Production of High Amylopectin Artificial Rice Based on Cassava Flour, Glutinous Rice Flour and Addition of Cowpea Flour

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1 Production of High Amylopectin Artificial Rice Based on Cassava, Glutinous Rice and Addition of Arie Febrianto Mulyadi, Sri Kumalaningsih,, Sri Kartina Indriati Agroindustrial Technology Department, Faculty of Agricultural Technology, University of Brawijaya,, Jl. Veteran, Malang, 65141, Indonesia * Corresponding author. Tel.: ; address: arie_febrianto@ub.ac.id. Abstract Artificial rice is food diversification based on carbohydrate with addition of some ingredients to improve its quality. The aim of this study were to determine the best proportion of cassava flour, glutinous rice flour and additional cowpea flour according to organoleptic parameter and to determine the physical and chemical characteristics of the artificial rice. This study used experimental design of randomized group design (RGD) with 2 factors. Factor I consisted of three levels, which was the proportion ratio of cassava flour and glutinous rice flour (90%: 10%, 80%: 20%, 70%: 30%). Factor II consisted of three levels which was the proportion of the additional cowpea flour on the total weight of flour (10%, 20%, 30%). Oganoleptic analysis was performed using hedonic test while the selection of the best treatments was performed using the index of effectiveness. The results of organoleptic tests from the best treatment in terms of texture was 4.4 (very liked), aroma was 2.8 (neutral) and taste was 3.4 (liked). The best treatment result with the highest product value was the proportion of cassava flour: glutinous rice flour in ratio of 80:20 with the additional cowpea flour of 30%. The test results of chemical analysis from the best treatment were: starch content of 69.49%, amylose content of 19.70%, amylopectin content of 49.79%, protein content of 9.05%, water content of 8.24% and absorption of 6.54%. The cost of artificial rice production was about Rp5.500, -/pack and its listprice was about Rp 6.600, -/pack. Keywords: amylopectin, artificial rice, cassava flour, glutinous rice flour Introduction Rice is a staple food for more than half of world population. The major rice growing countries are Thailand, China, India, Indonesia, Bangladesh, Burma, Vietnam, Japan and Philippines [1] Rice is well known in Indonesia, especially in Java. However, the consumption pattern of Indonesians is now being dependent on rice. Based on data from the Central Bureau of Statistics, in 2002 the average rice consumption had reached kilograms per capita per year and kept increasing up to 139 kg per capita in According to Central Bureau of Statistics, the average rate of rice production is 0.20% per year, lower than the rate of population increase, which is 1.65% per year. Indonesia imports rice to meet the demands. Data from BPS stated that in 2009 Indonesia's rice imports had reached 250 thousand tons with the import value of million U.S. dollar, later in 2010 it reached 687 thousand tons with the import value of million U.S. dollars. The amount of rice imports kept increasing every year according to BPS data. As July 2011, it had reached 1.5 million tons with a value imports up to 829 million U.S. Dollars. According to Briawan et. al [2] Indonesians high dependency on rice has made national food security in very low level. Diversification is an effort to increase the consumption of various foods with variety, nutritious, and balanced principles. During this time, utilization of cassava is not optimal yet, mostly it is only made into snacks and flour. Analog rice is artificial rice made from flour besides rice and wheat [3]. In the study, artificial rice used cassava as the main raw material. Cassava (Manihot esculenta Crantz), native to South America, is a major food crop in tropical lowlands where it grows successfully in poor soil and under drought conditions [4]. Cassava is in the family of Euphorbiaceae, its tuber used as a source of carbohydrates and leaves consumed as vegetable. Cassava is important food crop among other tubers [5]. In Indonesia, cassava is food staple after rice and maize [6]. Artificial rice can be made from cassava. The combination of some staple foods with cassava called rasi (rice cassava) or some call it oyek. Oyek is the traditional name of rice cassava which can be used as substitute food for rice as a main meal. Cassava rice is very popular in Central Java, East Java, South Sumatra and Lampung [7]. The characteristic of starch in cassava flour are very influential on taste and texture of the artificial rice [8]. Starch consists of amylose and amylopectin [9]. Amylopectin level of cassava starch affects the texture on the resulting artificial rice [10]. High amylose in rice causes the artificial rice texture becomes hard, while high levels of amylopectin of rice will make artificial rice become softer, more mellow and improve the flavor of rice [11]. Therefore, the used of glutinous rice flour as additional raw material was to increase the level of amylopectin in artificial rice, resulting the acceptable artificial rice in texture and flavor according to organoleptic. Glutinous rice flour has 1-2% amylose content. The lower of amylose content, and the higher of the amylopectin level, the mellower of rice will be [8]

