Chandra, Falencia Edrina and Rahmawati, Della and Pratiwi, Mutiara (2018) The Development Of Rice Substitute Using Cassava ‘Oyek’ Rice Enriched With Isolated Soy Protein (ISP). Bachelor thesis, Swiss German University.

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Abstract

Oyek is an analog or artificial rice made from a fermented cassava. It is a low economical staple food that is quite popular in Java and Sumatera Islands. The aim of this study is developing Cassava ‘Oyek’ Rice as a rice substitute by adding Isolated Soy Protein (ISP) to achieve the protein content which equal to rice (7-9%) as our main staple food, as well as to improve its sensory properties. Cassava ‘Oyek’ Rice only contains 1-2 % of protein, though it is a potential source of carbohydrate, reaching ± 85% of carbohydrate. Addition of Isolated Protein (ISP) is expected to increase its protein content as similar as normal rice. There are 3 formulations are made in the making of the artificial rice. Formula 1 is ‘Oyek’ with 5% ISP, Formula 2 is with 6% ISP and Formula 3 is with 7% ISP. Based on the research, the best formulation of the artificial rice is Formula 3 (added ISP 7%) with the highest protein level (8.98%), the lowest starch digestibility (36.01%) and the highest score of overall acceptance. It also contains moisture content (7.15%), ash content (0.76%), fat content (2.32%), carbohydrate (80.79%), crude fiber (1.30%), starch content (72.56%), amylose content (21.84%), amylopectin (50.72%) and 65.48 o C for the pasting temperature.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Cassava; Artificial Rice; Oyek; Fermentation; Isolated Soy Protein
Subjects:	H Social Sciences > HD Industries. Land use. Labor > HD9019 Protein products industry L Education > L Education (General) T Technology > TP Chemical technology > TP500 Fermentation industries. Beverages. Alcohol
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	27 May 2020 15:25
Last Modified:	27 May 2020 15:25
URI:	http://repository.sgu.ac.id/id/eprint/654

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