Formulation and Characterization of Analogue Rice made of Sweet Potato (Ipomoea batatas), Sago Starch (Metroxylon sp), and Maize Flour (Zea mays)

FORMULATION AND CHARACTERIZATION OF ANALOGUE RICE
MADE OF SWEET POTATO (Ipomoea batatas),
SAGO STARCH (Metroxylon sp.), AND MAIZE FLOUR (Zea mays)

FARAH HULLIANDINI

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
BOGOR AGRICULTURAL UNIVERSITY
BOGOR
2014

STATEMENT OF MANUSCRIPT,
LITERATURE REVIEW, AND SOURCES OF INFORMATION*
Hereby I declare that manuscript entitled Formulation and Characterization
of Analogue Rice made of Sweet Potato (Ipomoea batatas), Sago Starch
(Metroxylon sp), and Maize Flour (Zea mays) is my authentic scientific work
supervised by advisor commissionary and has not been proposed to other higher
education institution. Review based on published or not published literature has
been written in the manuscript and references.
Therefore, I give my manuscript copyright to Bogor Agricultural University

(IPB).
Bogor, May 2014
Farah Hulliandini
NIM F24090115

ABSTRACT
Abstract. Rice as the main carbohydrate source in Indonesia has created an
unavoidable dependency. Constraints in consuming other carbohydrate sources
are caused by unavailability of easy processed product, lack of nutrition
knowledge and psychological readiness, and also lack of food product that can
fulfill people’s taste. Therefore, food diversification needs a precise means so it
can be consumed as staple food. Analogue rice is artificial rice made of non-rice
and non-wheat raw material using twin screw extruder. Analogue rice made of
sweet potato, sago starch, and maize flour has been formulated and characterized
using hedonic test and physicochemical analysis. This analogue rice excellences
are using low-processed sweet potato roots as one of the main ingredient, which
consume less energy and consequently lower production cost, and high in thiamin,
riboflavin, niacin, K, P, Fe, and Ca 2-3 times than polished rice from the
combination of sweet potato, sago starch, and maize flour. The formulation for
sweet potato pulp: sago starch: maize flour was 3: 1.5: 2.5. The analogue rice

processing used cooking twin screw extruder at
, furthermore its chemical
compositions were examined. The result showed that the analogue rice contains
82.61% of carbohydrate, 0.83 ± 0.01 % of fat, 4.60 ± 0.16 % of protein, 10.26 ±
0.76 % of moisture, and 0.83 ± 0.02 % of ash. Addition of 0.1 % gelling agent
hydrocolloid (alginate, carrageenan, konjac) improved the texture quality with
carrageenan 0.1% decreased the hardness also konjac 0.1% increased the
stickiness, however did not improve the hydration properties of analogue rice.
Keywords: analogue rice, sweet potato, sago starch, gelling agent hydrocolloid

FORMULATION AND CHARACTERIZATION OF ANALOGUE RICE
MADE OF SWEET POTATO (Ipomoea batatas), SAGO STARCH
(Metroxylon sp.), AND MAIZE FLOUR (Zea mays)

FARAH HULLIANDINI

Manuscript
as one of requirements to achieve degree of
Sarjana Teknologi Pertanian
at

Food Science and Technology major

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
BOGOR AGRICULTURAL UNIVERSITY
BOGOR
2014

Manuscript Title

Name
NIM

: Formulation and Characterization of Analogue Rice made
of Sweet Potato (Ipomoea batatas), Sago Starch
(Metroxylon sp), and Maize Flour (Zea mays)
: Farah Hulliandini
: F24090115

Approved by,

Dr. Eko Hari Purnomo, M.Sc

Prof. Dr. Slamet Budijanto, M.Agr

Advisor 1

Advisor 2

Acknowledge by,

Dr. Feri Kusnandar, M.Sc
Head of Food Science and Technology Department

Date of Graduation:

FOREWORD
Praise to Allah for the mercy, graciousness, and guidance throughout the research and
manuscript completion. Chosen theme for this research was analogue rice, entitled
Formulation and Characterization of Analogue Rice made of Sweet Potato, Sago Starch, and

Maize Flour.
The author would like to appreciate and say thank you to Dr. Eko Hari Purnomo and
Prof. Slamet Budijanto as advisors also Dr. Nancy for their valuable and inspiring advice and
support, Mr. Zaenal, Mr. Ujang, Mr. Sadar, Mr. Ade, Mrs. Iin, Mr. Yahya, and Mrs. Antin
who helped collecting primary data. Aldith, Trina, Fefi, Vincenia, Richard, and Kho Di Dza
as same advisor colleagues. Author very appreciate Dani who revised the research proposal
and Kak Sarwar who revised this final manuscript in a very detailed way, Dr. Endah Agustina
and Ms. Alfa Chasanah from Tri-U who thought to nail a presentation in a good way.
Family and colleagues have given author support in this four years time and ahead.
Papa, Mama, Sarah, and Shafa who always there and indulge me through any kind of nonacademic activities. Author appreciates all good friends in IPB, there are Sarida who went
through ups and downs together during thesis writing, Afi who cheers us to keep moving
forward, Icha who gave a second home all this time, and Kyo who always there with so
many precious little supports she could give. Partners in business, Fuad and Sarida, gave
experiences and memories that one could ever give, the author really appreciate all the time
spent together. Also Wenny, Libby, and Suci who gave memories as great housemates. Last
but not least, colleagues who were fighting together as the very last 2009 student to graduate:
Ayash, Lina, Anan, Olga, Mutiara, Sobich, Desi, Usaid, and Devi.
Hope this scientific work beneficial for analogue rice and food science development.

Bogor, May 2014

Farah Hulliandini

TABLE OF CONTENTS
TABLE LIST

vi

FIGURE LIST

vi

INTRODUCTION

2

Background

2

Objectives

2

RESEARCH METHODOLOGY

2

Materials

2

Instruments

3

Method

3

Method of Analysis

3

Sensory analysis

3

Chemical analysis

3

Color analysis

3

Bulk density analysis

4

Average grain mass analysis

4

Hydration properties analysis

4

Texture analysis

4

RESULT AND DISCUSSION

4

Analogue rice formulation

4

Average grain mass analysis

7

Bulk density analysis

7

Color analysis

8

Hydration properties analysis

8

Texture analysis

10

CONCLUSIONS AND RECOMMENDATIONS

11

Conclusions

11

Recommendations

11

REFERENCES

11

CURRICULUM VITAE

13

TABLE LIST
Table 1 Formulation of analogue rice based using different forms of
sweet potato
Table 2 Formulation of analogue rice based on weight ratio
Table 3 Formulation of analogue rice using hydrocolloid
Table 4 Chemical composition of analogue rice from sweet potato, sago
starch, and maize flour
Table 5 Mineral composition of boiled sweet potato and polished rice
Table 6 Analogue rice color using Chromameter CR 300
Table 7 First falling down, constant rate point, moisture loss, and
moisture content of cooked analogue rice and cooked polished rice
Table 8 Texture analysis for cooked analogue rice with/ without
hydrocolloid

