Abstrak penduduk indonesia saat ini sebagian besar masih mengkonsumsi beras padi sebagai makananan pokok yang menyebabkan ketergantungan dan mengakibatkan terjadinya risiko krisis pangan, sehingga dibutuhkan pengembangan inovasi pangan yang berasal dari rumput laut seperti beras analog. beras analog merupakan pangan fungsional yang diformulasikan dari beberapa bahan yang terbuat dari sereal, umbi- umbian, dan tepung serta memiliki karbohidrat yang rendah. tujuan dari penelitian ini adalah mendapatkan formulasi beras analog terbaik dari rumput laut dan menentukan karakterisasi kimia beras analog (proksimat, serat kasar, vitamin c, gula total dan fitokimia) dari rumput laut jenis (kappaphycus alvarezii). metode penelitian ini di bagi menjadi tiga tahapan yakni tahapan pertama pembuatan tepung rumput laut tanpa campuran bahan kimia, tahap kedua formulasi beras analog dengan presentase rumput laut sebanyak 10%, 30%, dan 50%. tahap ketiga pengujian proksimat, serat kasar, vitamin c, gula total dan fitokimia. hasil pengujian beras analog 10% menghasilkan kadar air 8%, kadar abu 7%, kadar lemak 7,8%, protein 1,7%, serat kasar 0.62%, karbohidrat 75,5% vitamin c 0,016 mg, dan gula total 2,83%. hasil pengujian beras analog 30% menghasilkan kadar air 12%, kadar abu 7%, kadar lemak 6,16%, protein 4,4%, serat kasar 0,04%, karbohidrat 71,44%, vitamin c 0,003 mg, dan gula total 2,69%. hasil pengujian beras analog 50% menghasilkan kadar air 9%, kadar abu 9%, kadar lemak 3,8 % protein 7%, serat kasar 0,22%, karbohidrat 71,2%. vitamin c 0,045 mg, dan gula total 2,67%, serta kandungan fitokimia beras analog dengan persentase rumput laut 10%, 30%, dan 50% menghasilkan senyawa alkaloid, fenol hidroquinan, dan triterpenoid. kata kunci: beras, formulasi, kappa, kimia, tepung.

Abstract the majority of indonesian people currently still consume rice as a staple food which causes dependency and results in the risk of a food crisis, so that the development of food innovations derived from seaweed such as analog rice is needed. analog rice is a functional food formulated from several ingredients made from cereals, tubers, and flour and has low carbohydrates. the purpose of this study was to obtain the best analog rice formulation from seaweed and determine the chemical characterization of analog rice (proximate, crude fiber, vitamin c, total sugar and phytochemicals) from seaweed (kappaphycus alvarezii). this research method is divided into three stages, namely the first stage of making seaweed flour without a mixture of chemicals, the second stage of analog rice formulation with a percentage of seaweed of 10%, 30%, and 50%. the third stage of proximate testing, crude fiber, vitamin c, total sugar and phytochemicals. the results of the 10% analog rice test produced 8% water content, 7% ash content, 7.8% fat content, 1.7% protein, 0.62% crude fiber, 75.5% carbohydrate, 0.016 mg vitamin c, and 2.83% total sugar. the results of the 30% analog rice test produced 12% water content, 7% ash content, 6.16% fat content, 4.4% protein, 0.04% crude fiber, 71.44% carbohydrate, 0.003 mg vitamin c, and 2.69% total sugar. the results of the 50% analog rice test produced 9% water content, 9% ash content, 3.8% fat content, 7% protein, 0.22% crude fiber, 71.2% carbohydrate. vitamin c 0.045 mg, and total sugar 2.67%, and the phytochemical content of analogous rice with seaweed percentages of 10%, 30%, and 50% produces alkaloid compounds, hydroquinone phenols, and triterpenoids. keywords: rice, formulation, kappa, chemistry, flour