Characterization Properties of Extruded Analog Rice Developed from Arrowroot Starch with Addition of Seaweed and Spices

Analog rice is a processed rice product produced from non-rice with slightly more carbohydrates
than natural rice. Arrowroot (Maranta arundinacea L) can be used as raw material in analog rice, with red
seaweed (Gracilaria spp.) are added to increase the fiber content. A disadvantage of analog rice is its bland taste,
which can be improved by adding spices and seaweed, expected to increase the functional value. This study
aims to determine the effect of the addition of various seaweed pulp concentrations and spice formulations on
the characteristics of analog rice. Various formulas of concentrated seaweed pulp (5 g, 10 g, and 15 g) and spice
formulations (onion, garlic, ginger, turmeric, and lemongrass) were applied, and a Randomized Block Design
with three replications was used. Subsequently, observation variables included analysis of water content,
ash, carbohydrate, protein, fat, antioxidant activity, fiber content, water absorption index, color intensity, and
sensory evaluation. The data were analyzed by ANOVA and continued according to Duncan’s multiple range
test. The results showed that all formulas of analog rice produced from arrowroot starch, with the addition
of seaweed pulp and spices, fulfill the chemical and physical properties of paddy rice requirements according
to Indonesian National Standard No. 6128-2008. With an increasing concentration of the seaweed pulp,
the food fiber, and the resistant starch content increased. The antioxidant activity of the analog rice also
increased with the addition of spices, which provided a more attractive color and improved the taste and smell