Seed which is processed into rice becomes important for the daily staple food of the Indonesian people. Cited page, litbang.pertanian.go.id, bahkan 95-98 percent of Indonesia's population consumes rice as a staple food.
Although the government has promoted a food diversification program, people's habits to consume rice / rice from rice are still difficult to change. as a result, Rice consumption always increases every year.
Cited page, Tempo.co, some of the reasons that cause people's dependence on rice / rice from rice is because it tastes good, easy to process, product availability and prices are quite stable.
Therefore, One of the strategies to make food diversification successful is by making analog rice.
Launching from the official Instagram post of the Food Security Service, Marine and Agriculture of DKI Jakarta Province, Analog rice is one of the food products made from non-rice local food ingredients, which can be an alternative staple food for the Indonesian people.
Some types of analogous rice ingredients include corn, cassava, sorghum and soybeans.
Nah, These ingredients are made to resemble rice grains and can be cooked and consumed like rice from rice.
other than that, One of the advantages of analog rice is that it has a glycemic index value (IG) which is lower than ordinary rice or sosoh, So it is safe for consumption by diabetics.
As a comparison, Sosoh rice has an IG value of 69. While analog rice made from a mixture of yellow corn, Rice bran and soybean have a GI value of 54.
Analog rice itself made from a mixture of white corn, Soybean and sago have a GI value of 50.
Even lower, analog rice made from a mixture of yellow corn, Sorghum and palm sago have a GI value of 47, you know!
Read it too, This Indonesian Cuisine is Suitable for Vegetarians
