Analog rice characteristics made from sago flour and arrowroot flour in supporting food diversification

Abstract

Food security of a country is classified ideal if the food needs of the people have been met in terms of quantity and nutrition evenly. One alternative in achieving national food security is food diversification. Analog rice is one of the diversification of foods made from various kinds of flour as the ingredients. It is an alternative food substitute for rice. The purpose of the present study was to create and test the characteristics of analog rice made from sago flour and arrowroot flour. The parameters observed were water content, water absorption and texture. The treatment of the research was the variation of the ratio between sago flour and arrowroot flour, namely: 50:50, 60:40, 70:30, 80:20, and 90:10. This research produces analog rice with water content ranging from 11.250%-13.325%, water absorption capacity of 175%-208%, and analog rice texture from the ratio 90:10.