Characteristic of analog rice made from arrowroot (Maranta arundinacease) and seaweed (Gracilaria verrucosa) flour fortified with fish collagen

Abstract

Analog rice is not sufficient if it only contains low sugar, low GI, and high fibre, but also needs to be fortified with other nutritional components. Fish collagen can be used for analog rice fortification because it contains amino acids. This study aimed to determine the effect of adding collagen from various types of fish scales on the characteristics of analog rice made from arrowroot and seaweed flour. The materials in this study were collagen from various types of fish scales (tilapia, milkfish, red snapper, and goldband goatfish), arrowroot flour, and seaweed flour. The parameters analyzed were proximate analysis, amino acid content, crude fibre, dietary fibre, cooking time, hedonic evaluation, and morphology observation of analog rice. The results showed that the fortification of collagen from various types of fish scales produced analog rice with significantly different (p<0.05) characteristics. The fortification of collagen from various types of fish scales can improve the proximate, amino acid content, and cooking time of analog rice. However, collagen fortification did not provide a significant difference (p>0.05) to the hedonic value (except for aroma parameters), crude fibre, and dietary fibre content in analog rice. Analog rice produced in this study contained higher nutrition than milled rice. Analog rice in this study contained 8.45 to 13.54% of lipid, 8.45 to 13.54% of protein, 22.4 to 23.90% of crude fibre, and 1.67 to 1.73% of dietary fibre. Therefore, it can be used as a substitute for milled rice and as functional food for people.