Main Article Content
Abstract
Rice analog made from locally available flour is one of food diversification to reduce rice consumption. Locally available flour that could be used to make rice analog is mocaf, kepok banana and corn. This study aims to formulate and analyses characteristic of rice analog made from mocaf, kepok banana and corn with addition of mung bean flour. This study using laboratory analysis and consumer preference test. This study divided into three stages; 1. Formulation of rice analog; 2. analysis of chemical characteristic of rice analog; 3. consumer preference test to the rice analog. Observed parameter are chemical characteristic consist of water content, protein, carbohydrate, fat and fiber while the organoleptic characteristic is color, aroma, texture and flavor. Observed data were statistically tested using analysis of variance. The study showed that utilization of mocaf, kapok, banana and corn to make rice analog produce rice analog with different color and texture. The best formula to produce rice analog based on organoleptic test is formula using mocaf flour 80% with mung bean flour 20%. Chemical analysis of rice analog using mocaf flour were protein content 8.24%; fat 0.73%; carbohydrate 77.97%; fiber 1.87%, water 9.72% and ash 1.47%. Organoleptic test showed that consumer preference towards rice analog made from modified cassava flour (mocaf) higher than other rice analog.
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References
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- AOAC. 1996. Official method 968.08: Minerals in animal feed and pet food-Atomic absorption spectrophotometric method. , Pub. L. No. 968.08, 1 2.
- Aini, N., Hariyadi, P., Muchtadi, T. R., & Andarwulan, N. 2010. Hubungan antara Waktu Fermentasi Grits Jagung dengan Sifat Gelatinisasi Tepung Jagung Putih yang dipengaruhi Ukuran Partikel. Jurnal Teknologi Dan Industri Pangan, 21 (1): 18-24.
- Amanu, F. N., & Susanto, W. H. 2014. Pembuatan Tepung Mocaf di Madura (Kajian Varietas dan Lokasi Penanaman) Terhadap Mutu dan Rendemen. Jurnal Pangan Dan Agroindustri, 2 (3): 161–169. https://jpa.ub.ac.id/index.php/jpa/article/view/64
- Bosawer, F. E. 2010. Komposisi Kimia danKarakteristik Fisik Pati Ubi Kayu (Manihotesculenta) Asal Distrik Masni Kabupaten Manokwari. Skripsi Universitas Negeri Papua.
- BPS. 2017. Katalog Provinsi Bengkulu dalam Angka. Badan Pusat Statistik Provinsi Bengkulu. Bengkulu.
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- Budijanto, S., & Yuliyanti. 2012. Studi Persiapan Tepung Sorgum (Sorghum bicolor L. Moench) dan Aplikasinya pada Pembuatan Beras Analog Study. Jurnal Teknologi Pertanian, 13 (3): 177–186.
- Departemen Kesehatan Republik Indonesia. 2005. Daftar Komposisi Bahan Makanan. Bhratara Karya Aksara. Jakarta.
- Fairhurst, T. H., & Dobermann, A. 2002. Rice in the Global Food Supply. In Better Crops International 16 (Special Supplement): 3-6.
- FAO. 2016. Save and grow in practice: maize, rice and wheat. A guide to sustainable cereal production. FAO.Rome
- Harefa, W., & Pato, U. 2017. Evaluasi Tingkat Kematangan Buah terhadap Mutu Tepung Pisang Kepok yang Dihasilkan. JOM FAPERTA, 4(2): 1–12.
- Jamal, K., Kamarulzaman, N. H., Abdullah, A. M., Ismail, M. M., & Hashim, M. 2014. Adoption of Fragrant Rice Farming: The Case of Paddy Farmers in the East Coast Malaysia. UMK Procedia, 1, 8–17. International Agribusiness Marketing Conference 2013, IAMC 2013, 22-23 October 2013, Kuala Lumpur, Selangor, Malaysia. https://doi.org/10.1016/j.umkpro.2014.07.002
- Jones, J. M. 2013. Dietary fiber future directions: Integrating new definitions and findings to inform nutrition research and communication. Advances in Nutrition, 4 (1): 8–15. https://doi.org/10.3945/an.112.002907
- Kaczmarczyk, M. M., Miller, M. J., & Freund, G. G. 2012. The health benefits of dietary fiber: Beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer. Metabolism: Clinical and Experimental, 61 (8):. 1058–1066.https://doi.org/10.1016/j.metabol.2012.01.017
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- Muthayya, S., Sugimoto, J. D., Montgomery, S., & Maberly, G. F. 2014. An overview of global rice production, supply, trade, and consumption. Annals of the New York Academy of Sciences, 1324 (1): 7–14. https://doi.org/10.1111/nyas.1-2540
- Noviasari, S., Kusnandar, F., & Budijanto, S. 2013. Pengembangan Beras Analog dengan Memanfaatkan Jagung Putih. Jurnal Teknologi Dan Industri Pangan, 24 (2): 194–200. doi.org/10.6066/jtip.2013.24.2.194
- Soekarto, S. T. 1985. Penelitian Organoleptik untuk Industri Pangan dan Hasil Pertanian. Bhratara Karya Aksara. Jakarta
- USDA. 2014. Rice, White, Long-Grain, Parboiled, Unenriched, Cooked, Nutrients United States Departement of Agriculture. https://fdc.nal.usda. gov/fdc-app.html#/food-details/16975 9/nutrients
- 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): 1467-1472 https://jpa.ub.ac.id/index.php/jpa/article/view/270
- Zeigler, R. S., & Barclay, A. 2008. The Relevance of Rice. Rice. 1 (1): 3–10. https://doi.org/10.1007/s12284-008-9001-z
References
Agusman, A., Kartika Apriani, S. N., & Murdinah, M. 2014. Penggunaan Tepung Rumput Laut Eucheuma cottonii pada Pembuatan Beras Analog dari Tepung Modified Cassava Flour (MOCAF). Jurnal Pascapanen Dan Bioteknologi Kelautan Dan Perikanan, 9 (1): 1-10. https://doi.org/10.15578/jpbkp.v9i1.94
AOAC. 1996. Official method 968.08: Minerals in animal feed and pet food-Atomic absorption spectrophotometric method. , Pub. L. No. 968.08, 1 2.
