<![CDATA[Abstract: This study aims to study the effect of adding a mixture of sago flour and purple sweet potato flour at various levels of physical, chemical, and organoleptic characteristics of the resulting rice analog. This study used a completely randomized design (CRD) consisting of 5 treatments and 3 replications. Data were analyzed statistically using ANOVA followed by the Duncan New Multiple Range Test (DNMRT) at 5%. The results showed that the addition of purple sweet potato flour and sago flour had a significant effect on the analysis of fat content, protein content, antioxidant activity, and amylose content while not having a significant effect on moisture content, ash content, and water absorption index. The best product based on the analog rice organoleptic test was the analog rice product in treatment A (addition of 45% sweet potato flour and 5% sago flour) with an average value of color 4.2, aroma 3.9, texture 3.7, and taste 3. 7. The results of the analysis of treatment A (addition of 45% purple sweet potato flour and 5% sago flour) were 6.51% moisture content, 1.17% ash content, 1.11% fat content, 3.55% protein content, 2 dietary fiber, 38%, antioxidant activity 23,43%, amylose content 30,92%, gelatinization temperature of 70,4 ° C. Abstrak: Penelitian ini bertujuan untuk mempelajari tentang pengaruh penambahan campuran tepung sagu dan tepung ubi jalar ungu di berbagai tingkat karakteristik fisik, kimia, organoleptik beras analog yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 ulangan. Data dianalisisa secara statistik menggunakan ANOVA dilanjutkan dengan uji Duncan New Multiple Range Test (DNMRT) pada 5%. Hasil penelitian menunjukkan bahwa penambahan tepung ubi jalar ungu dan tepung sagu berpengaruh nyata terhadap analisis kadar lemak, kadar protein, aktivitas antioksidan, dan kadar amilosa sementara tidak berpengaruh nyata terhadap kadar air, kadar abu dan indeks penyerapan air. Produk terbaik berdasarkan uji organoleptik beras analog adalah produk beras analog pada perlakuan A (penambahan 45% tepung ubi jalar dan tepung sagu 5%) dengan nilai rata-rata warna 4,2, aroma 3,9, tekstur 3,7 dan rasa 3,7. Hasil analisis perlakuan A (penambahan 45% tepung ubi jalar ungu dan 5% tepung sagu) yaitu kadar air 6,51%, kadar abu 1,17%, kadar lemak 1,11%, kadar protein 3,55%, serat makanan 2, 38%, aktivitas antioksidan 23,43% , kadar amilosa 30,92%, , suhu gelatinisasi dari 70,4 ° C.]]>