2 The weakness of cassava flour is its low protein content. Protein content in cassava flour is 1.2 % [12], whereas paddy rice has a protein content from 7.1 to 8.3 % [8]. The used of cowpea flour in this study was as a source of protein in order to approach the protein levels of rice. (Vigna unguiculata spp. sinensis) is one of the legume plants grows in tropical and semi tropical countries specifically in Asia, Africa and South America. It is important source of nutrients [13]. This plant is quite important for millions of people as daily vegetable. seeds are a nutritious component in the human diet. The grain contains between 20-25% of protein which was twice higher than protein content of most cereals D.E., Kay [13]. According to Danuarsa [14], the protein content in cowpea is 25.53%, higher than peanuts, green beans and red beans. The protein in cowpea seeds is rich of lysine and tryptophan amino acids compared to cereal seeds. Therefore, cowpea seed is a nutritious supplement and a substitute for animal proteins [15] Several studies on the ratio proportion of the best raw materials in the production of artificial rice have been done. The use of cassava flour, rice flour and porang flour had been done by Erliyanti [16], MOCAF flour by Dewi [17], cassava and sago by Samad [18], and arrow root flour, cassava flour and cowpea flour by Dany [19]. The aim of this study were to determine the best proportion of cassava flour, glutinous rice flour with the addition of cowpea flour and determine the effect of best proportion treatment according to parameters of organoleptic, physical, and chemical of artificial rice. Materials and Methods Materials and Tools The materials used in this study were cassava variety of Malang 1 from Tawang Rejeni Village, Turen Subregency, Malang Regency. Glutinous rice and cowpea local variety obtained from Pasar Besar Traditional Market in Malang. Other materials were Ethanol, NaOH, Iod solution, acetic acid, sulfuric acid, mercury oxide, potassium sulfate, boric acid, and hydrochloric acid. Tools and machines used in the study were 80 mesh sieve, blender, gas stove, steamer, analytical scales, test tubes, volumetric flask, pipettes, Kjeldahl heating, Kjedahl flask, distilator, Erlenmeyer, and burette. Research Methodology This research used a randomized design experimental design (RBD ) with 2 factors. Factor I consists of three levels, namely the proportions ratio of cassava flour and glutinous rice flour (90%: 10%: 80%: 20%, 70%: 30%). Factor II consists of three levels, namely the proportion of additional cowpea flour on the total weight of flour (10%, 20%, 30%). Each treatment was repeated twice. Research Implementation Producing the Cassava, glutionous rice and cowpea were sorted, washed and weighed. Then, they all processed into flour. Production Process of Artificial Rice Cassava flour and glutinous rice flour were weighed by the proportion ratio of 90%:10%, 80%:20%, and 70%:30%. flour was weighed with a concentration of 10%, 20%, and 30% of the total flour (w/w). The making of flour dough was done by adding water of 120% (v/w), stirred it until homogeneous and easily to form. The dough was put in the mold, and then cut to imitate the grains shape of rice. The artificial rice dough steamed at temperature of ± 80 º C for 15 minutes. Artificial rice dried using an oven at a temperature of ± 60ºC for 5 hours. The way to serve artificial rice is by rehydrating 100g of rice artificial in hot water (temperature ± 75ºC) with the ratio of water: material = 1:1 for 5 minutes. Then drain and steam it at a temperature of 80ºC for 15 minutes. Analysis Analysis was performed by subjective testing to artificial rice using hedonic scale scoring method by five expert panelists. Attributes assessed were texture, aroma, and flavor. Physical and chemical test conducted on the best treatment result. Physical and chemical tests were performed included: amylose content (Apriyantono et. al, 1989), starch content [20], amylopectin content (Subarna, 2005), protein content by Kjeldahl method [20], water content [21], and absorption [20]. Data Analysis Preference test results were tested using Friedman to determine the differences between treatments based on the panelists assessments. Determination of the best treatment used Effectiveness Index methods. Results