3
3
3
9
9
12
13
13

FIGURE LIST
Figure 1 Typical TPA test curve and instrumental parameters extracted
from the force/ deformation curves for TPA test (Meullenet, et al,
2000)
Figure 2 Analogue rice produced using different forms of sweet potato
Figure 3 Hedonic result of analogue rice produced using different forms
of sweet potato
Figure 4 Analogue rice obtained formulation from different ratio of
sweet potato, sago starch, and maize flour (left to right: formula 1,
formula 2, formula 3, and formula 4)
Figure 5 Hedonic result of analogue rice obtained formulation from
different ratio of sweet potato, sago starch, and maize flour
Figure 6 Average grain weight of analogue and polished rice
Figure 7 Bulk density of analogue and polished rice
Figure 8 Rate of moisture loss in analogue and polished rice

6
7
7

8
8
11
11
12

INTRODUCTION
Background
Food diversification in Indonesia is not developing well because of the
eating culture which basically relies on rice. This fact can be clearly seen
from the high consumption of rice, reaching 113.47 kg/ capita year (CSA,
2012), and consequently increase rice import to 2.74 million ton in 2011
(Indonesia Ministry of Agriculture, 2012). In spite of the eating culture,
Indonesia has abundant other source of carbohydrate, i.e. maize, sago, and
potato. However, those carbohydrate sources are only consumed as snack,
not as staple food yet. Food scientists have been trying to create a product
that can be one of the diversification attempts which does not oppose the
eating culture.
Analogue rice is one of the diversification attempts that can be
considered and consumed as staple food. Analogue rice has to be made of
non-rice and non-wheat ingredients using cooking extrusion (Budijanto et
al, 2011 and Kharunia, 2012). Cooking extrusion involves relatively high
temperatures a ove
o tained y pre-conditioning and/ or heat
transfer through steam-heated barrel. It results in fully or partially precooked simulated rice kernels (Mishra et al, 2012).
Indonesia has a large variation in carbohydrate sources. Tuber as one
of the carbohydrate sources has not been widely explored yet as the main
ingredient for analogue rice. Prasetia (2009) had studied sweet potato rice
made of Heat Moisture Treatment modified sweet potato starch. Using sago
pearl method, therefore resulting capsule-like form and having 1-2 months
shelf life in PE packaging and 4-5 months in PP packaging.
Thus, this research is to improve the characteristics of sweet potato
rice using cooking extrusion process. Sweet potato rice needs some
optimization on the form of sweet potato added to the formula and gelling
agent hydrocolloid addition to improve the texture and hydration properties.
Gelling agent type of hydrocolloid is chosen because the swollen particulate
forms of gelled hydrocolloids are particularly useful as they combine
macroscopic structure formation with an ability to flow and often have an
attractive soft solid texture (Milani and Maleki, 2012).
Objectives
The objectives of this research were to determine sweet potato form
that should be added to analogue rice formulation (sweet potato flour,
mashed, or pulp), find the best analogue rice formulation made of sweet
potato, sago starch, and maize flour; also improve analogue rice hydration
and texture properties by hydrocolloid addition such as alginate,
carrageenan, and konjac.

2

RESEARCH METHODOLOGY
Materials
The main ingredients used were healthy “SQ-27” variety of sweet
potato roots (cream colored skin and flesh), maize flour, sago starch, water,
glyceryl monostearate, alginate, carrageenan, and konjac.
Instruments
Instruments used in this research were analytic scale, mixer, twin
screw cooking extruder, oven, rice cooker, and TA.XT2 Texture Analyzer.
Method
Sweet potato flour production
Fresh sweet potato roots was sorted, then cleansed from soil, peeled, and
any damaged parts of the root should be trimmed off. Sweet potato washed
and sliced into uniform pieces about five mm and soaked 0.3% sodium
bisulfate for one hour to decrease browning reaction (Widowati, 2009).
Sweet potato chips dried in ca inet dryer at 6 ◦ for two hours, then dried
sweet potato milled into flour at 40 mesh.
Mashed sweet potato production
Fresh sweet potato roots was sorted, then cleansed from soil, peeled, and
any damaged parts of the root should be trimmed off. Sweet potato washed
and sliced into four parts. With boiling water underneath, sweet potato
steamed for an hour then mashed in food processor until it formed a
homogenous mashed sweet potato.
Sweet potato pulp production
Fresh sweet potato roots was sorted, then cleansed from soil, peeled, and
any damaged parts of the root should be trimmed off. After washed, a rasper
was used to destruct sweet potato roots and formed a sweet potato pulp.
Analogue rice formulation
Analogue rice was produced using twin screw extruder. Dry
ingredients such as sago starch, maize flour, and GMS were mixed with wet
ingredients in 10 minutes until homogenized using a mixer. Furthermore,
final mixture went to the extruder at
and was oven-dried in
for an
hour (Kharisma, 2012). Formulations of analogue rice were as shown in
Table 1, 2, and 3.

3

Table 1 Formulation of analogue rice based using different forms of
sweet potato
Sweet
potato

Sago
starch

Maize
flour

Water

GMS

3

3

1

3.5

0.02

3

3

1

-

0.02

3

3

1

-

0.02

Sweet potato
flour
Mashed
sweet potato
Sweet potato
pulp

Table 2 Formulation of analogue rice based on weight ratio
Formula 1
Formula 2
Formula 3
Formula 4

Sweet potato
3
3
3
3

Sago starch
1
2
3
1.5

Maize flour
3
2
1
2.5

GMS
0.02
0.02
0.02
0.02

Table 3 Formulation of analogue rice using hydrocolloid

Formula 4 +
alginate
Formula 4 +
carrageenan
Formula 4 +
konjak

Sweet
potato
3

Sago
starch
1.5

Maize
flour
2.5

3

1.5

3

1.5

GMS

Hydrocolloid

0.02

0.001

2.5

0.02

0.001

2.5

0.02

0.001

The best formula was determined using hedonic test. Then, the best
formula with addition of hydrocolloid analyzed by its color, bulk density,
grain mass, hydration rate, and texture profile.
Hedonic test
The rice was prepared using 1:1 water to rice ratio in a rice cooker.
Panelists were instructed to evaluate uncooked rice and warm cooked rice.
The number of respondents in this experiment was 30 untrained panelists. A
7-point hedonic scale was used to assess panelists’ liking of overall, color,
odor, and taste specifically.
Chemical analysis
Moisture content (AOAC 2007 925.09B)
In cooled and weighed aluminium dish, previously heated to 130 C,
ground analogue rice weighed approximately 2 g. Dish and analogue rice
dried overnight in air oven, then transferred to desiccator, and weighed soon

4

after reaching room temperature. Flour residue reported as total solids and
loss in weight as moisture (indirect method).

Ash content (AOAC 2007 923.03)
Ground analogue rice weighed 2 g into ashing dish that has been
ignited, cooled in desiccator, and weighed after reaching room temperature.
Sample and dish ignited in furnace at
C to constant weight. Final weight
reported as ash content (direct method).

