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

International Conference on Food Science and Technology

Rahmawati, D.^1 ; Chandra, F.E.^1 ; Pratiwi, M.^1

idn, Tangerang, Alam Sutera, Banten

15143, Tangerang, Alam Sutera, Banten^1

关键词: fermented cassava;    oyek;    Pasting temperature;    Potential sources;    rice substitute;    Soy protein;    Starch digestibilities;    Substitute products;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/292/1/012057/pdf
DOI  :  10.1088/1755-1315/292/1/012057

来源: IOP

【 摘 要 】

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%).