Analog Rice Made From Cassava Flour, Corn and Taro for Food Diversification

Paddy rice and rice are the staple foods of the people in Asian region, especially Indonesia. This plant was developed from seeds, developing varieties, planting methods to cooking methods. Without changing preparation at the household level to get better results. Analog rice is one of the nutritiou...

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Main Authors: Pudjihastuti Isti, Sumardiono Siswo, Supriyo Edy, Kusumayanti Heny
Format: Article
Language:English
Published: EDP Sciences 2019-01-01
Series:E3S Web of Conferences
Subjects:
Online Access:https://www.e3s-conferences.org/articles/e3sconf/pdf/2019/51/e3sconf_icenis2019_03010.pdf
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author Pudjihastuti Isti
Sumardiono Siswo
Supriyo Edy
Kusumayanti Heny
author_facet Pudjihastuti Isti
Sumardiono Siswo
Supriyo Edy
Kusumayanti Heny
author_sort Pudjihastuti Isti
collection DOAJ
description Paddy rice and rice are the staple foods of the people in Asian region, especially Indonesia. This plant was developed from seeds, developing varieties, planting methods to cooking methods. Without changing preparation at the household level to get better results. Analog rice is one of the nutritious instant food products that has successfully developed. Analog rice is one solution that can be developed in overcoming the availability of food both in terms of the use and application of new food sources (food diversification). Analog rice is a processed product that uses non-rice ingredients or mixes with rice that resembles rice. Non-rice ingredients can use cereal or tubers or mix some ingredients. Analog rice is a substitute for rice in general by using plants that are widely grown in Indonesia, thereby reducing dependence on rice. The purpose of this study was to find the optimal mix composition of cassava flour, corn and taro to produce analog rice and to know the physicochemical properties of analog rice which could replace paddy rice. The results showed that the best analog rice had 128.4% water absorption, 12.51% water content, 71.94% carbohydrate, 8.5% protein, 1.1% fat and 14.09% amylose content included in low amylose rice.
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spelling doaj.art-86fac56498084548a0d968fe974b579c2022-12-21T20:02:11ZengEDP SciencesE3S Web of Conferences2267-12422019-01-011250301010.1051/e3sconf/201912503010e3sconf_icenis2019_03010Analog Rice Made From Cassava Flour, Corn and Taro for Food DiversificationPudjihastuti Isti0Sumardiono Siswo1Supriyo Edy2Kusumayanti Heny3Industrial Engineering Technology Vocational School Diponegoro UniversityChemical Engineering Department, Faculty of Engineering, Diponegoro UniversityIndustrial Engineering Technology Vocational School Diponegoro UniversityIndustrial Engineering Technology Vocational School Diponegoro UniversityPaddy rice and rice are the staple foods of the people in Asian region, especially Indonesia. This plant was developed from seeds, developing varieties, planting methods to cooking methods. Without changing preparation at the household level to get better results. Analog rice is one of the nutritious instant food products that has successfully developed. Analog rice is one solution that can be developed in overcoming the availability of food both in terms of the use and application of new food sources (food diversification). Analog rice is a processed product that uses non-rice ingredients or mixes with rice that resembles rice. Non-rice ingredients can use cereal or tubers or mix some ingredients. Analog rice is a substitute for rice in general by using plants that are widely grown in Indonesia, thereby reducing dependence on rice. The purpose of this study was to find the optimal mix composition of cassava flour, corn and taro to produce analog rice and to know the physicochemical properties of analog rice which could replace paddy rice. The results showed that the best analog rice had 128.4% water absorption, 12.51% water content, 71.94% carbohydrate, 8.5% protein, 1.1% fat and 14.09% amylose content included in low amylose rice.https://www.e3s-conferences.org/articles/e3sconf/pdf/2019/51/e3sconf_icenis2019_03010.pdfphysicochemicalcharacteristicsengineeringtaro
spellingShingle Pudjihastuti Isti
Sumardiono Siswo
Supriyo Edy
Kusumayanti Heny
Analog Rice Made From Cassava Flour, Corn and Taro for Food Diversification
E3S Web of Conferences
physicochemical
characteristics
engineering
taro
title Analog Rice Made From Cassava Flour, Corn and Taro for Food Diversification
title_full Analog Rice Made From Cassava Flour, Corn and Taro for Food Diversification
title_fullStr Analog Rice Made From Cassava Flour, Corn and Taro for Food Diversification
title_full_unstemmed Analog Rice Made From Cassava Flour, Corn and Taro for Food Diversification
title_short Analog Rice Made From Cassava Flour, Corn and Taro for Food Diversification
title_sort analog rice made from cassava flour corn and taro for food diversification
topic physicochemical
characteristics
engineering
taro
url https://www.e3s-conferences.org/articles/e3sconf/pdf/2019/51/e3sconf_icenis2019_03010.pdf
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AT sumardionosiswo analogricemadefromcassavaflourcornandtaroforfooddiversification
AT supriyoedy analogricemadefromcassavaflourcornandtaroforfooddiversification
AT kusumayantiheny analogricemadefromcassavaflourcornandtaroforfooddiversification