Formulation of Analog Rice Made of White Corn (Zea mays Ceratina)
and Mung Beans (Vigna radiata L) Flour as an Alternative Food in
Maintaning a Complete Nutrition
Ariani Rumitasari, Abu Bakar Tawali, Amran Laga, Jumriah Langkong and Meta Mahendradatta
Food Science and Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture,
Hasanuddin University, Jl. Perintis Kemerdekaan Km. 10, Tamalanrea, Makassar 90245, Indonesia
Keywords: Analog Rice, Food Diversification, White Corn, Mung Beans.
Abstract: Rice has been the only staple food for the majority of Indonesian. The demand for rice is increasing yearly as
population growth. One alternative in achieving national food security is by food diversification. The aim of
this study was to formulate an alternative food source as analog rice made of white corn and mung beans to
improve nutrition in rice. The specific objective of this study was to obtain physical characteristics and the
best formulation as well as chemical analysis of the best of analog rice formulated. This research was carried
out in two stages. The first stage was to obtain the best formulation of physical analysis and sensory analysis
of analog rice. These formulations were evaluated for sensory characteristic using hedonic method. The
physical analysis was also conducted for these formulations. The results obtained in the first stage were
physical analysis of bulk density, water absorption, swelling power and cooking time compared to rice which
ranged from 0.571 to 0.790 (g/ ml), 33.3 to 63.9%, 8, 1-34.7%, and the cooking time was faster than ordinary
rice which was ± 3 minutes. The best formulation based on sensory evaluation was analog rice produced from
a ratio of 50% white corn and 50% mung beans. The chemical profile of the analogue rice was 8.4% of water
content, 1.6% of ash content, 13.6% of protein, 1.3% of fat, 75.1% of carbohydrate, 5.7% of food fiber, 376
kcal of calories, 5.1 mg/100 g of iron, and, 0.57 mg/100 g vitamin B1.
1 INTRODUCTION
One of the basic needs for human life is food needs.
Even though Indonesia has a diversity of local non-
rice food sources that can be used as an alternative
staple food to obtain a diversity of nutritional sources
for the community. Public culture of eating rice as a
staple food is difficult to change, so the need for rice
becomes greater from year to year in accordance with
population growth. One alternative in achieving food
security through food diversification.
The population is relatively high with the need for
national rice consumption reaching 2.3-2.4 million
tons per month, the availability of rice reserves is
crucial, leading to ongoing polemic in which some
parties claim rice reserves are sufficient and some are
inadequate. Meanwhile, the rice stock in Bulog is less
than 10% of the total national needs. National rice
consumption is around 33 million tons per year in
2018. The level of rice consumption will continue to
increase along with population growth (Purwanto,
2018).
This needs to be diversified by utilizing local food
sources such as white corn and green beans. The
choice of corn in addition to carbohydrate sources,
also has high food fiber and contains vitamins and
various essential minerals (Noviasari et al., 2017).
This needs to be done by combining white corn with
nuts to obtain protein intake. Therefore, efforts are
needed to develop white corn and green beans as an
alternative to food diversification.
Efforts to implement food diversification are
needed to attract public interest, one of them by
processing food into analog rice. Analog rice is rice
made from non paddy made from local flour (Widara,
2012). Based on that, the aim of this research is to
prepare alternative food sources to support the supply
of complete nutrition in the form of analog rice from
white corn and green beans based on the best
formulation. The existence of analog rice based on
white corn and green beans is expected to be a source
of food diversification and support the provision of
high nutrition.
92
Rumitasari, A., Tawali, A., Laga, A., Langkong, J. and Mahendradatta, M.
Formulation of Analog Rice Made of White Corn (Zea mays Ceratina) and Mung Beans (Vigna radiata L) Flour as an Alternative Food in Maintaning a Complete Nutrition.
DOI: 10.5220/0010529700003108
In Proceedings of the 6th Food Ingredient Asia Conference (6th FiAC 2020) - Food Science, Nutrition and Health, pages 92-96
ISBN: 978-989-758-540-1
Copyright
c
2022 by SCITEPRESS Science and Technology Publications, Lda. All rights reserved
2 MATERIALS AND METHOD
2.1 Materials
The materials used in this study include the main
ingredients of waxy corn, green beans, rice and
glycerol monostearate (GMS). Analysis materials
include distilled water, HCl 0.1, thiamine, NaOH,
petroleum benzene, H
2
SO
4
, H
3
BO
3
, HNO
3
,
phenoptalein indicators and other supporting
materials such as aluminum foil and whatman filter
paper No. 41.
