Karakteristik Fisik dan Mutu Gizi Beras Analog Formulasi Pati Sagu-Glukomanan dan Ekstrak Bunga Telang

Abstract

Analog rice is a processed product that resembles conventional rice grains but is produced from non-rice raw materials, one of which is sago starch. Sago starch was chosen as the main raw material because of its high carbohydrate content and abundant availability in Indonesia. The use of sago as a staple food is still limited and is generally known as Papeda, which has a characteristic chewy and sticky gel texture, making it less suitable for consumers' habits of consuming grained rice. Developing sago in the form of analog rice is a strategic alternative to increase its acceptance and utilization. The use of glucomannan in analog rice formulations can act as a gelling agent, binding water to improve product structure, while butterfly pea flower extract is used as a natural coloring and functional ingredient with potential health benefits. The objective of this study was to determine the effect of different combinations of sago starch, glucomannan, and butterfly pea flower extract concentrations on the physical characteristics and nutritional quality of sago starch-based analog rice. The study employed a one-factor Completely Randomized Design (CRD), consisting of nine treatments with varying concentrations of sago starch, glucomannan, and butterfly pea flower extract: F0 (50:0:0), F1 (50:0:20), F2 (50:0:30), F3 (45:5:20), F4 (45:5:30), F5 (42.5:7.5:20), F6 (42.5:7.5:30), F7 (40:10:20), and F8 (40:10:30), with each treatment replicated three times. The result of study showed that analog rice formulated with sago starch, glucomannan, and butterfly pea flower extract had color characteristics in the brightness parameter (L) of 52.07-67.37; a* value of -4.57 to 6.32; b* value of -5.87 to 18.11; chroma values (C) of 3.25-18.53; hue values (oH) from 86.23-271.33; bulk density ranged from 0.62 to 0.67 g/mL, cooking time from 9 min 46 s to 19 min 22 s, rehydration from 146.37% to 206.59%, and swelling power from 154.20% to 222.57%. The nutritional composition of the analog rice included moisture content of 13.42–13.93% (db), ash content of 0.56–1.08% (db), fat content of 0.12–0.21% (db), protein content of 0.30–0.52% (db), carbohydrate content of 84.74–85.08% (db), and gross energy values ranging from 258.59 to 342.92 kcal. The use of glucomannan and butterfly pea flower extract significantly (α<0,05) affected the color, bulk density, cooking time, rehydration, swelling power, ash content, fat content, protein content and gross energy value, while having no significant effect (α>0,05) on the water content and carbohydrate content.