Pengaruh Rasio Bahan Baku Tepung Komposit (Ubi Kayu, Jagung Dan Kedelai Hitam) Pada Kualitas Pembuatan Beras Analog

Abstract

The increase population affects an increase in total of consumption of Indonesian people towards rice, which encourages Indonesia to import rice. One of the alternatives that can be done is by using potential non-rice raw materials such as tubers. In this study, the raw materials for composite flour from cassava (Manihot esculenta), corn (Zea mays) and black soybeans (Glycine Sojo) were used, which are the basic ingredient for analog rice. The purpose of this study was to examine the effect of raw material composition on nutritional value (carbohydrate, protein, fat, water and ash content) analog rice compared to ordinary rice, examine the physico-chemistry (kamba density, water absorption and cooking time) of analog rice compare to paddy rice and also to define raw material composition and best temperature, organoleptic test covering color, aroma, texture and taste. The process of making analog rice consists of several stages of research, such as the stage of making composite flour, cooking the composite flour dough, making analog rice, drying analog rice and analyzing the results. The variables used were the ratio of flour composition and the effect of extrusion temperature. Based on proximate analysis on various compositions, obtained sample 5 (60% cassava flour, 15% corn flour and 25% black soybean flour) as analog rice with the best formulation. Based on the proximate analysis of the effect of temperature, the temperature was 75 °C as the optimum temperature for the extraction process. The results of the physical analysis of the best analog rice in this study showed that analog rice from a composite of cassava flour, corn flour and black soybean flour had a kamba density of 0.46 g / mL, a water absorption capacity of 60.52% and a cooking time of 46 minutes. In this sample, analog rice has a texture, aroma and appearance similar to rice in general, although analog rice from composite flour tends to have a savory taste arising from black soybeans.

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

“…Analog rice with a greater bulk density indicates that the porosity of the analog rice is lower [39][40][41]. This is attributed to water loss during the drying process in analog rice-making [40,42,43] and is influenced by the moisture content of the ingredients [44,45]. A large bulk density value will require a smaller storage space, and vice versa [43,46].…”

Kajian Karakteristik Fisikokimia dan Organoleptik Beras Analog Berbahan Dasar Tepung Gembili (Dioscorea aculleata. L), Tepung Jagung (Zea mays, L) dan Pati Sagu (Metroxylon sp)

“…Faktor yang menjadi penentu rasio volume pengembangan adalah kandungan amilosa. Pernyataan ini selaras dengan (Pudjihastuti, Supriyo and Devara, 2021), kandungan amilosa memberikan pengaruh terhadap rasio volume pengembangan pada beras analog. Hal tersebut dikarenakan jumlah ikatan hidrogen pada daerah amorphous (tidak berbentuk) yang disusun oleh amilosa lebih sedikit dan polimer patinya lebih mudah larut.…”

Karakteristik Fisiko-Kimia Beras Analog Kombinasi Dari Pati Sagu, Tepung MOCAF, Tepung Porang (Amorphophallus muelleri), dan Tepung Kedelai.

“…Hasil penelitian dari Sede (2015) menghasilkan kadar protein sebesar 5,83% dengan penambahan tepung komposit seperti kacang-kacangan. Hasil analisa penelitian dari (Pudjihastuti, 2021) protein beras analog berbahan baku tepung ubikayu, kedelai hitam dan jagung pada berbagai komposisi berkisar antara 5,72% hingga 7,86%. Hasil ini tidak jauh berbeda dengan kandungan protein standar beras analog yaitu sebesar 7,39%.…”