Public preferences of Manggadong rice as a local wisdom to support food security in Sumatera Utara Province

Abstract

There are many food as source of carbohydrate such as whole grains (rice), tubers like purple sweet potato and corn: but 90% of people in Indonesia have made rice as the main source of carbohydrates and became a staple food. The total national rice consumption today is as high as 26.8 million tons per year, in addition to the consumption of rice per capita per year is also very high at 113 kg/capita/year in which Indonesia became the largest rice consuming country in the world (Statistic Office, 2010). Manggadong is a local wisdom in Sumatera Utara province that has been abandoned. Manggadong is the habit of eating cassava before eating rice so that the amount of rice consumed is reduced. This study aims at modifying rice with four types of cassava when cooked that call Manggadong rice and know the preferences of the community as an effort to reactivate Manggadong rice. The results showed that the addition of four kinds of cassava flour with rice showed no significant difference to the odor and color of Manggadong rice flour but showed a significant difference to the flavor and texture of rice cassava flour. Based on the odor and color of the indicator most preferred is rice modified by purple sweet potato. While the indicator is based on the taste and texture is rice modified by red sweet potato flour.