THE PRODUCTION AND PHYSICAL CHARACTERISTICS TEST OF ANALOG RICE MADE FROM CASSAVA FLOUR CONTAINING PROTEIN OF SHRIMP

Authors

  • Miftahul Jannah

Abstract

Analog rice is one of the foods which are made from various kinds of flour that can be alternative rice. The
purpose of this research was to create and test the characteristics of analog rice made from cassava flour
enriched with shrimp proteins. Observation parameters on this research are moisture content, uniformity of
grain, bulk density, water absorption and color test. The design of this study is using cassava flour and flour
shrimpwith composition of each treatmentas follow : A (100 : 0), B (95 : 5), C (92.5 : 7.5),D(90 : 10), E (85 : 15).
This study showed that analog rice produced water content of 12.53%- 14.01%, coarse grain diameter 0.95%-
6.64%,moderate coarse grain 21.02%- 37.78%and fine grain55.58%- 78. 03%, bulk density from 0.57 to 0.73
g/cm3 and water absorption 71.33% - 118.67%. Based on the analysis of variance (ANOVA), the treatment of
analog rice influences on the nature of analog rice which is uniformity coarse andmedium with an effect on the
result of bulk density. The dominant color of the resulted analog rice is brown.
Keywords: Fraction analog rice, Shrimp flourprotein, Cassava flour.

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Published

2015-05-01

Issue

Vol. 4 No. 1 (2015)

Section

Articles

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