The development of rice substitute product using fermented cassava (Oyek) enriched with isolated soy protein

Abstract

Oyek is an analog or artificial rice made from fermented cassava that is popular in Java and Sumatera Islands. The aim of this research is developing a rice substitute product from fermented cassava (Oyek) by adding Isolated Soy Protein to achieve the protein content which similar to rice (7-9%) as our main staple food, as well as to improve its texture and acceptance level. Oyek itself 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 chosen formulation of the artificial rice is Formula 3 (added ISP 7%) with the highest protein level (8.98%), the lowest starch digestibility (36.01%), the lowest pasting temperature (65.48°C) and the best score of overall acceptance (3.85) among the made formulas. 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%) and amylopectin (50.72%).