Antioxidants and Fiber Rice Analog Based on Composite Flour (Moringa, Purple Sweet Potato, and Cassava) as Local Food Diversification
DOI:
10.29303/jppipa.v11i3.10518Published:
2025-03-25Issue:
Vol. 11 No. 3 (2025): MarchKeywords:
Analogue rice, Antioxidant, Composite, Fiber, Lokal foodResearch Articles
Downloads
How to Cite
Downloads
Metrics
Abstract
This study explores the development of analog rice from composite flours of moringa, purple sweet potato, and cassava to diversify local food and enhance nutritional value. The purpose of this study was to identify antioxidants and rice fiber analogue composites from moringa, purple sweet potato and cassava. The experimental design used was a Completely Randomized Design (CRD) with 1 factor of flour type (A) with a combination of 3 levels of treatment, namely: A1 = Moringa flour 150g, purple sweet potato flour 100g and cassava flour 50g; A2 = Moringa flour 125g, purple sweet potato flour 75g and cassava flour 100g; A3 = Moringa flour 100g, purple sweet potato flour 125g and cassava flour 125g; A4 = Moringa flour 75g, purple sweet potato flour 100g and cassava flour 150g. Using a completely randomized design, four formulations with varying ratios of the three flours were evaluated for fiber content and antioxidant activity. The results revealed significant differences (p<0.05) in both attributes across formulations. The highest fiber content (3.55%) was observed in the formulation with 150 g purple sweet potato flour, 100 g moringa flour, and 50 g cassava flour, while the highest antioxidant activity (11.80%) was achieved using 100 g each of moringa and cassava flours and 50 g purple sweet potato flour. These findings underscore the potential of composite flours to produce analog rice with enhanced nutritional benefits, contributing to sustainable food security and local food innovation.
References
Amin, A., Wunas, J., & Anin, Y. M. (2015). Uji aktivitas antioksidan ekstrak etanol klika faloak (Sterculia quadrifida R.Br) dengan metode DPPH (2,2-diphenyl-1-picrylhydrazyl). Jurnal Fitofarmaka Indonesia, 2(2), 111–114. https://doi.org/10.33096/jffi.v2i2.180
AOAC. (2005). Official Methods of Analysis. In Association of Official Analitical Chemist.Washington, DC. (Issue d). https://www.academia.edu/43245633/Of_fi_cial_Methods_of_Anal_y_sis_of_AOAC_IN_TER_NA_TIONAL_18th_Edi_tion_2005
Ariyanti, P. R., & Aditya, M. A. (2016). Manfaat gambir (Uncaria gambir Roxb) sebagai antioksidan. Medical Journal of Lampung University [MAJORITY], 5(3), 129–133. http://juke.kedokteran.unila.ac.id/index.php/majority/article/download/1049/844
Bahlawan, Z. A. S., Kumoro, A. C., Megawati, & Wahono, S. K. (2023). Physico-Chemical Characteristics of Novel Analog Rice from Fermented Sorghum Flour by Rhizopus oligosporus and Soybean Flour. Current Research in Nutrition and Food Science, 11(3), 1022–1038. https://doi.org/10.12944/CRNFSJ.11.3.09
Bashor, A.M.R. El, Aji, S.R., Naufaldi, M.R.A., Damayanti, L., Bagita, E., & Indreswari, R. (2023). Inovasi Beras Analog Ubi Ungu (Ipomea batatas) sebagai Upaya Diversifikasi Pangan Rendah Glikemik untuk Pemberdayaan PKK Desa Puntukrejo. Prosiding Seminar Nasional UNIMUS, 1–11. https://prosiding.unimus.ac.id/index.php/semnas/article/view/1622/1625
