Indonesia has abundant natural resource potential, one of its porang. One component that’s widely used from porang plants is glucomannan. Methods to increase the glucomannan content of porang tubers can be done physically, chemically and microbiologically by using a microbial starter. The aim of this research activity to characterize the effect of the type and concentration of starter to the porang flour. This study used two types of starter included: BIMO-CF and NKL yeast with three concentrations (1,2 and 3%). This research activity was designed used completely randomized design which was analyzed throughout IBM Statistics SPSS 24. Based on the test results of BIMO-CF samples and NKLyeast, the highest yield was 20.5% with 3% NKL yeast treatment. The moisture content of all treatments showed no significant difference between treatments. The highest glucomannan content value of 60.62% which used addition of 2% NKL yeast treatment.

Artificial rice is a grain that similar with rice made from flour with the main content of carbohydrates. In the production of artificial rice, the composition of the ingredients will determine the characteristics of the product. This study aimed to determine the effect of raw material composition on the characteristics of artificial rice made from banana flour. This study was arranged in a completely randomized design with treatments including the use of 100% banana flour; 100% banana flour + emulsifier and 90% banana flour + 10% + emulsifier. Parameters observed were colour, expansion ratio, and sensory characteristics. Then, the best product was analysed its nutritional content. The results showed that the formulation had an effect on the Lightness, redness and Chromaticity index of banana grain. The use of emulsifier produced artificial rice which has a higher bulk density. Artificial rice from a formula of 90% banana flour combined with 10% tapioca and emulsifier had the highest average panelist preference. The artificial rice has the characteristics of lightness 36.89, redness 0.03, yellowness 6.03, Chroma 6.06 and Hue 94.71, bulk density 0.61g/mL. The product had 7.65% moisture content, 0.84% fat; 3.07% protein; 86.67% carbohydrates; and 1.77% ash content.