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Chemical and Sensory Properties of Analog Rice Based on Kimpul Flour (Xanthosoma sagitifolium)
Santi Noviasari, Permata Salsa Assyifa, Ismail Sulaiman

Last modified: 2021-09-01

Abstract


Analog rice is artificial rice shaped like rice grains made from non-rice carbohydrate-rich flour with water, which can overcome food security in Indonesia. Taro kimpul is a local food rich in carbohydrates that can not be widely used. Therefore kimpul thread has the potential to be used as raw material in the manufacture of analog rice. This study aimed to determine the chemical characteristics of taro analog rice with dyes and binders. In addition, it is expected to increase consumer acceptance based on sensory testing. The analysis was water content, ash content, protein content, fat content, carbohydrate content, and sensory analysis, including color, taste, texture, and overall aroma. From the results of chemical and sensory testing, it was found that the best treatment in this study was analog rice A with the use of 4% CMC and 32% beet. Chemical and sensory characteristics of analog A rice are as follows moisture 2.88%; ash 2.3%; fat 1.1%; 5.7% protein; carbohydrate 87.94% and a preference value with an average range of neutral-good.


Keywords


kimpul, analog rice, sensory