| Issue |
E3S Web Conf.
Volume 73, 2018
The 3rd International Conference on Energy, Environmental and Information System (ICENIS 2018)
|
|
|---|---|---|
| Article Number | 13017 | |
| Number of page(s) | 4 | |
| Section | System Information and Decision Support System | |
| DOI | https://doi.org/10.1051/e3sconf/20187313017 | |
| Published online | 21 December 2018 | |
Analog Rice Development as Alternative Food Made of Raw Composite Flour Enriched Protein Canavalia ensiformis
1 Vocational Program Study of Chemical Engineering Diponegoro University, Semarang, Central Java, Indonesia
2 Chemical Engineering Department, Faculty of Engineering, Diponegoro University, Semarang, Central Java, Indonesia
3 Doctoral Student of Chemical Engineering, Faculty of Engineering, Diponegoro University, Semarang, Central Java, Indonesia
* Corresponding author: istipudjihastuti@gmail.com
Food is an important factor in human life. Indonesia’s main food need is rice. Domestic rice demand continues to increase along with population growth. One of the businesses that can increase the availability of food, especially rice, is to utilize the existing agricultural products even though they have not been utilized economically and intensified the excavation of new food sources. Analog rice is a form of food diversification by utilizing local carbohydrate sources. In this study analog rice made from composite flour mixture of cassava flour, Dioscorea esculenta L, corn enriched with protein Canavalia ensiformis. The purpose of this research is to develop the method of production of analog rice and to test the physicochemical properties including water content, water, protein, and amylose so that it can be applied as food substitute for rice in realizing Indonesia food security program. The largest protein content of 9.156%, the highest water content of 12.431%, water absorption 187%. The amylose content of analog rice amounted to 19.677% included in the low-octane rice.
Key words: analog rice / composite / alternative food / protein
© 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.
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