Formulasi Pembuatan dan Pendugaan Umur Simpan Beras Aruk (Beras Singkong) dengan Substitusi Kacang Merah

Abstract

Diversification program to anticipate a reduction in the consumption of rice in the future in this country need to be done include replacing the consumption of rice with other staple foods. One area that has been done diversification program is Bangka Belitung. Communities in the region have much to consume rice made from other carbohydrate sources, namely cassava rice called aruk rice. Aruk rice is rice made with cassava main raw material, the shape of small grains, and a local food community of Bangka Belitung. The addition of red beans is done to improve the nutritional value of aruk rice. This study aims to determine the best formula to make rice-based cassava with additional red beans, knowing the characteristics of the product, and determine the shelf life of the product. In this research, the selection formula is 95:5, 90:10, 85:15 (cassava : red beans). Based on the formula chosen from test sensory, the best formula of red bean aruk rice substitution is 95:5 (cassava flour : red beans). The result of this research showed addition of red beans could improve the nutritional value of aruk rice. Analysis of the characteristics of the selected formula includes 7.16% (wb) water, 0.56% (db) ash, 0.31% (db) fat, 4.29% (db) protein, 94.84% (db) carbohydrate, 2.41% dietary fiber, 1.56% crude fiber, 24.70% amylose, 76.95% in vitro digestibility of starch, and 11.28 ppm HCN. The shelf life of aruk rice selected formula packed with HDPE packaging is longer than packed with PP, LDPE and MDPE which is 988 days at 85% RH, 766 days at 90% RH, and 614 days at 95% RH.