Characterization Properties of Extruded Analog Rice Developed from Arrowroot Starch with Addition of Seaweed and Spices
Characterization Properties of Extruded Analog Rice Developed from Arrowroot Starch with Addition of Seaweed and Spices
Damat Damat1*, Roy Hendroko Setyobudi2, Juris Burlakovs3, Zane Vincēviča-Gaile4,
Devi Dwi Siskawardani1, Rista Anggriani1 and Anas Tain5
ABSTRACT
Analog rice is a processed rice product produced from non-rice with slightly more carbohydrates than natural rice. Arrowroot (Maranta arundinacea L) canbe used as raw material in analog rice, with red seaweed (Gracilaria spp.) are added to increase the fiber content. A disadvantage of analog rice is its bland taste, which can be improved by adding spices and seaweed, expected to increase the functional value. This study aims to determine the effect of the addition of various seaweed pulp concentrations and spice formulations on the characteristics of analog rice. Various formulas of concentrated seaweed pulp (5 g, 10 g, and 15 g) and spice formulations (onion, garlic, ginger, turmeric, and lemongrass) were applied, and a Randomized Block Design with three replications was used. Subsequently, observation variables included analysis of water content, ash, carbohydrate, protein, fat, antioxidant activity, fiber content, water absorption index, color intensity, and sensory evaluation. The data were analyzed by ANOVA and continued according to Duncan’s multiple range test. The results showed that all formulas of analog rice produced from arrowroot starch, with the addition of seaweed pulp and spices, fulfill the chemical and physical properties of paddy rice requirements according to Indonesian National Standard No. 6128-2008. With an increasing concentration of the seaweed pulp, thefoodfiber,andthe resistant starch content increased. The antioxidant activity of the analog rice also increased with the addition of spices, which provided a more attractive color and improved the taste and smell.
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August 2021
Agricultural Productivity and Sustainability Improvement in Tropical Region
