Study on Physicochemical and Organoleptic Properties of Gebang Starch-Based Artificial Rice with Mung Bean Flour Supplementation

Abstract

Gebang starch traditionally has been used by Timorese for making local food. However, it is used to told in mass media that people eat feed because rice has become the most prestigious staple food. Therefore, a study has been conducted to know the physicochemical and organoleptic properties of artificial rice made from gebang starch (GS) in combination with mung bean flour (MB). Five combinations of the flours studied were 100% of GS, 95% of GS with 5% of MB, 90% of GS with 10% of MB, 85% of GS 15% of MB, and 80% of GS with 20% of MB. The rice was processed using an extruder. Proximate, physical, and organoleptic of the rice were then evaluated. The nutrient content of all artificial rice is almost similar to natural rice. Mung bean flour supplementation increased the protein content of the rice. Most of the artificial rice has a yellowish-brown to fallow-brown color. The artificial rice dimension is almost similar to natural rice, which is the length is almost 7 mm, and thickness is almost 3 mm. The artificial rice weight of 1000 kernels ranges from 0.45 to 0.49 g/ml. Except for the aroma of the rice, all other organoleptic properties have a positive response from panelists.It can be concluded that artificial rice made from GS and MB has a good potency to be used as a natural rice complement, especially in terms of the nutritional content.