Development of breakfast food from black rice and porang supplemented with jackbean and red dragon fruit

Abstract This study aim to develop the potential of local food into functional breakfast cereal products that are high in energy and rich dietary fiber, as an alternative for individuals with diabetes. The sample formulation is a factorial experimental using Randomized Block Design. factors proportion composite flour consisting black rice, porang, jack bean also addition red dragon fruit concentrate based on total weight flour. chosen contains moisture (6.07%bw), ash (4.87%bw), protein (8.68%bw), fat (0.38%bw), carbohydrate (79.99%bw), crude fiber (43.49%bw) which meets requirements SNI. It can be concluded low product. Further research needed effectivity fasting blood glucose people