Table 4. The fatty acid profile of analog rice based on modified cassava flour (MOCAF) and banana flour

Fatty acids (mg/100 g)	Sample¹⁾
Fatty acids (mg/100 g)	TD	KP
Myristic acid (C14:0)	0.23±0.010²⁾	0.33±0.013^*
Palmitic acid (C16:0)	31.51±0.464	32.73±0.502^*
Palmitoleic acid (C16:1 ω-7)	2.24±0.079	3.32±0.053^*
Arachidic acid (C18:0)	0.84±0.011^*	0.69±0.009
Stearic acid (C18:0)	3.05±0.054	3.26±0.060^*
Oleic acid (C18:1 ω-9)	0.45±0.011	0.54±0.013^*
Linoleic acid (C18:2 ω-6)	20.44±0.320	22.46±0.310^*
α-Linolenic acid (C18:3 ω-3)	30.48±0.420	36.50±0.245^*
Saturated fatty acids	35.63±0.412	37.01±0.542^*
Mono unsaturated fatty acids	2.69±0.074	3.86±0.056^*
Poly unsaturated fatty acids	50.92±0.732	58.96±0.491^*
ω-6 PUFAs	20.44±0.320	22.46±0.310^*
ω-3 PUFAs	30.48±0.420	36.50±0.245^*
ω-6 / ω-3 (%)	67.07±0.316^*	61.55±0.706

TD, analog rice from MOCAF and tanduk banana flour; KP, analog rice from MOCAF and kepok banana flour.
All values are mean±SD (n=4). Values in the same row with asterisks (^*) are significantly different (p<0.05), as determined by a two-sample t-test.