Bordunova, O., Golovko, T., Golovko, M., Samokhina, Y., Vasilenko, O., Prymenko, V., Bolgova, N., Koshel, O., & Oliinyk, D. (2023). Low-gluten shortbread enriched with sweet potato powder (Ipomoea batatas var. Portu Orange): quality and texture indicators. Technology Audit and Production Reserves, 3(3(71)), 46–51. https://doi.org/10.15587/2706-5448.2023.283629
Budijanto, S., Andri, Y. I., Faridah, D. N., & Noviasari, S. (2018). Karakterisasi Kimia dan Efek Hipoglikemik Beras Analog Berbahan Dasar Jagung, Sorgum, dan Sagu Aren. Agritech, 37(4), 402. https://doi.org/10.22146/agritech.10383
Chaturvedi, S., & Manickavasagan, A. (2024). Rice analogues: Processing methods and product quality. Trends in Food Science & Technology, 148, 104493. https://doi.org/https://doi.org/10.1016/j.tifs.2024.104493
Devi, P. A. S., Sari, P. M. N. A., Pangesti, N. M. D. P., Pratiwi, N. K. A. S., & Rahmasari, L. P. C. P. (2023). Potensi Daun Kelor (Moringa oleifera L.) Pada Olahan Makanan Populer Sebagai Antioksidan Untuk Meningkatkan Nilai Gizi. Prosiding Workshop Dan Seminar Nasional Farmasi, 2, 464–482. https://doi.org/10.24843/wsnf.2022.v02.p37
Fanzo, J., & Miachon, L. (2023). Harnessing the connectivity of climate change, food systems and diets: Taking action to improve human and planetary health. Anthropocene, 42, 100381. https://doi.org/https://doi.org/10.1016/j.ancene.2023.100381
Farida, S., Saati, E. A., Damat, & Wahyudi, A. (2024). Potensi Ubi Jalar Ungu Analisis Kandungan Antosianin. In PT. Literasi Nusantara Abadi Grup (Pertama). Penerbit Litnus. https://repository-penerbitlitnus.co.id/id/eprint/258/1/POTENSI UBI JALAR UNGU Analisis Kandungan Antosianin.pdf
Hasbullah, U. H. A., Surayya, L., & Syah, I. T. (2023). Physical and Nutritional Properties of Analog Rice Based on Modified Cassava Flour and Modified Suweg Flour. Indonesian Food and Nutrition Progress, 19(1), 9. https://doi.org/10.22146/ifnp.65606
Hia, F. D. K. (2022). Pemanfaatan Daun Tanaman Kelor (Moringa oleifera) Menjadi Olahan Makanan yang Kaya akan Antioksidan dan Protein [Universitas Borneo Tarakan]. In Program Studi Agroteknologi Fakultas Pertanian Universitas Borneo Tarakan. https://repository.ubt.ac.id/repository/UBT30-12-2022-135213.pdf
Hu, Y., Deng, L., Chen, J., Zhou, S., Liu, S., Fu, Y., Yang, C., Liao, Z., & Chen, M. (2016). An analytical pipeline to compare and characterise the anthocyanin antioxidant activities of purple sweet potato cultivars. Food Chemistry, 194, 46–54. https://doi.org/10.1016/j.foodchem.2015.07.133
Husna, N. El, Novita, M., & Rohaya, S. (2013). Kandungan Antosianin dan Aktivitas Antioksidan Ubi Jalar Ubi Jalar Ungu Segar dan Produk Olahannya. AgriTECH, 33(3), 296–302. https://jurnal.ugm.ac.id/agritech/article/view/9551/7126
Immanuel, S., Jaganathan, D., Prakash, P., Sivakumar, P. S., & Immanuel, S. (2024). Cassava for Food Security, Poverty Reduction and Climate Resilience: A Review. Indian Journal of Ecology, 51, 21–31. https://doi.org/10.55362/ije/2024/4191
Kamal, M. S., Islam, M. N., & Aziz, M. g. (2013). Effect of sweet potato flour of two local varieties on quality of breads. Journal Bangladsh Agril, 11(2), 301–306. https://doi.org/10.1002/fsn3.161
