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

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dc.contributor.authorJuno, Bintang Diva
dc.contributor.authorSetyaningsih, Iriani
dc.contributor.authorBüyükateş, Yeşim
dc.contributor.authorTarman, Kustiariyah
dc.date.accessioned2026-02-03T11:53:32Z
dc.date.available2026-02-03T11:53:32Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractAnalog 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.
dc.identifier.doi10.17844/w8xdp380
dc.identifier.endpage720
dc.identifier.issn2303-2111
dc.identifier.issue8
dc.identifier.scopus2-s2.0-105022880503
dc.identifier.scopusqualityQ3
dc.identifier.startpage707
dc.identifier.urihttps://doi.org/10.17844/w8xdp380
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34218
dc.identifier.volume28
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherIPB University Department of Aquatic Product Technology
dc.relation.ispartofJurnal Pengolahan Hasil Perikanan Indonesia
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20260130
dc.subjectantioxidant
dc.subjectbioactive
dc.subjectdietary fiber
dc.subjectpotato starch
dc.subjectsensory test
dc.titlePHYSICOCHEMICAL CHARACTERIZATION OF PORANG TUBERS (Amorphophallus muelleri) ANALOG RICE WITH THE ADDITION OF Spirulina platensis
dc.title.alternativeKarakterisasi Fisikokimia Beras Analog Porang (Amorphophallus muelleri) dengan Penambahan Spirulina platensis
dc.typeArticle

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