise. However, water absorption, color brightness, fat, and carbohydrates in analog rice was fell 54%, 17%, 23%, 4%, respectively. Therefore, analog rice produced from MOCAF and MSF can be a source of food to maintain the nation's food security.

Keywords


Analog rice; MOCAF; Elephant foot yam; Amorphophallus campanulatus

Full Text:

PDF


References

Agusman, Apriani, S. N. K., & Murdinah. (2014). Penggunaan Tepung Rumput Laut Eucheuma cottonii pada Pembuatan Beras Analog dari Tepung Modified. JPB Perikanan, 9(1), 1–10.

Aini, N., Munarso, S. J., Annisa, F. S., & Jayanthi, T. T. (2019). Karakteristik Beras Analog dari Tepung Jagung- Kacang Merah Mengunakan Agar-Agar Sebagai Bahan Pengikat. Jurnal Penelitian Pascapanen Pertanian, 16(1), 1–9.

AOAC. (2016). Official Methods of Analysis of AOAC International (W. Horwitz (ed.); 18th ed., Issue February). AOAC International.

Basito. (2010). Kajian Karakteristik Fisikokimia dan Sensori Beras Organik Mentik Susu dan IR64; Pecah Kulit dan Giling Selama Penyimpanan. Jurnal Teknologi Hasil Pertanian, III(2), 95–101.

Bhat, R., & Sridhar, K. R. (2008). Nutritional Quality Evaluation of Electron Beam-Irradiated Lotus (Nelumbo nucifera) Seeds. Food Chemistry, 107, 174–184. https://doi.org/10.1016/j.foodchem.2007.08.002

BPS. (2016). Production of Food Crops.

Budijanto, S., & Yuliyanti. (2012). Studi Persiapan Tepung Sorgum (Sorghum bicolor L. Moench) dan Aplikasinya Pada Pembuatan Beras Analog. Jurnal Teknologi Pertanian, 13(3), 177–186.

Darmawan, E. (2011). Pemanfaatan Suweg (Amorphophallus campanulatus B) sebagai Bahan Substitusi Tepung Terigu pada Pembuatan Cookies Terhadap Sifat Kimia, Fisik dan Organoleptik Cookies. Agroteknose, V(1), 1–8.

DeMan, J. M. (1999). Principles of Food Chemistry (J. Colilla (ed.); 3rd ed.). Aspen Publisher, Inc.

Dewi, S. K. (2008). Pembuatan Produk Nasi Singkong Instan Berbasis Fermented Cassava Flour Sebagai Bahan Pangan Pokok Alternatif. Institut Pertanian Bogor.

Diniyah, N., Puspitasari, A., Nafi’, A., & Subagio, A. (2016). Karakteristik Beras Analog Menggunakan Hot Extruder Twin Screw. Jurnal Penelitian Pascapanen Pertanian, 13(1), 36–42.

Faridah, D. N. (2005). Sifat Fisiko-Kimia Tepung Suweg (Amorphopallus campanulatus B1.) dan Indeks Glikemiknya. Jurnal Teknologi Dan Industri Pangan, XVI(3), 254–259.

Harper, J. M. (2019). Extrusion of Foods (Volume 1). CRC Press.

Hasbullah, U. H. A., & Umiyati, R. (2017a). Identifikasi Senyawa Volatil Aroma Khas yang Tidak Disukai dari Tepung Suweg Menggunakan Headspace-Solid Phase Micro Extraction dan Gas Chromatography Mass Spectra. Laporan Penelitian. LPPM Universitas PGRI Semarang.

Hasbullah, U. H. A., & Umiyati, R. (2017b). Perbandingan Warna Tepung Suweg Fase Dorman dan Vegetatif Secara Instrumental dan Sensoris. Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian, 1(1), 64–69.

Hasbullah, U. H. A., & Umiyati, R. (2017c). Perbedaan Sifat Fisik, Kimia dan Sensoris Tepung Umbi Suweg (Amorphophallus campamulatus BI) pada Fase Dorman dan Vegetatif. Planta Tropika: Jurnal Agrosains (Journal of Agro Science), 5(2), 70–78. https://doi.org/10.18196/pt.2017.066.70-78

Hidayat, B., Kalsum, N., & Surfiana. (2009). Karakterisasi Tepung Ubi Kayu Modifikasi yang Diproses Menggunakan Metode Pragelatinisasi Parsial. Jurnal Teknologi Industri Dan Hasil Pertanian, 14(2), 148–159.

Indrasari, S. D. (2008). Mutu Gizi Beras Kristal. Warta Penelitian Dan Pengembangan Pertanian, 30(6), 8–10.

Kanetro, B., Pujimulyani, D., Luwihana, S., & Sahrah, A. (2017). Karakteristik Beras Analog Berindeks Glisemik Rendah dari Oyek dengan Penambahan Berbagai Jenis Kacang-Kacangan. Agritech, 37(3), 256–262. https://doi.org/http://doi.org/10.22146/agritech.31538

Kasaye, T., Melese, A., Amare, G., & Hailaye, G. (2018). Effect of Fermentation and Boiling on Functional and Physico Chemical Properties of Yam and Cassava Flours. Journal of Agricultural Science and Food Research, 9(4), 1000231.

Mishra, A., Mishra, H. N., & Rao, P. S. (2012). Preparation of Rice Analogues Using Extrusion Technology. International Journal of Food Science and Technology, 47, 1789–1797. https://doi.org/10.1111/j.1365-2621.2012.03035.x

Noviasari, S., Kusnandar, F., & Budijanto, S. (2013). Pengembangan Beras Analog dengan Memanfaatkan Jagung Putih. Jurnal Teknologi Dan Industri Pangan, 24(2), 194–200. https://doi.org/10.6066/jtip.2013.24.2.194

Nurdyansyah, F., Hasbullah, U. H. A., Supriyadi, B., Umiyati, R., & Ujianti, R. M. D. (2016). Karakter Warna Tepung Umbi Suweg (Amorphophallus Campamulatus BI) di Jawa Tengah. Prosiding Seminar Nasional, 18–24.

