Snacks Made from Glutinous Rice as an Alternative to Food Diversification

Wika Rinawati; Fitri Rahmawati; Eni Juniastuti; Tri Murhanjati; Afia Fauziah; Andi Firmansyah; Noval Putra Romadlon; Devi Rahmawati

doi:10.55927/fjas.v4i11.469

Authors

Wika Rinawati Universitas Negeri Yogyakarta
Fitri Rahmawati Universitas Negeri Yogyakarta
Eni Juniastuti Universitas Negeri Yogyakarta
Tri Murhanjati Universitas Negeri Yogyakarta
Afia Fauziah Universitas Negeri Yogyakarta
Andi Firmansyah Universitas Negeri Yogyakarta
Noval Putra Romadlon Universitas Negeri Yogyakarta
Devi Rahmawati Universitas Negeri Yogyakarta

DOI:

https://doi.org/10.55927/fjas.v4i11.469

Keywords:

Food Diversification, Glutinous Rice, Snacks, Food Security, Local Food

Abstract

This article aims to examine the potential of glutinous rice (Oryza sativa var. glutinosa) as an alternative raw material in food diversification, especially through the development of various snacks. The method used is a literature study by analyzing secondary data from various journals, government reports, and trusted publications. The results of the study show that glutinous rice has functional advantages, such as low amylose content and high amylopectin, which provide chewy, sticky, and filling properties. This property is perfect for being processed into a variety of traditional and modern snacks. The development of snacks made from sticky rice not only supports food diversification but also preserves local wisdom, increases the economic value of glutinous rice, and opens up business opportunities for MSMEs. It was concluded that the promotion and innovation of snacks made from glutinous rice is a potential strategy and needs to be supported by comprehensive policies to strengthen national food security.

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