| Abstrakt: |
The modification of starch with the heat moisture treatment (HMT) method increases the level of type 3 resistant starch, which is used to develop functional foods such as analog rice. Therefore, this study aims to analyze the physicochemicals of analog rice made of modified arrowroot starch (Maranta arundinacea L.) and corn flour (Zea mays L.) with seaweed (Gracilaria sp.). It was conducted using a factorial randomized block design method of two factors. The first factor was the difference in the ratio of the composition of modified arrowroot and corn flour, which consisted of three levels, namely 30:70, 40:60, and 50:50. Meanwhile, the second factor was the concentration of seaweed porridge with three levels, namely 1 %, 2 %, and 3 %. The results showed that increasing the proportion of modified arrowroot starch and the concentration of seaweed porridge reduced water, fat, protein, and ash contents but increased analog rice resistant starch levels. Furthermore, the antioxidant activity of analog rice also increased after steaming. This study has proven that using modified arrowroot starch, corn flour, and the addition of seaweed can improve the functional properties of analog rice. [ABSTRACT FROM AUTHOR] |
