Planta Tropika: Jurnal Agrosains (Journal of Agro Science) Vol 6 No 2 / August 2018

Food Diversification of Cassava as Non-Rice Based Functional

Food in Lampung
DOI: 10.18196/pt.2018.081.62-69

Ratna Wylis Arief*, Erliana Novitasari, Robet Asnawi

Balai Pengkajian Teknologi Pertanian (BPTP) Lampung,
Jl. Z. A. Pagar Alam No. 1a Rajabasa, Bandar Lampung, 35145, Indonesia
*Corresponding author, email: [email protected]

ABSTRACT
Cassava has been known to have low glycaemic index (GI) recommended for diabetics. Cassava can be used as alternative food source for substitution
of rice as Indonesian staple food. The current study aimed to investigate phisycal and chemical properties of food diversification of cassava. Levels of
dietary fibre were measured by enzymatic-gravimetric AOAC, while total sugar content was measured by Lane-Eynon titration. Determination of starch
was observed by using spectrophotometer and energy analysis by bomb calorimetry. Level of glycaemic index (GI) was determined by EL, S.N. method.
The sensory analysis was performed by preference test by using hedonic scale towards 20 panelists. Analysis of cost and benefit was used to investigate
the economic feasibility of the products. Among several products of cassava, analog rice has the highest value of dietary fibre (4.72%), starch (75.64%)
and energy level (349.38 cal/kg). In addition, it has the lowest value of total sugar content (1,19%) and GI (56). It is also the most preferable in terms of
colour (4.35), aroma (3.90), taste (4.35) and general acceptance (4.05). Economically, analog rice provides the highest profit than instant tiwul and oyek,
which are 1.66; 1.56 and 1.47 respectively.
Keywords: Cassava, Food diversification, Functional food

ABSTRAK
Singkong diketahui memiliki indeks glikemik (IG) rendah yang direkomendasikan untuk penderita diabetes dan dapat digunakan sebagai sumber pangan
alternatif untuk substitusi beras sebagai makanan pokok Indonesia. Penelitian ini bertujuan untuk mengetahui sifat fisik dan kimia dari diversifikasi pangan
ubi kayu. Tingkat serat makanan diukur dengan enzymatic-gravimetric AOAC, sedangkan kadar gula total diukur dengan titrasi Lane-Eynon. Penentuan
pati diamati dengan menggunakan spektrofotometer dan analisis energi dengan kalorimetri bom. Tingkat indeks glikemik (IG) ditentukan oleh metode EL,
S.N. Analisis sensori dilakukan dengan uji preferensi dengan menggunakan skala hedonik terhadap 20 panelis. Analisis biaya dan manfaat digunakan untuk
mengetahui kelayakan ekonomi produk. Di antara beberapa produk ubi kayu, beras analog memiliki nilai serat makanan tertinggi (4,72%), pati (75,64%) dan
tingkat energi (349,38 kal / kg). Selain itu, memiliki nilai total kandungan gula terendah (1,19%) dan IG (56). Beras analog juga yang paling disukai dalam
hal warna (4,35), aroma (3,90), rasa (4,35) dan penerimaan umum (4,05). Secara ekonomi, beras analog memberikan keuntungan tertinggi (1,66) daripada
tiwul instan (1,56) dan oyek (1,47).
Kata Kunci: Ubi kayu, Diverifikasi pangan, Pangan fungsional

INTRODUCTION
Functional food can be defined as diverse food and the number will increase up to 11,8 million
or food components containing health properties. in 2030 in which 90-95% is type 2 (International
Functional foods are believed to have positive ef- Diabetes Federation, 2013). Generally, the DM type
fects on promoting health, reducing the risk of cer- 2 is caused by the consumption of food containing
tain disease and, in some cases, increasing the aes- high fat and sugar and low fibre causing obesity
thetic value of final product. Recently, the growing and the increasing of blood sugar level. Dietary
interest of community towards functional food has treatment is important to control sugar level in
increased in line with the increasing awareness of the blood. Food with low glycaemic index could
the importance of consuming safe and healthy food minimize medication and lessen the complications
(Schmidt, 2000). Considering that Indonesia has of DM. Indonesian are used to consume cassava
the seventh largest number of people with diabetes as one of staple food other than rice. Cassava and
mellitus (DM) in the world in 2013 with 8,5 mil- its derivatives have low glycaemic index which are
lion of cases of 154 million total adult population recommended for diabetics (Marsono, 2002).
 63

