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Prof. Slamet Budijanto: Analog Rice makes Food Diversification a Success

Prof. Slamet Budijanto: Analog Rice makes Food Diversification a Success

Although many have studied analog rice of (rice-like product), Bogor Agricultural University (IPB) through F-Technopark has developed analog rice using an extrusion technology. Extrusion technology uses tween screw extruder with a specially designed dye. "Analog rice can be designed as needed. For example, for people with diabetes, it can be designed specifically to manage its processing condition and formula to obtain a low index of glichemics. In addition, another advantage is that the extruder machine we use is a local product from Tangerang," said a researcher of IPB, Dr. Slamet Budijanto in F-Technopark, Darmaga Campus of IPB (13/4). In some foreign countries such as China and the Philippines similar rice has been produced – from rice grouts to become whole rice for the need for fortified vitamin or certain mineral. However, IPB’s analog rice is made from local flour apart from rice and wheat. "The product is designed specifically to produce functional properties from local flours such as sorghum flour, sago, tubers; or can be added with various food ingredients such as fiber, antioxidants and others as desired," added Director of F-

Although many have studied analog rice of (rice-like product), Bogor Agricultural University (IPB) through F-Technopark has developed analog rice using an extrusion technology. Extrusion technology uses tween screw extruder with a specially designed dye.

"Analog rice can be designed as needed. For example, for people with diabetes, it can be designed specifically to manage its processing condition and formula to obtain a low index of glichemics. In addition, another advantage is that the extruder machine we use is a local product from Tangerang," said a researcher of IPB, Prof.Dr. Slamet Budijanto in F-Technopark, Darmaga Campus of IPB (13/4). In some foreign countries such as China and the Philippines similar rice has been produced – from rice grouts to become whole rice for the need for fortified vitamin or certain mineral. However, IPB’s analog rice is made from local flour apart from rice and wheat.

"The product is designed specifically to produce functional properties from local flours such as sorghum flour, sago, tubers; or can be added with various food ingredients such as fiber, antioxidants and others as desired," added Director of F-Technopark IPB. Cooking the analog rice is exactly the same as cooking ordinary rice, that is, you can use a rice cooker or conventional cooking. However, there is a little difference: no need to wash the rice, thus more practical and water-efficient. In addition, the analog rice is more durable, uses 100% local products and the nutritional value or content can even be adjusted.

"In my research I have done, the nutritional value of analog rice from sorghum and mocaf flour is higher than that of the ordinary rice – 378 energy (Calorie) per 100 grams of analog rice compared to 350 for ordinary rice," he added. However, there are still weaknesses in this product. Its color is not like ordinary rice. The grain of analog rice is brown, while the regular rice is white. The price is still expensive, around Rp. 9000 – Rp.14.000 depending on the ingredients used.

"The market we are targeting is certainly the middle class upward because they are more concerned with the functional properties and not so much with the price. The middle class downward usually have the view that if they can eat white rice this means they are non-poor. Further, if a person of the middle class downward eats sweet potatoes or corns, he will be viewed as having food shortage, whereas if rich people eat corn or a steak without rice, they receive no negative comments (a common thing). Therefore, we hope more and more rich people eat analog rice and others will do so." He explained.

In addition, this product can also be used as a means of diversification because in the long term if it goes into mass production (production costs will go down), then it can be consumed by all levels of society. (Mtd)

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