2.2 Formulation and Production of
Analog Rice
In this stage, white corn was sorted. Furthermore,
washed and then dried using oven blower. After that,
it was milled using disc mill and white corn flour was
produced (Suarni, 2009). For to making mung bean
flour, mung beans was sorted and soaked for 4 hours,
then washed and dried. After that, it was milled using
disc mill and produced mung bean flour.
(Nurcahyani, 2016). All flours were then mix stage,
then 40% water and 2% GMS were added. The next,
process was extrusion the dough in extruder at 85
o
C
until the grains were formed. After drying the analog
rice was weighed and packaged (Budi et al., 2013).
Table 1: Analog Rice formulation.
White Corn Flour (%) Mung Bean Flour (%)
90 10
80 20
70 30
60 40
50 50
2.3 Physicochemical Analysis
This research was divided into two stages. The first
stage was the analysis of physical properties of analog
rice including bulk density, swelling power, water
absorption, and cooking time. Furthermore, analog
rice was sensory analyzed to obtained the best
formulation. Formulation for making analog rice can
be seen in Table 1. To the second stage of research
was the analysis of chemical properties of analog rice
after obtaining the best formulation from first stage.
The analysis was including proximate, dietary fiber,
calories, vitamin B1and iron.
2.4 Statistical Analysis
The data obtained were processed using a completely
randomized design method (CRD) with three
replications. The analysis of variance was carried out
to determine whether there were differences in the
tested variables, in this case the physical analysis of
analog rice with conventional rice and sensory
analysis of analog rice. All parameters were analyzed
by analysis of variance (ANOVA) with three
replications. The differences for each treatment were
further tested using the Duncan test. The software
used for data processing is Microsoft Excel 2010 and
SPSS version 16.
3 RESULT DISCUSSION
3.1 Bulk Density
Density is the specific gravity of the dry product,
which is calculated based on its weight in a container.
Based on statistical data, the bulk density has a very
significant effect on several treatments (P> 0.01). The
results of the analysis of the density of rice cages were
showed in Figure 1.
Figure 1: Comparison of Bulk Density of Analog Rice and
Conventional Rice (BK, Conventional Rice).
Figure 1 showed bulk density value of analog rice
from white corn and mung beans. Analog rice has
smaller value than conventional rice. Based on these
data, analog rice (90%:10%) has a greater bulk
density than other analog rice. This showed that the
porosity of the analog rice was lower, where the
porosity of the analog rice was influenced by the
process of rice grain formation and drying. The
drying process resulted in water loss in rice. In
addition, due to high water content will cause the
weight of the material measured was greater. This
caused the amount of density possessed was even
greater. This was in accordance with the opinion of
Hanifa (2016) which stated that high water content
caused particles in rice become heavier and the drying
process caused analog rice lose water.
Formulation of Analog Rice Made of White Corn (Zea mays Ceratina) and Mung Beans (Vigna radiata L) Flour as an Alternative Food in
Maintaning a Complete Nutrition
93
3.2 Swelling Power
Swelling power is the swelling power of a material
when absorbing water. Based on statistical data, the
development power has a very significant effect on
several treatments (P> 0.01). The results of the
analysis of rice swelling power can be seen in Figure
2.
Figure 2: Comparison of Swelling Power between Analog
Rice and Conventional Rice (BK, Conventional Rice).
Figure 2 showed that soaking of analog rice
resulting in changes in diameter that become larger.
The change occurred because of the entry of water
into the rice analog granule. Based on the data
obtained it could see that conventional rice was
higher than analog rice. This was influenced by the
presence of glycerol monostearate binder in analog
rice thereby reducing the swelling of analog rice. In
addition, high levels of analog rice fat thus preventing
an increase in the amount of starch granules. This is
in accordance with the opinion of Subagio (2012)
which stated that the power of swelling was
influenced by fat levels high enough to prevent an
increase in the amount of starch granules.
