FOOD DIVERSIFICATION TO SUPPORT FOOD SCURITY

Rice is the main food for most people of Indonesia. Level of rice consumption in Indonesia reached 139 kg/capita/year. This value is very high when compared to other countries such as Japan 45 kg/capita/year, Malaysia 80 kg/capita/year and Thailand 90 kg/ capita/year. This data shows that Indonesia relies heavily on one of the foodstuffs. To meet the needs of the rice Indonesia to import as much as 24 929 tons of rice (Anon, 2004a; Santosa, 2016). Toreduce dependence of rice and imfort, so that food diversification program by using local food, like cassava is one alternative that can be done. Diversification of staple food have to do with the development and introduction of alternative materials substitute of rice that resembles rice in both form and content of nutrients. Cassava (Manihotesculenta) is a kind of tubers that contain high carbohydrates with low levels of amylose and high amylopectin contents so it can be used as food source of carbohydrates instead of rice (Rismayani, 2007). Diversification of food made people more healty. In addition, diversification is able to create new jobs with the growth of small-midlebusinesswhich process foodstuffs and increasing of agricultural land planted non-rice crops. In an effort to support national food security so diversification program of the utilization of local food as a source of carbohydrate as one of cassava need to be developed. One of the products processed from cassava material that was developed is "analog rice". According to Yuwono, et al., (2013), rice analog is one form of diversification of staple foods prepared from carbohydrate-based raw material with the addition of certain substances to improve the quality of staple foods. Product diversification is expected to support national food security program to reduce rice consumption level without making major changes in people's eating traditions. Keywords: rice, diversification, food security, analog ric

Studi Pewarnaan Dengan Beet Dying Terhadap Kualitas Dan Penampakan Buah Manggis Selama Penyimpanan

Colour of mangosteen red-violet caused by betalain pigment content. The colour easy to destroy, beacause its characteristics, instabi;, water soble and effected by sunlight, oksigen and warm temperature. In addition, the charses of colour on mangosteen skin also effected by mechanical injury. Appereances is ones of the quality atributes. Colour can contribute of the appereances, therefore will ditermine the degree of consumen accepted. So is needed of research to increase the stability of mangosteen colour. On the other hand to make the mangosteen atractive and also to increase its shelf-life. Based on the result, using of ekstract betalain pigment from belt with concentration 75% v/v and deeping process for 10 minutes can improve the quality of mangosteen especially the colour, freshness and increase the shelf-life as well

Stabilitation of strawberry puree during processing

During processing of strawberry products like puree were often found of problems such as loss of changed of red colour anthocyanin, formation of brown pigment and loss of vitamin C. The purpose of this research is to determine the best of precise ascorbic acid and sodium acid pyrophosphate (SAPP) concentrations to produced strawberry puree with a good quality. The research was employed by two factors. The first factor is ascorbic acid concentrations, consist of three levels: ascorbic acid 0,5%, 0,75% and 1,0%. The second factors is sodium acid pyrophosphate (SAPP) concentrations, consist of three levels: SAPP 0,04%, 0,07% and 0,1%. The research was designed by factorial randomized block design with two replications. The data were analyzed by variance analyzed when the treatments result gave significantly effect (