PENGEMBANGAN PRODUK PANGAN MELALUI BAHAN ALTERNATIF DAN PENGAYAAN KANDUNGAN GIZI
Authors: Nurlaili Enny Purwati , AA Reny Zumrotul , Rosyada Zainal Fanani 
Published: February 2025

Beras analog merupakan beras tiruan yang digunakan sebagai salah satu alternatif untuk diversifikasi pangan. Penelitian ini bertujuan untuk mengetahui karakteristik mutu dan nilai gizi beras analog berbasis singkong, uwi ungu dan ubi jalar ungu kaya antosianin, yang berpeluang untuk dikembangkan menjadi alternatif produk pangan. Metode penelitian menggunakan RAL (Rancangan Acak Lengkap) dengan 4 perlakuan dengan 3 kali ulangan. Hasil analisis sifat fisik beras analog, nilai warna L* 45,20-60,56, a* (-0,82)-12,56, b* (-0,78)-4,90, daya serap air 100,00-117,60%, berat 100 butir 2,43-2,96 g, dan analisis karakteristik mutu beras menurut SNI 6128-2015 meliputi beras kepala 99,47-94,96%, butir patah 0,44-2,92%, butir menir 0,08-0,80. Hasil analisis sifat fisik nasi analog, warna L* 24,80-45,16, a*18,88-19,84. b*(-4,50)-4,74. Analisis sifat kimia tepung, kadar karbohidrat, antosianin dan aktivitas antioksidan, kadar air, abu , protein, lemak, karbohidrat, memenuhi standar kualitas. Secara analisis kimia, nasi analog juga memenuhi kualitas menurut SNI 6128-2015. Hasil analisa sifat sensoris nasi, rangking teratas adalah manis dan pulen. Simpulan penelitian ini adalah semua perlakuan beras analog berpengaruh terhadap sifat fisik dan sifat kimia kecuali kadar lemak dan berpengaruh pada sifat fisik nasi analog dalam bentuk pengaruh positif. Pengembangan yang diperlukan berupa penanganan kemasan sebagai faktor yang menarik calon konsumen. AbstractAnalog rice is an artificial rice used as an alternative for food diversification. This study aims to determine analog rice’s quality characteristics and nutritional value based on cassava, purple yam, and purple sweet potato rich in anthocyanins, and the opportunity to be developed into an alternative food product. The research method used RAL (Completely Randomized Design) with 4 treatments with 3 replications. The results of the analysis of the physical properties of analog rice, color value L * 45.20-60.56, a * (-0.82) -12.56, b * (-0.78) -4.90, water absorption capacity 100.00-117.60%, weight of 100 grains 2.43-2.96 g, and analysis of rice quality characteristics according to SNI 6128-2015 includes head rice 99.47-94.96%, broken grains 0.44-2.92%, and groat grains 0.08-0.80. The results of analog rice’s physical properties analysis were color L* 24.80-45.16, a*18.88-19.84. b*(-4.50)-4.74. Analysis of the chemical properties of flour, carbohydrate content, anthocyanin, and antioxidant activity, as well as water content, ash, protein, fat, and carbohydrates, meet the quality standard. Chemical analysis of analog rice also meets the quality according to SNI 6128-2015. From the analysis of the sensory properties of rice, the top ranking is sweet and sticky. This study concludes that all treatments of analog rice affect the physical and chemical properties except for fat content. The effect of the physical properties of analog rice in the form of a positive influence. The development needed is in the form of handling packaging as a factor that attracts potential consumers.Keywords: alternative ingredients; analog rice; nutritional content; cassava; purple yam; purple sweet potato