Analog Rice Research Articles

Perubahan Komponen Kimia Fungsional pada Umbi, Tepung, dan Beras Analog Ubi Jalar Ungu

The purple sweet potato tuber, rich in functional chemical components, offers potential for development into high-value products such as flour, which can then be processed into analog rice. This research aims to evaluate the changes in functional chemical components–namely moisture, ash, protein, fat, carbohydrates, anthocyanin, and β-carotene–along with antioxidant activity during the processing of purple sweet potato tubers into flour and analog rice. The chemical composition of the tubers was found to be as follows: moisture content of 78.00% on a wet basis (wb), ash content of 9.70% on a dry basis (db), fat content of 5.47% (db), protein content of 26.93% (db), carbohydrate content of 58.41% (db), anthocyanin content of 31.79 mg/100 g (db), β-carotene content of 17.73 mg/100 g (db), and antioxidant activity of 65.70%. The composition of the resulting flour included water (6.71% wb), ash (2.40% db), fat (1.06% db), protein (3.80% db), carbohydrate (92.75% db), anthocyanin (3.47 mg/100 g db), β-carotene (1.51 mg/100 g db), and antioxidant activity (45.59%). The chemical content of the analog rice was as follows: water (8.43% wb), ash (1.78% db), fat (1.62% db), protein (4.13% db), carbohydrate (92.50% db), anthocyanin (0.71 mg/100 g db), β-carotene (1.05 mg/100 g db), and antioxidant activity (8.38%). Processing the tubers into flour resulted in a reduction of fat, protein, anthocyanins, β-carotene, and antioxidant activity, while carbohydrate content increased. Similarly, the conversion of flour into analog rice led to decreased levels of carbohydrates, anthocyanins, β-carotene, and antioxidant activity, whereas fat and protein levels increased after transfor-mation into analog rice. The processing stages that significantly contributed to these changes in chemical components included drying, formulation, and extrusion.

Karakteristik Fisik Beras Analog dari Jagung Berkadar Amilosa Sedang dengan Menggunakan Ulir Ekstruder Kecepatan Menengah

Indonesia has the highest rice consumption rate in the world, averaging 130 kg per capita per year. Despite government efforts to reduce this through food diversification programs, there has been little success. One approach to reducing rice consumption is to process non-rice ingredients into rice analogues that have similar characteristics to traditional rice. The amylose content of the ingredients plays a significant role in determining the physical properties of these rice analogues. Additionally, the screw speed of the extruder used in the production process also influences these physical characteristics. This study aimed to explore the impact of extruder screw speed and material amylose content on the physical properties of rice analogues. Local corn flour was mixed with high-amylose corn starch to create mixtures with amylose contents of 16.99, 19.35, 21.72% and 24.08%. The tested screw speeds were 100, 125, and 150 rpm. The evaluated physical characteristics included the hardness of the rice analogues, bulk density, cooked rice hardness, gumminess, and sensory properties of the cooked rice. The results showed that as amylose levels increased, the hardness of the rice analogues, cooked rice hardness, and gumminess also increased. Similarly, increasing the screw speed of the extruder led to higher cooked rice hardness, gumminess, and rice analogue hardness, but it decreased bulk density. The optimal extruder operating conditions were found to be an amylose content of 21.72% and a screw speed of 100 rpm, producing rice analogues with a hardness of 3610 gf, a bulk density of 0.63 g/mL, a cooked rice hardness of 3200 gf, and gumminess of 1200 gf.

Preference Level and Iron Content of Analog Rice Combination of Seaweed Flour (Sargassum sp.) and Commercial Beneng Taro Flour

Preference Level and Iron Content of Analog Rice Combination of Seaweed Flour (Sargassum sp.) and Commercial Beneng Taro Flour

The effect of corn starch and transglutaminase on quality improvement of soybean-based analog rice

The development of soybean-based analog rice is a potential alternative to rice because of its high protein content. However, the soybean-based analog rice has poor physical properties during cooking, so improvements are required. This research aimed to investigate the effects of corn starch and transglutaminase (TGase) additions on the physicochemical properties of soybean-based analog rice. Variation of soybean flour to corn starch ratio (100:0, 80:20, 60:40, and 40:60) and TGase concentrations (0 %, 0.5 %, and 1 %) were applied. The result showed that the soybean-corn starch interaction produced a strong network, decreasing the cooking loss. The addition of corn starch also improved the lightness and whiteness of analog rice. The formulation of 60 % soybean and 40 % corn starch produced analog rice with a balanced macronutrient composition, providing moderate levels of protein, fat, and carbohydrates, a relatively higher ash content, and the most compact and smoothest microstructure. Furthermore, the addition of TGase increased the texture profile of analog rice, reduced water absorption and volume expansion, and significantly prevented cooking losses. Hence, the combination of soybean flour and corn starch, along with the addition of TGase, improved the physicochemical properties, including the high protein content, color, texture, and cooking quality of analog rice.