and Discussion Characteristics of Raw Materials The raw materials used in making of artificial rice were cassava flour, glutinous rice flour and cowpea flour. The comparison of raw materials analysis results is shown in Table 1. Table 1. Analysis Data of Raw Materials Parameter Cassava Glutinous Rice Water(%) Starch (%) Amylose (%) Amylopectin (%) Protein (%) In Table 1 it is shown that water content of cassava flour was in the level of 9.57%, glutinous rice flour was 11.52% and cowpea flour was 9.08% respectively, which is consistent with the literatures. Water content in the flour maximum average was 13%. Maximum water content is consistent with glutinous rice flour, which was 13% [22]. According to Subagio [12], the water content of cassava flour in maximum was 13%. Water content in cassava flour is influenced by the age of harvesting the cassava. According to Gafar [23] the younger of cassava is, the more water content it has and the 40160

3 less flour it produced. Water content is also influenced by several factors such as variety, climate, planting areas, way of maintenance, and age of harvesting. Analysis results of starch content of cassava flour was 60.44%, while according to Widowati [10], starch content of the cassava flour was 70%. The difference result of this study and the literature may be related to differences in varieties and treatment in the production of cassava flour. Gafar [28] stated that there were different in starch content, fresh cassava mostly has carbohidrat level between 30-36% depending on variety and harvesting time. Starch is a main component in cassava. Physical properties of cassava are influenced by two polysaccharides structural, namely amylose and amylopectin [9]. Amylose content of cassava flour based on analysis was 20.68%. According to Kurniawati and Kamsiati [24], cassava amylose content ranged from to 32.4%. Cassava can be classified based on its amylose content, i.e very low (22.6 to 22.8 %), low (23.8 to 24.9%), moderate (25.4 to 29.6 %), high ( %) and very high (32.4 to 32.5%). Amylose content in glutinous rice flour is 5.54 %. Amylose content in glutinous rice is <10% [25]. Amylopectin content of cassava flour was 39.76%, higher than the amylose content. Cassava amylopectin content depending on the varieties of cassava. Amylopectin content in cassava was about 57.5% of the total starch content [26]. Amylopectin content in glutinous rice flour obtained was 62.28%, higher the amylose content. Because it had glutinous rice amylopectin content of > 10% from the total of starch content [25]. Protein content of cowpea flour based on the analysis result was 24.89%. According to Rahayu [27], cowpea has a protein content of about 25%. Heating process is important to deactivated antitrypsin and lipoxygenase enzymes, so the flour is highly nutritious and does not have unpleasant smell [28]. Test Results Rice Organoleptic of Artificial Rice Texture Friedman test results on artificial rice texture showed that the proportion ratio of composite flour gave different preference responses significantly. Because the values obtained for F value was (20.77) > X2tab (15.5) were α = 0.05 and supported by friedman test at α = Different preferences between treatments in the friedman tests for the texture can be seen in Table 2 Table 2. The Preference Mean Values For The Texture The proportion of Cassava : Glutinous Rice (%) Mean Score Notation 90 : a 80 : 20 4 cd 70 : ab 90 : a 80 : bcd 70 : abcd 90 : abcd 80 : d 70 : abcd Description: notation indicates no significant differences Table 2 indicates that there are differences in the proportion treatment towards panelist preferences level on artificial rice texture. The highest value obtained from proportion treatment of cassava flour and glutinous rice flour in ratio of 80:20 and the proportion of 30% cowpea flour was 4.4. With the addition of more glutinous flour, the amylopectin content in the artificial rice increased, so that resulted in more mellow texture of artificial rice. According Budijanto, et.al [29], consumers generally prefer a lighter-colored and more mellow texture of rice. Aroma Based on the results of Friedman test, the F value (6.65) was < X2tab (15.5) where α = It's known that the proportion factor of cassava flour and glutinous rice flour with the additional cowpea flour had no significant effect on the level of panelists preferences to aroma of artificial rice. The mean level of panelists preferences on artificial rice aroma given in Table 3. Table 3. The Preference Mean Values For Aroma The proportion of Cassava : Glutinous Rice (%) Mean Score 90 : ,6 80 : 20 3,4 70 : 30 2,8 90 : : : 30 2,6 90 : ,8 80 : 20 2,8 70 : 30 2,2 The treatment had no significant effect on the preference values of panelists for the aroma. This may because cassava flour, glutinous rice flour and cowpea flour has too strong aroma and tend to be neutral. In general, preference values of all treatments were still low because the taste of the steamed artificial rice had smell like flour so that the panelists thought that it was not well done cooked. Flavor Based on the results of Friedman test, the F value was (9..) < X2tab (15.5) where α = 0.05 and further supported by the Friedman test which was α = It can be seen that the proportion factor of cassava flour and glutinous rice flour with the addition of cowpea flour had no significant effect on the panelist preferences level for flavor of rice artificial. The mean level of panelist preferences for artificial rice flavor given in Table

