PENGARUH PROPORSI TEPUNG JAGUNG (Zea mays L.) DAN TEPUNG UWI (Dioscorea alata L.) TERHADAP SIFAT FISIKO-KIMIA PADA PEMBUATAN BERAS ANALOG

Analog rice is an imitation of rice made from tubers or cereals whose shape and nutritional composition are similar to rice. The local ingredients used in this study were yam flour and corn flour. This study aimed to determine the physico-chemical and organoleptic characteristics of analog rice with the proportions of corn flour and yam flour and to find the optimal proportion of corn flour and yam flour mixture so as to produce analog rice with the best sensory quality. These materials can be developed into processed food products through processed forms that can increase the fiber content in analog rice and improve quality. Corn is one of the root crops that can be made into flour with the main nutritional content being starch (72-73%), with amylose and amylopectin ratios (25-30%): (70-75%), and protein (8-7%). 11%) The content possessed by uwi is 24.03% carbohydrates (starch 18%, amylose 24.58%, amylopectin 69.30%) protein content of 3.11% This study consisted of 5 proportions, namely the concentration of corn flour and yam flour. The experiment used a simple Completely Randomized Design (CRD) method with the formulation F1 (Corn Flour 50%: Uwi Flour 50%), F2 (Corn Flour 45%: Uwi Flour 55%), F3 (Corn Flour 40%: Uwi Flour 60%) , F4 (35% Corn Flour: Uwi Flour 65%), F5 (30% Corn Flour: 70% Uwi Flour).The results showed a significant effect between the formulations of yam flour and corn flour on the physico-chemical and organoleptic characteristics of analog rice and analog rice. The best formulations based on orgnoleptics included taste which had a score of 4.86 (slightly like), aroma 4.70 (slightly like), texture 3.73 (slightly disliked), liking 4.96 (slightly like). Based on observations, the best treatment from this study was analog rice with F5 treatment with the addition of 30% corn flour and 70% yam flour with an NP value of 2.55% which had a moisture content of 7.23%, ash content of 2.07%, fat content 3.19%, protein content 7.09%, carbohydrate content 80.41%, fiber content 13.24% and kamba density 86.1% and aroma organoleptic score 4.70 (somewhat like), organoleptic taste 3, 16 (slightly dislike), texture organoleptic 3.73 (slightly dislike), favorite organoleptic 4.97 (slightly like) followed by F2, F4, F3 and F1 formulations