The Improvement of Nutritional Value of Analog Rice from Lesser Yam Tubers (Dioscorea esculenta L.) Enriched with Soybean Flour

Sri , Winarti and Enny Karti Basuki, Susiloningsih and Ramdan , Hidayat (2016) The Improvement of Nutritional Value of Analog Rice from Lesser Yam Tubers (Dioscorea esculenta L.) Enriched with Soybean Flour. In: Proceeding International Food Conference 2016 : INNOVATION OF FOOD TECHNOLOGY TO IMPROVE FOOD SECURITY AND HEALTH, October 20-21, 2016 , Surabaya.

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    Abstract

    The research to produce of analog rice had been conducted in the previous year with extrusion techniques. The most preffered analog rice by consumers was made from the proportion of lesser yam : mocaf flour 90%:10% using 2% of carrageenan. In addition to the availability of rice as staple food, problem in Indonesian population is lack of protein intake, which lead to malnutrition especially in toddlers. One solution to fight malnutrition is adding important nutrients into food, which commonly called fortification. The fortification can be made by coating and premix/mixing. The fortifications by coating on the surface of the rice grains were judged ineffective because it would be loss when washed and soaked. Therefore, this research was done by fortification on analog rice by mixing with soybean flour. The aims of fortification is to improve the nutritional value of protein in analog rice produced. The addition of soybean flour on this research were 0%, 1%, 2%, 3%, 4% and 5%. The data obtained were analysis by ANOVA. If there was a noticeable difference between the treatments, further analysis with LSD (Least Significant Different Test) were carried out. The results in this research showed that increasing the addition of soybean flour can increase the nutritional value of protein in analog rice from 6.704% to 8.098%. The addition of soybean flour cause a decrease starch levels in analog rice from 85.582% to 84.108%, while increased amylose from 19.514% to 20.05% and declined of amylopectin from 66.069% to 64.057%; an increase of the rehydration power on analogue rice were found from 34.44% to 53.33%; an increase of expansion of volume were measured from 165.56% to 177.78%. The highest sensory score of analog rice was the treatment F3 wich the score of color is 3.35, taste is 2.95 and texture is 2.40. Keywords: analog rice, fortification, lesser yam, soybean

    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 15:39
    Last Modified: 06 Nov 2018 15:39
    URI: http://eprints.upnjatim.ac.id/id/eprint/7758

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