Ohtsubo, K., Suzuki, K., Yasui, Y., & Kasumi, T. (2005). Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder. Journal of Food Composition and Analysis, 18, 303–316. https://doi.org/10.1016/j.jfca.2004.10.003

Omowonuola, A.-O. A., Mary, E. M., Fidelis, A. F., Olalekan, A. S. A., & Sunday, A. A. (2017). Quality Characteristics of Fermented Cassava Flour (Lafun) Produced Using Backslopping Method. EC Nutrition, 7(2), 52–57.

Rahmadian, S. (2018). Pengaruh Proporsi Tepung MOCAF (Modified Cassava Flour) dan Tepung Kacang Hijau (Vigna Radiata L) Terhadap Kadar Protein dan Daya Cerna Protein Food Bar. Universitas Muhammadiyah Surakarta.

Rasyid, M. I., Yuliana, N. D., & Budijanto, S. (2016). Karakteristik Sensori dan Fisiko-Kimia Beras Analog Sorghum dengan Penambahan Rempah Campuran. Agritech, 36(4), 394–403. https://doi.org/10.22146/agritech.16762

Richana, N., & Sunarti, T. C. (2004). Karakterisasi Sifat Fisiko Kimia Tepung Umbi dan Tepung Pati dari Umbi Ganyong, Suweg, Ubikelapa dan Gembili. Journal Pascapanen, 1(1), 29–37.

Rosmeri, V. I., & Monica, B. N. (2013). Pemanfaatan Tepung Umbi Gadung (Dioscorea hispida Dennst) dan Tepung MOCAF (Modified Cassava Flour) Sebagai Bahan Substitusi dalam Pembuatan Mie Basah, Mie Kering, dan Mie Instan. Jurnal Teknologi Kimia Dan Industri, 2(2), 246–256.

Sede, V. J., Mamuaja, C. F., & Djarkasi, G. S. S. (2015). Kajian Sifat Fisik Kimia Beras Analog Pati Sagu Baruk Modifikasi HMT (Heat Moisture Treatment) dengan Penambahan Tepung Komposit. Jurnal Ilmu Dan Teknologi Pangan, 3(2), 24–35.

Setiawati, N. P., Santoso, J., & Purwaningsih, S. (2014). Karakteristik Beras Tiruan dengan Penambahan Rumput Laut Eucheuma cottonii Sebagai Sumber Serat Pangan. Jurnal Ilmu Dan Teknologi Kelautan Tropis, 6(1), 197–208.

Setiyaningsih, P. (2008). Karakterisasi Sifat Fisiko Kimia dan Indeks Glikemik Beras Berkadar Amilosa Sedang. Institut Pertanian Bogor.

Subagio, A. (2008). Modified Cassava Flour (MOCAL): Sebuah Masa Depan Ketahanan Pangan Nasional Berbasis Potensi Lokal. Pangan, XVII(50), 92–103.

Sulistyo, J., & Nakahara, K. (2014). Physicochemical Properties of Modified Cassava Starch Prepared by Application of Mixed Microbial Starter. International Journal of Research In Agriculture and Food Sciences, 2(7), 1–8.

Supadmi, S., Murdiati, A., & Rahayu, E. S. (2016). Komposisi Gizi, Indeks Warna Putih, dan Profil Granula Pati Pada Modified Cassava Flour (MOCAF) yang Difortifikasi Dengan Iodium. Jurnal Media Gizi Mikro Indonesia, 8(1), 65–78.

Syah, I. T., Anto, & Hasbullah, U. H. A. (2020). Characterization of Amorphophallus paeoniifolius (Dennst.) Nicolson Modified Fermented Flour by Three Different Starters. Current Nutrition and Food Science, 16(4), 514–522. https://doi.org/10.2174/1573401316666200120125006

Widara, S. S. (2012). Studi Pembuatan Beras Analog dari Berbagai Sumber Karbohidrat Menggunakan Teknologi Hot Extrusion. Institut Pertanian Bogor.

Yazid, N. S. M., Abdullah, N., Muhammad, N., & Matias-Peralta, H. M. (2018). Application of Starch and Starch-Based Products in Food Industry. Journal of Science and Technology, 10(2), 144–174. https://doi.org/10.30880/jst.2018.10.02.023

Yogeshwari, R., Hemalatha, G., Vanniarajan, C., Saravanakumar, R., & Kavithapushpam, A. (2019). Development of Micronutrient Fortified Extruded Rice Analogues. European Journal of Nutrition & Food Safety, 9(1), 1–11. https://doi.org/10.9734/EJNFS/2019/44342

Yuwono, S. S., Febrianto, K., & Dewi, N. S. (2013). Pembuatan Beras Tiruan Berbasis Modified Cassava Flour (MOCAF): Kajian Proporsi MOCAF : Tepung Beras dan Penambahan Tepung Porang. Jurnal Teknologi Pertanian, 14(3), 175–182.

Yuwono, S. S., & Zulfiah, A. A. (2015). Formulasi Beras Analog Berbasis Tepung Mocaf dan Maizena dengan Penambahan CMC dan Tepung Ampas Tahu. Jurnal Pangan Dan Agroindustri, 3(4), 1465–1472.



DOI: https://doi.org/10.22146/ifnp.65606

Article Metrics

Abstract views : 2097 | views : 1417

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.