Open AccessMaking artificial rice from sorghum flour, corn flour and cassava starch by using mini extruder
Author(s) -
_ Ridwansyah,
Hotnida Sinaga,
I. F. Adiba
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/454/1/012116
Subject(s) - sorghum , starch , germination , plastics extrusion , mathematics , agronomy , randomized block design , sorghum bicolor , corn flour , food science , chemistry , materials science , biology , composite material , raw material , organic chemistry , bran
The research was did to introduce how to making artificial rice from composite flour ( Sorghum bocolor L. Moench , Zea mays, and Manihot esculenta ) by using mini extruder. The research was conducted using a non-factorial randomized block design using two steps of processes. The first step is making composite flour based on sorghum flour (with two types of pre-treatment such as hulled sorghum seeds and germinated sorghum seeds), corn flour and cassava starch. Hulled sorghum flour was processed such as being sorted, hulled, cleaned, dried, milled, and sieved. Germinated sorghum flour was made by steps such as being cleaned, sorted, soaked for 72 hours in room temperature, germinated for 36 hours on damp gunny, washed, dried, milled, and sieved. The second step is making artificial rice by using mini extruder. The artificial rice with the hulled sorghum flour has darker colour than the germinated sorghum flour and both of those treatments has the heterogen shapes and was not similar to rice in shape. The artificial rice with germinated sorghum seemed to be more appealing than the artificial rice with hulled sorghum. Mini extruder still need to be improved so that it could give the better results in making artificial rice.