| dc.description.abstract | Kerupuk beras (rice crackers) is one of the popular snacks in Indonesia. Rice crackers made from whole rice grain which caused its high price. Moreover, the coarse and rough texture of rice crackers is not preferred by consumer. The objectives of this research are to substitute the utilization of whole rice grain into broken rice grain in rice crackers production and to formulate the addition of local flours to improve the quality of rice crackers. In this research, rice crackers produced by combining two kinds of rice (whole rice grain or broken rice grain) with three kinds of local flour (sago, tapioca, or MOCAF/modified cassava flour). The composition of raw materials such as, starch (amylopectin), fat, and protein contents influenced to the characteristic of rice crackers. The research results showed that rice crackers from broken rice grain produced better bulk density, expanding capability, crispiness, taste, and texture compared to whole rice grain. The addition of sago in rice crackers dough produced rice crackers better expanding capability, color, and texture characteristic than tapioca and MOCAF. The combination of broken rice grain and sago produced the best rice crackers and preferred by consumer. | en |
