White corn can be utilized as a source of non-rice carbohydrate in the manufacture of rice analogues. The rice analogues with rice-like characteristics were produced by an extrusion technique. The aim of this research was to develop rice analogues from white corn and to evaluate their physicochemical and sensory properties. The study was conducted in several stages, i.e. preparation, formulation, and physicochemical and sensory properties evaluation. The physicochemical properties of rice analogues evaluated included proximate nutritional composition, dietary fiber concentration, cooking time, water loss rate, color, and whiteness percentage, while their sensory preferences were evaluated using hedonic scale test. The rice analogues made of Pulut Harapan and Lokal Purbalingga corns (4.34:65.66%) added with 30% sago starch, was found to be the most preferred.

Analogue rice is artificial rice product made from non-rice raw material by extrusion technique, which can be the vehicle of public nutrition diversity. The objectives of this research were to formulate and characterize analogue rice made from of sorghum, mocaf and other additional material. The method of analogue rice production is by twin screw extruder hot extrusion done in 2013. The research steps were the formulation of analogue rice, sensory evaluation to choose the best formula, and physico-chemical characterization of the best formula. The best two samples that were chosen are analogue rice made from 30% sorghum flour, 15% cornstarch, and 15% arenga starch (analogue rice B) and analogue rice made from 30% mocaf and 30% cornstarch (analogue rice F). Analogue rice B has 21.72% of amylose (medium) with 4% of dietary fiber while analogue rice F has low amylose which is 14.49%, make it more sticky, with 4.21% of dietary fiber.

In coffee processing, coffee husks are usually thrown out, creating a large amount of waste which can potentially pollute the environment. In several countries, coffee husks have been used as a drink and have a high selling value known as cascara tea. The aim of this study is to determine the differences in the chemical characteristics of cascara tea made from three coffee varieties in Aceh Province. This study used a randomized block design with coffee variety as the single factor, either Arabica, Liberica, or Robusta and analyzed by ANOVA. The parameters analyzed were pH value, total dissolved solids, total phenol, and antioxidant activity. The results showed that coffee varieties affected the pH value, total dissolved solids, and total phenol in the brewed cascara. However, coffee varieties do not affect the antioxidant activity of cascara tea. The average pH value of cascara tea obtained was 5.17, total dissolved solids was 0.54 Brix, total phenol was 0.58 mg GAE/ml and antioxidant activity was 70.02%. The highest total phenolic compounds were obtained from Robusta coffee varieties with 0.64 mg GAE/ml. It is necessary to carry out further analysis of the volatile compounds and their correlation with the resulting cascara tea flavor.

Analog rice is artificial rice shaped like rice grains made from non-rice carbohydrate-rich flour with water, which can overcome food security in Indonesia. Taro kimpul is a local food rich in carbohydrates that cannot be widely used. Therefore, kimpul thread has the potential to be used as raw material in the manufacture of analog rice. This study aimed to determine the chemical characteristics of kimpul taro analog rice with dyes and binders. In addition, it is expected to increase consumer acceptance based on sensory testing. This research method uses an experimental laboratory method by making analog rice with 4 formulations. The analysis was water content, ash content, protein content, fat content, carbohydrate content, and sensory (hedonic) analysis, including colour, taste, texture, and overall aroma. The results showed that analog rice A was the best formula selected using the Bayes method based on the results of chemical and hedonic tests. Chemical and sensory characteristics of analog rice A with the use of 4% CMC and 32% beet are as follows moisture 2.88%; ash 2.3%; fat 1.1%; 5.7% protein; carbohydrate 87.94% and a preference value with an average range of neutral-good.

ABSTRAKBeras analog merupakan pangan alternatif mirip beras yang dibuat dari sumber karbohidrat selain padi. Penelitian ini bertujuan untuk menentukan nilai indeks glikemik (IG) dan karakterisasi kimia (total fenolik dan serat pangan) pada beras analog berbahan baku: (1) jagung, sorgum, dan sagu aren (beras analog A); (2) jagung dan sagu aren (beras analog B). Pengujian IG menggunakan sampel darah manusia dan ditentukan dengan membandingkan luas area kurva antara sampel pangan (beras analog) dan standar (25 g glukosa) yang setara dengan 25 g karbohidrat. Beras analog A memiliki nilai IG sebesar 47,09, sedangkan beras analog B memiliki IG sebesar 52,31. Kedua beras analog termasuk dalam kategori pangan IG rendah. Rendahnya nilai IG dikarenakan adanya komponen fenol dan serat pangan yang terkandung pada beras analog. Kata kunci: Beras analog; fenolik; indeks glikemik; serat pangan ABSTRACTRice analogue is an alternative food similar to rice which is made from other sources of carbohydrate apart from rice. This research was aimed to determine the glycemic index (GI) value and chemical characteristic (total phenolics content arenga starch (rice analogue B). GI was tested in human blood samples and was determined by the comparison of curve area between food sample (analogues rice) and standard (25 g glucose) which was equivalent to 25 g of carbohydrates.The GI values of rice analogue A and B were 47,09 and 52,31 respectively. Both were considered as low GI foods. The