DOI: https://doi.org/10.17728/jaft.33954

Development of Functional Analog Rice from Air Potato Flour and Sorghum Enriched with Virgin Coconut Oil for Low Glycemic Potential

Puji Rahmasani Mulyana  -  Department of Food Technology, Faculty of Engineering and Science, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, Indonesia, Indonesia
*Sri Winarti orcid scopus  -  Department of Food Technology, Faculty of Engineering and Science, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, Indonesia, Indonesia
Dianita Kumalasari orcid  -  Department of Food Technology, Faculty of Engineering and Science, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, Indonesia., Indonesia
Open Access Copyright 2026 Journal of Applied Food Technology

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Abstract
The increasing prevalence of diabetes mellitus has encouraged the development of functional foods with a low glycemic index as healthier staple food alternative. This study aimed to evaluate the effects of different proportions of Air Potato Flour (APF) and Sorghum Flour (SF), as well as Virgin Coconut Oil (VCO) addition, on the chemical characteristics and glycemic index of analog rice. The study employed a completely randomized factorial design with two factors: the proportion of APF to SF (30:70, 40:60, 50:50, and 60:40) and VCO addition (2%, 3%, and 4%). The resulting analog rice was analyzed for chemical properties, while the glycemic index was determined in vivo using healthy adult volunteers. The data were analyzed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test at a 5% significance level. The results showed that increasing the proportion of APF increased moisture, ash, and fat contents, but decreased amylose, protein, carbohydrate contents, and glycemic index. Similarly, increasing VCO addition decreased moisture, ash, amylose, protein, carbohydrate contents, and glycemic index, while increasing fat content. Based on the De Garmo method, the 50:50 ratio of APF to SF with 3% VCO was selected as the best-performing formulation. This formulation had a moisture content of 8.33%, ash content of 2.51%, fat content of 7.64%, protein content of 7.45%, carbohydrate content of 74.06%, amylose content of 19.89%, and a glycemic index of 30.61.
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Keywords: air potato flour; analog rice; virgin coconut oil; glycemic index
Funding: Indofood Riset Nugraha

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Section: Research Articles
Language : EN
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