Characteristics of Red Sweet Potato (Ipomea batatas)  Analog Rice (SPAR) From The addition of Cassava Flour (Manihot utillisima) and Carrot (Daucus carota)

Anggraini, Tuty; Putri, Vivin Jenika; Neswati, -; Yuliani, Yuliani

doi:10.18517/ijaseit.6.5.762

Cited by 7 publications

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“…Penelitian tentang beras analog sudah banyak dilakukan, antara lain beras analog dari sorgum 5 , tepung komposit 7 , jagung putih dan sorgum dengan penambahan tepung kedelai, sorgum dan mocaf, jagung putih, sagu, tepung kedelai dan bekatul 8 , tepung jagung, tepung talas 9 , campuran tepung sorgum dan rempah-rempah 10 , kacang merah dan sorgum 11 , tepung singkong yang diperkaya protein udang, dan beras analog dari tepung dan pati ubi ungu 12 . Penelitian tentang beras analog dari pati garut termodifikasi dan tepung mocaf dan ekstrak rumput laut Glacilaria sp sampai saat ini belum ditemukan.…”

Section: Pendahuluanunclassified

KARAKTERISASI SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK BERAS ANALOG KAYA ANTIOKSIDAN DARI PATI GARUT (Maranta arundinaceae L.): MOCAF DAN PUREE RUMPUT LAUT (Gracilaria sp)

Damat

Utomo²,

Tain

et al. 2021

J. Penelit Pascapanen Pertan

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Diabetes mellitus merupakan penyakit kronis yang disebabkan oleh defisiensi insulin. Salah satu cara untuk mencegah penyakit tersebut adalah dengan banyak mengkonsumsi makanan kaya antioksidan. Salah satu jenis makanan yang potensial untuk dikembangkan adalah beras analog kaya antioksidan dari campuran pati garut, mocaf dan puree rumput laut Gracilaria sp. Penelitian ini bertujuan untuk mengetahui sifat fisiko-kimia dan organoleptik beras analog kaya antioksidan dari pati garut, tepung mocaf dan puree rumput laut Gracilaria sp. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 2 faktor. Faktor pertama yaitu proporsi pati garut: tepung mocaf, terdiri dari 3 level 25:75, 50:50, dan 75:25%. Faktor kedua, kosentrasi puree rumput laut yang terdiri dari 4 level yaitu 0; 1; 2; dan 3%. Hasil penelitian menunjukkan bahwa terdapat interaksi antara proporsi pati garut dan tepung mocaf dengan kosentrasi puree rumput laut terhadap kadar air, lemak, protein, karbohidrat, total kalori, intensitas warna, densitas kamba, bobot 1000 butir, dan kenampakan beras analog. Berdasarkan hasil pada penelitian diketahui bahwa kadar air tertinggi pada perlakuan proporsi pati garut: tepung mocaf 75:25 dengan persentase rumput laut 0%, yaitu sebesar 8,62%, kadar karbohidrat tertinggi pada perlakuan proporsi pati garut: tepung mocaf 75:25 dengan persentase rumput laut 1%, yaitu sebesar 90,61%, sedangkan aktifitas antioksidan tertinggi beras analog diperoleh pada perlakuan kosentrasi puree rumput laut 3% yaitu sebesar 15,547%. Perbedaan perlakuan juga berpengaruh terhadap hasil uji organoleptik, baik kenampakan, tekstur, rasa, aroma, maupun kesukaan. Perbedaaan rasio pati garut:tepung mocaf dengan konsentrasi puree rumput laut Gracilaria sp berpengaruh terhadap sifat fisiko-kimia dan organoleptik beras analog. High Antioxidant Analogue Rice Characterization Based on Proportion of Arrowroot Starch (Maranta arundinaceae L.): MOCAF (Modified Cassava Flour) and Seaweed Puree Concentration (Gracilaria sp)Diabetes mellitus is a chronic disease caused by insulin deficiency. The solution to prevent this disease is through high antioxidant foods consumption. The high antioxidant analogue rice based on arrowroot starch, MOCAF (Modified Cassava Flour) and seaweed puree Gracilaria sp. is potential food that could developed. This study used randomized complete block design (RCBD) factorial with two factors. The first factor was proportion of arrowroot starch and MOCAF consisted three levels (25:75, 50:50, and 75: 25%). The second factor was seaweed puree concentration that consisted four levels (0; 1; 2; and 3%). The result indicated that there was interaction between proportion of arrowroot starch and MOCAF, with seaweed puree addition to the chemical (water, fat, protein, and carbohydrate content), and physical characteristics (total calories, color intensity, bulk density, 1000-grain weight, and appearance). The highest water content was 8.62% due to treatment arrowroot starch: MOCAF (75%: 25%), without seaweed puree (0%). While the highest carbohydrate was 90.61%, due to proportion 75%: 25% of arrowroot starch: MOCAF and 1% seaweed puree. Furthemore, the highest antioxidant level was 15.547% obtained from 3% seaweed puree. The treatment also affected on the organoleptic test (appearance, texture, taste, aroma, and tendency). Therefore, it can concluded that proportion of arrowroot starch: MOCAF, and seaweed puree concentration give significantly effect on the physical-chemical, and organoleptic characteristics of analogue rice.