Fat content (AOAC 2007 920.39C)
Into folded paper, 2 g of ground analogue rice weighed, and dried in
oven at
C. Then folded paper and cotton stopper inserted in glass
funnel, and funnel connected to condenser and flask. Hexane solvent
decanted as much as possible into flask then extracted for six hours. Aside
solvent inside flask, then sample and flask dried in oven 105 C, cooled in
desiccator and weighed.

Protein content (AOAC 1984 14.067)
In Kjeldahl flask, 0.1 g of ground analogue rice placed with 1 g
K2SO4, 40 mL HgO, and 2 mL H2SO4. Flask placed on preheated burner
and briskly boiled until solvent clears. Cooled clear solvent transferred to
distillation apparatus. Kjeldahl flask rinsed six times using 2 mL distilled
water, then the distilled water decanted to distillation apparatus. NaOH 60%
- Na2SO3.5H2O at 8 mL added and distilled. Erlenmeyer with H3BO3 5 mL
and indicator (red metilen 0.2%: blue metilen 0.2% = 2:1) as much as four
droplets placed under condenser. After 15 mL of distillate obtained, titration
with HCl 0.02 N until distillate changed color from green to grey.

Carbohydrate content (by difference method)

5

Physical analysis
Color
Color was measured using Chromameter CR 300 Minolta. Data can be
presented by absolute score or by-difference score using standard.
Calibration was conducted by putting measuring head on to the white plate.
Bulk density
A uniform size rice sample poured into measurement glass until
reached 10 mL volume. Sample weighed and calculated as follows:

Average grain weight
Intact rice as much as 1000 grains weighed using analytical scale. The
weight result divided by 1000 then the average of rice acknowledged.
Rate of moisture loss
Analogue rice was added to the boiled distilled water in ratio 1:1.
After being cooked in 10 minutes, 50 grams of cooked rice sample in petri
dish was weighed every 30 minutes for five hours to analyze the analogue
rice moisture loss, which would be stated as the rate of moisture loss per
time. To calculate dry weight of cooked analogue rice, approximately 2 g of
cooked analogue rice was weighed, in duplicate, and dried at
C for 24
hours using drying oven. Cooked rice moisture content was calculated as the
percentage of moisture weight of cooked rice sample (wb).

Texture
Cooked analogue rice subjected to an instrumental texture profile
analysis (TPA) similar to that described by Bourne (1982). Three grains of
cooked analogue rice were placed between parallel flat plate textures fitted
to a TA.XT2 Texture Analyzer (Stable Micro Systems, Surrey, UK)
interfaced with a microcomputer. The cooked analogue rice was compressed
twice at 0.5 mm/s to 30% of their original height. The results are reported as
the means of duplicate tests. Textural parameters such as hardness and
stickiness can be obtained from the TPA curve as shown in Figure 1.

6

Figure 1 Typical TPA test curve and instrumental parameters extracted from
the force/ deformation curves for TPA test (Meullenet, et al, 2000)
RESULT AND DISCUSSION
Analogue rice formulation
There were three steps of analogue rice formulation. The first step of
formulation was to determine which form of sweet potato should be added
to analogue rice formulation (flour, mashed, or pulp). Sweet potato form is
important in producing analogue rice. Sweet potato processing such as
steaming and drying affect its color and carbohydrate structure consequently
has impact on the appearance of analogue rice. Second step of formulation
was to choose the best formula using different weight ratio of sweet potato,
sago starch, and maize flour. And third step of formulation was addition of
hydrocolloid to increase moisture content of analogue rice.
Determination of the best analogue rice formulation based on hedonic
test by 30 untrained panelists. There were two samples analyzed in every
step of hedonic test, uncooked and cooked rice, using five parameters (color,
odor, taste, texture, and overall parameter). The result of the first step of
formulation is shown in Figure 2 and 3.

7

Figure 2 Analogue rice produced using different forms of sweet potato
(left to right: sweet potato flour, mashed sweet potato, and
sweet potato pulp)

Figure 3 Hedonic result of analogue rice produced using different forms of
sweet potato
Uncooked analogue rice produced using mashed sweet potato and
sweet potato pulp were more favorable than sweet potato flour based on
overall parameter. Five parameters in cooked analogue rice were showing
variation of results. Color of analogue rice using sweet potato pulp was
preferable than two other analogue rice, while aroma, taste, and texture
showing no differences among the three analogue rices. Cooked analogue
rice based on overall parameter showed that mashed sweet potato and sweet
potato pulp used in analogue rice production had higher score than sweet
potato flour.
Based on hedonic result, analogue rice produced using mashed sweet
potato and sweet potato pulp were superior than sweet potato flour.
Economy and energy factors were considered to determine the best form
between mashed sweet potato and sweet potato pulp. Sweet potato pulp
used less energy and consequently lower cost to produce analogue rice.
Based on those considerations, sweet potato pulp chosen as the best form for
analogue rice production.
After sweet potato pulp obtained as the best form to produce analogue
rice, second step of formulation was conducted to determine the best
analogue rice formulation of sweet potato, sago starch, and maize flour. The

8

hedonic test was used to compare four formulas, with ratio of sweet potato:
sago starch: maize flour were 3: 3: 1 (formula 1); 3: 2: 2 (formula 2); 3: 1: 3
(formula 3); and 3: 1.5: 2.5 (formula 4). The result in Figure 3 showed that
formula 1 and 4 were more preferred formulas as indicated by its color,
aroma, and overall score.

Figure 4 Analogue rice obtained formulation from different ratio of sweet
potato, sago starch, and maize flour (left to right: formula 1, formula
2, formula 3, and formula 4)

Figure 5 Hedonic result of analogue rice obtained formulation from different
ratio of sweet potato, sago starch, and maize flour
Santosa (1989) showed that the higher the content of sago starch,
product will have greater bulk density, higher viscosity, and high in water
absorption. Therefore, formula 4 with ratio of sweet potato: sago starch:
maize flour 3: 1.5: 2.5 chosen as the best formula because it used more sago
starch than formula 1. Table 3 shows the chemical composition of analogue
rice made of sweet potato, sago starch, and maize flour from the chosen
formula which was formula 4.

9

Table 4 Chemical composition of analogue rice from sweet potato, sago
starch, and maize flour

4.60 ± 0.39

Polished rice*
11.22 ± 0.11
0.56 ± 0.00
1.46 ± 0.10
7.40 ± 0.00

82.61

89.56

Composition (% w/w) Sweet potato analogue rice
Moisture
10.26 ± 0.76
Ash
0.83 ± 0.07
Fat
0.83 ± 0.01
Protein
Carbohydrate
a
Based on dry material
* Ohtsubo (2005)

Table 5 Mineral composition of boiled sweet potato and polished rice
Mineral
Boiled sweet
(mg/100 mg)
potato*
Thiamin
0.09
Riboflavin
0.06
Niacin
0.6
K
243
P
47
Fe
0.7
Ca
32
* Woolfe (1989)
** Sanusi (2006)
*** McCance and Eggum (1978)

Sago
starch**
13
1.5
11

Maize***
0.37
0.12
2.2
4.0
-

Polished
rice*
0.02
0.01
0.04
28
28
0.2
10

Fat and protein content of sweet potato analogue rice is lower than
polished rice. However, ash content in sweet potato analogue rice is higher
than polished rice. As shown in Table 5, combination of sweet potato, sago
starch, and maize may cause analogue rice high in thiamin, riboflavin,
niacin, K, P, Fe, and Ca 2-3 times than polished rice. But usage of tap water
in sweet potato processing might cause a positive error in ash content of
analogue rice.
Sweet potato analogue rice has lower moisture content than polished
rice. Lower moisture content of cooked rice increases its hardness. The
increase in cooked rice moisture content during cooking was accompanied
with an increase in total solid leach in cooking water and play a significant
role in determining cooked rice stickiness (Saleh, et al, 2012). Suwansri et
al. (2011) reported that both stickiness and hardness were important
determinants of overall acceptance of rice. Therefore, addition of
hydrocolloid to sweet potato analogue rice was done as an attempt to
increase moisture content and texture of analogue rice.

