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Broken rice, an inexpensive by-product from the milling process, has high nutritional value. This research aimed to study the ratio of broken rice from non-glutinous rice and glutinous rice on the quality of rice cracker products. The results showed that the formula with the ratio of non-glutinous rice to glutinous rice as 100:0 had the lowest swelling rate, the highest hardness, and the lowest overall liking score. Interestingly, the suitable formula for rice cracker production was the formula with non-glutinous rice to glutinous rice as a ratio of 0:100. Apparently, it had the highest swelling rate and the highest score of appearance (7.70±0.79), flavor (7.60±1.00), test (7.63±0.81), texture (7.83±0.79), and overall liking (7.77±0.82), respectively. The effect of sugarcane sugar on stevia water in different ratios on the quality of the rice cracker syrup were also studied. It was found that the total soluble solids of syrup varied directly to the amount of cane sugar, while the hardness of the syrup after cooling at room temperature varied directly to the amount of stevia water. The ratio of cane sugar on stevia water at 100 : 0, 75 : 25 and 50 : 50 with the average score of appearance, flavor, taste, texture and overall liking were not statistically significant (p > 0.05). Utilization of broken rice and stevia water for rice cracker production is an interesting way for value added raw materials in locality, with a variety of products for supplying health-conscious consumers.
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