Ingredients formulation of analogue rice based on location spesific flour, case studies in the Purworejo district

Abstract

The determined of rice as staple food of Indonesians people will increase with increased of population growth. One of the efforts to meet basic food demand can be done through food diversification perform by using non-rice carbohydrate sources. Purworejo Regency is one of the regions that has a source of carbohydrate in addition to rice, which has not been further processed to be an alternative to meeting calorie needs other than rice. The purpose of this study is to obtain an optimal analog rice composition formulation in the form of a goal programming model by mixing non-rice base ingredients for analog rice production to produce analog rice that has nutritional characteristics determined with Ciherang rice. Conducting the results of making analog rice formulations with non-rice materials available in Purworejo District using a linear objective programming model. The linear goal programming optimization model uses a solver program with an objective function of the nutrient content of protein, amylose, and amylopectin to approach Ciherang rice. Analog rice optimization results were tested using similarity percentage values to determine the proximity of nutrient content with Ciherang rice. Based on the analysis of calculations from the solver program produces a mixture of white corn (94.674%) and taro beneng (5.326%) with a similarity of 98.381%. While the results of the optimization of the availability of carbohydrate sources in Purworejo District produced a mixture of taro beneng (19.462%), sago starch (20.668%) and breadfruit (59.851%) with the similar nutritional content of Ciherang rice of 89.717%.