10

Hydrocolloid usage in cereal technologies depends on their properties
to increase viscosity, water holding capacity, hydration rate, and effect of
temperature on hydration. Although being used at a very low concentration,
approximately less than 1 % of formula, hydrocolloid has considerable
effect on texture and sensorial properties in food products (Mikus, et al,
2011).
To obtain the best hydrocolloid usage in analogue rice production, a
0.1% of hydrocolloid (alginate, konjac, carrageenan) concentration were
added to analogue rice mixture and extruded. The treatments are as follow:
1) analogue rice + alginate 0.1%, 2) analogue rice + konjac 0.1%, 3)
analogue rice + carrageenan 0.1%, 4) analogue rice without hydrocolloid,
and 5) polished rice. Furthermore, grain mass, bulk density, color, hydration
rate, and texture were analyzed to conclude the hydrocolloid usage.
In the food industry, there are several kinds of hydrocolloids used to
change the structural organization and rheological properties of starchy
food. The hydrocolloid edible films are classified into two categories taking
into account the nature of their components: proteins, polysaccharides or
alginates. The hydrocolloids are divided based on the principal function,
such as gelling agent, thickener, emulsifier, and antimicrobials. Alginate,
konjac, and carrageenan are classified as gelling agent hydrocolloid type.
(Milani and Maleki, 2012).
Alginates are alginate acids, which come from “ rown seaweeds”
Phaeophyceae species. Alginates form thermostable gels in the presence of
calcium ions (Mikus, et al, 2011). Carrageenan have similar synergetic
effect is known also for kappa-carrageenan and carob. In the mixture with
lecithin it softens, improves volume, and structure of baked product (Mikus,
et al, 2011). While konjac gum is a carbohydrate gum processed and refined
from amorphophallus rerieri stem tuber. It is applied widely in the area of
food, package, drilling, coating, bio-medicine and make-up because of its
favorable properties of thickening, blending, setting, gelling, film-forming,
lubricating and biodegradable proprieties and its medical and health
function (Wang et al., 2008).
Physical properties
Average grain weight
Based on analytical measurement shown on Figure 6, analogue rice
with/ without hydrocolloid has the similar average grain mass with polished
rice. Grain mass is highly influenced by the extruder screw speed. When
extruder screw speed is higher, retention time is shortened, and as a result,
degree of gelatinization of food is lower and inhomogeneous mixing exists,
consequently there is a relatively denser structure inside extrudates. The
increase of extruder speed increase the hardness, springiness, and chewiness
of the extrudates (Zhuang et al., 2010).

11

Figure 6 Average grain weight of analogue and polished rice
Bulk density
Bulk density is defined as a mass density of the sample per volume
unit. Bulk density has an inversely proportion of mass and volume.
Therefore, when the bulk density number is greater, the volume proportion
is smaller. As shown in Figure 7, analogue rice formulation with or without
hydrocolloid were significantly lower than polished rice. If the bulk density
is higher, then correspondingly water uptake (determined as increase in
weight of rice samples after cooking) will also be high (Rajeev et al, 2013).

Figure 7 Bulk density of analogue and polished rice
Color
Color is an essential parameter for consumer preferences. According
to Hutching in 1999, L score shows sample brightness level. L score of 100
shows the brightest sample. While a score is the red-green color chromatic
score, and b is the yellow-blue color chromatic score. Hunter score (Lab) for
analogue rice shown at Table 6.

12

Table 6 Analogue rice color using Chromameter CR 300
L
Alginate 0.1 %
55.86 ± 0.01 a
Carrageenan 0.1%
57.43 ± 0.06 b
Konjak 0.1%
54.52 ± 0.02 c
Without hydrocolloid 58.94 ± 0.02 d

a
+0.90 ± 0.02 a
+1.47 ± 0.03 b
+2.49 ± 0.00 c
+3.40 ± 0.01 d

b
+21.14 ± 0.01 a
+22.42 ± 0.09 b
+24.74 ± 0.01 c
+29.33 ± 0.04 d

Analogue rice without hydrocolloid was the brightest among four
samples, with L score 58.94. Also with high a score and b score, analogue
rice without hydrocolloid seem to has a slightly red color (+3.40) and bright
yellow (+29.33).
Hydration rate
Figure 8 shows decreased of weight and rate of moisture loss every 30
minutes. Highlighted parameters were first falling down point, constant rate
period, and moisture loss. First falling down (FFD) showed the rate of
moisture loss in the first 30 minute. The major decrease was caused by the
huge difference of RH between rice cooker and room condition, then
moisture in boiled rice tended to have desorption isotherm phase, which also
were caused by external pressure (Jangam and Mujumdar, 2010).

Figure 8 Rate of moisture loss in analogue and polished rice

13

Table 7 First falling down, constant rate point, moisture loss, and moisture
content of cooked analogue rice and cooked polished rice
Sample
Analogue rice w/
alginate 0,1 %
Analogue rice w/
carragenan 0,1%
Analogue rice w/
konjak 0,1%
Analogue rice
without hydrocolloid
Polished rice
*g H2O/ minute

First falling
down
0.0026

Constant
rate point
0.0004

Moisture
loss (g)
3.4580

Moisture
content (%)
55.56

0.0030

0.0004

4.5665

57.13

0.0029

0.0003

4.4868

54.07

0.0022

0.0003

3.3990

54.55

0.0032

0.0004

3.8312

67.18

The range of the first falling down was 0.0022 – 0.0032 g
H2O/minute, with the highest falling down in polished rice which contained
more moisture than other samples. At certain time, sample would reach a
constant point (CRP) in moisture loss. Analogue rice had CRP 0.0002 –
0.0003 g H2O/ minute, while polished rice had 0.0004 g H2O/ minute.
Analogue rice probably has large pores which cause high water
absorption and high water loss. Table 7 showed that addition of
hydrocolloid did not give a significant impact on improving the moisture
holding capacity of analogue rice. The table also showed that analogue rice
has a lower moisture content compared to polished rice. This condition
makes analogue rice get dry easily in room temperature.

