BERAS TIRUAN BERBASIS UBI KAYU
DOI:
https://doi.org/10.21776/ub.jtp.2019.020.01.2Keywords:
Ubi kayu, Tepung, Beras tiruan, Fisikokimia, SensoriAbstract
ABSTRAK
Ubi kayu merupakan komoditas pangan lokal yang banyak dibudidayakan di Indonesia. Kandungan pati yang tinggi memungkinkan untuk menjadikan ubi kayu sebagai pangan sumber karbohidrat alternatif pengganti beras atau disebut juga beras tiruan. Kajian pustaka ini membahas potensi ubi kayu sebagai bahan baku pembuatan beras tiruan serta mengetahui karakteristik fisik, kimia, sensori beras tiruan berbasis ubi kayu. Ubi kayu baik dalam bentuk segar, tepung (fermentasi/non fermentasi) maupun tepung komposit dapat digunakan sebagai bahan baku pembuatan beras tiruan. Metode yang sering digunakan yaitu metode granulasi dan ekstrusi. Berbagai hasil penelitian menunjukkan beras tiruan berbasis ubi kayu dengan formula terbaik memiliki kadar karbohidrat 71.94-95.9%, mendekati nilai karbohidrat dari beras padi. Kadar serat kasar, protein, lemak, dan daya cerna pati berturut-turut yaitu 4.43-7.71%, 0.81- 6.86%, 0.19-3.51%, dan 62.4%. Para peneliti pun berhasil membuat beras tiruandengan bentuk menyerupai beras padi, dengan warna kecokelatan hingga putih, memiliki rasa dan aroma ubi kayu yang khas. Hingga saat ini, belum ada standar mutu yang menjadi acuan dalam pembuatan beras tiruan. Pemilihan bahan baku, formulasi dan metode pengolahan yang tepat diperlukan agar dapat menghasilkan beras tiruan dengan karakteristik yang baik.Â
Â
ABSTRACT
Cassava is a local food commodity that is widely cultivated in Indonesia. High starch content of cassava makes cassava as an alternative source of carbohydrate substitute for rice or called artificial rice. This literature review discusses the potential of cassava as raw material for making artificial rice and the physical, chemical and sensory characteristics of artificial rice based on cassava. Various studies have shown that fresh cassava, cassava flour and composite flour has the potential to serve as a raw material for making artificial rice. Granulation and extrution technology are commonly used in the manufacture of artificial rice. Some of the results showed that carbohydrate content of artificial rice cassava ranged 71,94-95.9%, close to the value of truth rice. Crude fiber content, protein, fat, starch digestibility ranged from
4.43-7.71%, 0.81-6.86%, 0.19-3.51% dan 62.4% respectively. The researchers also succedeed in making artificial rice with similar shape of rice grains, with a brown to white color, having a distinctive taste and aroma of cassava. Until now, there is no quality standard that is used in making artificial rice. The selection of raw materials, formulations and appropriate processing methods is required to produce artificial rice with good characteristics.
References
Adamafio, N, A., Sakyiamah, M., Tettey, J., 2010. Fermentation in cassava (Manihot esculenta Crantz) pulp juice improves nutritive value of cassava peel. Afr.J. Biochem. Res.4, 51–56. http://www.academicjournals.org/app/webroot/article/article1380101630_Adamafio%20et%20al.pdf
Adicandra, R, M., Estiasih, T., 2015. Beras analog dari ubi kelapa putih (Dioscorea alata L.) : Kajian pustaka. Jurnal Pangan dan Agroindustri. 4, 383-390. https://jpa.ub.ac.id/index.php/jpa/article/view/340
Alsaffar, A, A., 2011. Effect of food processing on the resistant starch content of cereals and cereal products - a review. International Journal of Food Science & Technology. 46, 455–462. https://doi.org/10.1111/j.1365-2621.2010.02529.x
Aryee, F, N, A., Oduro, I., Ellis, W, O., Afuakwa, J, J., 2006. The physicochemical properties of flour samples from the roots of 31 varieties of cassava. Food Control. 17, 916–922. https://doi.org/ 10.1016/j.foodcont.2005.06.013
Badan Pusat Stastistik, 2014. Rata-rata konsumsi per kapita seminggu beberapa macam bahan makanan penting,. Dilihat 10 Februari 2018.
