The effect of proportion of germinated brown rice and tempeh flour on the quality of instant porridge

This study was to investigate the nutritional composition of instant porridge that produced from germinated brown rice and tempeh flour on various proportions and to determine which proportion that gave best nutritional value of instant porridge. Various proportions of composite germinated brown rice and tempeh was extruded at 100°C and feed moisture 1% using twin-screw extruder. The experimental design that used in this study was Randomized Block Design using Minitab 16 software with one factor (proportion of germinated brown rice and tempeh flour) and Zeleny method with multiple attribute to determine best nutritional value. The result showed that various proportion of germinated brown rice and tempeh flour gave significant effect (α = 5%) on crude proteint, crude fat, carbohydrate content, ash content, brightness color (L*) and rehidration time and there was no significant effect on moisture content of the instant porridge. Instant porridge with 65% germinated brown rice flour and 35% tempeh flour was the best proportion that contain 3.57% moisture content, 27.83% crude protein, 8.9% crude fat, 57.15% carbohydrate content, 1.51% ash content, 43.6 second of rehydration time and the brightness color on 49.30.