Formulation and Characterization of Analogue Rice made of Sweet Potato (Ipomoea batatas), Sago Starch (Metroxylon sp), and Maize Flour (Zea mays)

Abstract

Rice as the main carbohydrate source in Indonesia has created an unavoidable dependency. Constraints in consuming other carbohydrate sources are caused by unavailability of easy processed product, lack of nutrition knowledge and psychological readiness, and also lack of food product that can fulfill people’s taste. Therefore, food diversification needs a precise means so it can be consumed as staple food. Analogue rice is artificial rice made of non-rice and non-wheat raw material using twin screw extruder. Analogue rice made of sweet potato, sago starch, and maize flour has been formulated and characterized using hedonic test and physicochemical analysis. This analogue rice excellences are using low-processed sweet potato roots as one of the main ingredient, which consume less energy and consequently lower production cost, and high in thiamin, riboflavin, niacin, K, P, Fe, and Ca 2-3 times than polished rice from the combination of sweet potato, sago starch, and maize flour. The formulation for sweet potato pulp: sago starch: maize flour was 3: 1.5: 2.5. The analogue rice processing used cooking twin screw extruder at , furthermore its chemical compositions were examined. The result showed that the analogue rice contains 82.61% of carbohydrate, 0.83 ± 0.01 % of fat, 4.60 ± 0.16 % of protein, 10.26 ± 0.76 % of moisture, and 0.83 ± 0.02 % of ash. Addition of 0.1 % gelling agent hydrocolloid (alginate, carrageenan, konjac) improved the texture quality with carrageenan 0.1% decreased the hardness also konjac 0.1% increased the stickiness, however did not improve the hydration properties of analogue rice.