| Issue |
BIO Web Conf.
Volume 104, 2024
The 3rd and 4th International Conference on Bioenergy and Environmentally Sustainable Agriculture Technology (ICoN BEAT 2022 and 2023)
|
|
|---|---|---|
| Article Number | 00027 | |
| Number of page(s) | 8 | |
| DOI | https://doi.org/10.1051/bioconf/202410400027 | |
| Published online | 01 May 2024 | |
Characteristics of Rice Analogue from Composite Flour and Seaweed Puree
1 Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, Jl. Prof. Dr. Sumantri Brojonegoro No 1, Bandar Lampung, Lampung 35145, Indonesia
2 Department of Food Technology, University of Muhammadiyah Malang, Jl. Raya Tlogomas No. 246, Malang 65144, East Java, Indonesia
3 Department of Agriculture Science, Postgraduate Program, University of Muhammadiyah Malang, Malang 65144, East Java, Indonesia
4 Alumni Department of Food Technology, University of Muhammadiyah Malang, Malang 65144, East Java, Indonesia
5 Faculty of Agriculture, University of Muhammadiyah Mataram, Mataram, Jl. KH. Ahmad Dahlan No 1, Pagesangan, Mataram 83115, West Nusa Tenggara, Indonesia
6 College of Agriculture and Natural Resources, National Chung Hsing University, Agricultural Environment Science Building, South District, Taichung City, Taiwan 402
7 Depattment of Agronomy, University of Agriculture, Peshawar, 25130 Khyber Pakhtunkhwa, Pakistan
8 Department of Management, University of Muhammadiyah Malang, Malang 65144, East Java, Indonesia
* Corresponding author: asmawatiraba@gmail.com
The research aimed to determine the interaction of corn flour formulation, yellow sweet potato, arrowroot starch, and concentration of Gracilaria sp. seaweed slurry on the physicochemical properties of rice analogue. This research was conducted using a factorial randomized group design. This research consists of two factors. The first factor is the composite flour formulation (corn flour: yellow sweet potato flour: arrowroot starch) with different ratios; the second is Gracilaria sp. seaweed slurry concentration, which consists of four levels, namely 0 %, 1 %, 2 %, 3 % (w w-1). This research shows an interaction between the composite flour formulation and the concentration of Gracilaria sp. seaweed porridge on analogue rice’s water, fat, fibre, and antioxidant content. Analogue rice is known to have a water content ranging from 6.10 % to 8.25 %, ash content ranging from 1.45 % to 4.09 %, fat content ranging from 2.40 % to 5.91 %, and protein content ranging from 1.31 % to 3.60 %; carbohydrate levels range from 80.96 % to 87.99 %. Besides that, the analogue rice fibre content ranged between 1.33 % to 4.48 %, and the antioxidant activity was 83.32 % to 86.46 %.
Key words: Arrowroot starch / artificial rice / corn flour / healthy food / tubers flour.
Publisher note: The author’s name “Asmawati Raba” was misspelled, it has been corrected to “Asmawati Asmawati”, on May 8, 2024.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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