Synthesis of cassava analog rice fortified with protein tempe flour using cold extrusion method

Abstract

The purpose of this research is food diversification based on the optimal use of local foodstuffs of cassava and tempe flour, and to increase public food consumption pattern of non-rice food by making analog rice fortified with cassava flour and protein tempe flour using cold extrusion method as functional food for vegetarians. This research method consisted of manufacture of cassava flour; manufacture composite flour with ratio of cassava flour and tempe flour (45% : 5%, 40% : 10%, 35% : 15%) wt., synthesis of analog rice, and analog rice characteristics analysis. The parameters observed were proximate analysis which include of carbohydrate, protein, fat, ash, and water content analysis; fiber content analysis; water absorption analysis; bulk density analysis; and rehydration time analysis. The results of this research showed that the variables of 35% wt. of cassava flour and 15% wt. tempe flour results the best analog rice obtained 73,23% carbohydrate content; 18,97% protein content; 3,19% fat content; 1,87% water content; 2,44% ash content; 0,15% fiber content; with water absorption 121,8%; bulk density 0,5633g/ml; and rehydration time 7,1 minutes. it is necessary for technology in analog rice molding so that the products produced are more uniform and shaped like rice. It’s necessary to test the resistance of analog rice products.