Texture analysis
Table 8 Texture analysis for cooked analogue rice with/ without
hydrocolloid
Sample
Alginate 0.1 %
Carrageenan 0.1%
Konjak 0.1%
Without hydrocolloid
Polished rice*
*Meullenet, et al., 2000

Hardness
293.1
248.3
418.9
432.4
-0.092

Cohesiveness
0.66
0.66
0.66
0.67
0.03

Stickiness
-4.08
-5.23
-3.88
-14.88
-0.14

Hardness is related to the strength of the cooked rice structure under
compression (Lau, et al., 2012). Based on Table 8, addition of 0.1% konjac
did not differ with analogue rice without hydrocolloid. But 0.1%
carrageenan and alginate did lower the hardness of analogue rice, with
carrageenan addition has the lowest hardness 248.33.

14

Cohesiveness is a measure of the degree of difficulty in breaking
down the sample's internal structure (Sanderson, 1990). Since most of the
cooked rice matrix was not broken during the first compression
cohesiveness near to 1 (0.66-0.67), more energy was required to break the
remaining cooked rice matrix during the second compression so that the
cooked rice may be perceived as being tough when chewed.
Moreover, addition of hydrocolloid increased the stickiness of
analogue rice. It is shown by large gap between analogue rice without
hydrocolloid (-14.88), while analogue rice with carrageenan had -5.23,
alginate -4.08, and konjac -3.88. Both hardness and stickiness of analogue
rice with/ without hydrocolloid still far from polished rice, with hardness
-0.092 and stickiness -0.14.

CONCLUSIONS AND RECOMMENDATION
Conclusions
Analogue rice made of sweet potato, sago starch, and maize flour has
been formulated and characterized using hedonic test and physicochemical
analysis. This analogue rice excellences are using low-processed sweet
potato roots as one of the main ingredient, which consume less energy and
consequently lower production cost, and high in thiamin, riboflavin, niacin,
K, P, Fe, and Ca 2-3 times than polished rice from the combination of sweet
potato, sago starch, and maize flour. The formulation as follows sweet
potato pulp: sago starch: maize flour with weight ratio 3: 1.5: 2.5. Using
cooking and twin screw extruder at
, the analogue rice would contain
82.61% of carbohydrate, 0.83 ± 0.01% of fat, 4.60 ± 0.16% of protein, 10.26
± 0.76% of moisture, and 0.83 ± 0.02% of ash. Addition of 0.1% gelling
agent hydrocolloid improve the analogue rice texture quality, with
carrageenan 0.1% decreased the hardness (184.1) also konjac 0.1%
increased the stickiness (-11), however did not improve the hydration
properties of analogue rice.
Recommendation
Other concentration or combination of carrageenan and konjac should
be done to overcome the low moisture content and stickiness of analogue
rice. Cooking ratio of analogue rice and water should be done to know the
maximum ability to absorb water in analogue rice.

15

REFERENCES
AOAC [Association of Official Analytical Chemist. 2007. Official Method
of Analytical of the Association of Official Analytical Chemist.
Washington DC: AOAC.
Bourne, M. C. 1982.Food texture and viscosity: concept and measurement
(pp. 44±117). New York: Academic Press (Chapter 3).
Budijanto S., et al. 2011. Develop chain transform of local cereal value to
strengthen national food security [Strategic Research Program
Report]. Bogor: Faculty of Engineering and Technology, Bogor
Agricultural University.
CSA. 2012. Indonesia Statistic. Central Statistical Agency, Jakarta.
Hutching, J.B. 1999. Food Color and Appearance. Aspen publisher Inc.,
Maryland.
Indonesia Ministry of Agriculture. 2012. Macro Statistic: Agriculture Sector
Volume 4 No 2 2012. Agricultural Data and Information System
Center, Indonesia Ministry of Agriculture.
Jangam, S.V. and Mujumdar A.S. 2010. Basic Concepts and Definitions, in
Drying of Foods, Vegetables and Fruits – Volume 1. Jangam SV, Law
CL, Mujumdar AS, editor. ISBN – 978-981-08-6759-1. Singapore
page 1-30.
Kharisma, T. 2013. White Analogue Rice Formulation from Sago Starch
(Metroxylon sago R.), Cassava (Manihot esculenta Crantz), and
Coconut Pulp (Cocos nucifera L.) [Essay]. Faculty of Engineering and
Technology, Bogor Agricultural University.
Kharunia, A. 2012. Sorghum-based Analogue Rice Formulation [Essay].
Faculty of Engineering and Technology, Bogor Agricultural
University.
Lau, M.H., Tang J., Paulson A.T. 2000. Texture profile and turbidity of
gellan/gelatin mixed gels. Food Research International 33, 665±671.
McCance, R.A and Eggum, B.O. 1978. The composition of foods. Her
Majesty’s stationery offic. London.
Meullenet, J.F., Loire, S., and Suwansri, S. 2001. Prediction if Consumer
Acceptance of Cooked Jasmine Rice Texture Profile Analysis and
Stress Relaxation Tests. B.R. Wells Rice Research Series 2000, AAES
Research Series 485, 296- 300.
Milani, J. and Maleki, G. 2012. Hydrocolloids in Food Industry, Food
Industrial Processes – Methods and Equipment, Dr. Benjamin Valdez
(Ed.), ISBN: 978-953-307-905-9, InTech, Available from:
http://www.intechopen.com/books/food-industrial-processes-methodsand-equipment/hydrocolloids-in-foodindustry
Mikus, Ľ., Valik, Ľ., Dodok, L. 2
. Usage of hydrocolloids in cereal
technology. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No.
5, pp. 325–334.
Mishra, A, Hari, N. M., Pavuluri, S. R. 2012. Preparation of rice analogues
using extrusion technology. International J Food Sci Tech 47: 17891797. Doi:10.1111/j.1365-2621. 2012.03035.

16

Ohtsubo, K., Suzuki, K., Yasui, Y., and Kasumi, T. 2005. Bio-Functional
Component in the Processed Pre-Germinated Brown Rice by a Twin
Screw Ekstruder. Journal of Food Compositions and Analisys 18: 303316.
Prasetia, H. A. 2009. Quality Improvement of Sweet Potato Rice using Heat
Moisture Treatment (HMT) Modified Sweet Potato Starch [Thesis].
Faculty of Engineering and Technology, Bogor Agricultural
University.
Rajeev, B, R. Thomas, Wan-Nadiah, W.A. 2013. Physiochemical properties,
proximate composition, and cooking qualities of locally grown and
imported rice varieties marketed in Penag, Malaysia. Intl Food Rsch J
20(3): 1345-1351 (2013).
Saleh, M. and Meullenet, J. F. 2012. Contour presentation of long grain rice
degee of milling and instrumental texture during cooking. Intl Food
Rsch J 20(3): 1337-1344 (2013).
Sanderson, G. R. 1990. Gellan gum. In P. Harris, Food gels (pp. 201±232).
New York: Elsevier Science Publishing Co., Inc.
Sanusi, A. 2006. Instant Sago Formulation as High Calorie Meal [Essay].
Faculty of Engineering and Technology, Bogor Agricultural
University.
Song, Rukun, Huang, Min, Bin, Li, and Bin, Zhou. 2012. The effect of three
gums on the retrogradation of Indica rice starch. Nutrients 2012, 4,
425-435.
Suwansri, S., J-F. Meullenet, J-A. Hankins, and K. Griffins. 2001.
Preference mapping of Jasmine rice for U.S. Asian consumers. In: R.J.
Norman and J-F. Meullenet (eds.). B.R. Wells Rice Research Studies
2000. University of Arkansas Agricultural Experiment Station
Research Series 485:312-321.
Wang, Yuan-lan, Li, Zhong-hai, and Wei, Yu. 2008. Rheology and
influence factor of low-concentration Konjac gum solutions. J. Cent.
South Univ. Technol. (2008) 15(s1): 6− 9.
Widara, S. S. 2012. Study of Analogue Rice Production made of various
carbohydrate sources using Cooking Extrusion Technology [Thesis].
Faculty of Engineering and Technology, Bogor Agricultural
University.
Woolfe, J.A. 1989. Nutritional aspects of sweet potato roots and leaves.
Improvement of Sweet Potato (Ipomoea batatas) in Asia. CIP. Lima,
Peru. p. 6 − 2.
Zhuang, H., An, H., Chen, H. et al. 2010. Effect of extrusion parameters on
physicochemical properties of hybrid Indica rice (Type 9718)
extrudates. Journal of Food Processing and Preservation, 34, 1080–
1102.

