V. Fitriani, L. Permana, W. Setiaboma
Broken rice is a by-product of the rice milling process. In Indonesia, the price of broken rice is very low and most of it, is only used as animal feed. In this study, broken rice were further processed into food products, that was cereal flakes which composited with banana flour. The aim of this study was to determine the chemical and sensory characteristics of cereal flakes made from a mixture of broken rice flour and banana flour. The broken rice, obtained from rice milling in Bandar Lampung and milled into flour to be further processed into cereal flakes with the addition of banana flour as a composite flour. There are three formulations of broken rice and banana flour to make that cereal flakes, that was 1: 3, 1: 1, and 3: 1. Each formulation of cereal flakes, then dried at 40°C; 60°C, and 80°C for 3h. The raw materials and all cereal flakes are then carried out with chemical characterization and physical characteristics. The results of this study, showed that the different ratio of broken rice flour and banana flour had significantly affect (p<0,05) the chemical characteristics. © Published under licence by IOP Publishing Ltd.
Food Technology Department, Institut Teknologi Sumatera, Lampung Selatan, Lampung, Indonesia
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