This research was aimed to analyze the chemical characteristics and sensory evaluation of
analog rice. The manufacture of analog rice was done by formulating the tuber's flour,
cereal, and legume. A sensory evaluation was performed with a hedonic test. The
chemical characteristics of analog rice analyzed were the content of protein, lipid,
moisture, ash, amylose, amylopectin, dietary fiber, resistant starch, and calculating the
amount of energy. The results showed that analog rice development was done by
conducting three formulations with a percentage of different composition on the
constituent ingredients. The ingredients were arrowroot (Maranta arundinaceae) flour,
modified arrowroot flour rich in resistant starch, germinated of red kidney bean
(Phaseolus vulgaris L) flour, germinated of white sorghum flour, sago starch,
hydrocolloid, GMS, water, and oil. The hedonic test indicated that the selected
formulation was the third formulation. The nutrients content of selected analog rice were
moisture: 9.71±0.05%; ash: 3.38±0.01%, protein: 8.07±0.04%, lipid: 1.01±0.01%, dietary
fiber: 19.81±0.45%, carbohydrate: 68.74±0.01%, resistant starch: 3.43±0.02%, amylose:
18.25±0.04%, amylopectin: 49.94±0.13% and energy: 308.24±0.14 cal/100 g.