E3S Web Conf.
Volume 125, 2019The 4th International Conference on Energy, Environment, Epidemiology and Information System (ICENIS 2019)
|Number of page(s)||4|
|Published online||28 October 2019|
Analog Rice Made From Cassava Flour, Corn and Taro for Food Diversification
1 Industrial Engineering Technology Vocational School Diponegoro University, Indonesia,
2 Chemical Engineering Department, Faculty of Engineering, Diponegoro University, Semarang, Central Java, Indonesia
* Corresponding author: email@example.com
Paddy rice and rice are the staple foods of the people in Asian region, especially Indonesia. This plant was developed from seeds, developing varieties, planting methods to cooking methods. Without changing preparation at the household level to get better results. Analog rice is one of the nutritious instant food products that has successfully developed. Analog rice is one solution that can be developed in overcoming the availability of food both in terms of the use and application of new food sources (food diversification). Analog rice is a processed product that uses non-rice ingredients or mixes with rice that resembles rice. Non-rice ingredients can use cereal or tubers or mix some ingredients. Analog rice is a substitute for rice in general by using plants that are widely grown in Indonesia, thereby reducing dependence on rice. The purpose of this study was to find the optimal mix composition of cassava flour, corn and taro to produce analog rice and to know the physicochemical properties of analog rice which could replace paddy rice. The results showed that the best analog rice had 128.4% water absorption, 12.51% water content, 71.94% carbohydrate, 8.5% protein, 1.1% fat and 14.09% amylose content included in low amylose rice.
Key words: physicochemical / characteristics / engineering / taro
© The Authors, published by EDP Sciences, 2019
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