17

APENDICES
Apendix 1 Hedonic result of analogue rice produced using different forms
of sweet potato
Panelists
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
Mean
St. Dev

Flour
2
2
3
3
2
6
3
4
4
4
6
4
4
1
5
2
1
3
2
2
3
3
4
2
2
2
5
2
2
3
3
1,3

Uncooked rice
Mashed
4
6
4
4
6
5
4
6
1
6
7
4
3
7
6
7
3
6
6
4
5
6
5
3
7
6
7
5
4
6
5,1
1,5

Pulp
5
7
6
6
7
2
4
6
2
6
4
5
5
4
4
5
7
5
5
4
4
6
6
3
5
6
7
6
3
5
5
1,4

18

Cooked analogue rice
Panelists
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
Mean
St. Dev

Flour
2
5
3
3
2
3
2
3
1
3
2
3
2
2
4
2
2
3
3
2
3
3
3
3
2
3
4
3
3
3
2,7
0,8

Color
Mashed
3
3
3
4
6
2
2
5
2
5
4
3
4
6
3
4
6
5
5
3
4
3
5
4
6
6
5
6
4
4
4,2
1,3

Pulp
6
7
4
6
6
6
3
7
2
5
6
4
4
3
3
4
5
6
6
5
5
3
4
4
5
5
6
5
5
5
4,8
1,3

Flour
3
6
6
3
3
3
4
3
3
4
2
3
2
2
3
2
1
6
3
1
4
4
3
3
1
4
3
5
4
3
3,2
1,3

Aroma
Mashed
6
2
6
6
6
4
6
5
3
4
3
4
4
5
5
4
1
6
4
2
4
5
6
4
6
4
3
6
4
4
4,4
1,4

Pulp
6
6
5
4
7
6
6
7
2
5
5
4
3
3
5
3
1
6
4
2
4
5
3
2
3
3
3
5
4
4
4,2
1,6

19

Cooked analogue rice
Panelists
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
Mean
St. Dev

Flour
6
7
6
3
4
5
2
3
2
4
3
4
3
3
4
7
3
6
3
3
4
6
4
4
3
6
6
4
4
4
4,2
1,4

Taste
Mashed
5
5
5
6
7
5
3
6
4
4
5
4
4
3
5
7
4
5
4
5
5
6
5
5
7
6
6
5
4
5
5,0
1,1

Pulp
2
7
4
4
3
6
2
7
2
5
6
5
3
3
5
6
4
3
4
6
4
5
4
4
6
7
5
6
3
5
4,5
1,5

Texture
Flour Mashed
4
7
6
6
6
6
2
3
6
7
5
2
3
5
3
6
4
5
5
3
5
4
2
4
3
4
4
7
5
5
6
7
6
6
4
5
5
5
5
6
4
4
6
6
5
4
4
6
6
6
2
2
6
6
4
4
3
3
6
5
4,5
5,0
1,3
1,4

Pulp
3
7
5
4
6
6
6
7
1
6
5
6
4
7
6
5
6
5
4
6
3
3
5
4
5
3
6
6
4
6
5,0
1,4

20

Panelists
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
Mean
St. Dev

Cooked analogue rice
Overall
Flour
Mashed
Pulp
4
5
3
6
6
7
6
6
5
2
5
6
4
6
5
5
4
6
3
5
6
3
4
7
3
4
2
5
4
5
4
5
6
3
4
5
3
4
4
3
4
5
6
5
6
6
7
5
3
5
4
6
5
6
4
6
5
3
4
5
4
4
4
6
6
5
4
5
4.5
4
5
4
3
7
5
5
5
6
6
6
6
4
5
6
3
3
4
4
5
6
4,2
5,0
5,1
1,2
1,0
1,1

Ethnic

Rice preferences

Javanese
Sundanese
Chinese
Javanese
Batak
Batak
Javanese
Javanese
Gangar
Javanese
Sundanese
Javanese
Medan
Sundanese
Javanese
Sundanese
Javanese
Javanese
Batak
Bugis
Javanese
Sundanese
Chinese
Javanese

Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Dry and fluffy
Moist and sticky
Moist and sticky
Dry and fluffy
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Dry and fluffy
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky

21

Apendix 2 Hedonic result of analogue rice obtained formulation from
different ratio of sweet potato, sago starch, and maize flour
Uncooked analogue rice
Panelists
Formula 1
Formula 2
Formula 3
1
5
3
3
2
6
5
5
3
6
4
1
4
6
6
5
5
6
4
2
6
7
5
3
7
6
6
3
8
6
5
3
9
6
5
4
10
5
6
2
11
7
5
2
12
5
6
4
13
7
5
4
14
6
5
5
15
7
7
2
16
7
5
2
17
5
6
4
18
7
5
2
19
6
5
4
20
6
5
4
21
6
5
3
22
5
4
2
23
6
2
3
24
6
1
2
25
3
2
1
26
6
4
3
27
7
6
4
28
3
2
2
29
7
5
2
30
3
3
4
Mean
5,8
4,6
3,0
St. Dev
1,2
1,4
1,1

Formula 1
Formula 2
Formula 3

Sweet potato
3
3
3

Sago starch
1
2
3

Maize flour
3
2
1

GMS
0.02
0.02
0.02

22

Cooked analogue rice
Panelists
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
Mean
St. Dev

Formula 1
Formula 2
Formula 3

Formula
1
6
4
5
4
5
7
6
7
4
4
6
5
7
5
3
7
6
4
5
4
5
6
2
1
5
5
5
4
7
3
4,9
1,5

Color
Formula
2
6
5
3
3
3
7
6
2
3
4
5
4
6
4
6
3
6
4
5
4
5
5
6
3
3
3
4
3
2
4
4,2
1,4

