Kajian Pembuatan Beras Analog Berbasis Tepung Komposit dengan Penambahan Konsentrasi Bubur Rumput Laut (Gracilaria sp.) dan Gliserol Monostearat

Abstract

Rice consumption is estimated to increase along with the increase in population every year. Analog rice is one alternative to functional food diversification and was expected to help reduce people's dependence on rice consumption. The addition of seaweed and glycerol monostearate in the study was intended to improve the shape of rice grains from previous studies which were sticky so that the shape of the rice was lost, enriching antioxidants and fiber from analog rice. The purpose of this study was to determine the interaction and effect of the addition of seaweed pulp extracts and glycerol monostearate to analog rice. The design of this study is a factorial randomized block design (RBD-F). Factor I is seaweed with 3 levels of concentration {1%, 2%, 3%}, factor II is glycerol monostearate with 4 levels of concentration {1%, 2%, 3%, 4%}. The results of the study the highest value on the water content of the addition of seaweed 3% by 7.51%; carbohydrate glycerol monostearate level of 1% was 91.78%; the antioxidant activity of rice and rice in seaweed concentration of 3% by 27.35% and 25.57%; The highest value of rice fiber and rice in the treatment of Seaweed 3% and GMS 3% by 1.53% and 1.63%. Organoleptic results in the form of appearance (5.33 = interesting), taste (4.44 = somewhat like), fondness (4.33 = somewhat like), aroma (2.67 = not fishy), and texture (2.33 = not sticky).

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

“…The higher the amount of the three components, the higher the energy contributed, and, likewise, the total calories produced will be higher. Analog rice calories obtained in this study were around 362-367 Kcal, which was higher than regular rice, namely, 360 kcal [30]. The high total calories in analog rice can be used as energy intake in carrying out activities, especially for lactating women who require a higher calorie intake of 500-1000 [27].…”

“…Analog rice was cooked in a conventional method using a traditional cooker or steamer [30]. The method of cooking the analog rice with a traditional rice cooker began with a sample of 50 g being weighed.…”

“…The cooking of analog rice using a steamer can be performed by filling the steamer pot with water up to the limit of tera and bringing it to a boil, then, the analog rice is put in and boiled until half cooked, after which the steamer pot filter is removed and the remaining water from cooking the analog rice is replaced with new water then the analog rice is steamed. The cooking of analog rice lasts for 10-15 min and the cooked rice is characterized by not having white spots in the middle and having a chewy texture [30].…”

“…The moisture content of the three analog rice formulations (around 7%) met the requirements of safe moisture content for rice according to Indonesian National Standard, which is <14% [75]. A moisture content of <14% will prevent mold growth that often occurs on rice, cereals, and grains [30,76]. According to Mishra et al, analog rice needs to be dried to a moisture content of 4-15% to achieve optimal moisture content to increase shelf life [77].…”

Literature Review: Bahan Lokal Indonesia sebagai Bahan Baku untuk Optimasi Kandungan Beras Analog Pengganti Beras Padi

“…Trigliserida juga bisa dijadikan bahan pengganti asam asetat yang mendampingi gliserol untuk menghasilkan gliserol monostearat dengan menggunakan proses transesterifikasi (Ratnasari et al, 2019). Pada aplikasinya untuk menjadi bahan pengikat pada beras analog, gliserol monostearat berfungsi sebagai pelumas pada saat proses ekstusi yang membuat okstrudat tidak lengkat dan mengurangi pengembangan produk (Damat et al, 2020). Gliserol monostearat juga berfungsi sebagai stabilizer dan emulsifier.…”