Badan Pusat Statistik. 2015. Produktivitas tanaman pangan. Dilihat 10 Januari 2018. <https://www.bps.go.id/subject/53/tanaman-pangan.html>
Badan Standarisasi Nasional. 2015. SNI 6128-2015. Beras. Dilihat 10 Februari 2018.
Bantacut, T., 2011. Penelitian dan pengembangan untuk industri berbasis cassava : review. J.Tek.Ind.Pert.19, 191–202. https://repository.ipb.ac.id/bitstream/handle/123456789/45676/1782-30921-PB.pdf?sequence=1&isAllowed=y
Budi, F, S., Hariyadi, P., Budijanto, S., Syah, D., 2013. Extrusion process technology of analog rice : review. Majalah Pangan. 22, 263–274. https://www.researchgate.net/publication/259219046_Extrusion_Process_Technology_of_Analog_Rice_Teknologi_Proses_Ekstrusi_untuk_Membuat_Beras_Analog
Budijanto, S., Yuliana, N, D., 2015. Development of rice analog as a food diversification vehicle in Indonesia. J.Dev. Sus. Agr. 10, 7–14. https://doi.org/10.11178/jdsa.10.7
Burns, A, E., Bradbury, J, H., Cavagnaro, T, R., Gleadow, R, -M., 2012. Total cyanide content of cassava food products in Australia. Journal of Food Composition and Analysis. 25, 79–82. https://doi.org/10.1016/j.jfca.2011.06.005
Caesarina, I., Estiasih, T., 2015. Beras analog dari garut (Maranta arundinaceae): Kajian pustaka. Jurnal Pangan dan Agroindustri. 4, 498–504. https://jpa.ub.ac.id/index.php/jpa/article/view/357
Cumbana, A., Mirione, E., Cliff, J., Brad bury, J, H., 2007. Reduction of cyanide content of cassava flour in Mozambique by the wetting method. Food Chemistry. 101, 894–897. https://doi.org/10.1016/j.foodchem.2006.02.062
Eduardo, M., Svanberg, U., Oliveira, J., Ahrné, L., 2013. Effect of cassava flor characteristics on properties of cassava-wheat-maize composite bread types. International Journal of Food Science. 2013, 1–10. https://doi.org/10.1155/ 2013/305407
Falade, K, -O., Akingbala, J, -O., 2010. Utilization of cassava for food. Food Reviews International. 27, 51–83. https://doi.org/10.1080/87559129.2010.518296
FAOSTAT, 2016. Rangkings country by comodity. Dilihat 10 Januari 2018.<http://www.fao.org/faostat/en/#rankings/countries_by_commodity>
Franciska, C, Y., Waluyo, S., Tamrin, Warji,2015. Pembuatan dan uji karakteristik fisik Beras analog dengan bahan baku tepung cassava yang diperkaya dengan protein ikan tuna. Artikel Ilmiah Teknik Pertanian Lampung. 39–44. http://abe.fp.unila.ac.id/wp-content/uploads/sites/10/2015/06/7.-Chyntia-Yola.pdf
Gultom, R, J., 2014. Optimasi proses pragelatinisasi dalam pencetakan beras analog dengan mesin twin roll berdasarkan response surface methodology (RSM). J.Pasca Panen. 11, 67–79. http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/2446
Hariyani, E., 2016. Formulasi dan Penentuan Kondisi Proses Precooking Pada Pembuatan Beras Analog Berbasis Tepung Onggok Singkong (Manihot esculenta Crantz) yang dicetak dengan mesin twin roll. Tesis. Universitas Brawijaya. Malang
Haryadi, -H., 2012. Teknologi modifikasi tepung kasava. Agritech. 31, 86–92. https://doi.org/10.22146/agritech.9730
Hidayat, -B., Akmal, -S., Muslihudin, -M., Suhada, -B., 2017. Assessment of corn-based rice analogues made from modified corn flour and cassava starch which processed by granulation method as functional food. Food Science and Quality Management. 61, 19–24. https://iiste.org/Journals/index.php/FSQM/article/view/35926
Hutami, F, -D., 2014. Pengaruh penggantian larutan dan konsentrasi NaHCO3 terhadap penurunan kadar sianida pada pengolahan tepung ubi kayu. Jurnal Pangan dan Agroindustri. 2, 220–230. https://jpa.ub.ac.id/index.php/jpa/article/view/94
