Analog Rice Research Articles

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

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.

STEM education learning activity: making simple tool to produce analog rice

The paper will clarify STEM education learning activity of making simple tool to produce analong rice. The developed lesson plan is developed as collaboration among Physics, Chemistry and Biology teachers to address the issue on rice issue. The STEM education learning activity will be developed based on Sutaphan and Yuenyong [11] the context-based STEM education learning approach. The activity will start from identification of social issue of consumption of rice. The issue will engage students to develop projects for solutions. Consuming rice can trigger several types of diseases. Display the disease that will be suffered because of excessive consumption of rice. Starting from that thought, it would be very suitable if STEM was applied in the development of ideas related to making simple tools to produce analog rice. Through the context-based STEM education learning approach, students may motivate students to apply knowledge about physics, chemistry, and biology in order to design some technology prototypes or products through engineer design process. To design a tool for making simple analog rice, students may apply the principle of thermodynamics, classifying the nutritional content of the ingredients, and mixing the ingredients in terms of the tools. This paper may have implications for designing STEM education learning activities.

Bioactive compound content and antioxidant activities of analog rice enriched with the germinated of white corn (zea mays) and the germinated of mung bean (vigna radiata)

The research aimed to know bio-active compounds’ content and antioxidant activity of rice analog based on germinated white corn (Zea mays), germinated mung bean (Vigna radiata) and white sweet potatoes. There were several stages: first, the formulation of analog rice—the second analyzes of total phenol and flavonoids content. The third is the analysis of antioxidant activity done by DPPH, FTC, and TBA methods. Results showed that formulation I TPC levels are 385.00 ± 0.04 (mgGAE/100g), TFC 267.60 ± 0.42 (mgQCE/100g). Formulation II TPC levels are 379.20 ± 0.85 (mgGAE/100g), TFC 235.40 ± 0.92 (mgQCE/100g). Formulation III TPC levels are 346.50 ± 0.85 (mgGAE/100g), TFC 227.00 ± 0.42 (mgQCE/100g). Antioxidant activity formulation I with DPPH method: 67.71 ± 0.20%; The percentage inhibitory with the FTC 69.10 ± 1.01%, TBA 65.28 ± 0.28%. Antioxidant activity formulation II with DPPH method: 66.57 ± 0.20%; The percentage inhibitory with the FTC 60.63 ± 0.81%, TBA method 64.42 ± 0.58%. Antioxidant activity formulation III with DPPH method: 63.57 ± 0.20%; The percentage inhibitory with the FTC 45.41 ± 0.30%, TBA 63.21 ± 0.58%. There is a significant and positive correlation between bioactive compounds with three methods of antioxidant activity used.

Opportunities and Challenges of Functional Foods and Nutraceuticals Development during Covid-19 Pandemic

