Characterization of the Physical, Chemical, and Sensory Properties of Mocaf and Menir Analog Rice with the Addition of Skim Milk and Konjac Glucomannan
Abstract
Background: Food diversification based on local resources is essential to reduce dependence on rice while improving the nutritional and functional quality of alternative staple foods. Purpose: This study aimed to compare the physicochemical and sensory characteristics of four analog rice formulations: those based on modified cassava flour (mocaf) (BA1), rice grits flour (BA2), and both materials supplemented with skim milk and konjac glucomannan (KGM) (BA3 and BA4). Method: The experiment was conducted using a non-factorial Completely Randomized Design (CRD) with four treatments differing in base material and functional ingredient addition. Analog rice was produced through an extrusion process, followed by analyses of proximate composition, starch content, total sugars, dietary fiber, starch and protein digestibility, mineral content (sodium and potassium), color parameters (L*, a*, b*), water activity (Aw), and sensory evaluation by 40 untrained panelists. Result: The results showed that BA1 exhibited higher moisture content, dietary fiber, and potassium levels, along with lower Aw and sodium content, compared to BA2. In contrast, BA2 demonstrated higher protein content, energy value, and lightness (L*) than BA1. The incorporation of skim milk and KGM in BA3 and BA4 significantly affected most measured parameters, increasing moisture, ash, protein, total sugar, and soluble fiber contents, while reducing starch content, insoluble fiber, starch and protein digestibility, and energy value. Sensory evaluation indicated that BA1 outperformed BA2 in terms of texture and stickiness, whereas the addition of skim milk and KGM—particularly in BA3—significantly enhanced overall acceptability, flavor, and aroma. These findings suggest that the combination of mocaf, skim milk, and konjac glucomannan produces analog rice with improved functional and organoleptic properties, highlighting its potential as a locally sourced alternative staple food.
References
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Bintoro, V. P., Dwiloka, N. B., Ekaputri, H. ., & Kamil, R. . (2024). The effect of gelatin and konjac glucomannan concentrations on moisture marshmallows. Food Re, 8(4), 409–419.
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Lu, C., Yang, Y., Zhao, X., Liu, Z., Liao, X., Zhang, Y., Wu, D., & Li, J. (2024). Effect of adding konjac glucomannan on the physicochemical properties of indica rice flour and the quality of its product of instant dry rice noodles. Foods, 13(23).
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Mathobo, V. M., Silungwe, H., Ramashia, S. E., & Anyasi, T. A. (2020). Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—a review. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-020-04520-4
Munarko, H., Kurnianto, M. A., Arwani, A., & Sari, R. M. (2025). Physicochemical properties , sensory profile , and emotional perception of unpolished organic rice. 75(2), 144–158. https://doi.org/10.31883/pjfns/203936
Noviasari, S., Kusnandar, F., Setiyono, A., & Budijanto, S. (2015). Beras analog sebagai pangan fungsional. 10(November), 225–232.
Noviasari, S., Kusnandar, F., Setiyono, A., & Budijanto, S. (2017). Karakteristik fisik, kimia, dan sensori beras analog berbasis bahan pangan non beras. Jurnal Pangan, 26(1), 1–12.
Oktavianasari, R. R., Damat, D., & Manshur, H. A. (2022). Kajian karakteristik fisikokimia dan organoleptik beras. 5(2), 125–136.