Personalized Kodo Millet Rice Analogue (KMRA): Formulation, nutritional evaluation, and optimization

Rice analogue is an artificial rice formulated and extruded from a non-rice carbohydrate source. This concept was started with the aim of providing highly nutritious compounds in the form of rice to targeted individuals to address malnutrition and therapeutic and health needs. In the current study, Kodo Millet (KM) was used as a substitute for rice flour to produce personalized KM rice analogues for diabetic, obese and health-conscious individuals. KM semolina and rice flour at different ratios were cold extruded to produce rice analogues. The developed analogue rice was disclosed to contain more amounts of protein, dietary fibre, and mineral content. In addition, it was revealed that the nutrients increased in the rice analogue based on the percentage of KM semolina used in the formulation. Further, the cooking time required for the rice analogue was less (6 to 8 mins) than the original rice. Based on the nutritional profile and the sensory analysis the formulation with 78.5 % KM semolina, 20 % rice flour, 0.5 % xanthan gum and 1 % glycerol monostearate was optimized to be a perfect formulation to produce kodo millet-based rice analogue.

The Effect of Sodium Tripolyphosphate and Guar Gum on Physical Characteristics of Analog Rice from Gaplek Flour

Gaplek flour is a processed product of cassava preservation abundant during the harvest season in Lampung Province. The high carbohydrate content in cassava facilitates the processing of gaplek flour into carbohydraterich food source, such as analog rice. Therefore, this study aimed to investigate the effect of adding STPP and guar gum on the formulation of analog rice made from 70% gaplek flour and 30% corn flour. Analog rice was produced using the extrusion method with a twin-screw extruder. The results showed that the addition of STPP did not affect water absorption characteristics. The solubility of rice in deep water also decreased with increasing amounts of STPP and guar gum. Meanwhile, guar gum significantly increased water absorption and reduced the solubility of rice in water. The degree of gelatinization decreased with the addition of both materials. The addition of 0.3-0.5% STPP and 0.5-2% guar gum had no significant effect on hardness, stickiness, elasticity, and cohesiveness of analog rice prepared using a cooker.

The Effect of Drying Method on The Quality of MOCAF (Modified Cassava Flour) from Raw Material Beta-Carotene-Rich Bokor Genotype Cassava

The high dependence on flour imports is a significant challenge to overcome by processing local food ingredients through diversification. To address this challenge, the use of MOCAF (Modified Cassava Flour) as a substitute for wheat flour has been carried out in the manufacture of wet and dry noodles, along with analog rice, and bread. The optimization of MOCAF production from beta-carotene-rich cassava depends on the selection of appropriate equipment technology and drying process. Therefore, this study aimed to analyze the effect of drying method on MOCAF characteristics of beta-carotene-rich cassava genotype. The analysis was carried out using two methods, namely sun drying for 3-4 days and oven drying at 60 o C for 24 hours. Parameters analyzed included viscosity, solubility, syneresis, Near Infra-Red analysis, proximate analysis, and Scanning Electron Microscope (SEM). The results showed that drying affected the physicochemical properties of MOCAF, including viscosity, solubility, and syneresis. NIR (Near-infrared) and proximate analysis showed that drying process affected the decrease in moisture, ash, protein, and fat content, along with an increase in crude fiber, and dry fiber matter content. Furthermore, SEM microstructural analysis resulted in the reformation of starch granules, characterized by changes in morphology and structure, such as the separation of irregular spherical shapes, and hollowness.

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women.

The development of analog rice, apart from being an effort to diversify food, also has the potential to be developed as a functional food to fulfill the nutrients needed by a community. Katuk leaf is known for its ability to accelerate the breast milk production of lactating women, which is inseparable from sterol in terms of bioactive content. This study aimed to determine the best formulation of analog rice made from cassava flour, banana flour, Katuk leaf powder, and soy lecithin that was sensorily acceptable, in a shape resembling rice, and able to fulfill the nutritional needs of lactating women. Analog rice was produced using an extruder machine before the physical and sensory properties analyses were carried out, followed by the chemical properties analysis. Formulation C (80% cassava flour, 20% banana flour, 3% Katuk leaf powder, and 0.5% soy lecithin) was obtained as the best or most preferred formulation based on sensory analysis. The resulting grain was oval-round in shape and had a green-brownish color, fluffy texture, and distinct aroma and taste derived from the raw material used. Therefore, this research is expected to support the development of analog rice for providing the main staple food to fulfill lactating women's nutrition.