Famurewa, J, A, -V., Emuekele, P, -O., 2014. Cyanide reduction pattern of cassava (Manihot esculenta) as affected by variety and air velocity using fluidizedbed dryer. African Journal of Food Science and Technology 5, 75–80. https://doi.org/10.14303/ajfst.2014.019
Karim, O, -R., Fasasi, O, -S., Oyeyinka, S, -A., 2009. Gari yield and chemical composition of cassava roots stored using traditional methods. Pakistan Journal of Nutrition. 8, 1830–1833. https://doi.org/10.3923/pjn.2009.1830.1833
Kendall, C, W, -C., Esfahani, -A., Jenkins, D, J, -A., 2010. The link between dietary fibre and human health. Food Hydrocolloids. 24, 42–48. https://doi.org/10.1016/ j.foodhyd.2009.08.002
Khairunnisa, -K., Budijanto, -S., Sitanggang, A, -B., 2017. Formulation of high protein rice analog made of cassava, maize starch, and soybean, in: Proceedings of the 24th Tri-University International Joint Seminar and Symposium 2017. Mie University, Japan, pp. 1–4
Kharisma, -T., Yuliana, N, -D., Budijanto, -S., 2014. The effect of coconut pulp (Cocos nucifera L.) addition to cassava based analogue rice characteristics, in: The 16 Th Food Innovation Asia Conference 2014. Presented at the The 16 th food innovation asia conference 2014, Bangkok, pp. 85–102
Kurachi, -H., 1995. Process of making enriched artificial rice.USA. Patent .5,403,606
Lisnan, -V., 2008. Pengembangan beras artificial dari ubi kayu (Manihot esculenta Crantz.) dan ubi lalar (Ipomoea batatas) sebagai upaya diversifikasi pangan. Skripsi. IPB. Bogor
Masniah, Yusuf, 2014. Potensi ubi kayu sebagai pangan fungsional, in: Proceeding Seminar Nasional Hasil Penelitian Tanaman Aneka Kacang Dan UmbiUmbian Tahun 2013. Pusat Penelitian dan Pengembangan Tanaman Pangan. Badan Penelitian dan Pengembangan Pertanian., Bogor, pp. 580–587
Mishra, -A., Mishra, H, -N., Srinivasa Rao, -P., 2012. Preparation of rice analogues using extrusion technology. International Journal of Food Science & Technology. 47,1789–1797. https://doi.org/10.1111/j.1365-2621.2012.03035.x
Montagnac, J, -A., Davis, C, -R., Tanumihardjo, S, -A., 2009. Nutritional value of cassava for use as a staple food and recent advances for improvement. Comprehensive Reviews in Food Science and Food Safety. 8, 181–194. https://doi. org/10.1111/j.1541-4337.2009.00077.x
Mulyadi, A, -F., Kumalaningsih, -S., Indriati, S, -K., 2015. Production of high amylopectin artificial rice based on cassava flour, glutinous rice flour and addition of cowpea flour. International Journal of Applied engineering Research. 10, 40159–40164. https://www.researchgate.net/publication_284414114_Production_of_High_Amylopectin_Artificial_Rice_Based_on_Cassava_Flour_Glutinous_Rice_Flour_and_Addition_of_Cowpea_Flour_
Nambisan, -B., 2011. Strategies for elimination of cyanogensfrom cassava for reducing toxicity and improving food safety.Food and Chemical Toxicology. 49, 690–693. https://doi.org/10.1016/j.fct.2010.10.035
Njoh Elliong, -E., Billiard, -C., Adenet, -S., 2014. Physicochemical, organoleptic and nutritional characteristics of four sweet cassava (Manihot opi) varieties. African Journal of Biotechnology. 13,4547–4556. https://doi.org/10.5897/AJB2013.13449
Nkoudou, N, -Z., Ngang Essia, J, -J., 2017. Cyanides reduction and pasting properties of cassava (Manihot esculenta crantz) flour as affected by fermentation process. Food and NutritionSciences.08, 326–333. https://doi.org/10.4236/fns.2017.83022
Noviasari, -S., Kusnandar, -F., Setiyono, -A., 2017. Karakteristik fisik, kimia, dan sensori beras analog berbasis bahan pangan non beras. Jurnal Pangan. 26,1–12. http://jurnalpangan.com/index.php/pangan/article/view/347
