Sereal Bekatul (SERENA) Berbasis Mixing Extrusion sebagai Alternatif Sarapan untuk Perbaikan Gizi Masyarakat

Nutritional issues such as low fiber and energy intake at breakfast remain common in Indonesia. This study developed a functional cereal product using rice bran (Bekatul) sourced from Sampiran Village, Talun District, Cirebon Regency, produced through a mixing-extrusion method involving local residents. Using a descriptive experimental approach, the research included product formulation, nutritional analysis, organoleptic testing, and shelf-life estimation via Accelerated Shelf-Life Testing (ASLT). The final product contained, per 100 g, 6 g protein, 16 g fat, 70 g carbohydrates, 7 g sugar, 516 mg sodium, and 448 kcal, sufficient to meet daily breakfast energy needs. Organoleptic results showed a visually appealing purplish-brown color, a sweet and savory taste, a pleasant aroma without rancidity, and a crunchy yet not overly hard texture. The cereal’s estimated shelf life at room temperature (20–25 °C) was 86 days. Overall, rice bran cereal demonstrates potential as a nutritious, locally sourced functional food that supports improved community nutrition.