Functional foods and nutraceuticals demand during the Covid-19 pandemic are increasing tremendously. This is showed that there is a shifting food consumption pattern into healthier food rather than only to satisfy hunger. Functional foods are foods that offer health benefits beyond their nutritional value, whereas nutraceuticals are commodities derived from foods, but are used in the medicinal form of pills, capsules, or liquids that demonstrated physiological benefits. Nutraceutical products consist of isolated bioactive substances such as vitamins, minerals, amino acids, and fatty acids as well as dietary supplements such as probiotics, prebiotics, antioxidants, and enzymes. As the second-largest country with the highest biodiversity, Indonesia has some natural resources that could be developed as functional food or nutraceutical ingredients such as ginger, cinnamon, lemongrass, honey, Moringa oleifera leaves, etc. Indonesian society has indigenous knowledge of the health effect of any plants and spices such as the health effect of “jamu”, a functional drink made from several parts of plants. However, the development of functional foods and nutraceuticals in Indonesia has so many challenges concerning regulation. The National Agency for Drug and Food Control of Indonesia did not regulate functional foods and nutraceuticals. However, they have some regulations about processed food with the claim, supplements, natural herbal, and food for medicinal uses. Hence, functional foods and nutraceuticals producers must adjust to the existing regulation. The research and development of functional foods and nutraceuticals consist of several steps namely identification of bioactive compounds, assessment of physiological effect, product formulation and processing, and clinical trial to meet the regulatory demand. The research activities will provide scientific evidence to prove food and nutraceutical functionality. Market demands are also important to obtain an innovative product that meets the consumer’s demand. Recent methods to develop functional foods and nutraceutical are “design thinking” methods, a method that focuses problem solving on human rather than on technology or organization. The typical design thinking protocol consists of 3 steps namely observation and synthesis, visualization and rapid prototyping, as well as revising and refining. In the first step, nutraceutical developers must understand the characteristic of targeted consumers. In the second step, models or sketches as well as the early version prototypes need to be created. Gathering feedback on the strengths and weaknesses of the product will lead to the necessary corrections before product commercialization. In the third step, a team from many different backgrounds and specializations can be involved to revise and refine the new product. A Penta helix collaboration between academia, industry, citizen, public authorities, and non-government organization (NGO) can be used as a model of networking in functional foods and nutraceuticals development. The use of “design thinking” methods will minimize the risk of product failure in the market. One of our experiences in functional food development is the exploration of glucomannan from Porang tubers (Amorphophalus oncophylus) as a functional ingredient. Glucomannan, a water-soluble fiber that can be fermented, is extracted from Konjac (Amorphophallus konjac) tuber or root. However, in Indonesia glucomannan can be extracted from Porang tuber that can be found in many areas. In the beginning, we collaborate with the local farmer, NGO, and governments to optimize the production of Porang tubers. After we found the method to extract the glucomannan, we develop several food products namely jelly, noodle, rice analog, etc and analyze the physical, chemical, microbiological, and sensory characteristics. The jelly product containing glucomannan was tested for the clinical trial. We found that this jelly could lower the body weight and body mass index of the overweight and obese subjects as well as maintain the level of blood glucose, the total cholesterol, LDL cholesterol, and triglycerides. The health benefit of this jelly can be used as the rationale for health claimed. It is important to collaborate with the food industry to commercialize this product. In conclusion, Indonesia needs to develop guidelines for Functional Food and Nutraceuticals Development, this guideline can be used as a reference for producers for claims on nutrition and health. For researchers, academia, and the food industry that will develop a new functional food and nutraceutical product, it is important to plan and know the targeted consumer so that the new product will succeed in the market.

Characterization Properties of Extruded Analog Rice Developed from Arrowroot Starch with Addition of Seaweed and Spices

Characterization Properties of Extruded Analog Rice Developed from Arrowroot Starch with Addition of Seaweed and Spices

Analogue Rice Formulation from Tapioca, Soybean Flour, Natural Dyes (Amaranthus tricolor L. and Alternanthera amoena V.)

The diversification of food is the solution of rice imports elevation, rice consumption dependence, as well as lack of protein calories for baby in Indonesia. Analogue rice from local resources such as various starches, both from tubers and nuts. Analogue rice is produced from flour with the addition of water or other nutritional components. To improve consumer appeal, the natural dyes addition also can increase nutrition product. This research aimed to analyze the effect of pigment sources and formulation of tapioca and soybean. Nested design was applied with 1st factor was sources of pigment (control, extracted green spinach, and red spinach). The second factor was the proportion of tapioca and soybean flour. The result showed that protein increased from 4.54% to 5.30% and iron (Fe) increased from 2.58 to 14.54 ppm. The best analog rice was produced from T1B2 (85% tapioca : 15% soybean flour x red spinach) which had moisture content (4.96%), fat (3.23%), protein (5.70%), absorption capacity (175.89%), color intensity (L = 52.40; a+ = 1.50; b+ = 10.10), antioxidant activity (88.55%), total pigment (4.86 mg L-1), and iron (20.11%). The organoleptic score was taste (3.17 = quite like), texture (3.30 = quite like), shape (3.03 = quite like), and preference (3.23 = quite like).

CHEMICAL AND ORGANOLEPTIC PROPERTIES CHARACTERIZATION OF RICE ANALOG MADE FROM MOCAF, BANANA OR CORN WITH ADDITION OF MUNG BEAN FLOUR

Rice analog made from locally available flour is one of food diversification to reduce rice consumption. Locally available flour that could be used to make rice analog is mocaf, kepok banana and corn. This study aims to formulate and analyses characteristic of rice analog made from mocaf, kepok banana and corn with addition of mung bean flour. This study using laboratory analysis and consumer preference test. This study divided into three stages; 1. Formulation of rice analog; 2. analysis of chemical characteristic of rice analog; 3. consumer preference test to the rice analog. Observed parameter are chemical characteristic consist of water content, protein, carbohydrate, fat and fiber while the organoleptic characteristic is color, aroma, texture and flavor. Observed data were statistically tested using analysis of variance. The study showed that utilization of mocaf, kapok, banana and corn to make rice analog produce rice analog with different color and texture. The best formula to produce rice analog based on organoleptic test is formula using mocaf flour 80% with mung bean flour 20%. Chemical analysis of rice analog using mocaf flour were protein content 8.24%; fat 0.73%; carbohydrate 77.97%; fiber 1.87%, water 9.72% and ash 1.47%. Organoleptic test showed that consumer preference towards rice analog made from modified cassava flour (mocaf) higher than other rice analog.

