The development of analog rice, apart from being an effort to diversify food, also has the potential to be developed as a functional food to fulfill the nutrients needed by a community. Katuk leaf is known for its ability to accelerate the breast milk production of lactating women, which is inseparable from sterol in terms of bioactive content. This study aimed to determine the best formulation of analog rice made from cassava flour, banana flour, Katuk leaf powder, and soy lecithin that was sensorily acceptable, in a shape resembling rice, and able to fulfill the nutritional needs of lactating women. Analog rice was produced using an extruder machine before the physical and sensory properties analyses were carried out, followed by the chemical properties analysis. Formulation C (80% cassava flour, 20% banana flour, 3% Katuk leaf powder, and 0.5% soy lecithin) was obtained as the best or most preferred formulation based on sensory analysis. The resulting grain was oval–round in shape and had a green-brownish color, fluffy texture, and distinct aroma and taste derived from the raw material used. Therefore, this research is expected to support the development of analog rice for providing the main staple food to fulfill lactating women’s nutrition.

Rice is a staple food in many Asian countries. The dependence on rice consumption can lead to challenges in maintaining good health due to the lack of nutrients in rice, such as protein, vitamins, and minerals. The development of analog rice is one of the potential staple food alternatives as a vehicle for nutrition fulfillment and diversifying food consumption, which can be developed by utilizing various carbohydrate sources other than regular rice without changing people’s eating habits. This review not only describes the development of analog rice from various carbohydrate sources, including cassava, corn, sago, sorghum, arrowroot, and taro, but also provides information related to the analog rice’s characteristics (physical, chemical, sensory, and morphological), as well as the functional component of more diverse analog rice formulations. Research on analog rice has shown that analog rice has different characteristics and functional benefits that are influenced by the raw materials used. Analog rice is a promising alternative for rice substitute with nutrients exceeding rice and can serve as a functional food. Since the acceptance of analog rice is largely determined by its sensory quality, it is still necessary to develop analog rice by paying attention to better sensory aspects in order to be accepted by the public. The information summarized in this review can be a reference for selecting the carbohydrate sources and ingredients for further development of analog rice based on its resulting characteristics and health benefits.

Breastfeeding women require specific nutrition to support the quality and secretion of breast milk, which can be achieved through the development of analog rice. Several potential alternatives to develop analog rice, including sago and corn flour, can be developed with the addition of moringa leaf powder due to its high nutritional composition and bioactive compounds, particularly high protein, iron, phytosterols, and flavonoids, which are suitable for breastfeeding women. However, as a new product, besides considering its nutritional value, developing the preferred and acceptable formulation of analog rice remains challenging. This research aims to gain the best formulation and investigate the physicochemical and sensory properties. Three formulations of analog rice were applied in this study utilizing extrusion technology, comprising sago, corn flour, and moringa leaf powder in ratio variations as follows: A, 60:37:3; B, 70:25:5; C, 80:10:10. Overall, the analog rice produced had a green color, a sticky texture, a distinct moringa aroma, and a slightly bitter taste, with Formulation C being most preferred (overall organoleptic value of 2.5, categorized as neutral), containing 6.22 ± 0.83% moisture, 1.04 ± 0.07% ash, 4.08 ± 0.17% protein, 0.46 ± 0.09% fat, 88.21 ± 0.59% carbohydrate, 3.42 ± 1.54% crude fiber, 382.62 ± 3.75 Kcal, 40.12 ± 13.38 ppm iron, 1.09 ± 0.05% sitosterol, 1.16 ± 0.03% stigmasterol, and 0.19 ± 0.07% flavonoid levels. The analog rice provides high energy and lactation-supporting bioactive compounds (iron, phytosterols, and flavonoids), demonstrating potential as a sustainable dietary intervention. This study offers a novel approach through the development of extruded analog rice, which transforms local ingredients into a functional food targeting maternal nutritional gaps by synergizing sago, corn flour, and moringa leaf powder.

Legumes are not only known to hold many nutritional values, including minerals such as iron, but also to contain antinutrients that can inhibit mineral absorption. Fermentation and germination are deemed simple, accessible, and sustainable ways to improve the nutritional composition of legumes. This study aimed to investigate the effect of spontaneous fermentation and germination on the antinutrients and iron levels of several legumes, consisting of soybean, kidney bean, and mung bean. Each legume type underwent spontaneous fermentation through soaking for 72 h and germination for 72 h, followed by milling to obtain their flours. The results indicated that spontaneous fermentation and germination could effectively reduce all legumes' tannin and phytic acid contents. However, while spontaneous fermentation increased iron content in all legume types, germination decreased iron content in soybean and kidney bean flours. This study has revealed that spontaneous fermentation served as the most effective method to reduce antinutrients and enhance iron levels in legumes. Therefore, this study is expected to support the fulfilment of the body's iron needs through legume's simple processing methods, such as spontaneous fermentation.

This study aimed to produce qualified simplicia of ginger and lemongrass powder by determining water content, antioxidant activity, and the characteristic of color and aroma. Two stages of drying were conducted, namely, the conventional method using open-air sun drying and the oven method with a temperature of 50°C for 24 hours. The method used to determine water content was based on SNI 01-2891-1992, and antioxidant activity was determined using the UV. VIS spectrophotometry method. The data were analyzed according to descriptive analysis. The results indicated that the simplicia ginger and lemongrass powder in the oven drying method resulted in lower moisture content, higher antioxidant activity, stronger aroma quality, and lighter color compared to the conventional drying. The water content of ginger and lemongrass powder was 6.75% and 7.2% in oven drying, while the conventional methods were 7.25% and 10.15%, respectively. The antioxidant activity of ginger and lemongrass powder in oven drying was 65.12% and 51.63%, while the conventional methods were 62.41% and 50.05%, respectively. Based on this study, it can be concluded that the simplicia of ginger and lemongrass powder indicated the better characteristics and quality with the oven drying method at 50°C for 24 hours compared to the conventional method using open-air sun drying.

Background: Dangke-cheese is a traditional product of Enrekang, South Sulawesi, made by coagulating buffalo, cow, goat, or sheep milk, heating and adding papaya latex (Carica papaya). Methods: Dangke-cheese was made from fresh-cow-milk heated at 75, 80, 85, 90, 95 and 100oC for 1 minute and added with papaya-latex 0.3, 0.4 and 0.5%. The curd was formed in a coconut-shell template, pressed until compact. Dangke-cheese was evaluated for physicochemical-properties. Result: Dangke-cheese pH increased with increasing temperature, opposite to lactic-acid %. The best Dangke-cheese quality is heated at 75oC with a papaya-latex concentration of 0.5% and contains protein 17.94%, fat 24.295%, lactose 14.12%, pH 5.93 and lactic acid 0.296%.