Characteristic of Analog Rice From Lesser Yam Tubers (Dioscorea esculenta L.) Substitution With Mocaf Flour

Research on diversification of food product from lesser yam tubers into analog rice to increase the beneficial of local food sources was done. The research objective was to obtain the optimum formula analog rice from lesser yam tubers substitution with mocaf flour. There were 9 formula in this research which rasio lesser yam:mocaf flour were: F1=100%:0%, F2=95%:5%, F3=90%:10%, F4=85%:15, F5=80%:20%, F6=75%:25%, F7=70%:30%, F8=65%:35%, and F9=60%:40%. The Data were Analyzed using ANOVA (Analysis of Variant) and a further test using Duncan Multiple (Duncan't Multiple Range Teste). The results showed that the best formulation was a mixture of lesser yam flour 90% and mocaf flour 10%, which produce analog rice with the following characteristics: yield of 93.91±12.16%, water content 8.69±12.09%, ash 1.47±0.27%, dietary fiber 23.95±0.14%, starch 53.42%±0.20, amylose 14.17±0.04%, amylopectin 39.25±12.07%, the score of taste 3.6 and texture 3.73. Sensory method used in research was hedonic scale scoring. Keywords: analog rice, lesser yam, mocaf, Dioscorea esculenta L