Composite Flour

— Lampung province is one of production center for food commodities such as cassava, maize and sweet potato. The development of these commodities into processed products has been done one of which is a composite flour. The purpose of this study was to determine the physicochemical characteristics of composite flour consisting of a mixture of cassava flour (CF), sweet potato flour (SPF) and corn flour (NF). The study was conducted in the Laboratory of Lampung Assessment Institute for Agriculture

Composite flour from cassava (Manihot esculenta), gembili (Dioscorea esculenta), corn (Zea mays) and koropedang (Canavalia ensiformis) is feasible local commodity for artificial rice production. Purposes of this study were to investigate the effect of extruder temperatures towards nutrients value (carbohydrate, protein, fat, water and ash) of artificial rice. The physicochemical properties (kamba density, water absorption and cooking time) of artificial rice were. Paddy rice IR 36 was also analyzed as a comparison. The best formulation of artificial rice would be determined for organoleptic tests. Artificial rice could be produced through 4 stages: preparation of composite flours, cooking dough, process of extrusion, and analyzes. The results show that the best formulation of artificial rice is obtained in formulae 5 containing 50% of cassava flour, 15% of gembili flour, 15% of koropedang flour, 20% of corn flour at 75°C temperature extruder. The values of kamba density, water absorption, and cooking time of formulae 3 are 0.46 g/ml, 287 %, and 46 %, respectively. Organoleptic score for aroma, texture, colour, and taste properties were 3.15, 3.20, 3.00, and 3.05, respectively.