Putri, N. A. (2022). Pasting properties of mocaf ( modified cassava flour ) using rapid visco analyzer with variations of ph solution. July. https://doi.org/10.33512/fsj.v4i1.14441
Rafiq, S. I., Rafiq, S. M., & Saxena, D. C. (2016). Effect of hydrocolloids on the quality evaluation of flour based noodles from horse chestnut. MATEC Web of Conferences, 57, 1–5. https://doi.org/10.1051/matecconf/20165704005
Setiaboma, W., Kristanti, D., & Afifah, N. (2020). Pendugaan umur simpan kukis mocaf dengan metode akselerasi berdasarkan kadar air kritis. Jurnal Riset Teknologi Industri, 14(2), 167. https://doi.org/10.26578/jrti.v14i2.5939
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Suharti, S., Sulastri, Y., & Alamsyah, A. (2019). Pengaruh lama perendaman dalam larutan nacl dan lama pengeringan terhadap mutu tepung talas belitung (xanthosoma sagittifolium). Pro Food, 5(1), 402–413. https://doi.org/10.29303/profood.v5i1.96
Sumardiono, S., Budiyono, B., Kusumayanti, H., Silvia, N., Luthfiani, V. F., & Cahyono, H. (2021). Production and physicochemical characterization of analog rice obtained from sago flour, mung bean flour, and corn flour using hot extrusion technology. Foods, 10(12). https://doi.org/10.3390/foods10123023
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Violalita, F., Evawati, Syahrul, S., Yanti, H. F., & Fahmy, K. (2020). Characteristics of gluten-free wet noodles substituted with soy Flour. IOP Conference Series: Earth and Environmental Science, 515(1). https://doi.org/10.1088/1755-1315/515/1/012047
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Wijayanti, S. D., Widyaningsih, T. D., & Utami, D. (2015). oranye tersuplementasi kecambah kacang tunggak in vitro digestibility evaluation of flake cereal from orange sweet potato ( ipomea batatas ) supplemented by cowpea sprout. 16(1), 31–40.
Xu, C., Yu, C., Yang, S., Deng, L., Zhang, C., Xiang, J., & Shang, L. (2023). effects of physical properties of konjac glucomannan on.
Yuwono, S. S., & Ad, A. (2015). Formulasi beras analog berbasis tepung mocaf dan maizena dengan penambahan cmc dan tepung ampas tahu formulation of analogue rice based mocaf and maizena flour with addition cmc and tofu waste flour. 3(4), 1465–1472.
Zaidiyah, Z., Abubakar, A., Indarti, E., & Anwar, S. H. (2024). Analysis of spontaneous and biological fermented cassava flour for sourdough application. IOP Conference Series: Earth and Environmental Science, 1290(1). https://doi.org/10.1088/1755-1315/1290/1/012051
Zhang, L., Zeng, L., Wang, X., He, J., & Wang, Q. (2020). The influence of konjac glucomannan on the functional and structural properties of wheat starch. Food Science and Nutrition, 8(6), 2959–2967. https://doi.org/10.1002/fsn3.1598
Association of Official Analytical Chemistry International. (2005). Offcial Methods of Analysis of AOAC International. AOAC.
Astuti, S. D., Ayuningtyas, L. P., & Haryani, I. F. (2023). Optimization of Formula and Physicochemical Characterization of Noodles Based on Modified Cassava Flour with Addition of Soybean Flour and Skim Milk. Indonesian Journal of Food Technology, 2(2), 202. https://doi.org/10.20884/1.ijft.2023.2.2.11061
Baskaran, D., Muthupandian, K., Gnanalakshmi, K. S., Pugazenthi, T. R., & Jothylingam, S. (2011). Physical properties of noodles enriched with whey protein concentrate ( WPC ) and skim milk powder ( SMP ). 2(June), 127–130.
Bintoro, V. P., Dwiloka, N. B., Ekaputri, H. ., & Kamil, R. . (2024). The effect of gelatin and konjac glucomannan concentrations on moisture marshmallows. Food Re, 8(4), 409–419.
Boahemaa, L. V., Dzandu, B., Amissah, J. G. N., Akonor, P. T., & Saalia, F. K. (2024). Physico-chemical and functional characterization of flour and starch of taro (Colocasia esculenta) for food applications. Food and Humanity, 2(November 2023), 100245. https://doi.org/10.1016/j.foohum.2024.100245
Diniyah, N., Gita, P., Ganesha, V., & Subagio, A. (2019). Pengaruh perlakuan ph dan suhu terhadap sifat fisikokimia mocaf ( m odified cassava flour ) effect of ph and temperature treatment on physicochemical properties of mocaf ( modified cassava flour ). Jurnal Penelitian Pascapanen Pertanian, 16(3), 147–158.
