Development of Breakfast Meals from Local Taro Using Extrusion for Food Security

Abstract

Extrusion technology is growing fast and been demanded by food processor. The selection of material for formulation (composite) is important to produce high quality and performance product. Taro, mung bean and banana are good combination to make breakfast meals. To produce breakfast meals which are expanded, light, porous and crunchy, it is required that starch has special characteristics, i.e., cassava flour. Improvement of the formulation can be done by adding protein, developer material and emulsifier. The aim of the research was to develop formula based on taro flour with the addition of egg flour, baking soda, GMS and arabic gum so it can produce best taro crunch. Formulation was done in sequence. First was addition of cassava flour to obtain the best expansion. Second was improvement of the dough of first formulation by addition of egg flour, baking soda, arabic gom and GMS. The results showed that the best formula is taro crunch with the percentage of taro composite flour 43.75%, egg flour 5%, GMS 1.5%, vegetable oil 5%, salt 1%. The produced taro crunch has characteristics of protein 1.62%, moisture content 5.5%, fat 5.29%, crude fiber 4.07%, carbohydrate 81.36%, energy 379.57 Kal/100 g with the expansion degree of 0.54%.