Our results showed that these predicted nutritional and physical properties value of SRG flour is similar to that of analyzed values.
The optimum SRG flour had a predicted nutritional value of 11.78 percent of moisture, 1.97 percent of ash, 1.32 percent of fat, 6.22 of percent protein, 1.28 percent of food fiber, 1.74 percent of crude fiber, 1.46 percent of total sugar, 22.52 percent of amylose, 63.48 percent of amylopectin, and physical properties of 39.01 degree of angle of repose, 68.59 percent degree of color, and 446.21 kg/m3 of bulk density. Optimization parameter used were nutritional value (protein,fat,amylose,amylopectin,carbohydrate,ash),and physical properties (color index,bulk density and angle of repose).The result showed that optimum composite non-rice carbohydrate sources for SRG (SRG flour) consisted of arrowroot starch (30 percent), beneng taro flour (42 percent) and sorghum flour (28 percent). Goal Linier Programming (GLP) was used as optimization method to formulate SRG using various non-rice carbohydrate sources, including arrowroot starch, canna starch, sago starch, sugar palm starch, beneng taro flour, white sweet potato flour, tapioca flour, white corn flour, sorghum flour and breadfruit flour.
SRG was formulated based on nutritional value and physichochemical properties of local Ciherang rice flour as a standard. Simulated Rice Grain (SRG) made of non-rice carbohydrate sources was expected to be a subtitute of rice. Iyus Hendrawan, Sutrisno, Purwiyatno Hariyadi, Y.Aris Purwanto, Rokhani Hasbullahįood diversification program is becoming more importance to reduce the dependence on rice as a staple food in Indonesia.
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