Development Of Analog Rice By Utilizing Red Seaweed (Eucheuma Spinosum) and Native Sago From The Riau Islands, Indonesia

¹ Faculty of Marine and Fisheries Sciences, Raja Ali Haji Maritime University, Tanjungpinang, Indonesia.
² Faculty of Applied Sciences, Universiti Teknologi MARA (UiTM), 40450 Shah Alam, Selangor, Malaysia.

^* Corresponding author: srinovalinaa@umrah.ac.id

Abstract

Riau island province is consisting of several islands with an area of 251,810.71 km². The area consists of ocean area of (95.79%) while the rest is land area with an area of (4.21%). One type of superior commodity in the fisheries sector is seaweed which can be found in Indonesian waters, which has the potential to be developed as a food export product. Rice is one of the main carbohydrates in the diet of people in Indonesia, but has a low protein content. One type of processed food that resembles the characteristics and shape of rice is analog rice. This analog rice has been developed as an alternative ingredient to replace rice using local flour. This alternative is almost the same as or even exceeds rice in terms of its carbohydrate content. This study aims to see the best formulation of analog rice from red seaweed (Eucheuma spinosum) based on hedonic testing and to determine the nutritional value of analog rice by using red seaweed (Eucheuma spinosum) and sago flour. The benefits of this research are: Increasing knowledge and experience in making analog rice from seaweed, Being able to determine the nutritional value of analog rice based on proximate tests), Producing healthy food, namely rice with low sugar content.