E3S Web Conf.
Volume 31, 2018The 2nd International Conference on Energy, Environmental and Information System (ICENIS 2017)
|Number of page(s)||4|
|Section||06. Environmental Health, Toxicology and Epidemiology|
|Published online||21 February 2018|
Physicochemical Characteristics of Artificial Rice from Composite Flour: Modified Cassava Starch, Canavalia ensiformis and Dioscorea esculenta
Chemical Engineering Department, Faculty of Engineering, Diponegoro University, Semarang, Central Java, Indonesia
2 Vocational Program Study of Chemical Engineering Diponegoro University, Semarang, Central Java, Indonesia
* Corresponding author: firstname.lastname@example.org
Indonesia is the third largest country on the global paddy rice production and also considered as a rice importer. Even, Indonesia has the biggest per capita consumption of paddy rice (140 kg of paddy rice per person per year). Product diversification using local commodities. Artificial rice is potential to be developed as a new value product using different types of grains. It is one of appropriate solutions for reducing imported rice rate. Artificial rice was produced using high nutrition composite flours (modified cassava starch, corn, Canavalian ensiformis, and Dioscorea esculenta). This study consists of three main stages, preparation of composite flour, formulation, and artificial rice production using hot extruder capacity 10 kg/day. The objectives of this studies were to investigate some formulation in compare with commercial paddy rice. Artificial rice has been successfully conducted using prototype of hot extruder with the temperature 95°C. Physical analyses (color and water absorption) were carried out to artificial rice product and commercial paddy rice. Chemical analyses (nutrition and amylose content) of product will be also presented in this study. The best formulation of artificial rice was achieved in 80% modified cassava starch, 10% Canavalian ensiformis, and 10% Dioscorea esculenta, respectively.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (http://creativecommons.org/licenses/by/4.0/).
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