Nyirenda, D, -B., Chiwona-Karltun, -L., Chitundu, -M., Haggblade, -S., Brimer, -L., 2011. Chemical safety of cassava products in regions adopting cassava production and processing – experience from Southern Africa. Food and Chemical Toxicology. 49, 607–612. https://doi. org/10.1016/j.fct.2010.07.025
Perera, C, -O., 2009. Removal of cyanogenic glycoside from cassava during controlled drying. Drying Technology .28, 68–72. https://doi.org/10.1080/ 07373930903430710
Pinkaew, -S., Wegmuller, -R., Hurrell, -R., 2012. Vitamin A stability in triple fortified extruded, artificial rice grains containing iron, zinc and vitamin A: Vitamin A stability in fortified rice. International Journal of Food Science & Technology. 47, 2212–2220. https://doi.org/10.1111/ j.1365-2621.2012.03091.x
Rasulu, -H., Yuwono, S, -S., Kusnadi, -J., 2012. Characteristics of fermented cassava flour as material for producing sagukasbi. Jurnal Teknologi Pertanian. 13, 1–7. https://jtp.ub.ac.id/index.php/jtp/article/view/340
Setiawati, N.P., Santoso, J., Purwaningsih, S., 2014. Karakteristik beras tiruan dengan penambahan rumput laut (Eucheuma cottonii) sebagai sumber serat pangan. Jurnal Ilmu dan Teknologi Kelautan Tropis 6, 197–208.
Setiyaningsih, P., 2008. Karakterisasi sifat fisiko kimia dan indeks glikemik beras berkadar amilosa sedang (Skripsi). Institut Pertanian Bogor, Bogor.
Subagio, A., Windrati, W.S., 2012. Pengaruh komposisi mocaf (modified cassava flour) dan tepung beras pada karakteristik beras cerdas. Pangan 21, 29–38.
Suhartina, 2005. Deskripsi varietas unggul kacang-kacangan dan umbi-umbian. Balai Penelitian Kacang-Kacangan dan Umbi-Umbian, Malang.
Sumardiono, S., Pudjihastuti, I., Poerwoprajitno, A.R., Suswadi, M.S., 2014. Physichocemical properties of analog rice from composite flour: cassava, green bean and hanjeli. World Applied Sciences Journal 32, 1140–1146.
Tefera, T., Ameha, K., Biruhtesfa, A., 2014. Cassava based foods: microbial fermentation by single starter culture towards cyanide reduction, protein enhancement and palatability. International Food Research Journal 21, 1751–1756.
Wahjuningsih, S.B., Kunarto, B., 2013. Pembuatan tepung mokal dengan penambahan biang fermentasi alami untuk beras analog. Jurnal Litbang Provinsi Jawa Tengah 11, 221–230.
Wahjuningsih, S.B., Susanti, S., 2018. Chemical, physical, and sensory characteristics of analog rice developed from the mocaf, arrowroof, and red bean flour, in: IOP Conference Series: Earth and Environmental Science. Presented at the International Symposium on Food and Agro-biodiversity (ISFA) 2017, Institute of Physics Publishing, pp. 1–10. https://doi.org/10.1088/1755-1315/102/1/012015
Widara, S.S., 2012. Studi pembuatan beras analog dari berbagai sumber karbohidrat menggunakan teknologi hot extrusion (Skripsi). Institut Pertanian Bogor, Bogor
Wüstenberg, T., 2015. General overview of food hydrocolloids, in: Cellulose and Cellulose Derivatives in the Food Industry: Fundamentals and Applications. John Wiley & Sons
Yuslinda, M.F., 2016. Inovasi produk beras tiruan (kajian pengaruh jenis tepung berbasis ubi kayu dan proporsi tepung berbasis ubi kayu dengan tepung porang) terhadap karakteristik beras tiruan. Skripsi. Universitas Brawijaya, Malang
Yuwono, S.S., Zulfiah, A.A., 2015. Formulasi beras analog berbasis tepung mocaf dan maizena dengan penambahan cmc dan tepung ampas tahu. Jurnal Pangan dan Agroindustri 3, 8
Zhuang, H., An, H., Chen, H., Xie, Z., Zhao, J., Xu, X., Jin, Z., 2010. Effect of extrusion parameters on physicochemical properties of hybrid indica rice (type 9718) extrudates. Journal of Food Processing and Preservation 34, 1080–1102. https://doi.org/10.1111/j.1745-4549.2009.00439.x
Downloads
Published
Issue
Section
License
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal