Characteristics of Rice Analog from Composite Flour (Mocaf: Sago: Soybean: Moringa Leaf) with Addition of Carrageenan

Jariyah Jariyah, Alodia Vestra

Abstract

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.

Keywords

analog rice; carrageenan; composite flour

References

Amanu, F. N., Susanto, W. H. 2014. Pembuatan Tepung Mocaf di Madura (Kajian Varietas dan Lokasi Penanaman) Terhadap Mutu dan Randemen. Jurnal Pangan dan Agroindustri. 2(3): 161-169. https://jpa.ub.ac.id/index.php/jpa/article/view/64.

AOAC. 2000. Official methods of analysis. Association of Official Analytical Chemists. Washington DC.

Apriyantono, A., Fardiaz, D., Puspitasari, N. L., Sedarnawati., dan Budiyantono, S. 1989. Analisis Pangan (Petunjuk Laboratorium). Departemen Pendidikan dan Kebudayaan. Direktorat Jenderal Pendidikan
Tinggi Pusat Antar Universitas Pangan dan Gizi. Institus Pertanian Bogor, Bogor. https://www.academia.edu/3526062/.

Astawan M., Wresdiyati, dan Koswara, S. 2004. Pemanfaatan Iodium dan Serat Pangan dari Rumput Laut untuk Peningkatan Kecerdasan dan Pencegahan Penyakit Degeneratif. Lembaga Penelitian dan Pemberdayaan Masyarakat. Institus Pertanian Bogor, Bogor. http://repository.ipb.ac.id/handle/123456789/6402.

Astawan, M. 2008. Sehat DenganTempe: Panduan Lengkap Menjaga Kesehatan Dega Tempe. Dian Rakyat. Jakarta.

Badan Pusat Statistik. 2020. Perkiraan Penduduk Beberapa Negara, 2014-2030. Jakarta. https://www.bps.go.id/id (15 April 2022).

De Garmo, E. G., Sullivan, W. G., and Cerook, J. R. 1984. Engineering Economy 7th Edition. Macmillan Publ, Co. New York.

Dipti, S. S., Hossain, S. T., Bari, M. N., and Kabir, K. A. 2002. Physicochemical and Cooking Properties of Some Fine Rice Varieties. Pakistan Journal of Nutrition. 1(4): 188-190.

Fauziah, E., Widowati, E., dan Atmaka, W. 2015. Kajian Karakteristik Sensoris dan Fisikokimia Fruit Leather Pisang Tanduk (Musa corniculata) dengan Penambahan Berbagai Konsentrasi Karagenan. Jurnal Aplikasi Teknologi Pangan. 4(1): 11-16. https://www.jatp.ift.or.id/index.php/jatp/article/view/157.

Groff, J. L. and Gropper, S. S. 1999. Advanced Nutrition And Human Metabolism. Wadsworth. USA.

Huang, M., Kennedy, J. F., Li, B., Xiu, X., and Xie, B. J. 2007. Characters of Rice Starch Gel Modified by Gellan, Carrageenan, and Glucomannan: A Texture Profile Analysis Study. Carbohydrate Polymers 69(3): 411-418.https://doi.org/10.1016/j.carbpol.2006.12.025.

Hui, Y. H. 2005. Handbook of Food Science, Technology, and Engineering Volume 1. CRC Press. USA.

Karyani, S. 2013. Analisis Kandungan Foodgrade Pada Karagenan Dari Ekstraksi Rumput Laut Hasil Budidaya Nelayan Seram Bagian Barat. Bimafika. 4(2): 499-506.

Khairunnisa, K., Budijanto, S., dan Sitanggang, A. B. 2017. Formulation of High Protein Rice Analog Made of Cassava, Maize Starch, and Soybean. Proceedings of the 24th Tri-University International Joint Seminar and Symposium, Mie University, Japan.

Kholis, N., dan Hadi, F. 2010. Pengujian Bioassay Biskuit Balita Yang Disuplementasi Konsentrat Protein Daun Kelor (Moringa Oleifera) Pada Modeltikus Malnutrisi. Jurnal Teknologi Pertanian. 11(3): 144-151.https://www.academia.edu/85617946/.

Khotimah, Y. K. 2016. Kajian Substitusi Tepung Mocaf Dan Karagenan Terhadap Kualitas Beras Analog Berserat Tinggi Dari Umbi Gembili (Dioscorea Esculenta L.). Skripsi. Program Studi Teknologi Pangan Fakultas Teknik Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya.