During the time, Indonesian people rely on MATERIALS AND METHODS

rice as daily staple food. Moreover, the consump- The research was performed in Bandar Lam-
tion pattern of Indonesians is now being rice- pung and Lampung Timur Regency from May
dependent. The Central Bureau of Statistic have to August 2014. The material used were cassava
reported that the consumption of rice has reached cv. Kasetsart, collected from the farmer’s field in
115.5 kg per capita per year and is rising more than Negara Ratu village, Lampung Selatan Regency,
139 kg per capita per year. However, rice produc- and water for irrigation.
tion rate in Indonesia is 0.20% per year which is
lower than population growth rate, which is 1.65% Preparation of Instant Tiwul
per year (Mulyadi et al., 2015). Rice has a high The cassava was peeled and sliced into small
contribution to calorie (55%) and protein (44%) pieces then soaked in the water over night. Then,
consumption. The dependency of Indonesian on sliced cassava was dried under the sun for four
rice is considered unfavourable in term of food days, washed and dried again for two days under
security (Irawan and Sutrisna, 2011). In order to the sun. The dried cassava was milled into a flour
improve food security, Indonesian Government as raw material of instant tiwul. The cassava flour
has launched a food diversification program based was dipped in the water (27 °C) for 24 hour and
on local food. The program encourages people pressed to minimize water content. Then the wet
to consume a broader food variety and nutrition cassava flour was granulated with traditional tool
regarding with balanced principles (Budijanto and called tampah. The granulated cassava flour was
Yuliana, 2015; Widyantiet al., 2014). dried under the sun for about two hour, then it
Cassava is one of Indonesian local food which was steamed. The steamed cassava was dried to get
is likely to be developed as an alternative source of the dry form of instant tiwul.
calories and it has opportunity to replace rice as
staple food. Moreover, cassava is popular in most Preparation of Oyek
area in Indonesia including Lampung Province. Firstly, the cassava was peeled and washed with
However, the utilization of cassava has not been fresh water, then soaked in the water for 3 days.
optimal yet and is limited on snack and flour In the fifth day, the water was changed every two
processing. Analog rice is artificial rice made from hour. After getting soft, the cassava was pressed to
cassava flour and shaped like rice using granula- minimize water content. The cassava was mashed
tor machine. Oyek is traditional rice made from by using lumpang. The mashed cassava was granu-
cassava tuber. Generally, it has round shape and lated by using tampah, then it was dried under the
yellowish colour. Instant tiwul is made from dried sun about an hour. The process was followed by
cassava (gaplek) which is milled into flour then steaming of cassava. The cassava was dried to get
shaped by using traditional cooking tool called dry oyek.
tampah. The round shaped tiwul is steamed and
Preparation of Cassava Analog Rice
dried. The instant tiwul is ready to cook traditional
rice. This study aimed to identify physical and The cassava was peeled and washed with fresh
chemical properties of cassava derivatives products water then grated into smaller pieces. The grated
such as analog rice, oyek, instant tiwul and their cassava was dipped in the water for a night then
opportunity as functional food. drained and pressed to minimize water content.
64 Planta Tropika: Jurnal Agrosains (Journal of Agro Science)
Vol. 6 No. 2 / August 2018

The grated cassava was dried under the sun to ference between those three types of food made
get dry grated cassava. The dry grated cassava was from cassava.
milled into flour then 1 liter water was added per Socioeconomic Evaluation
1000 g flour to bind the flour. The mixture was In order to determine economic feasibility,
granulated by using granulator machine. Analog benefit analysis from those types of food was per-
rice processing requires a slope of 35° and a field formed. Data were analized by using analysis of
speed of 28 RPM. In order to get the uniform size, cost and benefit (Π) and R/C ratio which is given
the granulated cassava flour was sifted then dried with the following relationship (Soekartawi, 1995):
under the sun about two hour, then it was steamed.

Analysis of Dietary Fibre, Sugar Content, Starch, Energy Where Π = benefit (IDR)
and GI TR = total revenue (IDR)
The dietary fibre was determined by using TC = total cost (IDR)
enzymatic-gravimetric AOAC (Association of Of-
ficial Analytical Chemists) method which has been
performed by Prosky et al. (1988). The Lane-Eynon
Where R/C <1 = unprofitable,
titration method for determination of total sugar
R/C >1 = profitable.
content in the products is based on method as
described in AOAC (1990). Starch analysis was
RESULT AND DISCUSSION
performed by using spectrophotometric determina-
Analysis of Dietary Fibre, Total Sugar, Starch and Energy
tion based on procedures performed by Jarvis and
Walker (1993). Energy analysis was determined by Table 1. Content of Dietary Fibre, Total Sugar, Starch and Energy
using bomb calorimetry as performed by Doyle of Food Made from Cassava
et al. (2007). Analysis of glycaemic index was per- Parameter of observation
Type of food Dietary fibre Total sugar Starch Energy
formed by using El method (1999) with 8 panelists
(%) (%) (%) (cal/g)
who have to fast for 10 hours before blood sugar Analog rice 4.72 1.19 75.64 349.38
analysis. Instant tiwul 3.07 1.34 77.69 309.37
Oyek 3.12 1.81 77.12 346.66
Sensory Evaluation
Samples were served to 20 panelists consisting of The result showed that cassava analog rice has
5 males and 15 females with age range from 30 to the highest dietary fibre and energy. On the other
60. The samples were evaluated using a preference hand, it has the lowest starch content compared
test based on five-point hedonic scale (1 = dislike, to instant tiwul and oyek. This indicates that
2 = slightly dislike, 3 = neither like nor dislike, 4 = cassava analog rice is more potential as non-rice
slightly like, 5 = extremely like). Sensory parameters based functional food compared to other cassava
including colour, taste, aroma and overall accep- diversification. The main source of energy content
tance were also measured based on Villavicencio in food material is starch. However, dietary fibre
et al. (2007) with slight modification. Data from is composed by non-starch polysaccharides as the
hedonic test were analyzed using ANOVA single main component which could not be digested
factor in order to determine any significant dif- by digestion enzymes. Some of the dietary fibre
 65

