Karakteristik Fisikokimia dan Organoleptik Beras Analog Berbahan Baku Tepung Komposit sebagai Pangan Fungsional

Abstract

Dependence on a single staple food source is a major problem in Indonesia, leading to increased demand for rice while its availability is limited. This results in a high rice import value. Food diversification by utilizing local commodities is needed as an effort to reduce this dependence. Analog rice is one form of food diversification, as well as a functional food that is expected to reduce dependence on conventional rice. The use of Mocaf (Modified Cassava Flour), MCS (Modified Corn Starch), and taro flour as analog rice aims to obtain physicochemical and organoleptic characteristics similar to conventional rice. This study aims to determine the physicochemical and organoleptic characteristics of analog rice from composite flours Mocaf, MCS, and taro flour in different formulas. This study was designed using a Completely Randomized Design (CRD) with one factor at 4 levels, namely, F0 (100% Mocaf), F1 (50% Mocaf, 30% MCS, 20% taro flour), F2 (50% Mocaf, 25% MCS, 25% taro flour), F3 (50% Mocaf, 20% MCS, 30% taro flour). Physicochemical test parameters include rice density, water absorption, cooking time, yield, color, water content, and total sugar content. While organoleptic test parameters include color, texture, taste, aroma, appearance of rice, and overall. The results showed that the ratio of Mocaf, MCS, and taro flour affected the physical characteristics of analog rice, and sample F1 was the best sample. The results of the chemical characteristic test showed that the water content of analog rice ranged from 4.45% to 5.78%, while the total sugar content ranged from 1.41 mg/mL to 1.77 mg/mL. The results of the organoleptic test showed that the ratio of composite flour as a raw material for making analog rice was acceptable to the panelists. The increase in taro flour affected the texture of the rice and caused the color to become darker, while the addition of MCS increased the brightness of the rice color and reduced the cooking time.