3.3 Water Absorption
Water absorption is the ability of a material to absorb
or bind water. Based on statistical data, it showed that
water absorption was very significant on several
treatments (P> 0.01). The results of the analysis of
rice water absorption can be seen in Figure 3.
Figure 3 showed that the water absorption rate in
conventional rice was relatively low compared to
analog rice treatment. The highest water absorption
rate obtained by treatment (50%:50%) was 63.9% and
the lowest in treatment (90%:10%) was 33.3%. It was
suspected that the starch content in mung beans flour
was high enough to produce higher water absorption.
In addition, the fiber content in these materials has
high water absorption because of the large size of the
polymer and contained a lot of hydroxyl groups so
that it could bind large amounts of water. This was
consistent with Harper's opinion in Ginting (2007)
which stated that the levels of mung bean starch were
relatively high. Also supported by Mulyani (2017)
which stated that fiber content could increase water
absorption.
Figure 3: Comparison of Water Absorption between
Analog Rice and Conventional Rice (BK, Conventional
Rice).
3.4 Cooking Time
Cooking is one of the physical parameters of analog
rice. The results of cooking time data in several
treatments can be seen in Figure 4.
Figure 4: Comparison of Cooking Time between Analog
Rice and Conventional Rice (BK, Conventional Rice).
Figure 4 showed that the cooking time of analog
rice from several treatments ranged from ± 3 minutes
while conventional rice is around ± 15 minutes. This
indicated that analog rice has a shorter time because
analog rice has gone through several stages in the
cooking process. In addition, white corn flour and
mung beans have high levels of starch and fiber
compared to gelatinization so easy to cooked quickly.
This was in accordance with the opinion of Noviasari
(2017) which stated that cooking time is influenced
by the concentration of added flour and analog rice
will be easy to gelatinization faster than ordinary rice.
6th FiAC 2020 - The Food Ingredient Asia Conference (FiAC)
94
3.5 Chemical Analysis
Table 2: Chemical Characteristics of Analog Rice and
Conventional Rice.
Characteristic Chemical Analog Rice
Ordinary
Rice
Water Content (%) 8,4 13,99
Ash Content (%) 1,6 0,8
Protein (%) 13,6 7,1
Fat Content (%) 1,3 0,7
Carbohydrate (%) 75,1 79
Dietary Fiber (%) 5,7 0,5
Calories (Kcal) 376 360
Iron (mg/100 g) 5,1 1,3
Vit B1 (mg/100 g) 0,57 0,10
3.5.1 Water Content
Water content is one important component. Based on
the results of the study, analog rice with a ratio of 50%
white corn flour and 50% mung bean flour has a
moisture content of 8.4% while conventional rice is
13.99%. Water content of white corn flour and green
beans is lower than conventional rice water content.
This is because analog rice experienced a cooking
process in the extruder and drying with an oven so
that analog rice experienced a great loss of water
content. This was in accordance with the opinion of
Hanifa (2016) which stated that analog rice
experiences a cooking process in the extruder and
drying it with an oven so that analog rice experiences
a large loss of water content of analog rice was lower
than conventional rice.
3.5.2 Ash Content
Ash content is a mixture of inorganic and mineral
content in a material. Based on the results of research,
the analog ash content of rice was higher compared to
conventional rice. Analog rice ash content was 1.6%
while conventional ash content was 0.8%. Ash
content indicated the amount of mineral content in an
ingredient. Mung beans have high mineral content
because the calcium content of green beans is around
223 mg and phosphorus 319 mg. This showed that the
analog rice produced contained quite high minerals.
This was in accordance with the opinion of
Sediaoetama in Mamuaja (2015) which stated that the
higher ash content of a food indicated the higher
minerals content in the food.
3.5.3 Protein
Protein is one of the macro-molecular components
needed by the body. Based on the results of the study,
the levels of analog rice were higher than those of
conventional rice. Analog rice protein content was
13.6% while conventional rice was 7.1%. This
showed that analog rice can meet protein needs in the
body because analog rice was influenced by the
addition of green beans which have high protein
content. This was in accordance with the opinion of
Yusuf (2014) which stated that green beans have a
protein content of around 22%.
