Fiber Content of Analog Rice Production from Composite Flour: Cassava, Avocado Seeds, and Tofu Waste
Echa C.J. Putri (a) and Siswo Sumardiono(b*)
a) Master of Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl. Prof. Soedarto, SH, Tembalang-Semarang 50275, Central Java-Indonesia. Phone +62-24-7460058, Fax +62-24-76480675
b) Chemical Engineering Department, Faculty of Engineering, Diponegoro University, Jl. Prof. Soedarto, SH, Tembalang-Semarang 50275, Central Java-Indonesia. Phone +62-24-7460058, Fax +62-24-76480675
*siswo.sumardiono[at]che.undip.ac.id
Abstract
Rice is the main food for the people of Indonesia. Many nutrients are obtained from rice which is used as an energy requirement for the human body, such as fiber. fiber is a nutrient for the body that functions to shorten the transit time of food in the intestine, thereby increasing the stool mass in order to facilitate the disposal process for humans. Fiber can be found in rice on the market, but the fiber content in market rice is low. Therefore, the aim of this research is to create an analog rice formulation made from mocaf flour, avocado seed flour, and tofu waste flour using hot extrusion method which has a high fiber content in order to combine analog rice as a national staple food as a substitute for rice which is safe for consumption every day by the community . From the research that has been done, it was found analog rice formulation which has a fiber content of 26.98%.
Keywords: Analog rice; Fiber; Hot Extrusion
Topic: Chemical Engineering