Macronutrient Profile of Analog Rice Based on Cornstarch, Modified Cassava Flour, and Suweg Flour

Abstract

Analog rice is a food diversification product made from raw materials of various flours as an alternative to paddy rice which is produced from tubers and cereals which have a chemical content similar to rice. Cornstarch, modified cassava flour (Manihot esculenta), and suweg flour were chosen as the ingredients of analog rice due to the macronutrient content of carbohydrates, protein, fat which expect might improve the nutritional content of the analog rice. The aim of this study was to determine the macronutrient levels of analog rice of cornstarch, mocaf, and suweg flour. Research stages: the production of analog rice using formula cornflour:mocaf 1:1 and the addition of suweg flour of 0%, 5%, 10%, 15% and 20%. Then the ingridients was mixed with water and stirring. Preconditioning processed were done by steaming for 5 minutes at 90 oC. Therefore the formula were shaping manually in order to produce rice grains. The analog rice were drying in a cabinet dryer for 5 hours at 60°C. The chemical analysis, among starch content, amylose content, amylopectin content, protein content and lipid content using AOAC 2003.06-2006. The results of the this study showed that the analog rice based on cornstarch, mocaf, and the addition of suweg flour had starch content range from 82.06 to 84.06%, amylose content ranged from 26.91 to 28.53, amylopectin content ranged from 54.37 to 56.12%, protein content ranged from 0. .46 to 1.25%, and lipid content ranged from 0.02 to 0.43%. The result concluding that the higher addition of suweg flour on rice analog might increase the starch, amylopectine, protein and fat content while decrease the amylose content. Therefore, cornstarch, modified cassava flour and suweg flour are potentially used as analog rice raw materials.