The purpose of this research is food diversification based on the optimal use of local foodstuffs of cassava and tempe flour, and to increase public food consumption pattern of non-rice food by making analog rice fortified with cassava flour and protein tempe flour using cold extrusion method as functional food for vegetarians. This research method consisted of manufacture of cassava flour; manufacture composite flour with ratio of cassava flour and tempe flour (45% : 5%, 40% : 10%, 35% : 15%) wt., synthesis of analog rice, and analog rice characteristics analysis. The parameters observed were proximate analysis which include of carbohydrate, protein, fat, ash, and water content analysis; fiber content analysis; water absorption analysis; bulk density analysis; and rehydration time analysis. The results of this research showed that the variables of 35% wt. of cassava flour and 15% wt. tempe flour results the best analog rice obtained 73,23% carbohydrate content; 18,97% protein content; 3,19% fat content; 1,87% water content; 2,44% ash content; 0,15% fiber content; with water absorption 121,8%; bulk density 0,5633g/ml; and rehydration time 7,1 minutes. it is necessary for technology in analog rice molding so that the products produced are more uniform and shaped like rice. It’s necessary to test the resistance of analog rice products.
Food diversification is an initiative to diversify local foods in order to gain a wider range of nutrients. One kind of food diversification is the creation of analogue rice. Cassava has a high starch content and can be used to replace rice as a carbohydrate source. The purpose of this research is to assess the influence of tempeh flour fortification and the inclusion of xanthan gum produced with cassava flour on the physical properties and nutritional value of alternative analogue rice products for healthy dieters. The stage of this research was making cassava flour; the stage of making composite flour with the formulation of cassava flour 30-45 percent wt, tempeh flour 5 - 20 percent wt, xanthan gum 2 percent; analogue rice synthesis stage; and testing the characteristics of analogue. The results showed that the ratio of cassava flour: tempeh flour: xanthan gum (30%:20%:2%) was the best ratio to produce analogue rice, which contained 9.24 percent water content; ash 2.44 percent; fat 6.31 percent; protein 18.38 percent; carbohydrates 54.39 percent; fibre 9.24 percent, water absorption value 243.32 percent, swelling power 6.7 g/g, and bulk density 0,4214 g/ml, and rehydration time 6,10 minutes.
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