PHYSICOCHEMICAL CHARACTERIZATION OF PORANG TUBERS (Amorphophallus muelleri) ANALOG RICE WITH THE ADDITION OF Spirulina platensis

Analog rice is a functional food designed to resemble conventional rice but is produced from non-rice sources. This study developed porang analog rice enriched with Spirulina platensis to improve its nutritional and antioxidant properties. The variation of four concentrations of S. platensis (0, 1.5, 3, and 4.5%) was evaluated using a completely randomized design. Sensory evaluation indicated that the 1.5% formulation was significantly preferred (p<0.05) and selected for further analysis. On a dry basis, the optimized product contained 92.2% carbohydrates, 2.73% protein, and 57% of dietary fiber. Its cooking time was 7.53 min, with 129.2% water absorption and a bulk density of 0.47 g/mL. Phytochemical screening confirmed the presence of flavonoids, phenolic compounds, and saponins. The antioxidant activity was classified as very strong, with an IC?? of 47.10 ppm, demonstrating significant radical scavenging potential. The novelty of this research lies in the unique combination of porang, potato, and Spirulina, which has not been previously applied in the development of analog rice. This formulation integrates the high dietary fiber content of porang, the starch functionality of potato, and the bioactive compounds of Spirulina, resulting in a product with enhanced nutritional quality and functional properties. Overall, porang analog rice with Spirulina showed strong consumer acceptance and bioactivity, highlighting its potential as a promising functional food.