Abstract
Extrusion technology is today’s favorite technology since it has a varied, practical and consistent product form. The purpose of this research was to get precise composite flour composition so that the quality of the resulted product has optimum quality for breakfast meals. The experimental design used was Design Expert vs. 7 with response surface box-behnken. The flour composition and level to be inputted to the program were banana flour (10-50g), mung beans (10-30g), egg flour (10-20g). Formula made was based on 200 g with addition of maize flour if the amount is less than 200 g. The extrusion tool used is a Thermo Scientific double rotating screw; with Haake Reomax OS. The best results in terms of carbohydrate content is the Formula 8 with a composition of 60 g of banana flour, 20 g eggs, 20 g of green beans and 100 g maize flour. The proximate chemical content of this formula is carbohydrate 84.04%, protein 8.55%, fat 5.49%, ash content 1.24%. K-calories per 100 g is 419.5 which is higher than the standard of breakfast meals calories.
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