Khor, K. Z., Lim, V., Moses, E. J., & Abdul Samad, N. (2018). The in Vitro and in Vivo Anticancer Properties of Moringa oleifera. Evidence-Based Complementary and Alternative Medicine, 2018. https://doi.org/10.1155/2018/1071243
Kusmardika, D. A. (2020). Potensi Aktivitas Antioksidan Daun Kelor (Moringa Oleifera) Dalam Mencegahan Kanker. Http://Jurnal.Stikes-Sitihajar.Ac.Id/Index.Php/Jhsp, 2(Potensi Aktivitas Antioksidan Daun Kelor (Moringa Oleifera) Dalam Mencegah Kanker), 46–50. https://media.neliti.com/media/publications/422907-none-b875fc24.pdf
Marjan, L. U. (2021). Pembuatan dan Karakterisasi Beras Analog Berindeks Glikemik Rendah dari Umbi Garut (Maranta arundinaceae L.) dan Tepung Mocaf (Modified Cassava Flour) Sebagai Alternatif Pangan Fungsional [Fakultas Pertanian Universitas Hasanuddin]. In Program Studi Ilmu dan Teknologi Pangan Departemen Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin (Vol. 1, Issue 69). https://repository.unhas.ac.id/id/eprint/13119/4/G031171510_skripsi.pdf
Mujianto, M., Zalizar, L., Damat, D., Relawati, R., & Dusturuddin, M. (2024). The Effects of Additioning Purple Sweet Potato Flour ( Ipomoea batatas L .) on The Characteristics of White Dragon Fruit Pudding ( Selenicereus undatus ). 2(1), 74–84. https://journal.mediadigitalpublikasi.com/index.php/jfa/article/view/227
Mustapa, N., Liputo, S. A., & Une, S. (2021). Modifikasi Tepung Ubi Jalar Ungu (Ipomea batatas L.) dengan Metode Fermentasi dan Aplikasinya dalam Pembuatan Roti Tawar. Jambura Journal of Food Technology, 3(1), 57–65. https://doi.org/10.37905/jjft.v3i1.7294
Noviasari, S., Kusnandar, F., & Budijanto, S. (2013). Pengembangan Beras Analog Dengan Memanfaatkan Jagung Putih. Jurnal Teknologi Dan Industri Pangan, 24(2), 194–200. https://doi.org/10.6066/jtip.2013.24.2.194
Nugraha, I. M. A. D. P., Dwidhananta, I. M. S., Dewi, N. K. D. P., & Gelgel Wirasuta, I. M. A. (2021). Fortifikasi Antioksidan Beras Analog Kombinasi Ubi Jalar (Ipomoea batatas L.) dan Kelor (Moringa oleifera) sebagai Upaya Diversifikasi Pangan Penderita Diabetes Melitus. Jurnal Farmasi Udayana, 10(1), 68. https://doi.org/10.24843/jfu.2021.v10.i01.p08
Palupi, E., Nurdin, N. M., Mufida, G., Valentine, F. N., Pangestika, R., Rimbawan, R., Sulaeman, A., Briawan, D., & Filianty, F. (2024). High-Fiber Extruded Purple Sweet Potato (Ipomoea batatas) and Kidney Bean (Phaseolus vulgaris) Extends the Feeling of Fullness. Polish Journal of Food and Nutrition Sciences, 74(1), 82–91. https://doi.org/10.31883/pjfns/183995
Pasca, B. D., Muhandri, T., Hunaefi, D., & Nurtama, B. (2022). Karakteristik Fisikokimia Tepung Singkong dengan Beberapa Metode Modifikasi. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 8(2), 97–104. https://doi.org/10.29244/jmpi.2021.8.2.97
Rahman, N., & Nurdin, N. M. (2023). Phytochemicals, Nutrient Levels and Antioxidants of Various Types of Sweet Potatoes (Ipomoea batatas L.). Poltekita : Jurnal Ilmu Kesehatan, 17(2), 301–308. https://doi.org/10.33860/jik.v17i2.2701
Ratnaduhita, A. (2019). Karakteristik Fisikokimia dan Organoleptik Beras Analog “Gatot Kaca” dari Gatot dan Kacang Merah (Phaseolus vulgaris L.) dengan Variasi Konsentrasi CMC (Carboxymethyl Cellulose). Universitas Diponegoro.