Aini, N., Hariyadi, P., Muchtadi, T. R., & Andarwulan, N. 2010. Hubungan antara Waktu Fermentasi Grits Jagung dengan Sifat Gelatinisasi Tepung Jagung Putih yang dipengaruhi Ukuran Partikel. Jurnal Teknologi Dan Industri Pangan, 21 (1): 18-24.
Amanu, F. N., & Susanto, W. H. 2014. Pembuatan Tepung Mocaf di Madura (Kajian Varietas dan Lokasi Penanaman) Terhadap Mutu dan Rendemen. Jurnal Pangan Dan Agroindustri, 2 (3): 161–169. https://jpa.ub.ac.id/index.php/jpa/article/view/64
Bosawer, F. E. 2010. Komposisi Kimia danKarakteristik Fisik Pati Ubi Kayu (Manihotesculenta) Asal Distrik Masni Kabupaten Manokwari. Skripsi Universitas Negeri Papua.
BPS. 2017. Katalog Provinsi Bengkulu dalam Angka. Badan Pusat Statistik Provinsi Bengkulu. Bengkulu.
BSN. 2015. Beras. , Pub. L. No. 6128:2015, 17.
Budi, F. S., Hariyadi, P., Buijanto, S., & Syah, D. 2013. Teknologi Proses Ekstrusi untuk Membuat Beras Analog. Pangan, 22(3): 263–274. https://doi.org/10.1021/cm050787y
Budijanto, S., & Yuliyanti. 2012. Studi Persiapan Tepung Sorgum (Sorghum bicolor L. Moench) dan Aplikasinya pada Pembuatan Beras Analog Study. Jurnal Teknologi Pertanian, 13 (3): 177–186.
Departemen Kesehatan Republik Indonesia. 2005. Daftar Komposisi Bahan Makanan. Bhratara Karya Aksara. Jakarta.
Fairhurst, T. H., & Dobermann, A. 2002. Rice in the Global Food Supply. In Better Crops International 16 (Special Supplement): 3-6.
FAO. 2016. Save and grow in practice: maize, rice and wheat. A guide to sustainable cereal production. FAO.Rome
Harefa, W., & Pato, U. 2017. Evaluasi Tingkat Kematangan Buah terhadap Mutu Tepung Pisang Kepok yang Dihasilkan. JOM FAPERTA, 4(2): 1–12.
Jamal, K., Kamarulzaman, N. H., Abdullah, A. M., Ismail, M. M., & Hashim, M. 2014. Adoption of Fragrant Rice Farming: The Case of Paddy Farmers in the East Coast Malaysia. UMK Procedia, 1, 8–17. International Agribusiness Marketing Conference 2013, IAMC 2013, 22-23 October 2013, Kuala Lumpur, Selangor, Malaysia. https://doi.org/10.1016/j.umkpro.2014.07.002
Jones, J. M. 2013. Dietary fiber future directions: Integrating new definitions and findings to inform nutrition research and communication. Advances in Nutrition, 4 (1): 8–15. https://doi.org/10.3945/an.112.002907
Kaczmarczyk, M. M., Miller, M. J., & Freund, G. G. 2012. The health benefits of dietary fiber: Beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer. Metabolism: Clinical and Experimental, 61 (8):. 1058–1066.https://doi.org/10.1016/j.metabol.2012.01.017
Mohanty, S., Wailes, E., & Chavez, E. 2010. The global rice supply and demand outlook: the need for greater productivity growth to keep rice affordable. In Rice in the Global Economy: Strategic Research and Policy Issues for Food Security, 175–188. IRRI. Manila.
Muthayya, S., Sugimoto, J. D., Montgomery, S., & Maberly, G. F. 2014. An overview of global rice production, supply, trade, and consumption. Annals of the New York Academy of Sciences, 1324 (1): 7–14. https://doi.org/10.1111/nyas.1-2540
Noviasari, S., Kusnandar, F., & Budijanto, S. 2013. Pengembangan Beras Analog dengan Memanfaatkan Jagung Putih. Jurnal Teknologi Dan Industri Pangan, 24 (2): 194–200. doi.org/10.6066/jtip.2013.24.2.194
Soekarto, S. T. 1985. Penelitian Organoleptik untuk Industri Pangan dan Hasil Pertanian. Bhratara Karya Aksara. Jakarta
USDA. 2014. Rice, White, Long-Grain, Parboiled, Unenriched, Cooked, Nutrients United States Departement of Agriculture. https://fdc.nal.usda. gov/fdc-app.html#/food-details/16975 9/nutrients
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): 1467-1472 https://jpa.ub.ac.id/index.php/jpa/article/view/270
Zeigler, R. S., & Barclay, A. 2008. The Relevance of Rice. Rice. 1 (1): 3–10. https://doi.org/10.1007/s12284-008-9001-z