Penambahan Tapioka untuk Memperbaiki Kualitas Tanak Beras Analog Jagung Metode Granulasi dalam Rangka Pengembangan Pangan Fungsional Berbasis Bahan Lokal

The research aims to study the addition of tapioca to improve the cooking quality of corn- based rice analogues processed with granulation method. The addition of tapioca was don in the six formulations of corn starch modified (TJM) and tapioca mixture i.e. formulation 1 (TJM 100% : tapioca 0%), formulation II (TJM 90% : tapioca 10%), formulation III (TJM 80% : tapioca 20 %), formulation IV (TJM 70% : tapioca 30%), formulation V (TJM 60% : tapioca 40%), and formulation VI (TJM 50% : tapioca 50%). The main parameters of the research were the cooking quality (texture, aroma, and flavor), water content, crude fiber content, and protein content. The results showed that 30% tapioca formulation is the best formulation that will produce corn-based rice analogues with cooking quality (texture, aroma, and taste) are most preferred by panelist, the water content of 12,79% ± 0,07(meet the SNI standard of rice), crude fiber content of 4.81% ± 0,38 and the protein content of7,17% ± 0,27KeYwords : cooking quality, corn-based rice analogues,granulation metho