3.5.4 Fat Content
Fat is an organic component that has hydrophobic
properties and can function as shortening. Based on
the results of research, analog rice fat content was
quite higher compared to conventional rice. Analog
rice fat content was 1.3% while conventional rice was
0.7%. This was influenced by the high concentration
of white corn in analog rice which has a high enough
fat content which is around 3.9 grams and green beans
have fat content around 1.2 grams. This was
consistent with the opinion of Suarni (2007) which
states that white corn has a high fat content ranging
from 3-8%.
3.5.5 Carbohydrate
Carbohydrates are the main source of energy needed
by the body. Based on the results of the study,
carbohydrate content of analog rice and conventional
rice was almost equivalent, namely 75.1% and 79%.
This was due to the high carbohydrate commodities
used namely white corn and mung beans. It was
consistent with the opinion of Suarni (2007) which
stated that the carbohydrate content of white corn was
around 74% which is a source of energy needed by
the body. Also supported by the opinion of Yusuf
(2014) which stated that mung bean is a type
of legume that has a fairly high carbohydrate
range of 63%.
3.5.6 Food Fiber
Dietary fiber is an important component of plant
foods in the human digestive system. Based on the
results of the study, the content of analog rice fiber
was higher than that of ordinary rice namely 5.7% and
0.4%. This showed that white corn and mung beans
were high-fiber commodity while conventional rice
fiber which contained in rice shells that was lost
during milling so that white rice contained low food
fiber. Fiber is known to delay the process of emptying
the stomach thereby reducing the rate of digestion in
the intestine. This was consistent with the opinion of
Yusuf (2014) which stated that mung beans have fiber
Formulation of Analog Rice Made of White Corn (Zea mays Ceratina) and Mung Beans (Vigna radiata L) Flour as an Alternative Food in
Maintaning a Complete Nutrition
95
content of around 4% which was included as a source
of fiber.
3.5.7 Calories
Calories are units used to measure the value of energy
obtained by the body. Based on research results,
analog rice has a calorie value of 376 kcal while
conventional rice was 360 kcal. This showed that the
calorie value of analog rice was higher than the
calorific value of conventional rice because the
protein and fat content of conventional rice were still
relatively low than analog rice. The calorie value
based on rough calculation was influenced by the
amount of protein, fat and carbohydrate.
3.5.8 Iron
Iron (Fe) was a micronutrient that was needed by the
body. Based on research results, analog rice has iron
content of 5.7 mg/100 gram while conventional rice
was 1.3 mg/100 gram. Based on this iron content of
analog rice is higher than that of conventional rice due
to the ingredients contained in the analog rice itself.
Mung beans have iron levels 7.4 mg/100 grams, this
indicated that analog rice can meet iron needs for the
body. This was in accordance with the opinion by
Yusuf (2014) which stated that the iron content of
mung beans is 7.4 mg/100 grams which was able to
increase the need for iron for the body.
3.5.9 Vitamin B1
Vitamin B1 or thiamine is one that is needed to cause
appetite and help the use of carbohydrates in the body
(Almatsier, 2009). Based on the results of the study,
analog rice has a vitamin B1 level of 0.57 mg/100
gram while conventional rice was 0.10 mg/100 gram.
According to this the vitamin B1 content of analog
rice was higher than that of conventional rice due to
the ingredients contained in the analog rice itself.
Mung beans contained vitamin B1 around 0.64 mg/kg
which was useful for growth. This was consistent
with the opinion of Ruslie (2012) which stated that
the daily intake of vitamin B1 for adults was 1.2
mg/day while for children aged 1-8 years around 0.6
mg/day and ages 9-13 years around 0,9 mg/day.
4 CONCLUSION
Analog rice made from white corn and mung beans
can be made as an alternative staple food. Physical
analysis of analog rice was around 0.571-0.790 (g/ml)
bulk density, swelling power 8.1-34.7%, water
absorption 33.3-63.9% and analog rice cooking time
around ± 3 minutes while rice conventional range ±
15 minutes. The chemical profile of analog rice
produced from the ratio of 50% white corn and 50%
mung beans were 8.4% moisture content, 1.6% ash
content, 13.6% protein, 1.3% fat, 75 carbohydrates,
1%, food fiber 5.7%, calories 376 kcal, iron 5.1
mg/100 g, vitamin B1 0.57 mg/100 g.
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