Nutrient and sensory analysis of analog rice made with arrowroot (Maranta arundinaceae) flour, germinated red kidney bean (Phaseolus vulgaris L) flour, germinated white sorghum flour, and sago starch

This research was aimed to analyze the chemical characteristics and sensory evaluation of analog rice. The manufacture of analog rice was done by formulating the tuber's flour, cereal, and legume. A sensory evaluation was performed with a hedonic test. The chemical characteristics of analog rice analyzed were the content of protein, lipid, moisture, ash, amylose, amylopectin, dietary fiber, resistant starch, and calculating the amount of energy. The results showed that analog rice development was done by conducting three formulations with a percentage of different composition on the constituent ingredients. The ingredients were arrowroot (Maranta arundinaceae) flour, modified arrowroot flour rich in resistant starch, germinated of red kidney bean (Phaseolus vulgaris L) flour, germinated of white sorghum flour, sago starch, hydrocolloid, GMS, water, and oil. The hedonic test indicated that the selected formulation was the third formulation. The nutrients content of selected analog rice were moisture: 9.71±0.05%; ash: 3.38±0.01%, protein: 8.07±0.04%, lipid: 1.01±0.01%, dietary fiber: 19.81±0.45%, carbohydrate: 68.74±0.01%, resistant starch: 3.43±0.02%, amylose: 18.25±0.04%, amylopectin: 49.94±0.13% and energy: 308.24±0.14 cal/100 g.

PENGARUH PENAMBAHAN TEPUNG KACANG MERAH TERHADAP SIFAT KIMIA DAN HEDONIK BERAS ANALOG BERBAHAN DASAR UMBI GANYONG (CannaedulisKer.)

Analog rice is artificial rice product made from non rice raw material which contain nutrients and looks like padi rice. This research using raw material such as umbi ganyong as source of carbohydrates and red bean to improve the nutritional value and appearance of analog rice. The purpose of this research was to study the concentration effect offered bean flour added into on rice analog made from umbi ganyong (ganyong root) toward water content, raw fiber, protein, and hedonic. The treatments applied were T0 for 0% concentration, T1 for 5% concentration, T2 for 10% concentration, and T3 for 15% concentration. The observed variables were water content, protein, crude fiber, and preference level. The result of the study showed that the addition of red bean flour with various concentrations reveals the difference(p<0,05) in rising water content, crude fiber, protein, and improving taste, texture, and rice analog fluffiness. The outcome of the research point out that the recommendation of red bean flour added into analog rice was at 15% which were resulting in water content 7,76±0,152%, crude fiber of 3,01±0,68%, and protein 7,41±0,038%,

Effect of Sago Analog Rice and Red Bean Diet to β Cells Pancreas Refinement in STZ-NA Induced Diabetic Rats

The study aims to determine the effect of sago analogue rice and red beans in diabetic rats to repair pancreatic β-cells. Thirty-five males Wistar rats were divided into 5 groups: normal group diet (STD), the diabetic group (STDD) with a standard feed diet, the diabetic group with mentik wangi rice (MWRD), the diabetic group with sago analogue rice (SARD) and the diabetic group with sago analogue rice with the addition of 10% red bean flour (SARKBD). All groups were analysed for dietary interventions, blood glucose level, insulin level for HOMA-β and HOMA S indices and measurement of insulin level by using IHC analysis. In addition, short-chain fatty acids (SCFA) analysis was performed in the caecum. This study showed that decreasing blood glucose level shown in SARD and RASKBD groups. The pancreatic β-cell number indicated an increase in the SARD group compares to the STDD group. The pool total of SCFA in SARD group was the highest among of all groups, as well as the acetate, propionate and butyrate pools. These results indicate that the sago analogue rice diet could repair and increase the expression of pancreatic β-cell through absorption inhibition mechanisms and by increasing insulin sensitivity and the SCFA level.

