Characteristic and organoleptic of rice analog based on soybean flour and sweet potato flour in supporting food security

Analog rice is a food substitute for rice, produced with the addition of ingredients that can bind the content of soybean fiber and starch from sweet potato. The objectives of the study include: (1) Knowing the characteristics of making analog rice from soybean flour with sweet potato flour, (2) Ana...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2021-07, Vol.807 (3), p.32090
Main Authors: Aimanah, Ummu, Jamil, M H
Format: Article
Language:English
Subjects:
Carbohydrates
Color
Flavor
Flour
Food
Food security
Moisture content
Potatoes
Rice
Soybeans
Starch
Sweet potatoes
Texture
Vegetables
Water content
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Summary:Analog rice is a food substitute for rice, produced with the addition of ingredients that can bind the content of soybean fiber and starch from sweet potato. The objectives of the study include: (1) Knowing the characteristics of making analog rice from soybean flour with sweet potato flour, (2) Analyzing carbohydrate content, crude fiber, moisture content, and (3) organoleptic rice analog test from Soybean flour with sweet potato flour. Results of research on making analog rice from soybean flour and sweet potato flour with formula 1:2 (soybean flour 40% and sweet potato flour 60%). On the analysis of fiber content of 5.29% and carbohydrate 29.43, formula 2:1 (soybean flour 60% and sweet potato flour 40%). Moisture content from 29.43 materials. The results of the organoleptic test in analog rice against the color, taste, and texture of the formula 1:2 panelist are very fond of both the color, flavor, so on the texture from the analog rice of soybean flour and sweet potato flour.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/807/3/032090