4 Table 4. The Preference Mean Values for the Flavor The proportion ratio of Cassava : Glutinous Rice (%) Mean Score 90 : : 20 3,2 70 : 30 3,2 90 : ,6 80 : 20 2,8 70 : : ,4 80 : 20 3,4 70 : 30 3,8 In Table 4 it can be seen that the proportion treatment of cassava flour and glutinous rice flour with the additional cowpea flour had no significant effect on the panelists preferences. Artificial rice from all treatments produced almost the same on flavor so it is difficult to distinguish the differences of any treatment based on their tastes. According to Almatsier [30] glucose, sucrose, and fructose are the main sugars from starch reshuffled results, the composition of the sugar has effect on flavor. Best Treatment Assessment Determination of the best treatment on artificial rice was done by organoleptic testing performed by five expert panelists. The lowest values were aroma of 0.2, flavor of 0.37 and texture of 0.4. Texture parameter was the highest parameter to support the quality of artificial rice. According to the Sayaka, et. al., [31], the important thing to note in producing artificial rice is the mellow texture. Best treatment result was proportion ratio of cassava flour:glutinous rice flour of 80: 20 with the additional 30% cowpea flour. Organoleptic Analysis on Best Treatment Result versus Control Treatment Result Organoleptic analysis was performed on the best treatment result. Best result was compared to the control treatment, the cassava rice. Organoleptic analysis on the study included texture, aroma, and flavor. Organoleptic analysis results between best treatment and control can be seen in Table 5. Table 5. The Comparison of Organoleptic Analysis Results Between Best Treatment And Control Para-meter Best Treatment Control T Test (K2T3) Texture 4.4 (Very Fond) 2.2(Neu-tral) + Aroma 2.8 (Neutral) 2.2 (Neutral) - Flavor 3.4 (Like) 2.2 (Neutral) - Research results for the texture parameter was 4.4 in treatment and 2.2 in control. The low of texture value of the cassava rice in control treatment because its less mellow texture. The research results on aroma parameter of artificial rice was 2.8 in treatment and 2.2 in control. The aroma of artificial rice produced can be said similar and can not be distinguished. The taste parameters also had no significant difference, i.e 3.4 and 2.2. Physical and Chemical Analysis Physical and chemical analysis conducted on the best treatment results based on organoleptic tests. The best treatments compared to control, cassava rice. Physical and chemical analysis on the research included starch content, amylose content, amylopectin content, protein content, water content and absorption. Physical and chemical analysis results of best treatment versus control can be seen in Table 6. Table 6. Comparison of Physical and Chemical Analysis Results of Best Treatment Versus Control Physical and Best Control T Test Chemical Test Treatment Starch Content 69.49% 59.43% + Amylose Content 19.70% 21.20% - Amylopectin Content 49.79% 38.22% + Protein Content 9.05% 4.01% + Water Content 8.24% 7.14% + Absorbtion 6.54% 7.88% - Starch Content Table 6 shows T test of artificial rice starch content has significant effect. This is because the gultinous rice flour has a higher starch content compared to cassava flour (Table 1) so it has effect to increase the starch content of the artificial rice. Amylose Content Amylose and amylopectin content have role in shaping the texture of food products. In Table 6, it can be seen that the average values of amylose content of the best treatment results was 19.70% and in control was 21.20%. T test results showed that amylose content on artificial rice had no significant effect. The addition of glutinous rice flour effected amylose content, so it can effect the texture of the artificial rice. Besides, the heating process will lower the amylose content. This is consistent with the statement of Subagio [32] who stated that the decrease of amylose content due to the termination of the glucoside bond in amylose due to heat process. Amylopectin Content In Table 6, T test results of amylopectin content on artificial rice showed the significant effect. The addition of glutinous rice flour effect amylopectin content, so it can affect the texture of the artificial rice. Artificial rice amylopectin content was 49.79%. According to Yusof et al [33] rice contains low amylose which will result in dry taste and hard texture of rice after cooling, whereas rice contains high amylopectin which will produce more mellow rice and soft texture. Protein Content In Table 6, T test results of artificial rice protein content showed significant effect. Cassava flour according to Sundari 40162

