THE EFFECT OF DRIED CASSAVA LEAVES ADDITION ON THE PHYSICOCHEMICAL PROPERTIES OF WHITE RICE-BASED EXTRUDATE

Rice is a staple food in Indonesia which has high starch content ranging from 85-90%. This high starch content causes rice to be potentially processed into extruded food products. Extrusion is a common food processing process using basic cereals such as rice. One of the disadvantages of extrusion products is the low nutrient content other than starch. Therefore, combination of natural and nutritionally-rich local ingredients such as cassava leaves are incorporated to the mixture of rice-based extrudate. However, the addition of cassava leaves can affect the characteristics of extrudates, so it is necessary to do research to find out how far the influence of cassava leaves in influencing the characteristics of extrudate made from white rice. The objective of this research is to know the effect of dry cassava leaf addition to physicochemical characteristic of extrudate based on white rice. The method of research is grouping the formulation into four levels of treatment of dry cassava leaf addition of 5%, 10%, 15%, and 20% of the total mixture of the ingredients. Testing of physicochemical characteristics include hardness, crispness, color, radial and longitudinal expansion ratios, bulk density, solid density, specific density, porosity, β-carotene content and dietary fiber content. The results show that increasing the addition of dry cassava leaves will increase hardness value, longitudinal expansion ratio, bulk density, solid density, specific density, β-carotene and dietary fiber, but it will decrease the value of crispness, color brightness, radial expansion ratio and porosity. Based on the results obtained, the addition of 10% cassava leaves on white rice-based extrudate has been able to significantly increase the β-carotene content with a decrease in radial expansion ratio that are not significant. Keywords : Extrudate, Cassava Leaves, White Ric