Fitriani, V., Setiaboma, W., & Permana, L. (2021). Karakterisasi sifat fisikokimia serpihan sereal beras menir dengan penambahan tepung pisang the characterization of physicochemical properties of lembaga ilmu pengetahuan indonesia-pusat penelitian teknologi tepat guna ( lipi-. Jurnal Riset Teknologi Industri, 15(2), 179–190. https://doi.org/10.26578/jrti.v15i2.6603
Handayani, N. A., Sumardiono, S., & Purbasari, A. (2025). Physicochemical Properties of Sago- and Corn Flour-Based Rice Analogues Fortified with Black-Eyed Bean Flour and Skimmed Milk Powder. 62(4), 501–511.
Heldyana, R., & Kurniawati, S. (2020). The Use of Three Species of Lactic Acid Bacteria in the Mocaf ( Modified Cassava Flour ) Production Penggunaan Tiga Spesies Bakteri Asam Laktat dalam Pembuatan Tepung Mocaf ( Modified Cassava Flour ). 9(3), 163–172.
Jariyah, Vestra, A. (2023). Karakteristik Beras Analog dari Tepung Komposit ( Mocaf : Sagu : Kedelai : Daun Kelor ) dengan Penambahan Karagenan Characteristics of Rice Analog from Composite Flour ( Mocaf : Sago : Soybean : Moringa Leaf ) with Addition of Carrageenan Laju pertumbuhan. 16(2), 94–103.
Lin, J., & Li, C. (2023). Influence of instant rice characteristics and processing conditions on starch digestibility — A review. Concise Reviews & Hypotheses in Food Science, 88(May), 3143–3154. https://doi.org/10.1111/1750-3841.16627
Lu, C., Yang, Y., Zhao, X., Liu, Z., Liao, X., Zhang, Y., Wu, D., & Li, J. (2024). Effect of adding konjac glucomannan on the physicochemical properties of indica rice flour and the quality of its product of instant dry rice noodles. Foods, 13(23).
Lubowa, M., Shin Yong, Y., & Muhamad Shaban, M. (2025). Hydrocolloids in rice noodle production: enhancing texture, cooking quality, and sustainability in gluten-free formulations: a review. Journal of Food Innovation, Nutrition, and Environmental Sciences, 1(1), 30–46. https://doi.org/10.70851/qdw8d910
Mathobo, V. M., Silungwe, H., Ramashia, S. E., & Anyasi, T. A. (2020). Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—a review. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-020-04520-4
Munarko, H., Kurnianto, M. A., Arwani, A., & Sari, R. M. (2025). Physicochemical properties , sensory profile , and emotional perception of unpolished organic rice. 75(2), 144–158. https://doi.org/10.31883/pjfns/203936
Noviasari, S., Kusnandar, F., Setiyono, A., & Budijanto, S. (2015). Beras analog sebagai pangan fungsional. 10(November), 225–232.
Noviasari, S., Kusnandar, F., Setiyono, A., & Budijanto, S. (2017). Karakteristik fisik, kimia, dan sensori beras analog berbasis bahan pangan non beras. Jurnal Pangan, 26(1), 1–12.
Oktavianasari, R. R., Damat, D., & Manshur, H. A. (2022). Kajian karakteristik fisikokimia dan organoleptik beras. 5(2), 125–136.
Putri, N. A. (2022). Pasting properties of mocaf ( modified cassava flour ) using rapid visco analyzer with variations of ph solution. July. https://doi.org/10.33512/fsj.v4i1.14441
Rafiq, S. I., Rafiq, S. M., & Saxena, D. C. (2016). Effect of hydrocolloids on the quality evaluation of flour based noodles from horse chestnut. MATEC Web of Conferences, 57, 1–5. https://doi.org/10.1051/matecconf/20165704005
Setiaboma, W., Kristanti, D., & Afifah, N. (2020). Pendugaan umur simpan kukis mocaf dengan metode akselerasi berdasarkan kadar air kritis. Jurnal Riset Teknologi Industri, 14(2), 167. https://doi.org/10.26578/jrti.v14i2.5939
Setiarto, R. H. B., Kusumaningrum, H. D., Jenie, B. S. L., Khusniati, T., Widhyastuti, N., & Ramadhani, I. (2020). Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment. Food Research, 4(4), 1226–1233. https://doi.org/10.26656/FR.2017.4(4).079
Suharti, S., Sulastri, Y., & Alamsyah, A. (2019). Pengaruh lama perendaman dalam larutan nacl dan lama pengeringan terhadap mutu tepung talas belitung (xanthosoma sagittifolium). Pro Food, 5(1), 402–413. https://doi.org/10.29303/profood.v5i1.96
Sumardiono, S., Budiyono, B., Kusumayanti, H., Silvia, N., Luthfiani, V. F., & Cahyono, H. (2021). Production and physicochemical characterization of analog rice obtained from sago flour, mung bean flour, and corn flour using hot extrusion technology. Foods, 10(12). https://doi.org/10.3390/foods10123023
Suyanto, A., Hersoelistyorini, W., Arinachaque, F., Imam, W., Khamdi, A., Studi, P., Pangan, T., Semarang, U. M., & Agribisnis, P. S. (2023). Analisis komponen utama dalam pemetaan. 12(1).
