Study of Rice Analog from Cassava-Soybean and Processed Product

摘要

The purpose of this study was to determine the level of preference of panelists on rice analog which is processed into steamed rice, savory rice and fried rice, as well as its nutritional content. This experimental research method was carried out in 3 stages, namely to obtain a standard recipe, find out the composition of the use of cassava and soybeans, and make preparations from rice analog including steamed rice, savory rice and fried rice. Techniques of data collection were carried out by means of observation using an organoleptic test, precisely with a preference test. Data was collected by 20 trained and somewhat trained panelists. The data was processed by a percentage, and to find out the nutritional content was calculated based on DKBM. The results of the organoleptic assessment showed a degree of preference for analog rice, as follows: 60% expressed liking for texture, 80% expressed liking for grains, 60% expressed liking for aroma, 80% liking for color. The level of panelists' preference for analog rice preparations, most said they liked enough to like the texture, grain, flavour, color and taste of ordinary steamed rice, savory rice and fried rice. The nutritional content per 100 g of rice from rice analog ware: energy 230.2 cal, protein 9 g, fat 3.64 g, carbohydrates 41.78 g, calcium 121.4 mg, phosphor 160.4 mg, iron 3.1 mg, and fiber 1.54 g.