Making Analog Breadfruit Rice as Food Material Alternative to Rice Replacement

Making Analog Breadfruit Rice as Food Material Alternative to Rice Replacement

Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry and jackfruit family (Moraceae) originating in the South Pacific and eventually spreading to the rest of Oceania.  British and French navigators introduced a few Polynesian seedless varieties to the Caribbean islands during the late 18th century, and today they are grown in some 90 countries throughout South and Southeast Asia, the Pacific Ocean, the Caribbean, Central America and Africa.  Its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor.

Making Analog Breadfruit Rice as Food Material Alternative to Rice Replacement
Breadfruit

According studies, breadfruit has its origins in the region of Oceania from New Guinea through the Indo-Malayan Archipelago to western Micronesia. The trees have been widely planted in tropical regions, including lowland Central America, northern South America, and the Caribbean.  In addition to the fruit serving as a staple food in many cultures, the sturdy timber of breadfruit has been used for outriggers, ships, and houses in the tropics.

Breadfruit has a high level of carbohydrate so it has the potential to be processed into staple food instead of rice. Therefore, the author tries to make semi-instant breadfruit analog rice. Semi-instant is meant that consumers do not need to cook for a long time.

Making Analog Breadfruit Rice as Food Material Alternative to Rice Replacement
Analog rice (pict: http://pribuminews.com)
This experiment uses two different types of breadfruit (from Jakarta and Puworejo central Java). Breadfruit analog rice was tested in terms of acceptance from nine respondents. The final composition of analog rice is 100% Puworejo breadfruit without food additives. Initially the breadfruit was dried in the sun for one week to make breadfruit cassava. Then breadfruit cassava is cut into small pieces with corn milling. The analog rice produced is brownish. Analog rice is ready to be eaten after steaming for 5-7 minutes.
With this short time, analog rice can be said to be semi-instant. The taste of this breadfruit is sweet but slightly bitter after swallowing. This may be rotten breadfruit also milled and stripping the breadfruit bread that is less clean. The acceptance test by respondents was done by serving rice, tiwul rice (made from cassava), and rice from breadfruit analogs. Analyst results with the Friedman approach show that there is no difference in the respondents’ acceptance of the three tested rice. Respondents prefer to consume rice rather than breadfruit and tiwul rice. This is because people are used to rice. If the breadfruit analog rice processing is better and there is a campaign from the government, maybe the people will switch from rice rice food to non rice food.
Authors: Leon Hanson and Sthephen Yonathan
Citra Kasih Jakarta High School

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