Arie Febrianto Mulyadi, Sri Kumalaningsih, Sri Kartina Indriati
Artificial rice is food diversification based on carbohydrate with addition of some ingredients to improve its quality. The aim of this study were to determine the best proportion of cassava flour, glutinous rice flour and additional cowpea flour according to organoleptic parameter and to determine the physical and chemical characteristics of the artificial rice. This study used experimental design of randomized group design (RGD) with 2 factors. Factor I consisted of three levels, which was the proportion ratio of cassava flour and glutinous rice flour (90%: 10%, 80%: 20%, 70%: 30%). Factor II consisted of three levels which was the proportion of the additional cowpea flour on the total weight of flour (10%, 20%, 30%). Oganoleptic analysis was performed using hedonic test while the selection of the best treatments was performed using the index of effectiveness. The results of organoleptic tests from the best treatment in terms of texture was 4.4 (very liked), aroma was 2.8 (neutral) and taste was 3.4 (liked). The best treatment result with the highest product value was the proportion of cassava flour: glutinous rice flour in ratio of 80:20 with the additional cowpea flour of 30%. The test results of chemical analysis from the best treatment were: starch content of 69.49%, amylose content of 19.70%, amylopectin content of 49.79%, protein content of 9.05%, water content of 8.24% and absorption of 6.54%. The cost of artificial rice production was about Rp5.500, -/pack and its listprice was about Rp 6.600, -/pack. © Research India Publications.
Agroindustrial Technology Department, University of Brawijaya, Jl. Veteran, Malang, 65141, Indonesia
