REVENUE JOURNAL: MANAGEMENT AND ENTREPRENEURSHIP
e-ISSN 3026-1058

Vol 1(2), Feb 2024, 54-58
a s s yf a . c o m

Is it feasible to establish a connection between cassava and rice
in terms of their image?
Eny Dyah Yuniwati1*, Rani Darmayanti2, And Samuel Karim3
1 Universitas Wisnuwardhana Malang, Indonesia
2Universitas Muhammadiyah Malang, Indonesia
3Ernest Bai Koroma University, Siera Leon, Afrika

*Corresponding author: nieyuniwati@gmail.com

KEYWORDS
Cassava rice
Food balance
Food diversity
Rice
SUBMITTED: 07/10/2023
REVISED: 30/10/2023
ACCEPTED: 07/11/2023

ABSTRACT Cassava can be consumed through various processing methods, including boiling, frying, grilling
over wood charcoal, and pounding and processing into a starchy paste known as getup. During its day, this
tradition exhibited qualities that were commendable, pragmatic, and held significant worth. Nevertheless,
successfully adopting these preparations and cuisines among the millennial age and age Z necessitates
ingenuity and inventiveness. This study investigates the potential of cassava rice as a viable alternative to
paddy rice while also proposing strategies to enhance the reputation and market perception of cassava rice
to match that of paddy rice objects. The researchers employed a systematic literature review methodology,
which was subsequently followed by a comprehensive analysis and comparison of the data put forth in
earlier investigations. The findings of the study indicate that cassava rice has the potential to serve as a
viable alternative to traditional rice on a national scale. Hence, cassava rice can be analogous to regular rice
due to its significant carbohydrate content, allowing it to fulfill the same dietary role. The primary objective
of this research is to establish a foundation for micro companies to conduct experimental trials in order to
substantiate the advantages of cassava rice, both in terms of its nutritional value and its potential for use in
various recipes. The research is constrained by its methodology, which relies on longitudinal and
laboratory findings as the theoretical foundation.
© The Author(s) 2023.

1. INTRODUCTION
Cassava, also known as Manihot esculenta, has a diverse
array of cultivars and offers a multitude of advantages.
Cassava exhibits a carbohydrate content of 38 grams per 100
grams, which corresponds to a proportion of 12%. Cassava has
been identified as a viable alternative to rice (Edhirej, 2017;
Jalloh et al., 1991; E. D. Yuniwati, 2019). Cassava can be
consumed through diverse culinary preparations, including
boiling, frying, grilling over wood charcoal, boiling followed by
pounding, and subsequent processing into getup. During its
day, this tradition had positive attributes, practicality, and
significant worth (Jalloh, 1998; Nugrahani, 2019; E. D.
Yuniwati, 2018b). Nevertheless, the successful incorporation
of these preparations (Machfudz, 2020) and dishes
necessitates a level of ingenuity that appeals to the millennial
generation and future Generation Z.
In contemporary times, there is an increasing level of
consciousness regarding food goods. Consumers not only seek
food items that satisfy their hunger and provide a pleasurable
taste experience but also consider the nutritional composition
and its impact on overall well-being. 2018 witnessed a
growing and heightened awareness of the importance of
maintaining healthy consumption patterns (Schwan, 2007;
Yisa, 2016; E. D. Yuniwati, 2018a). There are multiple
rationales for individuals' consumption of nutritious food,
with one such motive being the aspiration to mitigate the
likelihood of severe ailments and extend one's lifespan (Liu,
2022; Nguyen-Orca, 2020).
Rice, along with maize, sago, and cassava, is considered a
fundamental dietary component for Indonesians (Abe, 2002;
Antari, 2014). Rice is the predominant starch source for most

of the global population, particularly in Asia, including
Indonesia. This staple crop is crucial in meeting approximately
40% of the daily caloric intake for individuals residing in this
region. Rice consumption per capita experiences an almost
twofold increase in both Middle Eastern and Latin American
nations (Harlina et al., 2023). Generally, rice is commonly
consumed by cooking it into a dish known as nasi, which
consists primarily of rice.
The nutritional makeup of rice is influenced by the
geographical conditions in which it is cultivated. Regional
variations exist in the preferences for the amylose
concentration level in rice. Rice varieties with low amylose
content tend to possess a sticky texture, rendering them highly
favored in numerous nations, including Japan, Taiwan, etc. On
the other hand, Indonesia exhibits a preference for rice
cultivars characterized by a high amylose content, resulting in
the production of rice products with a firm texture
(Kamphayae, 2017; Khang, 2004; W. et al. D. Yuniwati et al.,
2012). In addition to amylose, the presence of amylopectin in
rice also plays a role in determining the resulting texture of
the rice (Inthapanya, 2016; Klang, 2020).
Multiple studies have indicated that rice, as a staple food,
serves as a prominent source of carbohydrates characterized
by a high glycemic index. Consequently, its consumption has
been associated with elevated blood sugar levels, thereby
augmenting the susceptibility to diabetes mellitus (Ampapon,
2016; Ampapon et al., 2016; Inthapanya & Preston, 2014). In
contrast, it has been shown that white rice possesses a
relatively limited quantity of essential minerals, such as
magnesium and fiber, associated with potential diabetes
54

