Karakteristik Pati dan Daya Cerna Beras Analog Berbahan Tapioka-Glukomanan dengan Penambahan Ekstrak Bunga Telang

Abstract

Tapioca can be utilized as a source of non-rice carbohydrate in the production of rice analogues from local food ingredient. Tapioca rice analogues has high digestibility which can increase blood glucose levels significantly. Tapioca rice analogues with low digestibilty value can be produced by granulation techniques with glucomanan substitution and additional of butterfly pea flower extract as a natural blue coloring and working as an antioxidant. In this study, the total contents of starch, amylose, amylopectin, starch digestibility (in vitro) and profile of starch hydrolyzed rice analogues were examined. This study used one factorial RAL namely a combination of glucomannan substitution (10, 15, and 20%) and the addition of butterfly pea flower extract (35 and 45 ml). The results showed that tapioca rice analogues with 20% glucomannan substitution and 45 ml of butterfly pea flower extract addition had total contents of starch 68,85%; amylose 26,42%; amylopectin 42,53%; and starch digestibilty 61,92%. The combination of glucomanan substitution and addition of butterfly pea flower extract reduced total contents of starch, amylose, amylopectin and starch digestibilty value. Decreased digestibilty of starch in tapioca rice analogues formula F1-F8 can reach 33,98% and produced lower digestibility values compared to formula F0 (had high starch digestibilty). The hydrolyzed starch profile of tapioca rice analogues formula F1-F8 is lower than formula F0 as well. The percentage of hydrolyzed starch decreased as the glucomannan substitution and butterfly pea flower extract addition increased. In conclusion, tapioca rice analogues with glucomanan substitution and additional of telang flower extract has the potential to be an alternative food with low digestibility and glycemic index (GI).