PENGARUH PROPORSI MODIFIED CASSAVA FLOUR (MOCAF) DAN TEPUNG BIJI NANGKA (Artocarpus heterophyllus) TERHADAP KARAKTERISTIK FISIKO-KIMIA BERAS ANALOG

Analog rice is one of the food diversification products based on local ingredients developed to support national food security. This study aims to analyze the effect of the proportion of Modified Cassava Flour (MOCAF) and jackfruit seed flour on the physicochemical characteristics of extruded analog rice. The study used a single-factor Completely Randomized Design (CRD) with five levels of MOCAF and jackfruit seed flour proportions (90:10-50:50) and three replications. Data were analyzed using analysis of variance (ANOVA) at a 5% significance level and continued with Duncan's Multiple Range Test (DMRT). The results showed that the proportion of MOCAF and jackfruit seed flour had a significant effect (P < 0.05) on water content (6.49-8.72%), starch content (37.07-46.05%), amylopectin content (17.99-24.68%), color intensity (L*, a*, and b*), and cooking time (5.31-7.13 minutes), but had no significant effect (P > 0.05) on amylose content (19.09-21.36%), hardness (9.30-14.68 N), cohesiveness (0.28-0.43), air absorption index (3.48-3.64 g/g), and swelling volume ratio (2.30-3.19). All formulations met the requirements for rice water content based on SNI 6128:2020. Formulation 3 (70% MOCAF : 30% jackfruit seed flour) produced more optimal physicochemical characteristics of analog rice compared to other formulations.