Characteristic of Analog Rice From Lesser Yam Tubers (Dioscorea esculenta L.) Substitution With Mocaf Flour

Sri , Winarti and Sri, Djajati and Yanuar Khusnul , Khotimah (2016) Characteristic of Analog Rice From Lesser Yam Tubers (Dioscorea esculenta L.) Substitution With Mocaf Flour. In: The 1st International Joint Conference on Science and Technology, October 12-13 2016, Bali.

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    Abstract

    Research on diversification of food product from lesser yam tubers into analog rice to increase the beneficial of local food sources was done. The research objective was to obtain the optimum formula analog rice from lesser yam tubers substitution with mocaf flour. There were 9 formula in this research which rasio lesser yam:mocaf flour were: F1=100%:0%, F2=95%:5%, F3=90%:10%, F4=85%:15, F5=80%:20%, F6=75%:25%, F7=70%:30%, F8=65%:35%, and F9=60%:40%. The Data were Analyzed using ANOVA (Analysis of Variant) and a further test using Duncan Multiple (Duncan't Multiple Range Teste). The results showed that the best formulation was a mixture of lesser yam flour 90% and mocaf flour 10%, which produce analog rice with the following characteristics: yield of 93.91±12.16%, water content 8.69±12.09%, ash 1.47±0.27%, dietary fiber 23.95±0.14%, starch 53.42%±0.20, amylose 14.17±0.04%, amylopectin 39.25±12.07%, the score of taste 3.6 and texture 3.73. Sensory method used in research was hedonic scale scoring. Keywords: analog rice, lesser yam, mocaf, 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: 07 Nov 2018 07:57
    Last Modified: 07 Nov 2018 07:59
    URI: http://eprints.upnjatim.ac.id/id/eprint/7759

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