Karakteristik Fisik, Kimia, dan Organoleptik Flakes dari Bekatul Beras, Tepung Kacang Hijau, dan Tepung Ubi Jalar Kuning dan Penambahan Kuning Telur

Abstract

This aim of this research was to find the effect of ratio of rice bran, green bean flour, and yellow sweet potato flour and addition of egg yolk on the characteristics of physical and chemical properties of flakes. The research was using completely randomized design with two factors. The first factor, was ratio of rice bran, green bean flour, and yellow sweet potato flour (0% : 40% : 60%, 10% : 30% : 60%, 20% : 20% : 60%, dan 30% : 10% : 60%). The second factor, was additional of egg yolk (2,5%, 5%, and 7,5%). Parameters analyzed were moisture content, ash content, crude fiber content, protein content, fat content, carbohydrate content, water absorption, resilience crispness in milk, texture test, colour rendering index, hedonic organoleptic values of flavor, taste, and colour and organolptic score of texture. The results showed that the ratio of rive bran, green bean flour, and yellow sweet potato flour had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, and carbohydrate content, and had significant effect on colour rendering index and organoleptic value of taste.The additional of egg yolk had highly significant effect on moisture content and fat content, and had significant effect on protein content and carbohydrate content. Interaction of the two factors had highly significant effect on moisture content, fat content, and carbohydrate content. The ratio of rice bran, yellow sweet potato flour, and yellow sweet potato flour of (10%:30%:60%) and addition of egg yolk of (5%) produced the best flakes.