Karakteristik Flakes Tepung Ubi Jalar Kuning (Ipomoea batatas l.) dan Tepung Sorgum (Sorghum bicolor l.) Dengan Variasi Jenis Susu

Characteristics Of Flakes Made By Yellow Sweet Potato Flour (Ipomoea batats L) and Sorghum Flour (Shorgum bicolor L) With Variety Of Milk

Abstract

Flakes are flat-shaped ready-to-eat breakfasts made from cereal foodstuffs. Type of cereal that can be used was yellow sweet potato which contains β-carotene. Yellow sweet potatoes have little protein so that in making flakes it is necessary to add other protein sources such as sorghum and variations of milk types. This study aims to determine the chemical and sensory characteristics of flakes made of yellow sweet potato flour and sorghum flour flakes with various types of milk that are high in protein and β-carotene, and determine the most preferred flakes formulation for consumers. The experimental design was a Completely Randomized Design (CRD) with the first factor being the ratio of yellow sweet potato flour and sorghum flour 90%,80%,70% : 10%,20%,30%. The second factor was the variation of milk (cow's milk, goat's milk, and soya milk). The results showed that the flakes formulation of yellow sweet potato flour and sorghum flour with milk variations that is high in protein was found in the ratio of 80% yellow sweet potato flour : 20% sorghum flour with the addition of soya milk. The treatment produced flakes with a protein content of 7.93%, βetakaroten 1.71%, water content of 5.22%, ash content of 2.48%, fat content of 12.92%, carbohydrate content of 71.54%, fiber content of 4.80%. The organoleptic test of color 2.90 (neutral), taste 3.36 (somewhat like), crispness 3.60 (somewhat like), aroma 3.20 (somewhat like), hardness 3.50 (somewhat like) and overall 3.98 (towards like). Flakes use yellow sweet potatoes and sorghum with a variety of types of milk having a fairly high protein and β-carotene content that can be consumed daily by the public, especially children.