STUDY OF COMPOSITE FLOUR COMPOSITIONS AND EXTRUSION TEMPERATURE ON PHYSICOCHEMICAL PROPERTIES OF ARTIFICIAL RICE

Isti Pudjihastuti, Edi Supriyo, Noer Abyor Handayani, Siswo Sumardiono

Abstract


Composite flour from cassava (Manihot esculenta), gembili (Dioscorea esculenta), corn (Zea mays) and koropedang (Canavalia ensiformis) is feasible local commodity for artificial rice production. Purposes of this study were to investigate the effect of extruder temperatures towards nutrients value (carbohydrate, protein, fat, water and ash) of artificial rice. The physicochemical properties (kamba density, water absorption and cooking time) of artificial rice were. Paddy rice IR 36 was also analyzed as a comparison. The best formulation of artificial rice would be determined for organoleptic tests. Artificial rice could be produced through 4 stages: preparation of composite flours, cooking dough, process of extrusion, and analyzes. The results show that the best formulation of artificial rice is obtained in formulae 5 containing 50% of cassava flour, 15% of gembili flour, 15% of koropedang flour, 20% of corn flour at 75°C temperature extruder. The values of kamba density, water absorption, and cooking time of formulae 3 are 0.46 g/ml, 287 %, and 46 %, respectively. Organoleptic score for aroma, texture, colour, and taste properties were 3.15, 3.20, 3.00, and 3.05, respectively.

Keywords


artificial rice; composite flour; density kamba; proximate analysis.

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