Two Analog Rice UMM Enrich the Number of National Food Diversity

Rice is the main food source consumed by almost all Indonesian people. In 2017, Indonesia still occupied the second position with the amount of rice consumption 140/capita. This figure showed that Indonesia is still vulnerable in maintaining national food security.

 

Departing from the unrest, it is necessary to innovate the diversity of food to help national food security. For lecturers of Faculty of Agriculture and Animal Husbandry (FPP) University of Muhammadiyah Malang (UMM), Damat, creates innovation of analog rice made from raw tuber of Garut is one way to exploit tuber plant. For a long time, the lecturer from Malang had been doing research dealing with the main tubers which is Garut tubers. Garut tubers are one of the varieties of low glycemic plants. Thus, it is very good as a substitute for rice.

 

"Garut tubers are rarely people glance at, but it has long been a lot of research that states Garut tubers have many benefits such as for ulcers and diabetes," explained him who also one of outsranding UMM lecturers.

 

Labeled with rich antioxidant Rice (RASGADAN) and Garasi Rice Richesanidine (RASGANIN), these two analog rice products are rich in the benefits of diabetes mellitus. RASGADAN is a rice made from a mixture of Garut tuber starch and dragon fruit that is rich in antioxidants.

 

"The selection of dragon fruit as a material mixture because I look for materials that are easy to get but the utilization is not maximally used," he said.

 

Meanwhile, the second rice is RASGANIN which is a mixture of Garut tuber starch with carrot extract which is a source of vitamin A. This rice product is made to help reducing the number of children with Vitamin A deficiency (KVA), which currently reaches 60% vitamin A.

 

"If this yellowish rice, mix the carrot extract. The goal is to reduce the number of children with Vitamin A Deficiency (KVA)," said Food Technology Science (ITP) lecturer .

 

Do not stop innovating in the form of rice, lecturers who daily teach in the Department of Food Science has also developed a product of starch flour tuber Garut as a mixture of Functional Bread making under the trade name of UMM Bakery. (ard)