Development Of Analog Rice By Utilizing Red Seaweed (Eucheuma Spinosum) and Native Sago From The Riau Islands, Indonesia

Riau island province is consisting of several islands with an area of 251,810.71 km². The area consists of ocean area of (95.79%) while the rest is land area with an area of (4.21%). One type of superior commodity in the fisheries sector is seaweed which can be found in Indonesian waters, which has the potential to be developed as a food export product. Rice is one of the main carbohydrates in the diet of people in Indonesia, but has a low protein content. One type of processed food that resembles the characteristics and shape of rice is analog rice. This analog rice has been developed as an alternative ingredient to replace rice using local flour. This alternative is almost the same as or even exceeds rice in terms of its carbohydrate content. This study aims to see the best formulation of analog rice from red seaweed (Eucheuma spinosum) based on hedonic testing and to determine the nutritional value of analog rice by using red seaweed (Eucheuma spinosum) and sago flour. The benefits of this research are: Increasing knowledge and experience in making analog rice from seaweed, Being able to determine the nutritional value of analog rice based on proximate tests), Producing healthy food, namely rice with low sugar content.

Study of Porang Rice Purchase Intention: Moderating Role of Price Sensitivity

Food diversity become a way to gain food stability. Indonesia needs to diversify its staple food to gain food security. Porang rice as the analog rice can be a healthier paddy rice alternative for its lower glycemic index. Its electronic word of mouth (eWOM) as online promotion marketing can affect consumer’s attitude which in turn affects porang rice purchase intention based on the Theory of Planned Behavior. This research aims to investigate the eWOM influence on attitude; and consumer’s attitude towards porang rice purchase intention; and test the moderating effect of a price sensitivity towards the relationship of attitude and purchase intention. 160 respondents’ data was collected through online questionnaires and then analyzed using structural equation modeling (SEM) Warp-PLS 7.0. The research results show a significant positive influence of eWOM on attitude, as well as attitude towards porang rice purchase intention. A price sensitivity doesn’t have a significant moderation effect on the relationship between attitude and purchase intention.

Physico-Chemical Characteristics of Novel Analog Rice from Fermented Sorghum Flour by Rhizopus oligosporus and Soybean Flour

The need for food in the world is currently increasing, one of high consumption is rice. Analog rice is one of the products for rice substitute consumption to meet staple food with better nutritional value. In this research, the production of analog rice was made from fermented sorghum using Rhizopus oligosporus which has been studied previously with the addition of soybean flour fortification. Raw materials of sorghum grain were fermented using Rhizopus oligosporus to reduce tannin levels of sorghum and the addition of fortified soybean flour aims to increase the nutrition of analog rice. Analog rice production is carried out using the extrusion method with fermented sorghum flour with fortified soybean flour in a ratio of 0 to 50%. Nutritional value of analog rice (carbohydrates, protein, fat, fiber, minerals, and water), morphology, water adsorption index (WAI), water solubility index (WSI), hydrophilicity, and consumer acceptance were characterized. The best nutritional of analog rice produced was obtained from the combination of 50% sorghum (red or white sorghum) and 50% soybean flour, which contained carbohydrates, protein, fat, and fiber of 58.29%, 17.07%, 14.47%, and 7.43% respectively. The increasing portion fortified of soybean flour was reduced the WAI and increased the density of the analog rice structure. These characteristics are friendly to diabetic patients since they are rich in carbohydrates, protein, and fiber. On the other hand, this analog rice has the potential to be consumed as a main food ingredient to replace paddy rice and develop to staple food. Moreover, the insignificant effect of the WSI value and hydrophilicity of the analog rice were observed. However, adding soybean flour as a substitute for analog rice was less attractive to consumers than analog rice without substitutes.

Development of Sago Analog Rice with The Addition of Glucomannan Flour Using Value Engineering Method

Analog rice is an imitation of rice made with non-rice ingredients such as tubers and cereals as an alternative healthy food. However, the existence of analog rice has not been fully known and accepted by the public due to a lack of knowledge. The physical characteristics of analog rice do not resemble paddy rice and still have several attributes that interfere with consumer acceptance. Adding glucomannan to make analog rice is expected to improve product attributes. This study aims to determine the priority of product development attributes and produce analog rice with the best concept through high value. The method used in this product development is value engineering, which has five steps: information, creativity, analysis, development, and recommendation steps. The best concept for analogs is rice made from sago with an additional composition of 0.07 gram glucomannan flour and 7 ml pandan essence oil. Sago analog rice with 0.07 grams of glucomannan and 7 ml pandan essence oil has 83.74% carbohydrate, 3.02% fat, 4.53% protein, 8.15% water content, and 0.55% ash content.

