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All Journal Journal of Vocational Studies on Applied Research
Heny Kusumayanti
Department of Industrial Technology, Vocational College, Universitas Diponegoro
Engineering

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Production of Analog Rice from Mocaf and Soybean-Based Flours for Food Diversification: A Review Aam Sahal Mushoffi; Heny Kusumayanti; Yessy Nathania; Haliza Ramadiani
Journal of Vocational Studies on Applied Research 2025: JVSAR, Volume 7 Issue 2 Year 2025 (October 2025)
Publisher : Vocational College of Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jvsar.v7i2.30264

Abstract

This systematic review examines the production of analog rice made from Modified Cassava Flour (Mocaf) and soybean flour as part of national food diversification efforts. Through a systematic literature search conducted across Google Scholar, ScienceDirect, and the SINTA database (2013–2025), this review identifies key findings on formulation strategies, extrusion processing, and nutritional characteristics. Previous studies indicate that mocaf–soy analog rice exhibits higher protein content (8–12%), improved fiber levels, and a lower glycemic index compared to white rice. The synergy between mocaf as a carbohydrate matrix and soybean flour as a protein fortifier produces analog rice with enhanced functional and nutritional value. These findings highlight the potential of mocaf–soy analog rice as a sustainable staple alternative supporting food diversification and national food security.
Formulation of Analog Rice High in Fiber and Protein Based on Corn and Sorghum with the Addition of Moringa Leaves: A Review Akbar Rifki Ferdiansyah; Heny Kusumayanti; Muhammad Amyra Faiz
Journal of Vocational Studies on Applied Research 2026: JVSAR, Volume 8 Issue 1 Year 2026 (April 2026)
Publisher : Vocational College of Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jvsar.29542

Abstract

Reliance on refined white rice as the dominant staple in many developing nations has been linked to dietary imbalances, particularly a lack of protein, fiber, and essential micronutrients. One potential alternative is analog rice, which is created from non-rice flours through extrusion or cold-molding methods and offers opportunities to diversify diets while supporting the utilization of indigenous crops. This review focuses on the development of analog rice formulated with corn (Zea mays) and sorghum (Sorghum bicolor) as primary bases, supplemented with Moringa oleifera leaf powder to enhance its nutritional value in terms of protein, fiber, and micronutrient content. Corn plays a vital role in providing starch functionality required during extrusion, sorghum contributes additional dietary fiber and phytochemicals, and Moringa leaves supply concentrated amounts of protein, minerals, and vitamins. Research indicates that incorporating Moringa at moderate levels (approximately 2–8%) enhances the nutrient profile without majorly affecting consumer perception, while higher inclusion rates often introduce bitterness and a greenish hue that lower acceptability. This article consolidates evidence on nutritional outcomes, production techniques, sensory limitations, and directions for further investigation, with particular focus on extrusion conditions, nutrient preservation, anti-nutritional factors, and consumer responses. Combining corn, sorghum, and Moringa shows considerable promise for generating functional staple foods with superior nutritional attributes, though additional studies remain necessary regarding nutrient bioavailability, clinical efficacy, storage behavior, and strategies for broader market adoption.
Co-Authors Aam Sahal Mushoffi Akbar Rifki Ferdiansyah Haliza Ramadiani Muhammad Amyra Faiz Yessy Nathania