| dc.description.abstract | fforts to reduce rice imports can be done by diversifying food in the form of analog rice products that utilize local foodstuffs. Analog rice is artificial rice shaped like carbohydrate-based rice made from non-rice foods. Local non-rice food ingredients that can be used as basic ingredients for making analog rice are tapioca. Tapioca has a high carbohydrate content and strong gel characteristics so that it has the potential to be used as a raw material for rice substitute products. The high amylopectin content produces sticky characteristics in the resulting analog rice products so that the addition of other foodstuffs that can improve the texture of analog rice is needed. The addition of other food ingredients to improve analog rice texture is glucomannan as a binding agent (gelling agent) so that the texture of the rice grains is chewy and not sticky. The addition of natural dyes in the form of striped flower extract to give color to rice is analogous and has functional properties rich in antioxidants that are good for health. This study was conducted to determine the effect of adding tapioca starch, glucomannan, and telang flower extract on the color, sensory, and antioxidative properties of analog rice. This study used a one-factorial Complete Randomized Design (RAL), namely a combination of tapioca starch concentration, variations in the addition of glucomannan and butterfly pea extract in making analog rice. Rice analogues are made on tapioca starch formulations of concentrations of 85, 90, 95, and 100%; glucomannan concentration of 10, 15, 20% ; and 35 ml and 45 ml butterfly pea extracts. The organoleptic results of analog rice were most preferred by panelists in the F8 formulation (20% glucomannan and 45 mL of butterfly pea extract) with an average of 6.30 (likes), while the analog rice most preferred by panelists in the F7 formulation (20% glucomannan and 35 mL of butterly pea extract) with an average of 5.22 (somewhat liked). The test results of total polyphenol content, anthocyanin content, and antioxidant activity showed that with the increase in the amount of glucomannan and the low addition of butterfly pea extract, the value of antioxidant properties in rice analogues decreased. Therefore, the addition of glucomannan and striped flower extract had a significant effect on analog rice produced in the color test, total polyphenol content, anthocyanin content, antioxidant activity, and hedonic value of color, texture, grain appearance and overall, but did not have a significant effect on the hedonic value of taste and taste in the analog rice sensory test. | en_US |