components soluble to water are fermented by in- Table 3. Level of Preferences Toward Cassava Products
Parameter of observation
testinal bacteria to produce substance which could Type of food
Colour Aroma Taste General acceptance
be absorbed and metabolized into energy (Bender,
Analog rice 4.35 a 3.90 b 4.35 a 4.05 a
2003). Content of dietary fibre, total sugar, starch
Instant tiwul 3.25 c 4.50 a 3.20 c 3.30 b
(DM) and energy of several food made from cassava
Oyek 3.60 b 3.75 b 3.75 b 3.55 b
are presented in Table 1.
Note: Numbers in the column with different letter indicate significant
High dietary fibre content of analog rice is differences (p < 0.05) between samples based on ANOVA test at 5% level.
caused by the short time of dipping which was
about 8 hour and the process was not repeated. The result showed the lowest GI value was ob-
However, soluble dietary fibre of the analog rice tained in analog rice (56) compared to instant tiwul
is lower than other type of food analyzed. On the (59) and oyek (63) resulted from the difference of
other hand, the cassava analog rice has the lowest processing. A food material does not have a defi-
starch content because the cassava was grated dur- nite value of GI because the stucture and nutritive
ing the process resulting in a wider surface area and composition may change during processing. The
more starch dissolved in the water. In addition, same food materials might have different GI if
total sugar content in the analog rice is lower than they are processed in different ways (Foster-Powel
other types of food as the starch is composed by et al., 2002; Ragnhild et al., 2004). According to
simple sugars. Rimbawan and Siagian (2004), food processing
influences the value of GI because it determines
Glycaemic Index Analysis food digestibility and absorption. The higher food
digestibility and food absorption, the faster the
Table 2. The Value of Glycaemic Index of Foods Made from
Cassava
raise of the blood sugar level resulted in the high
Type of food GI value value of GI. The food processing influencing GI
Analog rice 56 value includes flouring and cooking. The flour-
Instant tiwul 59 ing results in the smaller size of food particles and
Oyek 63 wider surface area. As a result, the digestion and
the absorption of carbohydrates run faster. While
The dominant physical properties of the dietary cooking can affect the GI because cooking causes
fibre are high water absorption and water solubil- starch gelatinization so that it is easier to be di-
ity. These properties are in line with an instant gested by enzyme in the colon and the blood sugar
nature in which the increasing of solubility and level may rise rapidly. Heating the starch with excess
absorption is caused by the low carbohydrate and water results in starch gelatinization and structure
high hygroscopic reducing sugar (Auliana, 1999). changing. Reheating and cooling of gelatinized
The soluble fibre holds more water than insoluble starch change the structure of starch leading to to
fibre. These properties are not only determined by the formation of new insoluble crystals when the
the solubility in the water, but also determined by cooked starch cools. Starch retrogradation changes
the pH of the gastrointestinal tract and the size of the value of the GI (Halizaet al., 2006).
fibre particles. Moreover, the fine fibre has higher Food glycaemic index is a unique properties
hydration compared to the crude fibre (Tala, 2009). of food material which is influenced by type of
The GI of cassava analog rice, instant tiwul and material, processing and food material charac-
oyek are presented in Table 2. teristic. Each component gives contribution and
66 Planta Tropika: Jurnal Agrosains (Journal of Agro Science)
Vol. 6 No. 2 / August 2018

