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

Eries Kusmiandany; Yoga Pratama; Yoyok Budi Pramono

doi:10.17728/jaft.4444

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

How to cite (IEEE): E. Kusmiandany, Y. Pratama, and Y. B. Pramono, "The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice," Journal of Applied Food Technology, vol. 6, no. 1, pp. 09–11, May. 2019. https://doi.org/10.17728/jaft.4444

How to cite (APA): Kusmiandany, E., Pratama, Y., & Pramono, Y. B. (2019). The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice. Journal of Applied Food Technology, 6(1), 09–11. https://doi.org/10.17728/jaft.4444

How to cite (BCREC): Kusmiandany, E., Pratama, Y., Pramono, Y. B. (2019). The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice. Journal of Applied Food Technology, 6 (1), 09–11 (doi:10.17728/jaft.4444)

How to cite (Chicago): Kusmiandany, Eries, Yoga Pratama, and Yoyok B. Pramono. "The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice." Journal of Applied Food Technology 6, no. 1 (2019): 09–11. Accessed : July 7, 2025. https://doi.org/10.17728/jaft.4444

How to cite (Vancouver): Kusmiandany E, Pratama Y, Pramono YB. The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice. Journal of Applied Food Technology [Online]. 2019 May;6(1):09–11. https://doi.org/10.17728/jaft.4444.

How to cite (Harvard): Kusmiandany, E., Pratama, Y., and Pramono, Y. B., 2019. The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice. Journal of Applied Food Technology, [Online] Volume 6(1), pp. 09–11. https://doi.org/10.17728/jaft.4444 [Accessed : 7 Jul. 2025].

How to cite (MLA8): Kusmiandany, Eries, Yoga Pratama, and Yoyok Budi Pramono. "The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice." Journal of Applied Food Technology, vol. 6, no. 1, 02 May. 2019, pp. 09–11 , https://doi.org/10.17728/jaft.4444. Retrieved : 7 Jul. 2025.

BibTex Citation Data :

@article{JAFT4444,
    author = {Eries Kusmiandany and Yoga Pratama and Yoyok Pramono},
    title = {The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The \"Gatotkaca\" Analog Rice},
    journal = {Journal of Applied Food Technology},
  volume = {6},
    number = {1},
    year = {2019},
    keywords = {Analog Rice, Gatot, Red Bean},
    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.},
   issn = {2614-7076},   pages = {09--11}  doi = {10.17728/jaft.4444},
    url = {https://ejournal2.undip.ac.id/index.php/jaft/article/view/4444}
}

Refworks Citation Data :

@article{{JAFT}{4444}, author = {Kusmiandany, E., Pratama, Y., Pramono, Y.}, title = {The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice}, journal = {Journal of Applied Food Technology}, volume = {6}, number = {1}, year = {2019}, doi = {10.17728/jaft.4444}, url = {https://ejournal2.undip.ac.id/index.php/jaft/article/view/4444} }

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

In Vol 6, No 1 (2019)

Recent articles

Effect of High Fructose Syrup (HFS) Addition on Chemical and Organoleptic Properties of Green Coconut Water Kefir The Antioxidant Activity of Yogurt Drink by Mangosteen Rind Extract (Garcinia mangostana L.) The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice Description of The Visual Image Magnification on Ginger Emulsion using Kappa and Iota Carrageenan Preservation of Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) at Cold Temperature Storage Protein Content in Snake Fruit Cultivar Pondoh (Salacca edulis Reinw.) with Aseptic Condition in Room Storage More recent articles

AOAC. Association of Analytical Communities. 2005. Official Method of Analysis. Washington DC (US)
Budi, F. S., P. Hariyadi, S. Budijantodan D. Syah. 2013. Extrusion process technology of analog rice. JurnalPangan22(3): 263-274
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
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
Kawakatsu, T. and F. Takaiwa. 2019. Rice proteins and essential amino acids. In Rice (pp. 109-130). AACC International Press
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
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)
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
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
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)
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
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:

No citation recorded.

The authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Journal of Applied Food Technology and Department of Food Technology, Universitas Diponegoro.

Copyright encompasses rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations. The reproduction of any part of this journal, its storage in databases and its transmission by any form or media, such as electronic, electrostatic and mechanical copies, photocopies, recordings, magnetic media, etc., will be allowed.

Journal of Applied Food Technology and Department of Food Technology, Universitas Diponegoro make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in Journal of Applied Food Technology are sole and responsibility of their respective authors and advertisers.

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.