prevention (Gongruttananun, 2013; Inthapanya, 2019; E. D.
Yuniwati, 2020).
The glycemic index is a metric used to quantify the rate
at which glucose is released into the bloodstream following
food consumption. The purpose of this metric is to assess the
impact of diet on blood glucose levels within the human body
(E. D. Yuniwati, 2010). The advantages associated with a low
glycemic index include the enhancement of blood sugar and
lipid profiles, the regulation of hunger, the maintenance of
insulin levels, and the prevention of heart disease (E. D.
Yuniwati, 2021). There exists variation in the glycemic index
across different varieties of rice. Several factors influence the
variations in the glycemic index of rice, such as the kind or
variety of rice, the processing method employed, the
parboiling process, the presence of bioactive compounds, and
the ratio of amylose to amylopectin (Schwan, 2007; Tang,
2018; Wulandari et al., 2022).
Numerous research endeavors have been undertaken to
develop rice cultivars with a reduced glycemic index, given the
extensive global rice consumption. These investigations have
explored diverse approaches, such as the utilization of
gamma-ray radiation (Hurtada, 2020; Manasikana et al., 2023)

and the application of ultrasound and cooling techniques
(Darmayanti, Utomo et al., 2023; Urbain et al., 2021). In
addition to engineering, several academic inquiries have
prompted the exploration of alternative primary food sources
beyond rice. In addition to assessing the nutritional
composition, the consideration of alternative primary food
sources also encompasses an examination of their availability.
Cassava cultivation is characterized by its ease of planting and
ability to thrive in many regions. The availability of cassava in
the upstream sector is sufficient and, in fact, plentiful,
provided that farmers are provided with incentives in the
form of fair payments for activities such as planting,
maintenance, harvesting, and post-harvest processes. The
primary objective of this essay is to enhance the standing of
cassava, a well-recognized dietary replacement that is
considered comparable to rice.

2. METHOD
The research methodology employed in this study
involved utilizing a systematic literature review approach. The
procedural sequence employed in this study is visually
represented in Figure 1 (Darmayanti & In’am, 2022).

Figure 1. visually represented

Figure 1 explains that "systematic" pertains to applying
objective criteria in discerning evidence that distinguishes rice
from cassava rice. A comprehensive method entails including
all research that satisfies the required criteria, which involves
gathering scholarly articles, theses, and papers derived from
original research published in journals ranked at least SINTA 3
to Scopus within the past five years (Rahmah et al., 2022). A
total of eleven pertinent papers were identified. The
procedure entails the development of a protocol, strict
adherence to said protocol, and replication of the
methodology. Specifically, it compares cassava processing
practices across various locations and countries to derive
solutions to existing challenges and make research-based
conclusions.

3. RESULT AND DISCUSSION
3.1. Fallow rice
Food product awareness rises. People choose whole,
flavorful, nutritious, and healthy foods. Healthy eating
awareness rose in 2018. Eating well reduces critical illness
risk and extends life (Anggraini et al., 2022; Apata et al., 2018;
Polthanee, 2014). Indonesians eat rice, maize, sago, and
tapioca. Most Asians, including Indonesia, eat rice for 40% of
their calories. Per capita, Middle Eastern and Latin American
rice consumption doubled (Apata, 2018). In nasi, rice is
cooked.

Rice nutrition relies on its environment. Regions favor
various rice amylose levels. Japan, Taiwan, Cambodia,
Thailand, Laos, Australia, northern and southwest Chinese
regions, and southern Vietnam love sticky low-amylose rice.
By choosing high-amylose rice, Indonesia produces hard rice
(Darmawan, 2017; Darmayanti, 2023; Puonti-Kaerlas et al.,
1999). Along with amylose, amylopectin impacts rice texture
(Bandumula, 2018).
Due to global rice consumption, numerous studies
have used gamma-ray radiation or ultrasound and
refrigeration to generate low-glycemic rice types (Asibi,
2019). Non-rice substantial foods are sought through
engineering and other studies. Alternative primary food
sources should include availability and nutritional content.
3.2. Cassava Rice
(Analianasari, 2020; Hidayat et al., 2017; Pudjihastuti,
2019) I have highlighted how Hong Kong rice can replace rice.
Research on cassava eating may enhance Nigerian farmer
incomes (Kouamé & Kouassi, 2014). World body research
supports cassava's appeal. Sale, output, and confidence to earn
more are affected. Ghanaian cassava prices determine usage.
Customer willingness to pay (IDP) must be determined,
although quality and taste are approved (Tharise, 2014). This
is worse than wheat bread costs. In bulk, the bakeries and
small shops like Alfa Maret and Indomaret receive wheat from
55

Australia at Tanjung Priok, processed in Bogasari. Nine-piece
bread costs Rp. 10,000–Rp. 12,500 in Indonesia. Wheat bread
is priced the same in big and small cities.