Sweet potato
3
3
3

Formula
3
2
5
7
2
2
3
5
1
5
5
6
3
4
4
6
1
4
2
4
3
4
3
2
1
2
3
4
2
7
5
3,5
1,7
Sago starch
1
2
3

Formula
1
3
3
5
3
6
7
5
4
3
6
5
6
7
5
3
7
4
4
5
5
5
4
4
6
3
4
6
4
6
5
4,6
1,3

Aroma
Formula
2
4
4
6
3
2
6
4
3
3
6
4
6
6
5
2
7
5
6
4
4
4
2
6
1
3
4
3
1
6
5
4,1
1,6

Maize flour
3
2
1

Formula
3
4
4
3
3
2
5
2
3
4
6
4
3
4
4
4
3
3
4
4
3
3
2
6
1
3
4
3
3
6
5
3,5
1,2
GMS
0.02
0.02
0.02

23

Cooked analogue rice
Panelists
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
Mean
St. Dev

Formula 1
Formula 2
Formula 3

Formula
1
5
6
6
2
5
6
3
5
5
6
2
6
7
5
2
6
3
6
5
5
6
5
2
2
3
3
6
2
1
5
4,3
1,7

Taste
Formula
2
3
5
7
3
3
5
4
2
4
6
2
4
6
5
7
6
5
6
4
5
4
5
6
5
2
4
5
2
6
4
4,5
1,5

Sweet potato
3
3
3

Formula
3
5
6
4
2
2
4
5
1
4
7
6
2
4
5
7
6
4
6
4
4
5
4
3
2
5
5
4
2
1
5
4,1
1,7
Sago starch
1
2
3

Formula
1
3
6
6
6
4
7
5
6
5
5
4
3
7
6
2
5
5
6
5
4
6
4
2
2
3
3
6
3
4
6
4,5
1,5

Texture
Formula
2
3
6
6
6
4
6
4
3
4
5
3
6
6
5
3
3
5
6
5
4
4
5
4
5
4
4
6
2
2
6
4,4
1,3

Maize flour
3
2
1

Formula
3
2
6
4
6
3
3
5
2
4
5
5
5
4
6
6
5
3
6
5
4
4
4
3
2
5
4
6
2
6
6
4,3
1,4
GMS
0.02
0.02
0.02

24

Panelists
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
Mean
St. Dev

Formula 1
Formula 2
Formula 3

Cooked analogue rice
Overall
Formula 1
Formula 2
Formula 3
4
3
3
5
5
6
5
7
4
4
4
3
5
3
2
7
6
4
5
4
5
6
3
2
4
4
4
5
5
6
3
4
6
5
6
3
7
6
4
6
5
5
2
5
5
6
4
3
5
5
4
6
6
5
5
4
4
5
4
4
6
4
5
5
5
4
3
6
3
3
4
2
3
3
4
3
4
5
6
5
4
4
2
2
5
3
5
5
5
6
4,7
4,4
4,0
0,7
0,7
0,9
Sweet potato
3
3
3

Sago starch
1
2
3

Rice preferences
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Dry and fluffy
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Dry and fluffy
Moist and sticky
Moist and sticky
Moist and sticky
Dry and fluffy
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky

Maize flour
3
2
1

GMS
0.02
0.02
0.02

25

Panelists
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
Mean
St. Dev

Formula 1
Formula 2
Formula 4

Formula 1
6
6
3
5
6
6
5
6
5
5
6
3
4
5
5
5
5
6
6
4
7
4
4
5
3
6
5
4
4
6
5
1,050451
Sweet potato
3
3
3

Uncooked rice
Formula 2
4
5
5
4
4
4
5
5
5
5
5
3
4
2
4
4
2
7
5
3
5
3
2
5
4
5
4
4
5
4
4,2
1,095445

Sago starch
1
2
1.5

Maize flour
3
2
2.5

Formula 4
6
4
2
5
6
4
6
7
6
6
6
4
5
6
6
4
3
5
6
5
7
4
3
7
4
6
5
5
4
6
5,1
1,268994
GMS
0.02
0.02
0.02

26

Cooked analogue rice
Panelists
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
Mean
St. Dev

Formula 1
Formula 2
Formula 4

Formula
1
6
6
3
6
7
6
6
3
3
6
5
5
3
6
6
4
6
5
6
6
3
4
4
3
4
7
5
5
6
6
5,0
1,3

Color
Formula
2
2
5
1
6
7
4
5
3
1
3
3
4
5
2
4
3
5
3
5
5
6
3
3
5
5
6
4
3
5
5
4,0
1,5

Sweet potato
3
3
3

Formula
4
5
6
3
6
7
5
6
7
6
3
6
6
3
6
6
4
6
4
6
6
7
3
6
3
3
6
5
5
3
6
5,1
1,4
Sago starch
1
2
1.5

Formula
1
6
6
2
3
4
5
5
7
6
6
4
3
2
6
5
5
2
3
4
5
5
3
6
3
5
5
3
3
3
6
4,4
1,4

Aroma
Formula
2
2
6
2
3
3
4
5
3
3
5
4
3
3
6
4
5
2
2
2
3
6
4
4
3
3
5
4
3
4
6
3,7
1,2

Maize flour
3
2
2.5

Formula
4
4
6
2
4
4
5
6
7
5
6
5
3
2
6
5
6
2
3
3
5
7
5
2
3
4
4
4
5
4
6
4,4
1,5
GMS
0.02
0.02
0.02

27

Cooked analogue rice
Panelists
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
Mean
St. Dev

Formula 1
Formula 2
Formula 4

Formula
1
6
6
5
5
4
4
5
4
6
6
5
6
4
3
4
3
4
4
3
3
5
3
2
4
6
5
5
4
4
3
4,4
1,1

Taste
Formula
2
4
6
2
5
3
2
6
5
2
6
5
6
4
6
5
4
2
6
3
3
7
5
2
6
3
6
5
5
5
3
4,4
1,5

Sweet potato
3
3
3

Formula
4
6
6
5
6
4
1
6
6
5
5
5
6
5
6
5
5
3
5
4
3
7
6
2
6
3
5
4
4
4
2
4,7
1,4
Sago starch
1
2
1.5

Formula
1
6
6
6
6
3
5
6
5
6
5
5
6
2
5
4
3
7
5
4
3
2
5
4
5
6
6
5
3
4
2
4,7
1,4

Texture
Formula
2
4
5
4
5
4
4
5
6
5
6
5
5
3
6
5
4
6
5
5
5
6
2
4
6
4
6
5
3
4
3
4,7
1,1

Maize flour
3
2
2.5

Formula
4
6
7
5
6
3
4
6
6
6
5
5
6
4
6
6
5
6
6
5
2
7
5
4
6
4
6
6
5
4
2
5,1
1,3
GMS
0.02
0.02
0.02

