Physicochemical characteristics and sensory properties of instant artificial rice from porang flour modified by heat moisture treatment

The trend of people’s consumption of rice causes other staple food sources from the cereals and tubers group to be underutilized optimally. One way to overcome this problem is through staple food diversification. Instant artificial rice products from porang tubers were developed to produce alternative staple food products that are practical, inexpensive to manufacture and are also expected to increase the added value of porang tuber foodstuffs. In general, instant artificial rice products can be served by brewing, cooking or similar treatment which does not require much time. The practicality of instant rice products is very necessary for some people who do not have time or do not have adequate facilities and infrastructure for cooking. The purpose of this study was to obtain the optimum conditions of the physical modification process by heat moisture treatment (process time and temperature) to produce porang instant artificial rice, examine sensory properties (color, taste, texture and overall assessment), examine the physical and chemical properties of the resulting instant artificial rice. includes determination of proximate analysis, calorie content, amylose content, kamba density analysis, water absorption index) analysis, water solubility index analysis. Instant porang rice by heat moisture treatment for 20 minutes has amylose content of 6.87%, density of kamba 0.32%, water absorption index 7.77% and water solubility index 0.06%.