3.3. Enhancing Cassava Rice's Value, Alignment, and Image
People who harvest cassava sell it right away. Because
it rots and changes color, cassava can be sold for up to three
days. Upstream storage issues are the first hurdle.
Refrigerator storage can solve the problem, but it is pricey.
Although cassava raw materials can be held longer before
processing, they cannot replace bread or rice (Abidin et al.,
2023; Chatpapamon, 2021). A similar Indonesian study
supports Ogunde et al. Research (Darmayanti, Milshteyn, et al.,
2023; Riono et al., 2023; Setyaningrum et al., 2023) shows that
buying and using cassava is still uncomfortable. This product
only benefits from low raw material prices, not derivatives
like cassava rice. Invite and assist the government, small
entrepreneurs, and Micro. The solution is holistic to benefit
everyone in the supply chain. Cassava costs Rp. 5,000 per Kg
in traditional marketplaces, according to random field
investigations.
In branded retail marketplaces like Buah Total, Kg
costs IDR—20,000. Farmers only get IDR 2,000 to Rp. 3000
per Kg in traditional markets brought from Bogor, Lembang,
and supply areas to the capital (Kusnawan et al., 2023; Putriani
& Mujahidin, 2023; Sari et al., 2023). Thus, this price does not
encourage farmers. Only the midstream-to-downstream
supply chain is studied. After BULOG found a store of cassava
sego ready to be processed downstream into ready-made
food, a literature review was conducted to secure a midstream supply—a picture of cassava rice stock.
3.4. Taste Issue
The benefits of cassava are listed below. Cassava
contains carbohydrates (Kurniawan et al., 2023), lipids
(Sudiantini et al., 2023), proteins (Zain et al., 2023), and
minerals (Olude, 2021; Suharsiwi et al., 2022). The benefits of
cassava include carbs and lipids, the body's primary energy
sources. Industry can dehydrate cassava into chips, pellets,
tapioca, and songkok as a carbohydrate supply. Industrial
hydrolysis produces inverted sugar, high fructose syrup,
dextrose, maltose, glucose syrup, and sucrose. Industry
ferments vinegar, butanol, acetone, lactic acid, citric acid,
monosodium glutamate, and glycerol. Exploring the glycemic
content that harms people with diabetes is needed to enrich
this research. While cassava has 79 glycemic levels, white rice
has 82, according to (Rice, 1977; Zahroh, 2017). Only 47 in
brown rice. Lower glycemic load of 43 for sorghum. Unlike
cassava, the raw material is scarce. Tri-in-one packings like
cassava rice, teriyaki chicken, and tempeh in saleable
packaging can solve this difficulty. The packaging also lists the
rice's brand, nutritional value, and shelf life. To gain
publications, vocational colleges might work with nutrition
labs and the Ministry of MSMEs. Halal acceptance and
fulfillment are required beyond publication.
To flavor wheat flour, Owusu et al. (2017) advised
mixing starch with it. The public will pay more for this mixture
if they know it contains cassava. Cassava flour bread can be
promoted better to improve consumer acceptance. More
research shows food security issues in North Luwu, Sulawesi.
The UNDP reduced district residents' suffering in 2015. This
UNDP program shows how much Indonesia needs dietary
diversity, widely available everywhere. Diversity and balance
on each plate at each meal explain this research's goal.
Government and society collaborate to meet this essential
need (Diansari & Nanseki, 2015). The supply chain in Figure 2
is designed to help explain cassava rice's appropriateness.

Figure 2's supply chain graphic has multiple
interpretations. The arrows from left to right and down show
how raw materials are ordered, processed, and sold. Red
signifies that vocational colleges must be careful when
cooperating with BULOG for raw materials. In addition, you
must cooperate smartly with the lab throughout testing. Red
represents essential places and processes outside higher
education organizations' control and is crucial to creating
trust and cassava rice's image. Green indicates that this image
is ready for distribution to consumers and organizations like

Figure 2. designed to help explain cassava rice's appropriateness

government agencies and enterprises.

4. CONCLUSION
Rice must have competition, as discussed above.
Cassava substitution is optimal since it is efficient and
supported by mid-stream to downstream supply chain
logistics. Packaged rice with Indonesian-style variants must
have a halal certificate to be accepted. In addition, product
titles should reflect millennial and next-generation tastes,
such as new fried rice, teriyaki chicken rice, and others. Thus,
(1) cassava rice can be compared to rice because balanced
portion space is still possible, and (2) if packaged according to
probable consumers' likes and proclivities, it can compete
with rice. This research must continue with cooking,
packaging, and laboratory tests to verify nutritional content.
Clinical research requires product trials and preferences.
MSMEs, startup enterprises, and colleges in this discipline
should take advantage of this opportunity.

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