Abstract
Analog rice is made from materials, such as tubers and cereals, which can be cooked into the rice. Therefore, this study aims to examine the effect of comparing the composition of composite flour made from purple yam, cassava, and corn in the manufacture of analog rice. The proximate analysis showed purple yam and cassava flour had the lowest water and fat content of 9.08% and 0.43%, respectively. Meanwhile, corn and purple yam flour had the highest protein and carbohydrate content of 9.06% and 82.32%, and the lowest ash content was found in corn flour with 1.10%. The amylose and amylopectin content of purple yam, cassava and corn flour, was 31.28%, 35.67%, 33.10%, and 53.12%, 51.28%, 65.17%, respectively. The analysis of amylose and amylopectin was 4.38–4.59%, and 95.41–95.62%, showing a low and high content. Additionally, the hardness and bulk density was 1716–1135.3 g, and 0.623–0.633 g/mL, respectively.
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