Production of Artificial Rice Based on Sago Flour (Metroxylon Sago Rottb.) And Soybean Flour (Glycine Max L. Merr) For Nutritional Fulfillment Of Breastfeeding Mothers Jelita Tasyah Nian Cahya (a), Meta Mahendradatta (a), Abu Bakar Tawali (a), Muhammad Asfar (a)
(a) Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Jalan Perintis Kemerdekaan KM.10, Makassar 90245, Indonesia
*metamahendradatta[at]gmail.com
Abstract
The habits of the Indonesian people in consuming rice as daily food are difficult to change, including breastfeeding mothers. Breastfeeding mothers need a higher nutritional intake than normal women to fulfill maternal nutrition and the production of breast milk (ASI). Therefore, food diversification is carried out in the form of artificial rice which is rich in nutrients as an alternative to overcome this problem. The purpose of this study was to prepare alternative food sources for nursing mothers in the form of artificial rice based on sago flour, soybean flour with the addition of Moringa leaves, to obtain the optimal formulation of artificial rice, and to obtain the physical characteristics of artificial rice and the nutritional profile of artificial rice based on sago flour, soybean flour with the addition of Moringa leaves. This research was conducted in two stages, namely the first stage of physical analysis of artificial rice and sensory analysis of artificial rice. The second stage was chemical profile analysis on three artificial rice formulations. The results obtained in the first stage were the physical analysis of the best
artificial rice from formulation B (70% sago flour: 30% soybean flour) to kamba density 0.4718 g/ml- water absorption 69,7%- development power 5,3 % and 10 minutes of cooking time and 3,75% moisture content according to SNI for Rice (SNI 6128: 2015). The best chemical profile of artificial rice from formulation B (70% sago flour: 30% soybean flour) is an ash content of 2,67%- fat content 7,59%- protein content 15,6%- carbohydrates 70,38%- total calories 423,11 kcal- 2,335%- total flavonoids 0,27563 mgQE/g- and levels of iron (Fe) 364,116 ppm.
