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All Journal Argipa (Arsip gizi dan Pangan) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Saraswati, Avina Rachma
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Agriculture, Biological Sciences & Forestry Engineering Health Professions Medicine & Pharmacology Public Health

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Analog Rice from Pedada Fruit Composite Flour as Functional Food with Low Glycemic Index Ayuningtyas, Diella Trisna; Saraswati, Avina Rachma; Jariyah, Jariyah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2157-2163

Abstract

This study aims to determine the effect of composite flour proportion pedada fruit, white corn, and soybean flours as well as the addition of GMS on the physicochemical and organoleptic properties of analog rice as functional food that is safe for people with Diabetes Mellitus. This study was arranged in a factorial completely randomized design consisting of two factors with nine treatment combinations and three replications. Factor 1 was the proportion of flour materials pedada fruit-white corn-soybean (5%-75%-20%, 10%-70%-20%, 15%-65%-20%). Factor 2 was GMS addition (1%, 2%, 3%). The data was analyzed using ANOVA at the 5% level and continued with the Duncan Multiple Range Test (DMRT). The results showed that the best treatment was the A1B1 formulation consisting of 5% pedada fruit flour, 75% white corn flour, 20% soy flour and the addition of 1% GMS produced analog rice with organoleptic characteristics of color getting a value of 3.48 (like), aroma 2.92 (neutral), texture 2.76 (neutral), and taste 3 (neutral), antioxidant content of 47.73%, in vitro glycemic index of 42. The results of the RVA analysis showed that formulation A1B1 had a pasting temperature of 94.8°C, peak viscosity 184 cP, hold viscosity 183 cP, final viscosity 332 cP, breakdown 1 cP, setback 149 cP.
Karakteristik fisikokimia dan organoleptik beras analog tepung komposit pedada, tepung garut, tepung kedelai dengan gliserol monostearat Saraswati, Avina Rachma; Jariyah, Jariyah; Wicaksono, Luqman Agung
ARGIPA (Arsip Gizi dan Pangan) Vol 10 No 2 (2025)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v10i2.18358

Abstract

Analog rice as an alternative reduces people's dependence on rice. The materials for this research were arrowroot tuber flour, pedada fruit flour, soybean flour, and various concentrations of glycerol monostearate (GMS). This research aims to study the effect of the proportion of arrowroot flour: pedada fruit flour: soybean flour and the addition of GMS on the physicochemical and organoleptic quality of analog rice, so produced with good quality and is liked by consumers. The design in this research was a completely randomized design (CRD) with a factorial pattern with two factors. Factor I is the proportion of arrowroot tuber flour: pedada fruit flour: soybean flour (75%: 5%: 20%, 70%: 10%: 20%, 65%: 15%: 20%). Factor II is the addition of GMS concentration (0.5%; 1%; 1.5%). Data analysis used the ANOVA method at a confidence level of 95%, if there were differences between treatments continued with the Duncan test a = 5%, and organoleptic tests used the hedonic scale scoring method with data calculations using the Friedman method. The results showed that rice was analogous to the treatment with the proportion of arrowroot tuber flour: pedada fruit flour: soybean flour 65%: 15%: 20%. and the addition of 1.5% GMS is the best treatment with water content values ​​of 4.72%, ash 0.71%, fat 0.41%, protein 7.65%, carbohydrates 86.52%, starch 74.01%, amylose 25.43%, amylopectin 48.58%, kamba density 0.6 g/ml, rehydration power 38.45%, cooking time 305 seconds. Color organoleptic test 4.22; taste 6.26; aroma 5.02; texture 5.08 (like).
Co-Authors Ayuningtyas, Diella Trisna Jariyah Jariyah