Substitution Effect of Mocaf (Modified Cassava Flour), Carrageenan and Seaweed on Properties of Analog Rice from Lesser Yam Tubers (Dioscorea esculenta L.)

Sri , Winarti and Enny Karti Basuki, Susiloningsih and Ramdan , Hidayat (2016) Substitution Effect of Mocaf (Modified Cassava Flour), Carrageenan and Seaweed on Properties of Analog Rice from Lesser Yam Tubers (Dioscorea esculenta L.). In: Proceedings Food research and Innovation for Sustainable Global Prosperity, 16-18 June 2016, Bitec Bangna, Bangkok, Thailand.

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    Abstract

    Research on diversification of food product from lesser yam tubers (Dioscorea esculenta L.) into analog rice was performed. This study was the innovation of new products to enhance the benefits of local food sources. The purpose of this study was to obtain the best formula of analog rice from lesser yam tubers, mocaf (modified cassava flour), carrageenan and seaweed. This research was conducted in two stages, the first stage was the making of lesser yam and mocaf flour. Making of mocaf carried out by fermentation using Lactobacillus plantarum FNCC 0027. The 2nd stage was the addition carrageenan or seaweed on the formulation of analog rice. The data from this research analysis using ANOVA (analysis of variant) and DMRT (duncan't multiple range teste). The results showed that the average yield of lesser yam flour 16.24%, mocaf flour 23.32% (fermentation 1 day); 23.23% (fermentation 2 days) and 22.73% (fermentation 3 days). The results of the studied known that the addition of 2% carrageenan in analog rice preferably consumers compared with addition of seaweed 2%. The analog rice with addition 2% carrageenan have characteristics: the levels of dietary fiber 14.28%; rehydration power 51.00% and expansión volume 136.67%, the value of consumer preferences to the taste of cooked rice was 3.67; texture 3.83; and smell 3.83. Sensory method used in research was hedonic scale scoring, with range value 1-5. 1 = not preference and 5= very preference by consumer. Keywords: analog rice, lesser yam, carrageenan, seaweed, Dioscorea esculenta L.

    Item Type: Conference or Workshop Item (Paper)
    Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
    Divisions: Conference/Seminar
    Depositing User: Fatchullah ZA
    Date Deposited: 06 Nov 2018 13:52
    Last Modified: 06 Nov 2018 15:27
    URI: http://eprints.upnjatim.ac.id/id/eprint/7756

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