PHYSICOCHEMICAL ANALYSIS OF ANALOG RICE MADE FROM KEPOK BANANA (MUSA PARADISIACA FORMA TYPICAL) FLOUR WITH ADDED OF SAGO STARCH.

This research aims at finding out the proximate composition, water absorption, and bulk density of analog rice made from kepok banana flour with sago starch addition. This research applies a completely randomized design with a single factor and five treatments, which comprise three repetitions. This research is conducted for two months in the Agricultural product laboratory of Poligon (Politeknik Gorontalo) and at Manado Industrial Research Center. The first stage is the raw material preparation of analog rice, which includes the manufacturing process of kepok banana flour. Techniques of data analysis are the statistical tests of analysis of variance (ANOVA) at the level of α = 5%, and Ms. Excel 2007. Data analysis with significant differences is tested using Duncan's multiple range test (DMRT) method and the SPSS 16.0 application. Findings reveal that analog rice made from kepok banana flour with added of sago starch has a significant effect on water content, dust content, fat content, protein content, carbohydrate content, and water absorption. bulk density that ranges from 4.25-5.47%, 1.92-2.34%, 82.66-79.18%, 1.75-0.89%, 82.36-85.07%, 68-7-76.2%, and 0.5-0.6 g/cm3 respectively.

Physicochemical Characteristics and Dietary Fiber of Analog Rice from Seaweed (Sargassum sp.) and Beneng Taro Combination

Physicochemical Characteristics and Dietary Fiber of Analog Rice from Seaweed (Sargassum sp.) and Beneng Taro Combination

Karakteristik Beras Analog dari Tepung Komposit (Mocaf: Sagu: Kedelai: Daun Kelor) dengan Penambahan Karagenan

<p><em>Analog rice is an alternative food to replace rice using sago, sorghum, or even corn with carbohydrate content near or exceeds the rice and the shape. Analog rice made from mocaf flour has a lower protein content than milled rice, so it is necessary to add soy flour which has 35.00% of protein content, sago flour which has 21.38% of amylose content, and Moringa leaves flour which has an antioxidant activity of 32.96%. Carrageenan is also added to the mixture as a binder. The aim of the study was to determine the effect of the proportions of composite flour (mocaf: sago: soybean: moringa leaves) with the addition of carrageenan on the characteristics of analog rice. Completely randomized factorial design was used in this study with the first factor proportion of mocaf: sago: soybean: moringa leaves flour such as A (70: 10: 20: 3.5gr), B (60: 20: 20: 3.5 gr), and C (50: 30: 20: 3.5gr) with the second factor the addition of carrageenan (2, 3 and 4%). The data were analyzed using Minitab V.17, with 5% DMRT (Duncan Multiple Range Test). The best results for analog rice were obtained from proportion A (70: 10: 20: 3.5 gr) with the addition of 3% carrageenan with characteristics 3.22% of moisture, 2.83% of ash, 145.33% of rehydration power, 106.25% of swelling volume and 12.5% of antioxidant activity, with organoleptic score 3.10 of taste, 3.55 of colour; 3.38 of flavor; and 3.10 of texture.</em><em></em></p>

Development of Sago-based Analog Rice Using Kansei and Value Engineering

This study used two product development methods: Kansei and value engineering. Kansei engineering was used to identify and translate consumer psychological impressions or feelings in the form of Kansei words to the design parameters, while value engineering was used to analyze the functional properties by considering cost, reliability, and performance. The consumers determined the priority attributes of analog rice products, namely a good taste, a fluffy and soft texture, as well as a bright color. Three alternative variations of the product development concept were formulated based on these priorities. The concept with the highest value was then concluded as an analog rice produced from 90% Sago flour and 10% MOCAF (Modified Cassava Flour) with a value of 1,131.

