International Journal of Chemical and Biochemical Sciences (ISSN 2226-9614)[/vc_column_text][/vc_column][/vc_row]
VOLUME 26(20) (2024)
Development of Analog Rice Made from Cilembu Sweet Potato, Mocaf Flour, and Avocado (Persea Americana) Flour as a Plant-Based Alternative Food
Heny Kusumayanti*a, Wulan Permata Hati a, Anisa Candra Yuliandini a, Fakhri Fargani Yusran a
a University of Diponegoro , Vocational School, Semarang, Indonesia
Abstract
Analog rice is a type of rice made from non-paddy plants, such as tubers and cereal, using either granulation or extrusion methods, the former of which generates granular form, while in the latter produces oval-shaped grains resembling regular rice. This research employed Cilembu sweet potato and avocado as the primary ingredients. A proximate analysis, covering five parameters: moisture, ash, crude protein, fat, and carbohydrate, conducted. Moisture, ash, and fat contents were determined using gravimetric methods, protein content was analyzed using the Kjeldahl method, while carbohydrate content was assessed using the difference method. The research employed one-way ANOVA tests to analyze the parameters mentioned. The results showed that the addition of Cilembu sweet potato flour had no significant effect on moisture, ash, and fat contents. However, protein showed variation, with the 50:50 ratio having the highest content (3.780%) and the 80:20 ratio having the lowest one (3.780%). Carbohydrate was significantly affected, with the 50:50 ratio having the highest content (74.939%) and the 80:20 ratio having the lowest one (71.564%). Additionally, the ANOVA analysis yielded a p-value of 0.482, indicating a significant effect of the addition of Cilembu sweet potato flour on the carbohydrates contained in analog rice made from mocaf flour and avocado flour.
Keywords: Analog Rice, Avocado Flour, Cilembu Sweet Potato, Mocaf Flour
Full length article – PDF *Corresponding Author, e-mail: henykusuma_yanti@yahoo.co.id Doi # https://doi.org/10.62877/2-IJCBS-24-26-20-2