PHYSICAL, CHEMICAL, AND ORGANOLEPTIC CHARACTERISTICS OF RICE ANALOG MADE FROM MOCAF, CORN FLOUR (Zea mays L.), AND MUNG BEAN SPROUT FLOUR (Vigna radiata L.)

Abstract

The food intake of Indonesian people typically includes a high amount of rice. However, the domestic production of rice has not fulfilled the needs. Therefore, a rice analog whose characteristics resemble rice could become a rice substitute. The rice analog in this study was made from a combination of mocaf, cornflour, and mung bean sprout flour. The study aimed to discover the effect of different combinations of the three main ingredients on rice analog's chemical and physical characteristics as well as sensory acceptance, and to obtain the best formulation based on those parameters. This study was conducted by completely randomized experiment design (CRD) with a single factor of ratio between mocaf and mung bean sprout flour. The 5 formulas to be assessed were F1 (50%:10%), F2 (40%:20%), F3 (30%:30%), F4 (20%:40%), F5 (10%:50%). Based on sensory evaluation using hedonic test scoring method, formula F1 that was composed of 50% mocaf, 40% corn flour, and 10% mung bean sprout flour was the best formulation among all. This formula had a yellowish-white color, hulled rice-like oval and long shape, insipidity, neutral flavor, and sticky texture. The rice analogue F1 contained 7.301% moisture content (wb), 1.28% ash content (db), 6.51% fat content (db), 6.69% protein content (db), 75.20% carbohydrate content (db), 23.36% amylose content, and 13.164% antioxidant content. Based on physical analysis, this rice analog had color value 76.208 °Hue (yellow-red colors), weight per grain 0.03g, bulk density 0.56 g/ml, water absorption 118%, cooking time 7.22 minutes, and swelling power 27.25%. These findings provide significant bases for further research that aims to improve the chemical, functional, or sensory quality of cerealia and legume-based rice analog.