<![CDATA[The majority of Indonesian people use rice as a staple food, the production of which continues to decrease. One of the efforts to meet the need for rice consumption in Indonesia is to make imitation rice or analog rice. Ingredients that have a high carbohydrate content that can be used as raw materials for making analog rice are tubers. Tubers that are often found in Semarang district include suweg (Amorphophallus paeoniifolius, Dennst). The source of protein in this analog rice comes from wader fish which are often found in Rawa Pening Lake, Semarang Regency. This study aims to determine the carbohydrate, protein, fat and fiber content of analog rice made from suweg and wader fish. The research was conducted for 2 months from September to November 2023. This research was carried out at the Food Laboratory of Ngudi Waluyo University. The type of research carried out was quantitative descriptive. The tools that will be used in this research are knives, basins, cutting boards, trays, ovens, blenders, mixers, 80 mesh sieves, digital scales, and analog rice extruders. The materials needed for this research are suweg, corn flour, tapioca flour, wader fish meal, and water. The steps for making analog rice are carried out by mixing 3250 grams of suweg flour, 500 grams of corn flour, 50 grams of tapioca flour and 1000 grams of wader fish meal. Analysis of nutritional content was calculated based on TKPI 2019, including carbohydrate, protein, fat and fiber levels. Based on calculation analysis using TKPI 2019, the results show that the nutritional content of analog rice per 100 grams is 62g carbohydrates; protein 18.3g; fat 1.7g; and 3.8g fiber. Analog rice made from suweg and wader fish has a lower carbohydrate content than commercial rice, while the protein, fat and fiber content is higher. ABSTRAK Masyarakat Indonesia mayoritas menjadikan beras sebagai makanan pokok, yang produksinya terus-menerus berkurang. Upaya ntuk memenuhi kebutuhan konsumsi beras di Indonesia salah satunya adalah membuat beras tiruan atau beras analog. Bahan-bahan yang memiliki kandungan karbohidrat tinggi yang dapat digunakan sebagai bahan baku pembuatan beras analog yaitu umbi-umbian. Umbi-umbian yang banyak dijumpai di kabupaten Semarang diantarnya suweg (Amorphophallus paeoniifolius, Dennst). Sumber protein dalam beras analog ini berasal dari ikan wader yang banyak ditemukan di danau Rawa pening, Kabupaten Semarang. Penelitian ini bertujuan untuk mengetahui kandungan karbohidrat, protein, lemak, dan serat beras analog berbahan suweg dan ikan wader. Penelitian dilakukan selama 2 bulan mulai September hingga November 2023. Penelitian ini dilaksanakan di Laboratorium Pangan Universitas Ngudi Waluyo. Jenis penelitian yang dilakukan adalah deskriptif kuantitatif. Alat yang akan digunakan pada penelitian ini yaitu pisau, baskom, talenan, nampan, oven, blender, mixer, ayakan 80 mesh, timbangan digital, dan ekstruder beras analog. Bahan yang dibutuhkan pada penelitian ini yaitu suweg, tepung jagung, tepung tapioka, tepung ikan wader, dan air. Tahapan pembuatan beras analog dilakukan dengan mencampurkan tepung suweg 3250 gram, tepung jagung 500 gram, tepung tapioka 50 gram, dan tepung ikan wader 1000 gram. Analisis kandungan zat gizi dilakukan penghitungan berdasarkan TKPI 2019, meliputi kadar karbohidrat, protein, lemak, dan serat. Berdasarkan analisis perhitungan menggunakan TKPI 2019 diperoleh hasil kandungan zat gizi beras analog per 100gram adalah karbohidrat 62g; protein 18,3g; lemak 1,7g; dan serat 3,8g. Beras analog berbahan suweg dan ikan wader memiliki kandungan karbohidrat lebih rendah dibandingkan beras komersial, sedangkan kandungan protein, lemak, dan serat lebih tinggi.]]>
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