Safira, T. M., Yanti, R., & Triwitono, P. (2024). Effect of The Ratio of Purple Sweet Potato Flour and Rice Crust Flour on The Physical, Chemical, and Sensory Properties of High-Fiber Snack Bar. Journal of Indonesian Food and Nutrition Progress, 21(1), 42–50. https://doi.org/10.22146/ifnp.87835
Saraswati, T. I., Adawiyah, D. R., & Rungkat, F. Z. (2022). The Pengaruh Pengolahan pada Sifat Fisis dan Kimia Singkong-Goreng Beku. Jurnal Ilmu Pertanian Indonesia, 27(4), 528–535. https://doi.org/10.18343/jipi.27.4.528
Satriyani, D. P. P. (2021). Review artikel: Aktivitas Antioksidan Ekstrak Daun Kelor (Moringa oleifera Lam.). Jurnal Farmasi Malahayati, 4(1), 31–43. https://doi.org/10.33024/jfm.v4i1.4263
Sembiring, M. R., Julianti, E., & Lubis, L. M. (2021). In vivo study of the hypocholesterolemic effect of bread made from flour, starch, and fiber-rich flour from purple sweet potato on rats. E3S Web of Conferences, 332. https://doi.org/10.1051/e3sconf/202133208001
Singh, V., & BK, L. (2015). Development and Quality Evaluation of Ready to Use Sweet Potato and Mushroom (Pleurotus ostreatus) Tikki mix. Journal of Food Processing & Technology, 6(11), 6–9. https://doi.org/10.4172/2157-7110.1000509
Trancoso-Reyes, N., Ochoa-Martínez, L. A., Bello-Pérez, L. A., Morales-Castro, J., Estévez-Santiago, R., & Olmedilla-Alonso, B. (2016). Effect of pre-treatment on physicochemical and structural properties, and the bioaccessibility of β-carotene in sweet potato flour. Food Chemistry, 200, 199–205. https://doi.org/10.1016/j.foodchem.2016.01.047
Wahyuni, R., & Nugroho, M. (2014). Pengaruh Penambahan Konsentrat Protein Daun Kelor Terhadap Sifat Fisikokimia Dan Organoleptik Beras Mocaf Effect of Addition Moringa Protein Concentrate on Physicochemical Properties and Organoleptic Characteristics of Mocaf Rice. Agrika: Jurnal Ilmu-Ilmu Pertanian, 8(2), 166–182. https://media.neliti.com/media/publications/23260-ID-pengaruh-penambahan-konsentrat-protein-daun-kelor-terhadap-sifat-fisikokimia-dan.pdf
Waidyarathna, G. R. N. N., Ekanayake, S., & Chandrasekara, A. (2021). Comparative analysis of nutrient composition and glycaemic indices of nine sweet potatoes (Ipomoea batatas) varieties. International Journal of Biological and Chemical Sciences, 15(4), 1410–1420. https://doi.org/10.4314/ijbcs.v15i4.9
Winarsi, H. (2007). Antioksidan alami dan radikal. Kanisius. https://scholar.google.co.id/scholar?cluster=12370231158885602543&hl=en&as_sdt=2005
Winarti, S., Djajati, S., Hidayat, R., & Jilian, L. (2018). Karakteristik dan Aktivitas Antioksidan Beras Analog dari Tepung Komposit (Gadung, Jagung, Mocaf) dengan Penambahan Pewarna Angkak. Reka Pangan, 12(1), 27–40. https://doi.org/10.33005/jtp.v12i1.1098
Yudha, E. P., Salsabila, A., & Haryati, T. (2023). Analisis Daya Saing Ekspor Komoditas Ubi Kayu Indonesia, Thailand Dan Vietnam Di Pasar Dunia. Jurnal Maneksi, 12(2), 417–424. https://doi.org/10.31959/jm.v12i2.1450
Yurni, A. F., & Sinaga, T. (2017). Pengaruh Pendidikan Gizi Terhadap Pengetahuan dan Praktik Membawa Bekal Menu Seimbang Anak Sekolah Dasar. Media Gizi Indonesia, 11(2), 183–190. https://e-journal.unair.ac.id/MGI/article/view/5928
Author Biographies
Ramadhani Chaniago, Universitas Muhammadiyah Luwuk
Nursusmawati, Universitas Alkhairaat Palu
Sitti Sabariyah, Universitas Alkhairaat Palu
Darni Lamusu, Universitas Muhammadiyah Luwuk
Fitriani Basrin, Politeknik Palu
License
Copyright (c) 2025 Ramadhani Chaniago, Nursusmawati, Sitti Sabariyah, Darni Lamusu, Fitriani Basrin

This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with Jurnal Penelitian Pendidikan IPA, agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License (CC-BY License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in Jurnal Penelitian Pendidikan IPA.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).