Karakterisasi Kimia dan Efek Hipoglikemik Beras Analog Berbahan Dasar Jagung, Sorgum, dan Sagu Aren

Budijanto, Slamet; Andri, Yanica Ivory; Faridah, Didah Nur; Noviasari, Santi

doi:10.22146/agritech.10383

Cited by 10 publications

(7 citation statements)

References 5 publications

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“…Analog rice can be a food diversification product with nutritional value that is not inferior to rice. Several previous studies related to analog rice are high protein analog rice made from a mixture of red beans, green beans, soybeans, corn, sesame, and barley with protein content ranging from 18.19-19.09% [3,4] ; low glycemic index analog rice made from white corn and soybeans with a GI value of 50 [1,5] ; Anticholesterol analog rice made from sago flour with the addition of red beans which is proven to reduce total blood cholesterol in rats [6].…”

Section: Introductionmentioning

confidence: 99%

Chemical and sensory properties of analogue rice based on kimpul flour (Xanthosoma sagitifolium)

Noviasari

Assyifa

Sulaiman

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Analog rice is artificial rice shaped like rice grains made from non-rice carbohydrate-rich flour with water, which can overcome food security in Indonesia. Taro kimpul is a local food rich in carbohydrates that cannot be widely used. Therefore, kimpul thread has the potential to be used as raw material in the manufacture of analog rice. This study aimed to determine the chemical characteristics of kimpul taro analog rice with dyes and binders. In addition, it is expected to increase consumer acceptance based on sensory testing. This research method uses an experimental laboratory method by making analog rice with 4 formulations. The analysis was water content, ash content, protein content, fat content, carbohydrate content, and sensory (hedonic) analysis, including colour, taste, texture, and overall aroma. The results showed that analog rice A was the best formula selected using the Bayes method based on the results of chemical and hedonic tests. Chemical and sensory characteristics of analog rice A with the use of 4% CMC and 32% beet are as follows moisture 2.88%; ash 2.3%; fat 1.1%; 5.7% protein; carbohydrate 87.94% and a preference value with an average range of neutral-good.

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Section: Introductionmentioning

confidence: 99%

Chemical and sensory properties of analogue rice based on kimpul flour (Xanthosoma sagitifolium)

Noviasari

Assyifa

Sulaiman

2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…Varying the raw material used would produce analog rice with diverse nutritional contents. Therefore, the raw materials must be selected carefully as they determine the nutritional content, as well as the physical and chemical characteristics of the resulting analog rice product [ 7 ]. Analog rice is usually made of 50–98% starch or its derivatives, 2–45% enriching ingredients, and 0.1–10% hydrocolloid [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology

Sumardiono

Budiyono

Kusumayanti

et al. 2021

Foods

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Extrusion technology allows the preparation of analog rice, an artificial product made of carbohydrate sources other than rice, with characteristics similar to natural rice. In this study, we aimed at determining the effect of composition and temperature on the nutritional content of analog rice obtained using heat extrusion technology. The physical properties and acceptability of the resulting product were also studied. Skim milk, sago, mung bean, and corn flour as well as the binder carboxymethyl cellulose (CMC) were used. The procedure was conducted in four stages: raw-material preparation, formulation, physicochemical evaluation, and sensory property evaluation. The best analog rice formula was established as 50% sago flour, 30% corn flour, 19.2% mung bean flour, 0.4% skim milk, and 0.4% CMC. The panelists’ most preferred rice analog formula was the one with the highest sago starch and skim milk content. The extrusion temperature did not significantly affect the nutrient content. However, it had a considerable impact on the thermal profile and physical properties, such as appearance and granular morphology.

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“…It gives in the digestive tract, nutrient absorption, and insulin secretion also increase. Dietary fiber increases insulin sensitivity and stabilizes blood sugar [6].…”

Section: Nutritional Compounds' Mechanismsmentioning

confidence: 99%

“…Analog rice made from a modified cassava flour product through a fermentation process by lactic acid bacteria modified cassava flour (MOCAF), purple sweet potato flour, and barley flour also has a GI of 33.15 [5]. Moreover, analog rice made from corn, sorghum, and sago palm contains a low GI of 47.09 [6].…”

Section: Introductionmentioning

confidence: 99%

Antidiabetic properties of analog rice from local raw materials: a systematic review

Lauwis

Maringka²,

Julieta³

et al. 2023

IJPHS

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Type 2 diabetes mellitus (T2DM) is a common disease, where about 90% of Indonesians suffer from high white rice consumption. According to various reports, analog rice from many raw materials has benefits for T2DM. This review aimed to identify nutritional content that can be found in various local raw materials for T2DM. In addition, this review explained the antidiabetic effects and mechanisms of the nutritional content. PRISMA guidelines were utilized as the basis of this systematic review. Relevant and related studies were determined by databases such as PubMed, Google Scholar, and Garuda. The identification process in those databases resulted in 284 articles, with only 56 articles included based on the final paper criteria. The primary keywords for the identification process include analog rice, T2DM, antidiabetic, glycemic index (GI), and fiber. Meanwhile, the secondary keywords are based on the review's local raw materials, such as purple yam, corn, banana, sorghum, and cassava. As a result, studies found nutritional compounds with antidiabetic properties inside analog rice made from different local raw materials. which each of them has different mechanisms to overcome T2DM. Therefore, the consumption of analog rice from purple yam, corn, banana, sorghum, and cassava has the potential to prevent T2DM.

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Karakterisasi Kimia dan Efek Hipoglikemik Beras Analog Berbahan Dasar Jagung, Sorgum, dan Sagu Aren

Cited by 10 publications

References 5 publications

Chemical and sensory properties of analogue rice based on kimpul flour (Xanthosoma sagitifolium)

Chemical and sensory properties of analogue rice based on kimpul flour (Xanthosoma sagitifolium)

Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology

Antidiabetic properties of analog rice from local raw materials: a systematic review

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