The Potential of Analog Rice as an Environmentally Friendly Food Alternative: A Mini Review

¹ Department of Chemical Engineering, Faculty of Engineering, Universitas Negeri Semarang, Indonesia
² Research Center of Nanotechnology Systems, National Research and Innovation Agency (BRIN), South Tangerang 15314, Indonesia
³ Department of Chemistry, Dong-A University, Busan 49315, South Korea
⁴ Department of Chemistry, Faculty of Science and Mathematics, Universitas Diponegoro, Semarang 50275, Indonesia
⁵ Master Program of Energy, School of Postgraduate Studies, Universitas Diponegoro, Semarang 50241, Indonesia
⁶ Research Collaboration Center for Electrochemistry, BRIN – Universitas Diponegoro, Semarang 50275, Indonesia

^* Corresponding author: megawati@mail.unnes.ac.id
^** Corresponding author: marcelinus@lecturer.undip.ac.id

Abstract

Analog rice has emerged as a sustainable food alternative to conventional rice, addressing challenges in food security, environmental sustainability, and socio-economic development. Unlike paddy rice, which is resource-intensive and contributes significantly to greenhouse gas emissions, analog rice can be formulated from crops such as cassava, sorghum, and sweet potato. These crops are more resilient to climate variability, grow on marginal lands, and require fewer inputs, making them suitable for sustainable food diversification. Environmentally, analog rice offers advantages in reducing water use, lowering ecological footprints, and mitigating methane emissions from flooded paddy fields. Socio-economically, it creates opportunities for rural development, supports micro, small, and medium enterprises (MSMEs), and encourages innovation in functional and fortified food products. However, challenges remain in consumer acceptance, higher production costs, and the absence of standardized regulations. Addressing these barriers is essential to ensure wider adoption and competitiveness. Overall, analog rice aligns with the Sustainable Development Goals (SDGs), particularly zero hunger (SDG 2), responsible consumption and production (SDG 12), climate action (SDG 13), and inclusive economic growth (SDG 8). With innovation and policy support, it holds strong potential as an environmentally friendly food solution for future generations.