Effects of flour, dye and binder types on the proximate properties of analog rice

Abstract

Abstract Various types of non-rice food in Indonesia can be used produced analog rice, which is more nutritious than rice to support diversification programs in Indonesia. Taro flour and breadfruit flour are local carbohydrate sources that can be processed into analog rice. To improve the attractiveness of analog rice and enrich its nutritional content, natural food dyes are usually added. Binders are also used to modify the texture and cohesiveness of analog rice. The aimed of this research to determine the proximate properties of analog rice made from taro and breadfruit flours with addition of natural dyes and binders. This study tested three variables namely: the type of flour (taro and breadfruit), type of dye (beetroot and butterfly pea flower), and type of binder (CMC and carrageenan). The results showed that analog rice had an average water content of 3.25%, ash content of 2.72%, protein content of 7.66%, fat content of 2.00%, and carbohydrate content of 82.64%. The best formula was analog rice prepared from a combination of breadfruit flour, beetroot, and CMC with moisture, ash, fat, protein, and carbohydrate contents of 3.17%, 2.96%, 1.41%, 8.17%, and 82.65%, respectively. Based on the results obtained, the carbohydrate source of taro and breadfruit flour with the addition of natural dyes of beetroot and butterfly pea flower, as well as using CMC and carrageenan can produce analog rice that has good nutritional content (proximate properties).