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Rice analog can be made from various sources of carbohydrate other than rice itself and can be designed to become functional rice by adding ingredients that have functions on health. The aim of this research was to determine the antidiabetic potency and characteristics of corn flour and cassava flour-based rice analog that has been added with mangrove fruit flour and seaweed flour. The research was done using experimental method by adding mangrove fruit R. mucronata flour (5%, 10% and 15% w/w) and seaweed E. cottonii flour (0%, 3%, 5% and 7% w/w). The method used to prepare rice analog was extrusion method. Results showed that addition of mangrove fruit flour and seaweed flour could increase inhibition activity towards α-glucosidase enzyme but decrease the panelists’ acceptance. The selected rice analog that is potential to be antidiabetic food product was formulation of rice analog with addition of 5% R. mucronata fruit flour and 5% E. cottonii seaweed flour. This rice analog has IC50 of 185.59 ppm, overall hedonic score of 3.65 (slightly dislike to neutral), cooking time of 7.09±0.05 minutes, texture score of 3.44 (slightly sticky), protein content of 3.24% and total dietary fiber of 9.71%.

Antidiabetic Potency and Characteristics of Corn Flour and Cassava Flour-Based Rice Analog Added with R. mucronata Mangrove Fruit Flour and E. cottonii Seaweed Flour