Perilaku konsumen pada pembelian beras analog jagung di Kota Gorontalo

Introduction: Analog rice is a functional food made from part or all of non-rice ingredients consumed like eating rice in general. One of the analog rice that is widely consumed is corn rice. Consumption of corn rice has become a culture of the people of Gorontalo. The aims of this study were to (1) determine the attributes that influence the purchase decision of corn analog rice in Gorontalo City and (2) analyze consumer attitudes towards the attributes of corn analog rice in Gorontalo City. Method: The research was conducted at the Gorontalo City Central Market, with a total sample of 65 respondents who were selected by accidental sampling. Data analysis used descriptive analysis by making a frequency distribution table to determine the attributes that influence the purchase decision of corn analog rice in Gorontalo City. Multiattribute Fishbein analysis was used to analyze consumer attitudes towards the attributes of corn analog rice. Result: The results showed that the rice analogue of corn that respondents liked was rice with small/fine grain, yellow in color, aromatic, free from dregs, and cheap. After being cooked into rice has a sweet rice taste and fluffier texture. The results of the Fishbein Multi-attribute analysis showed that the quality of rice was ranked first with a score of 20,10 points, followed by the color of the rice with a score of 18,49 points. Conclusion: Attributes that influence the purchase decision of corn analog rice in Gorontalo City include the shape of rice grains, the taste of corn rice, the texture of corn rice, color, aroma, quality, and price of rice. Fishbein's multi-attribute analysis shows that the attributes of quality and color of corn rice are the most important considerations in purchasing corn analog rice.

Improving the People’s Economy through the Utilization of Pandeglang Districts Local Raw Materials (Sugar Palm and Taro Beneng Flour) for Extrusion Products (Analog Rice and Analog Noodles)

Beneng taro is a wild plant that is commonly found in Indonesia, and is very easy to cultivate. However, the large potential for export demand of production of analog rice made from beneng taro flour is not accompanied by high productivity, it is constrained by the production process. The Center for Agroindustry Research, under the National Research and Innovation Agency, since 2010 has conducted research on local flour-based food processing using the cold extrusion method with an extruder machine. Various food products can be produced with only one machine. Based on the test results, dietary fiber content of Arben Analog Rice is 8 grams per serving of 100 grams and contains zinc by 50% of the Nutritional Adequacy Ratio (NAR). Soluble dietary fiber helps lower blood cholesterol levels when accompanied by a diet low in saturated fat and low in cholesterol. Zinc is a micronutrient that has an important role in the body’s defense system that fight the entry of infection. By consuming Arben analog rice, it can help increase the body’s immunity. Through the calculation of the types of investment appraisal techniques, it is obtained that the financial aspects reviewed are declared feasible and the investment proposals are acceptable.

Characteristics of Analogue Rice Based on Taro (Colocasia sp.) From Mentawai Islands Regency with a Mixture of Mocaf and Soybean Flour (Glicine max l.)

Research on the manufacture of taro-based analogue rice with a mixture of soy flour and mocaf as a food diversification in an effort to reduce the large consumption of rice in Indonesia has been carried out. The purpose of this study was to obtain the most appropriate formulation of a mixture of taro, soybean flour, and mocaf for making analog rice. This study used a completely randomized design (CRD) method where the treatments used were different formulations of soybean flour at 4 levels (10%, 20%, 30%, and 40%) and mocaf flour at 4 levels (40%, 30%, 20%, and 10%). The results showed that the closest analog rice formulation in terms of chemical and physical characteristics based on the SNI Standard for rice was found in formulation C, namely 50% taro, 30% soybean flour, and 20% mocaf. The chemical characteristics of the analog rice are starch content of 37.72%, amylose 14.88%, amylopectin 22.84%, protein 14.09%, fat 10.64%, dietary fiber 22.70%, energy value of 407.63 kcal, 2.92% ash, 63.87% carbohydrates, and 8.48% moisture content. The best physical characteristics of analog rice are hardness (130.36 N/cm2), medium length and shape, and one thousand grain weight (15.93 g).

Sifat Fisik Dan Kimia Beras Analog Berbagai Varietas Tepung Ubi Jalar Disubtitusi Dengan Tepung Jagung

Rice is a staple food in Indonesia but the increasing demand for rice consumption is not supported with the domestic production. Analog rice is made by granulation method. This study used the design of Randomized Block Design (RBD) with factors including varieties of sweet potato substituted with corn flour. Factors consisted of 3 levels; 70% flour of purple sweet potato (Ayamurasaki variety) and 30% corn flour, yellow sweet potato (Cilembu variety) 70% and corn flour 30%, Purple sweet potato (Ayamurasaki variety) 35%, Cilembu 35%, and corn flour 30%. The variables observed consisted of proximate test, antioxidant activity, and rehydration. The results demonstrated a significant difference in protein content and antioxidant activity. On the other hand, there were no significant differences in water content, ash, fat, carbohydrate and rehydration ability. The highest protein content (2.42%) was obtained in the treatment of 70% yellow sweet potato flour and 30% corn flour. In addition, the highest antioxidant activity of analog rice (16.01%) was obtained in the treatment of 70% purple sweet potato flour and 30% corn flour.