Abstract
This research aims to develop ready-to-eat (RTE) rice based on local food, namely liwet rice which is substituted with corn analog rice. This RTE rice is intended for food supplies in disaster emergencies and still contributes to the food diversification program. The RTE liwet rice production carried out in this study was by using the retort process. The retort process was carried out using an autoclave at 121 0C for 15 minutes and used retort pouch packaging. The RTE liwet rice in this study made used five formulations of corn analog rice substitution, namely 0%, 20%, 30%, 40%, and 50%. The resulting liwet rice was then analyzed for its physicochemical and organoleptic characteristics. The results showed that the substitution of corn analog rice had a significant effect on the proximate content and physical properties (texture and color) of the liwet rice produced but did not significantly affect the pH and organoleptic characteristics. The best formula in this study was obtained in the 30% substitution of corn analog rice.
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