The Effect of Composite Flour Ratio (Cassava, Gembili, Koro Pedang, and Corn) and Extrusion Temperature on Analog Rice Production

Abstract

The growing population affects an increasing number of Indonesian people, influencing their rice consumption and encouraging Indonesia to import rice. One of the alternatives is to use raw materials such as potential non-rice tubers. In this study, raw material composite flour was made from cassava (Manihot esculenta), gembili (Dioscorea esculenta), koro pedang (Canavalia ensiformis), and corn (Zea mays), which is the basic ingredient of rice maker analog. This research aimed to examine the influence of the raw material composition on the value of nutrients, the physical-chemical properties of analog rice compared to a rice paddy, and the best temperature of analog rice using organoleptic tests. The process of producing analog rice consists of several stages of research, including the manufacturing of composite flour, the cooking of dough with composite flour, the production of analog rice, and the drying of analog rice. Based on the results, samples of 5 (60% cassava flour, 5% gembili flour, 10% koro pedang, and 25% corn flour) as an analog of rice with the best formulations in various compositions. Based on a proximate analysis of the effect of temperature, a temperature of 75 °C is the optimum temperature for the extrusion process. The results of the physical analysis of the best analog rice in this study have a density of 0.46 g/mL, water absorption of 60.52%, and a cooking time is 46 minutes. The analog rice has the same texture, aroma, and appearance as rice in general, although the rice from the analog composite flour tends to have a savory flavor arising from koro pedang. According to the results of this study, the analog rice could be used as a substitute to lessen dependence on paddy rice.