Formulasi Beras Analog Putih Berbasis Pati Sagu (Metroxylon sagu R.), Singkong (Manihot esculentas Crantz), dan Ampas Kelapa (Cocos nucifera L.)

Abstract

White analogue rice formulated in this research was made of several nonrice local carbohydrate sources: sago starch (Metroxylon sagu R), cassava (Manihot esculenta Crantz), and coconut pulp (Cocos nucifera L.). The purpose of this research was to obtain formulation of white analogue rice from above mentioned main materials. Several parameters were measured, those are color analysis (whiteness index) and sensory analysis. It was found that the addition of coconut pulp significantly affected the quality of analogue rice. The addition of coconut pulp to the formulation (5-15%) resulted in a decrease of analogue rice whiteness index. Sensory analysis showed that rice formula with 5% of coconut pulp was the most acceptable one (uncooked rice). For cooked rice, formula with 15% of coconut pulp was the most acceptable one. Although for flavor and texture attributes were not significantly different (p>0.05), thus the 5% of coconut pulp formulation was chosen as the best formula. It had lower moisture (7.41%) and protein contents (0.61%), but higher ash (0.73%), fat (3.41%), and carbohydrate contents (94.88%).