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Section: Pendahuluanunclassified

KARAKTERISASI SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK BERAS ANALOG KAYA ANTIOKSIDAN DARI PATI GARUT (Maranta arundinaceae L.): MOCAF DAN PUREE RUMPUT LAUT (Gracilaria sp)

Damat

Utomo²,

Tain

et al. 2021

J. Penelit Pascapanen Pertan

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“…After the cream was browning, baking powder and vanilla extract were substitution (Nga et al, 2009) (Anggraini & Putri, 2016) (Arpi & Edward, 2016).…”

Section: Discussionmentioning

confidence: 99%

Biscuit Formulation With Substitution of Brown Rice Flour

Widodo

Sirajuddin

2019

JBHOST

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Focus of this study was formulation of biscuit with substitutionof brown rice flour which were widely accepted by the community. The objective of the study was to formulate biscuit subtitution by brown rice flour. The experiment was conducted in Maret-July 2017 in Family Welfare Education Laboratory. Data collected was quality of biscuit (color, flavor, texture, taste, and overall) and the preference. Data was analyzed by Mean and ANOVA. Result: 18g wheat flour, 6g cornstarch, 4g tapioca starch, 19g brown rice flour, 12g margarine, 29g eggs yolk, and 12g refined sugar. Nutrition contents the best biscuit was water 2,52g, ash 1,19g, fat 24,46g, protein 11,68g, carbohydrate 60,15g, and energy 507,46Kcal.

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“…sativus (Hoffm) Schübl. & G. Martens] (Anggraini et al, 2016), from sago flour and arrowroot starch (Pudjihastuti et al, 2019), from sweet potato flour, avocado (Persea americana Mill.) seeds, tofu pulp (Putri and Sumardiono, 2020), from sago and red beans (Phaseolus vulgaris L.) (Wahjuningsih et al, 2020), and analog rice from corn flour and seaweed grass (Gracilaria sp.)…”

Section: Introductionmentioning

confidence: 99%

The Characteristics of Functional Analog Rice Made from Modified Arrowroot Starch and Corn Flour with Seaweed

2022

JJBS

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The modification of starch with the heat moisture treatment (HMT) method increases the level of type 3 resistant starch, which is used to develop functional foods such as analog rice. Therefore, this study aims to analyze the physicochemicals of analog rice made of modified arrowroot starch (Maranta arundinacea L.) and corn flour (Zea mays L.) with seaweed (Gracilaria sp.). It was conducted using a factorial randomized block design method of two factors. The first factor was the difference in the ratio of the composition of modified arrowroot and corn flour, which consisted of three levels, namely 30:70, 40:60, and 50:50. Meanwhile, the second factor was the concentration of seaweed porridge with three levels, namely 1 %, 2 %, and 3 %. The results showed that increasing the proportion of modified arrowroot starch and the concentration of seaweed porridge reduced water, fat, protein, and ash contents but increased analog rice resistant starch levels. Furthermore, the antioxidant activity of analog rice also increased after steaming. This study has proven that using modified arrowroot starch, corn flour, and the addition of seaweed can improve the functional properties of analog rice.

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Characteristics of Red Sweet Potato (Ipomea batatas) Analog Rice (SPAR) From The addition of Cassava Flour (Manihot utillisima) and Carrot (Daucus carota)

Cited by 7 publications

References 0 publications

KARAKTERISASI SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK BERAS ANALOG KAYA ANTIOKSIDAN DARI PATI GARUT (Maranta arundinaceae L.): MOCAF DAN PUREE RUMPUT LAUT (Gracilaria sp)

KARAKTERISASI SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK BERAS ANALOG KAYA ANTIOKSIDAN DARI PATI GARUT (Maranta arundinaceae L.): MOCAF DAN PUREE RUMPUT LAUT (Gracilaria sp)

Biscuit Formulation With Substitution of Brown Rice Flour

The Characteristics of Functional Analog Rice Made from Modified Arrowroot Starch and Corn Flour with Seaweed

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