Lindriati, T., Djumatin., dan Ismawati, L. 2013. Sifat Fisik Dan Organoleptik Beras Tiruan Dari Mocaf Dan Tepung Jagung Dengan Tepung Ketan Sebagai Bahan Pengikat. Jurnal Agroteknologi. 7(2): 55-66. https://jurnal.unej.ac.id/index.php/JAGT/article/view/2259.

Melo, V., Vargas, n., Quirino, T., and Calvo, C. M. C. 2013. Moringa oleifera L. An Underutilized Tree With Macronutrients For Human Health. Journal Food Agriculture. 25(10): 785-789. https://doi.org/10.9755/ejfa.v25i10.17003.

Noviasari, S., Kusnandar, F., dan Budijanto, S. 2013. Pengembangan Beras Analog Dengan Memanfaatkan Jagung Putih. Jurnal Teknologi dan Industri Pertanian. 24(2): 194-199.

Nurismanto, R., Sarofa, U., dan Setyowati, A. T. 2017. Aktivitas Antioksidan Komponen Fungsional Tepung Daun Kelor (Moringa oleifera Lam). Jurnal Teknologi Pangan. 6 (2) : 45-53.

Oduro, W., Ellis, O., and Owusu, D. 2008. Nutritional potential of two leafy vegetables: Moringa oleifera and Ipomoea batatas leaves. Sci. Res. Essay, 3(2): 57-60.

Ohtsubo, K., Suzukim, K., Yasui, Y., and Kasumi T. 2005. Bio-functional Components in the Processed Pre-germinated Brown Rice By A Twin Screw Extruder. Journal of Food Composition and Analysis. 18: 303-316.

Pratama, R. I., Rostini, I., Liviawaty, E. 2014. Karakteristik Biskuit dengan Penambahan Tepung Tulang Ikan Jangilus (Istiophorus Sp.). Jurnal Akuatika 5(1) 30-39.

Rajanandh, M., Satishkumar, M., Elango, K and Suresh, B. 2012. Moringa oleifera Lam.A Herbal Medicine for Hyperlipidemia: A pre-clinical Report. Department of Pharmacology, J.S.S University, India.

Sumardiono, S., Pudjihastuti, I., Poerwoprajitno, Q. R., and Suswadi, M. S. 2014. Physichocemical Properties of Analog Rice from Composite Flour: Cassava, Green Bean and Hanjeli. World Applied Sciences Journal. 32(6): 1140-1146. https://www.researchgate.net/publication/305433682/.

Samsuari. 2006. Penelitian Pembuatan Karaginan dari Rumput Laut Eucheuma cottonii di Wilayah Perairan Kabupaten Jeneponto propinsi Sulawesi Selatan. Thesis Program Pasca Sarjana. Institut Pertanian Bogor, Bogor.

Setyaningsih, D., Apriyantono, A., dan Sari, M. P. 2010. Analisis Sensori Untuk Industri Pangan dan Agro. IPB Press. Bogor.

Subagio, A., and Morita, N. 2001. No Effect of Esterification with Fatty Acid on Antioxidant Activity of Lutein. Food research international. 34(4): 315-320. https://doi.org/10.1016/S0963-9969(00)00169-1.

Subagio, A. Y. 2007. Industrialisasi Modified Cassava Flour (Mocaf) sebagai Bahan Baku Industri Pangan untuk Menunjang Diversifikasi Pangan Pokok Nasional. Prosiding. Fakultas Teknologi Pertanian, Universitas Jember, Jember.

Subagio, A., dan Windrati, W. S. 2012. Pengaruh Komposisi Mocaf (Modified Cassava Flour) dan Tepung Beras Pada Karakteristik Beras Cerdas. Jurnal Pangan. 21(1): 29-38. https://www.jurnalpangan.com/index.php/pangan/article/view/91.

Wahjuningsih, S. B., and Susanti, S. 2017. Chemical, Physical, And Sensory Characteristics Of Analog Rice Developed From The Mocaf, Arrowroof, And Red Bean Flour. International Symposium on Food and Agro-biodiversity (ISFA). https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012015/meta.

DOI: https://doi.org/10.20961/jthp.v16i2.61507

Refbacks

  • There are currently no refbacks.