Kajian Pembuatan Beras Analog Berbasis Tepung Komposit dengan Penambahan Konsentrasi Bubur Rumput Laut (Gracilaria sp.) dan Gliserol Monostearat

Rice consumption is estimated to increase along with the increase in population every year. Analog rice is one alternative to functional food diversification and was expected to help reduce people's dependence on rice consumption. The addition of seaweed and glycerol monostearate in the study was intended to improve the shape of rice grains from previous studies which were sticky so that the shape of the rice was lost, enriching antioxidants and fiber from analog rice. The purpose of this study was to determine the interaction and effect of the addition of seaweed pulp extracts and glycerol monostearate to analog rice. The design of this study is a factorial randomized block design (RBD-F). Factor I is seaweed with 3 levels of concentration {1%, 2%, 3%}, factor II is glycerol monostearate with 4 levels of concentration {1%, 2%, 3%, 4%}. The results of the study the highest value on the water content of the addition of seaweed 3% by 7.51%; carbohydrate glycerol monostearate level of 1% was 91.78%; the antioxidant activity of rice and rice in seaweed concentration of 3% by 27.35% and 25.57%; The highest value of rice fiber and rice in the treatment of Seaweed 3% and GMS 3% by 1.53% and 1.63%. Organoleptic results in the form of appearance (5.33 = interesting), taste (4.44 = somewhat like), fondness (4.33 = somewhat like), aroma (2.67 = not fishy), and texture (2.33 = not sticky).

Ingredients Formulation of Analogue Rice Based on Location Spesific Flour, Case Studies in the Purworejo District

The determined of rice as staple food of Indonesians people will increase with increased of population growth. One of the efforts to meet basic food demand can be done through food diversification perform by using non-rice carbohydrate sources. Purworejo Regency is one of the regions that has a source of carbohydrate in addition to rice, which has not been further processed to be an alternative to meeting calorie needs other than rice. The purpose of this study is to obtain an optimal analog rice composition formulation in the form of a goal programming model by mixing non-rice base ingredients for analog rice production to produce analog rice that has nutritional characteristics determined with Ciherang rice. Conducting the results of making analog rice formulations with non-rice materials available in Purworejo District using a linear objective programming model. The linear goal programming optimization model uses a solver program with an objective function of the nutrient content of protein, amylose, and amylopectin to approach Ciherang rice. Analog rice optimization results were tested using similarity percentage values to determine the proximity of nutrient content with Ciherang rice. Based on the analysis of calculations from the solver program produces a mixture of white corn (94.674%) and taro beneng (5.326%) with a similarity of 98.381%. While the results of the optimization of the availability of carbohydrate sources in Purworejo District produced a mixture of taro beneng (19.462%), sago starch (20.668%) and breadfruit (59.851%) with the similar nutritional content of Ciherang rice of 89.717%.

Organoleptic, Chemical, and Physical Characteristics of Sago (Metroxylon spp.) Analog Rice Supplemented with Red Bean (Phaseolus vulgaris) Flour as a Functional Food

Sago analog rice is rice made from sago starch with or without supplementation of other food materials, and its shape resembles that of rice. Red bean flour is added to analog rice to increase its protein content to levels comparable to those of rice. The objective of this research is to investigate the organoleptic preference of panelists, and the chemical and physical characteristics of sago analog rice supplemented with red bean flour. We used a completely randomized design with one factor: the supplementation of red bean flour at 0%, 5%, 10%, 15%, 20%, and 25%. Our organoleptic test applied for the hedonic scale and examined the aroma, taste, and texture of cooked sago analog rice; the observed chemical characteristics were water, ash, fat, protein, and starch content. Physical characteristics were cooking time, water content, the weight of water loss, water absorbability, and granule characteristics. Data were analyzed using the analysis of variance. When results were significantly variable, the analysis was followed by the Duncan multiple range tests (DMRT) at the significance level of α < 5%. Our results show that supplementation of red bean flour up to 10% resulted in hedonic values ranging from “like” to “quite like” for taste and aroma, and “like” for texture; BS100 analog rice had the highest hedonic value. The water content of sago rice and the weight of water loss of cooked sago rice did not show a significant difference. In addition, ash content, protein content, fat content, starch content, cooking time, and water content of cooked sago rice displayed significant differences. A higher supplementation of red bean flour to sago rice influences granule structure, which appears damaged with rough surfaces and high porosity. Moreover, the size of the granules is smaller.