Teknologi, D., Perairan, H., & Agatis, J. (2023). Komposisi kimia , mineral , dan vitamin crackers prebiotik asadatun abdullah *, nurjanah , anggrei viona seulalae , anita nurul firdaos chemical composition , mineral , and vitamin of prebiotic crackers with addition of seaweed salt berbahan dasar tepung yang melalui proses. 26.
Umri, A. W., Nurrahman, & H, W. (2016). Sifat Organoleptik Mie Basah Dengan Substitusi Program Studi Teknologi Pangan. Media Neliti, 38–47.
Utomo, A. R., Yulita, M. M., & Setijawaty, E. (2023). Jurnal teknologi pangan dan gizi ( effects of different concentrations of cornstarch on the physicochemical characteristics of rice. Jurnal Teknologi Pangan Dan Gizi, 22(2), 143–152.
Violalita, F., Evawati, Syahrul, S., Yanti, H. F., & Fahmy, K. (2020). Characteristics of gluten-free wet noodles substituted with soy Flour. IOP Conference Series: Earth and Environmental Science, 515(1). https://doi.org/10.1088/1755-1315/515/1/012047
Violalita, F., Yanti, H. F., Roza, I., Fahmy, K., Saputra, A., Pertanian, P., Payakumbuh, N., Kota, L. P., Engineering, B., & Author, C. (2024). The effect of the ratio of mocaf and soybean flour with addition of glucomannan on physical, chemical and sensory properties of gluten-free wet noodles. 7(4), 589–603.
Wijayanti, S. D., Widyaningsih, T. D., & Utami, D. (2015). oranye tersuplementasi kecambah kacang tunggak in vitro digestibility evaluation of flake cereal from orange sweet potato ( ipomea batatas ) supplemented by cowpea sprout. 16(1), 31–40.
Xu, C., Yu, C., Yang, S., Deng, L., Zhang, C., Xiang, J., & Shang, L. (2023). effects of physical properties of konjac glucomannan on.
Yuwono, S. S., & Ad, A. (2015). Formulasi beras analog berbasis tepung mocaf dan maizena dengan penambahan cmc dan tepung ampas tahu formulation of analogue rice based mocaf and maizena flour with addition cmc and tofu waste flour. 3(4), 1465–1472.
Zaidiyah, Z., Abubakar, A., Indarti, E., & Anwar, S. H. (2024). Analysis of spontaneous and biological fermented cassava flour for sourdough application. IOP Conference Series: Earth and Environmental Science, 1290(1). https://doi.org/10.1088/1755-1315/1290/1/012051
Zhang, L., Zeng, L., Wang, X., He, J., & Wang, Q. (2020). The influence of konjac glucomannan on the functional and structural properties of wheat starch. Food Science and Nutrition, 8(6), 2959–2967. https://doi.org/10.1002/fsn3.1598
Published
2025-12-24
How to Cite
ASTUTI, Santi Dwi et al.
Characterization of the Physical, Chemical, and Sensory Properties of Mocaf and Menir Analog Rice with the Addition of Skim Milk and Konjac Glucomannan.
Indonesian Journal of Food Technology, [S.l.], v. 4, n. 2, p. 182-200, dec. 2025.
ISSN 2962-6641.
Available at: <https://jos.unsoed.ac.id/index.php/ijft/article/view/18381>. Date accessed: 24 dec. 2025.
doi: https://doi.org/10.20884/1.ijft.2025.4.2.18381.
Section
Articles