28

Cooked analogue rice
Panelists
Overall
Formula 1 Formula 2
Formula 4
1
6
3
5
2
6
5
6
3
5
4
5
4
4
4
5
5
5
3
4
6
5
3
3
7
6
5
6
8
4
4
6
9
6
3
5
10
6
5
5
11
5
5
5
12
6
5
6
13
3
4
4
14
5
6
6
15
4
5
6
16
4
5
6
17
6
5
5
18
5
5
6
19
4
4
5
20
3
5
3
21
3
6
7
22
3
5
6
23
3
2
5
24
5
6
6
25
5
3
3
26
6
6
6
27
5
4
5
28
4
4
5
29
4
5
4
30
3
3
2
Mean
4,4
4,6
5,0
St. Dev
1,1
1,1
1,2

Formula 1
Formula 2
Formula 4

Sweet potato
3
3
3

Sago starch
1
2
1.5

Rice preferences
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Dry and fluffy
Moist and sticky
Moist and sticky
Moist and sticky
Dry and fluffy
Dry and fluffy
Moist and sticky
Dry and fluffy
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Dry and fluffy
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky
Moist and sticky

Maize flour
3
2
2.5

GMS
0.02
0.02
0.02

29

Apendix 3 Hedonic test score sheet for uncooked and cooked analogue rice

30

Apendix 4 Hedonic test statistical analysis of analogue rice produced using
different forms of sweet potato (formula 1, formula 2, and formula 3)
Overall preferences of uncooked analogue rice
Tests of Between-Subjects Effects
Dependent Variable: Overall
Source

Type III Sum
of Squares

df

Mean Square

F

Sig.

Model

1871.489a

32

58.484

31.847

.000

Panelist

65.156

29

2.247

1.223

.253

Sample

81.489

2

40.744

22.187

.000

Error

106.511

58

1.836

Total

1978.000

90

a. R Squared = ,946 (Adjusted R Squared = ,916)
Overall
a,,b

Duncan

Subset
Sample

N

1

2

Sweet potato flour

30

Sweet potato pulp

30

5.00

Mashed sweet potato

30

5.10

Sig.

3.03

1.000
Means for groups in homogeneous subsets are displayed.
Based on observed means.
The error term is Mean Square(Error) = 1,836.
a. Uses Harmonic Mean Sample Size = 30,000.
b. Alpha = 0,05.

.776

31

Color preferences of cooked analogue rice
Tests of Between-Subjects Effects
Dependent Variable: Color
Source

Type III Sum
of Squares

df

Mean Square

F

Sig.

1499.089a

32

46.847

46.122

.000

Panelist

53.289

29

1.838

1.809

.028

Sample

69.089

2

34.544

34.010

.000

Error

58.911

58

1.016

Total

1558.000

90

Model

a. R Squared = ,962 (Adjusted R Squared = ,941)
Color
Duncan

a,,b

Subset
Sample

N

1

Sweet potato flour

30

Mashed sweet potato

30

Sweet potato pulp

30

Sig.

2

3

2.73
4.17
4.83
1.000

1.000

Means for groups in homogeneous subsets are displayed.
Based on observed means.
The error term is Mean Square(Error) = 1,016.
a. Uses Harmonic Mean Sample Size = 30,000.
b. Alpha = 0,05.

1.000

32

Aroma preferences of cooked analogue rice
Tests of Between-Subjects Effects
Dependent Variable: Aroma
Source

Type III Sum
of Squares

df

Mean Square

F

Sig.

1535.689a

32

47.990

42.618

.000

Panelist

112.056

29

3.864

3.431

.000

Sample

23.356

2

11.678

10.371

.000

Error

65.311

58

1.126

Total

1601.000

90

Model

a. R Squared = ,959 (Adjusted R Squared = ,937)
Aroma
a,,b

Duncan

Subset
Sample

N

1

2

Sweet potato flour

30

Sweet potato pulp

30

4.20

Mashed sweet potato

30

4.40

Sig.

3.23

1.000
Means for groups in homogeneous subsets are displayed.
Based on observed means.
The error term is Mean Square(Error) = 1,126.
a. Uses Harmonic Mean Sample Size = 30,000.
b. Alpha = 0,05.

.468

33

Taste preferences of cooked analogue rice
Tests of Between-Subjects Effects
Dependent Variable: Taste
Source

Type III Sum
of Squares

df

Mean Square

F

Sig.

1987.689a

32

62.115

56.020

.000

Panelist

91.956

29

3.171

2.860

.000

Sample

9.689

2

4.844

4.369

.017

Error

64.311

58

1.109

Total

2052.000

90

Model

a. R Squared = ,969 (Adjusted R Squared = ,951)
Taste
Duncan

a,,b

Subset
Sample

N

1

2

Sweet potato flour

30

4.20

Sweet potato pulp

30

4.53

Mashed sweet potato

30

Sig.

5.00
.225

Means for groups in homogeneous subsets are displayed.
Based on observed means.
The error term is Mean Square(Error) = 1,109.
a. Uses Harmonic Mean Sample Size = 30,000.
b. Alpha = 0,05.

4.53
.091

34

Texture preferences of cooked analogue rice
Tests of Between-Subjects Effects
Dependent Variable: Texture
Source

Type III Sum
of Squares

df

Mean Square

F

Sig.

2191.356a

32

68.480

50.504

.000

Panelist

93.822

29

3.235

2.386

.002

Sample

4.689

2

2.344

1.729

.186

Error

78.644

58

1.356

Total

2270.000

90

Model

a. R Squared = ,965 (Adjusted R Squared = ,946)

Texture
a,,b

Duncan

Subset
Sample

N

1

Sweet potato flour

30

4.50

Mashed sweet potato

30

4.97

Sweet potato pulp

30

5.00

Sig.

.121
Means for groups in homogeneous subsets are displayed.
Based on observed means.
The error term is Mean Square (Error) = 1,356.
a. Uses Harmonic Mean Sample Size = 30,000.
b. Alpha = 0,05.

35

Overall preferences of cooked analogue rice
Tests of Between-Subjects Effects
Dependent Variable: Overall
Source

Type III Sum
of Squares

df

Mean Square

F

Sig.

2105.733a

32

65.804

80.322

.000

Panelist

59.458

29

2.050

2.503

.001

Sample

15.650

2

7.825

9.551

.000

Error

47.517

58

.819

Total

2153.250

90

Model

a. R Squared = ,978 (Adjusted R Squared = ,966)
Overall
Duncan

a,,b

Subset
Sample

N

1

2

Sweet potato flour

30

Mashed sweet potato

30

4.97

Sweet potato pulp

30

5.12

Sig.

4.17

1.000
Means for groups in homogeneous subsets are displayed.
Based on observed means.
The error term is Mean Square (Error) = ,819.
a. Uses Harmonic Mean Sample Size = 30,000.
b. Alpha = 0,05.

.524

36

Apendix 5 Hedonic test statistical analysis of analogue rice obtained
formulation from different ratio of sweet potato, sago starch, and maize
flour
Overall preferences of uncooked analogue rice
Tests of Between-Subjects Effects
Dependent Variable: Overall
Source

Type III Sum of
Squares

Model

1979.822a

32

61.869

58.656

.000

Sample

118.156

2

59.078

56.009

.000

Panelist

74.989

29

2.586

2.452

.002

Error

61.178

58

1.055

Total

2041.000

90

df

Mean Square

F

Sig.

a. R Squar