SIFAT FISIKOKIMIA DAN SENSORIS BERAS ANALOG JAGUNG DENGAN PENAMBAHAN TEPUNG KEDELAI

Rice analogs are rice-like products processed from various non-rice carbohydrate sources, such as corn flour. A high-protein rice analog can be produced with the addition of soybean into the formula of corn-based rice analog. This research aimed to evaluate a high-protein rice analogs made with the addition of soybeans (Grobogan or Detam-1 variety) in terms of their chemical composition, water holding capacity, texture and sensory qualities. The rice analogs were produced from corn flour, soybean flour, sagoo starch, glycerol monostearate (GMS) and water using hot-extrusion methods. The percentage of Grobogan or Detam-1 soybean flour added varied, i.e. 10, 15, 20, and 25%. The addition of soybean flour of Grobogan variety increased the protein content of the rice analog. A high-protein rice analog can be obtained by adding 20% Grobogan soybean flour or 15% Detam-1 soybean flour. The fat and dietary fiber content of rice analog also increased, while the carbohydrate content decreased. The hardness and cohesiveness of the rice analog decreased as the amount of soybean flour addition increased. However,  panelists did not detect any changes up to 25% of soybean flour addition. The water holding capacity of the rice analog also decreased as the amount of soybean flour increased. The panelists detected the changes in water holding capacity starting from 20% soybean flour addition.

The utilization of flour made of the non-milled rice as analog rice ingredients

The continual increment of a population requires sufficient food, while agricultural land for rice cultivation keeps on declining. Therefore, the habit of consuming rice needs to be reduced. This study was aimed to get the best quality analog rice from non-milled rice based on the proportion of raw materials, time, and sensory. This study used the ingredients of cassava flour, sorghum, sweet potatoes, corn + lablab bean, and soybeans. Cooking oil, salt, glycerol monostearate, Na-alginate, and sodium three polyphosphates were used as additional ingredients and mixed in various formulation/ratios. These formula ingredients were extruded using KL Protecal Twin-screw to produce analog rice grains. A randomized block design was used in this study. The randomized block design was repeated three times. In order to determine the best treatment, this study employed the 5% LSD test. The results of this study showed that flour from cassava, sweet potato, sorghum, corn + lablab bean, and soybeans can be formulated as an analog rice ingredient. Cassava flour, sweet potato, sorghum, corn + lablab bean were used as the source of carbohydrates, and the soy flour was used as a source of protein. This study found that the best ratio would be 4.5: 4.5: 1 for cassava flour: 50% corn + 50% lablab bean flour: soy flour. The cooking process required 1.5 mL to 2 mL of water per gram of analog rice, and the cooking time would be 10-15 mins. The sensory values of color, taste, aroma, and texture were on the scale of average like to very like.

Dynamic Change of Polymer in Rice Analogues and Its Effect on Texture Quality

Macromolecules will leach from the inside of rice analogues (RA) to the external environment and form escaping substances (ES) when boiling in water for a long time. Some escaped substances adhere to the surface of cooked rice analogues (CRA) to form an adhesive layer (AL), which has an important impact on the cooking quality of RA. In this study, hydrocolloids and emulsifier were added and formed RA. Physicochemical, structural, and textural properties of ES, AL, and CRA samples were analyzed to study the effect of hydrocolloids on cooking quality of RA. The results showed that SA inhibited the leach of molecules, reduced MW of AL, decreased starch content of ES and AL, decreased shear viscosity of RA, and enhanced hydrogen bonding interactions. Ca2+ increased the dry matter content of CRA and AL, enhanced hydrogen bonding interactions of ES and CRA, and decreased MW of ES. Textural property results showed that the gelatinous properties of RA were enhanced after SA was added. The Ca2+ in the solution increased the adhesiveness of RA, while decreasing their elasticity. This study explained how hydrocolloids affect the texture properties of RA at a molecular level.

Fiber content of analog rice production from composite flour: cassava, avocado seeds, and tofu waste

Rice is the main food for the people of Indonesia. Many nutrients are obtained from rice which is used as an energy requirement for the human body, such as fiber. fiber is a nutrient for the body that functions to shorten the transit time of food in the intestine, thereby increasing the stool mass in order to facilitate the disposal process for humans. Fiber can be found in rice on the market, but the fiber content in market rice is low. Therefore, the aim of this research is to create an analog rice formulation made from mocaf flour, avocado seed flour, and tofu waste flour using hot extrusion method which has a high fiber content in order to combine analog rice as a national staple food as a substitute for rice which is safe for consumption every day by the community. From the research that has been done, it was found analog rice formulation which has a fiber content of 26.98%.