5 [34] has protein content of 2.9% and according to Koswara [35], glutinous rice flour has a protein content of 6%. The addition of cowpea flour on artificial rice had increased the level of protein. Artificial rice protein content was 9.05% indicated higher value than standard quality rice [36] which was 8.4%. Water Content In Table 6 T test results of artificial rice water content showed significant effect. This is caused by greater amylose content in control treatment. Suarni and Nur [37] stated that a high amylose content will reduce the water absorption and solubility. The low amylose content on artificial rice made higher water absorption. Absorption Absorptive is the ability of water absorption into artificial rice. According to Herawati [38], water absorption is influenced by the composition of starch in food products. T test was performed to prove that the absorption was not significant, so it had no a significant effect on artificial rice. Projected Production Costs Production was performed by processing the raw material into product. Raw material (input) is the expense cost to carry out the production activities. Production costs are calculated in order to determine the listprice of artificial rice. Projected costs for production of artificial rice production in quantities of 100 kg are presented in Table 7. Table 7. Calculation of Total Production Cost of 100 Kg Artificial Rice No Materials Amount Cost (Rp) Total (Rp) 1 Cassava 100 kg Glutinous Rice 30 Kg Kg Water 50 L Plastic PE Electric Source 450 kwh LPG (3 kg) Mold Stove Basin Knife Saucepan Pan Total Cost Production cost is an accumulation of costs charged to the resulting product. Production cost showed expenses of the production process. The listprice calculated from producer to consumers is as follows. Production costs = (total cost)/(total production) = /100 = Rp.5.500, -. Artificial rice production cost was about Rp5.500, -/pack. The listprice calculated from producer to consumers was Rp 6,600,-/pack. This was due to mark-up level of producer to consumers normally was 20% (Subanar, 2001) Conclusion The best treatment which had highest product value was the proportion ratio of cassava flour: glutinous rice flour in 80:20 with the additional of 30% cowpea flour. The results of organoleptic test on best treatment in terms of texture was 4.4 (very liked), the aroma was 2.8 (neutral) and flavor was 3.4 (liked). The best treatment test results of starch content was 69.49%, amylose content was 19.70%, protein content was 9.05%, water content was 8.24%, and absorption was 6.54%. Artificial rice production cost was about Rp5.500,-/pack and its listprice was Rp 6,600,-/pack. References [1] Wanyo, Pitchaporn, Channarong Chomnawang 1 2 and 1Sirithon Siriamornpun Substitution of Wheat with Rice and Rice Bran in Flake Products: Effects on Chemical, Physical and Antioxidant Properties. World Applied Sciences Journal 7 (1): 49-56, ISSN [2] Briawan, D., Y.C. Sulistyaningsih, Dorly, I.K., N. Pandit. R. Siahaan, I. Rengganis, Niken, S. Hannum, I.G.K.T. Darma, S. E. Rahayu, N. Pasaribu, R. Elvyra, R. Prihatini, Zudiana, M. Dewi Pengembangan Diversifikasi Pangan Nasional. Pascasarjana IPB. Bogor. [3] Budijanto, S Pengembang Rantai Nilai Serealia Lokal (Indegenous Cereal) untuk Memperkokoh Ketahanan Pangan Nasional. Laporan Program Riset Strategi. Kemeristek. Serpong [4] A.A. Ogunjobi, O.E. Fagade, A.G.O. Dixon and N. Amusa Pathologcal Variation in Cassava Bacterial Blight (CBB) Isolates in Nigeria. World Applied Sciences Journal 2 (6): ISSN [5] Lebot, V Tropical Root and Tuber Crops: Cassava, Sweet Potato, Yams and Aroids. MPG Biddless. Oxfordshire [6] Lidiasari, E., M, Syafutri, dan Syaiful Influence of Drying Temperature Difference On Physical And Chemical Qualities of Partially Fermented Cassava. Jurnal Ilmu-ilmu Pertanian Indonesia. [7] Anwar, F Beras Singkong Semi Instan. cetak/0402/021/. Accesed on 9 March 2011 [8] Anonymous Teknologi Pengolahan Beras (Teori dan Praktek). Accesed on 10 Agustus 2011 [9] Charles, A.L., Y.H. Chang dan T. C.Huang Influence of Amylopectin and Amylose Content on the Gelling Properties of Five Cultivars of Cassava Starches. Journal of Agricultural and Food Chemistry. California 40163

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