interaction to produce specific glycaemic response

(Widowati, 2007; Indrasari et al., 2008). The re-
cent study found that dietary fibre was inversely
proportional with GI level. The analog rice has
the highest dietary fibre (Table 1), on the other
hand its GI level is the lowest (Table 2) compared
to instant tiwul and oyek. This is in line with the
study conducted by Trinidad et al. (2010) report-
Figure 2. Blood Glucose Levels Changes of Panelists After
ing that generally high dietary fibre leads to low Consuming Instant Tiwul
GI. The dietary fibre may act as a physical resistor
which slows the movement of food in digestive
system and hampers enzyme activity. As a result,
the digestion of starch runs slow and blood sugar
becomes lower leading to the low GI level.
Rimbawan and Siagian (2004) have reported
that based on the GI value, food is categorized into
low GI (<55), middle GI (55-70) and high GI (>70).
According to Wiardani et al. (2012), diabetics is
Figure 3. Blood Glucose Levels Changes of Panelists After
recommended to choose the food with maximum Consuming Oyek
GI of 70. However, it is not easy for Indonesian
to replace rice which has high GI value as a staple Sensory Evaluation
food. Based on GI value of each product, the three Table 3 showed the preference of panelists on
types of cassava diversification are in the middle the three types of food made from cassava. The
category with GI value about 56-63. The result of analog rice was the most preferred compared to
GI analysis showed that blood sugar level of eight instant tiwul and oyek in terms of colour, taste and
panelists when consuming analog rice, instant ti- general acceptance. However, the instant tiwul has
wul and oyek is lower than when they consuming the most preferred aroma. According to the panel-
glucose. It was assumed that the cassava products ists, the taste of analog rice was almost the same as
may retard the increasing of blood sugar (glucose). the flavor of rice and there was no aroma of cassava.
The changes of blood sugar level are presented in
Figure 1, Figure 2 and Figure 3. Sosioeconomic Analysis
Production of analog rice yield the greatest
profit (R/C ratio 1.66) compared to instant tiwul
(R/C ratio 1.50) and oyek (R/C ratio 1.47). The
result shows that analog rice is the most potential
to be developed in business scale. Table 4, Table 5
and Table 6 show the profit analysis of the cassava
products.
Figure 1. Blood Glucose Levels Changes of Panelists After
Consuming Analog Rice
 67

Table 4. Profit Analysis of Analog Rice Production

No. Materials Volume Unit Unit price (IDR) Total (IDR)
Production cost
1. Cassava 117.5 kg 1,000 117,500
2. Salt 0.5 kg 4,000 2,000
3. Electricity cost 3 m 1,000 3,000
4. Water 1 unit 6,000 6,000
5. Gasoline 1 litre 8,000 8,000
6. Diesel fuel 1 time 2,500 2,500
7. LPG (3 kg) 2 unit 18,000 36,000
8. Screen printing plastic 30 unit 500 15,000
9. Labour cost 1 time 40,000 40,000
Total cost production 230,000
Production yield
1. Total production 29.3 kg 13,000 380,000
Profit 150,000
R/C ratio 1.66

Table 5. Profit Analysis of Instant Tiwul Production

No. Materials Volume Unit Unit price (IDR) Total (IDR)
Production cost
1. Cassava 109 kg 1,000 109,000
2. Electricity cost 5 m 1,000 5,000
3. LPG (3 kg) 1 unit 20,000 20,000
4. Plastic bag 60 unit 100 6,000
5. Labour cost
Peeling, chopping, washing 1 time 30,000 30,000
Drying 1 time 20,000 20,000
Flouring 40 kg 500 20,000
Granulating 1 kali 20,000 20,000
Total cost production 230,000
Production yield
1 Total production 30 kg 12,000 360,000
Profit 120,000
R/C ratio 1.56

CONCLUSIONS
The three food types of cassava diversification and the lowest sugar content and GI. The analog
(analog rice, instant tiwul and oyek) are likely to rice is also the most preferred compared to other
be developed as functional food to subtitute rice. cassava products. Economically, the analog rice
Based on the result of the study, the analog rice provides the highest profit compared to instant
has the greatest nutrition than instant tiwul and tiwul and oyek.
oyek in term of the highest dietary fibre and energy
68 Planta Tropika: Jurnal Agrosains (Journal of Agro Science)
Vol. 6 No. 2 / August 2018

Table 6. Profit Analysis of Oyek Production

No. Materials Volume Unit Unit price (IDR) Total (IDR)
Production cost
1. Cassava 122 kg 1,000 122,000
2. Electricity cost 10 m 1,000 10,000
3. LPG (3 kg) 1 unit 20,000 20,000
4. Plastic bag 60 unit 100 6,000
5. Firewood 4 bunch 2,500 10,000
6. Plastic bag 33 unit 100 3,300
7. Labour cost
Peeling, chopping, washing 1 time 30,000 30,000
Mashing 1 time 40,000 40,000
Granulating 1 time 30,000 30,000
Drying 1 time 20,000 20,000
Total cost production
Production yield
1 Total production 32.5 kg 12,000 390,000
Profit 124,700
R/C ratio 1.47

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