JAFT • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

DOI: https://doi.org/10.17728/jaft.4444

The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice

*Eries Kusmiandany  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Yoga Pratama  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Yoyok Budi Pramono  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Open Access Copyright 2019 Journal of Applied Food Technology

Citation Format:
Abstract
This study aimed to evaluate the effect of the ratio of gatot and red beans usage on water content and organoleptic characteristics from "Gatotkaca" analog rice. The material in this study was gatot (fermented cassava) and red beans. The experimental design used was a completely randomized design (CRD) with 4 treatments and 5 replications. This study consisted of 4 different analog rice formulations, namely T1 (90% gatot: 10% red beans); T2 (85% gatot: 15% red beans); T3 (80% gatot: 20% red beans); T4 (75% gatot: 25% red beans). Data were analysed using Analysis of Variance (ANOVA) with the significance level 5%. The results showed that the difference in the ratio of the usage of gatot but red beans didn’t have a significant effect (p>0.05) on the water content and organoleptic characteristics. Treatment with a ratio of gatot and 85% red beans  15% gatot was the best treatment.
Fulltext View|Download
Keywords: Analog Rice, Gatot, Red Bean
Funding: Diponegoro University

Article Metrics:

Article Info
Section: Research Articles
Language : EN
Statistics:
Share:
Most viewed articles
Description of The Visual Image Magnification on Ginger Emulsion using Kappa and Iota Carrageenan Effect of High Fructose Syrup (HFS) Addition on Chemical and Organoleptic Properties of Green Coconut Water Kefir Detection of Decaying Aroma of Salak Pondoh (Salacca edulis reinw) in Fifteen Days Storage at Room Temperature The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice Preservation of Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) at Cold Temperature Storage More articles
Most cited articles
Malonaldehyde Level of Administration Ethanol Extract of Purple Sweet Potato Var. Ayamurasaki in Doca-Salt Hypertensive Rats Texture, Water Absorption, aw and Hedonic Quality Flakes White Millet (Panicum miliaceum) with Addition of Pumpkin Flour (Cucurbita moschata) Antioxidant Activity of Extract from Ultrasonic-Assisted Extraction of Durian Peels More cited articles
  1. AOAC. Association of Analytical Communities. 2005. Official Method of Analysis. Washington DC (US)
  2. Budi, F. S., P. Hariyadi, S. Budijantodan D. Syah. 2013. Extrusion process technology of analog rice. JurnalPangan22(3): 263-274
  3. Budijanto, S., danYuliyanti. 2012. Study of preparation of starch sorghum (Sorghumbicolor l. moench) and its application in the manufacture of rice analog. JurnalTeknologiPertanian13 (3) : 177-186
  4. Feng, D., Y. Shen and E. R. Chavez. 2003. Effectiveness of different processing methods in reducing hydrogen cyanide content of flaxseed. Journal of the Science of Food and Agriculture, 83(8), pp.836-841. DOI: 10.1002/jsfa.1412
  5. Kawakatsu, T. and F. Takaiwa. 2019. Rice proteins and essential amino acids. In Rice (pp. 109-130). AACC International Press
  6. Lestriez, B., S. Bahri, I. Sandu, L. Roué and D. Guyomard. 2007. On the binding mechanism of CMC in Si negative electrodes for Li-ion batteries. Electrochemistry Communications, 9(12), pp.2801-2806. DOI :10.1016/j.elecom.2007.10.001
  7. Loebis, E. H., L. Junaididan I. Susanti. 2017. Characterization of Quality and Nutrition Value of Cooked Rice Mocaf from Rice Analog. JurnalBiopropalIndustri8(1) : 33-46. (In Bahasa Indonesia)
  8. Noviasari, S., Kusnandar, F., &Budijanto, S. 2013. Development of White Corn-Based Rice Analogues. JurnalTeknologidanIndustriPangan24(2):194-200. DOI: 10.6066/jtip.2013.24.2.194
  9. Sugiharto, S., T. Yudiarti and I. Isroli. 2016. Assay of antioxidant potential of two filamentous fungi isolated from the Indonesian fermented dried cassava. The journal Antioxidants 5 (6): 1-6. DOI :10.3390/antiox5010006
  10. Widowati, S., Nurjanah, R., danAmrinola, W. 2010. The process of creation and characterization of instant sorghum rice.Serealia 1(1): 35-48 (In Bahasa Indonesia)
  11. Yudiarti, T., dan S. Sugiharto. 2016. A novel filamentous fungus Acremoniumcharticola isolated from gatot (an Indonesian fermented dried cassava). J. of International Food Research 23(3):1351-1354
  12. Zheng, Y., M. Yates, H.Aung, Y.S. Cheng, C. Yu, H. Guo, R. Zhang, J. VanderGheynst and B.M. Jenkins. 2011. Influence of moisture content on microbial activity and silage quality during ensilage of food processing residues. Bioprocess and biosystems engineering, 34(8) :987-995.DOI :10.1007/s00449-011-0549-4

Last update:

No citation recorded.

Last update: 2021-09-18 14:58:19

No citation recorded.