Karakteristik Fisik Beras Analog Instan Berbasis Tepung Jagung dengan Penambahan k-Karagenan dan Konjak

Instant analog rice is a form of product development from analog rice that is ready for consumption without the need to be cooked first but only needs to be soaked in boiling water for 3-5 minutes. The main challenge in developing instant analog rice is to reduce rehydration time while maintaining the integrity and texture of the rice produced. Hydrocolloids in the form of κ-carrageenan and konjac with concentrations of 0.5‒10.0%, both as a single additive and in combination, were added to the corn-based analog rice formula. Then, their effects on the physical characteristics of the instant analog rice were studied. The addition of κ-carrageenan and konjac in combination at a concentration of 5% each (KK10) showed the best results. This instant analog rice had a lower degree of breakage and bulk density, 2.02% and 0.39 g/mL, respectively. It showed a more hollow rice microstructure than the control and other combinations. KK10 instant analog rice can be rehydrated by soaking in boiling water for 3.5 minutes. The rehydrated rice had high grain integrity, with hardness, springiness, and chewiness values of 548.14 g; 0.86; and 229.76 g, respectively.

Analog Rice Reduces Weight and Total Cholesterol Levels in Overweight and Hypercholesterolemic Rats

Overweight, whose prevalence is increasing, is caused by unbalanced consumption patterns such as high consumption of fat and can trigger hypercholesterolemia. Analog rice (AR), which has better nutritional content than ordinary rice, is thought to have beneficial effects on health. This study aimed to determine the potential of analog rice in reducing body weight and total cholesterol levels. A total of 24 male Wistar rats were divided into four groups, namely: I) control, II) ordinary rice treatment, III) analog rice 1 treatment (PBA1) and IV) analog rice 2 treatment (PBA2). The control group was given standard feed for 40 days ad libitum. Groups II, III, and IV were given a combination induction of high-fat diet (HFD) for 40 days ad libitum and intraperitoneal injection of streptozotocin (STZ) 35 mg/kg single dose on day 33. All groups were then given the treatment of diet for three weeks according to their respective groups, namely the standard, ordinary rice, analog rice 1, and analog rice 2 feed. Body weight and total cholesterol levels were measured in the pre-induction, post-induction/pre-treatment (pre-test), and post-treatment (post-test). The results of the study showed that the induction of the HFD-STZ combination carried out resulted in a significant increase in body weight and total cholesterol levels. Measurements made after dietary therapy showed that body weight and total cholesterol levels in the I and II groups did not change significantly, whereas those in the III and IV groups decreased significantly (p<0.05). This study concluded that the administration of analog rice could reduce body weight and total cholesterol levels in overweight and hypercholesterolemia rats.Â

Pemanfaatan Tepung Biji Nangka (Artocarpus heterophyllus) dan Tepung Singkong (Manihot esculenta) Dengan Penambahan Pigmen Klorofil Pada Sayuran Sebagai Sumber Antioksidan Beras Analog

Jackfruit seeds have high carbohydrate and protein, which is around 56.21% and 12.19%. Substitution with cassava starch which has amylose and amylopectin can help analog rice characteristics. The addition of natural dyes such as chlorophyll is also needed in the diversification of analog rice food as a source of antioxidants. The purpose of this study was to find out the diversification of jackfruit seed processing through the use of jackfruit seed flour and cassava flour substitution into analog rice, determine the effect of adding extracts to different vegetables on the physicochemical and organoleptic properties of analog rice, knowing the presence of chlorophyll and antioxidant content in analog rice substitution jackfruit seed flour and cassava flour. This study uses Nested design / nested design. Nest/parent namely the proportion of flour with 3 levels (10% jackfruit seed flour and 90% cassava flour, 20% jackfruit seed flour and 80% cassava flour, 30% jackfruit seed flour and 70% cassava flour) and the nest is a pigment with 4 levels (without pigments, green spinach pigments, suji leaf pigments, moringa leaf pigments). The results showed a very significant effect on water content, ash content, fat, protein, carbohydrates, antioxidants, chlorophyll, absorption, brightness, color (a-), and color (b +), redeem and organoleptic such as taste, texture, shape, and liking. Organoleptic texture has no real effect. The best treatment for T3W2 treatment is the proportion of 30% jackfruit seed flour and 70% tapioca flour with the addition of pigment from green spinach.