Karakteristik Sifat Fisik, Kimia, dan Sensori Flakes Breakfast Cereal dari Tepung Komposit (Tepung Mocaf, Tepung Jagung dan Tepung Kacang Merah)

Abstract

The research was aimed to find the effect of the addition of mocaf flour, corn flour, and red bean flour on the quality of flakes. This research consisted of two steps. The first step was the manufacture of flakes from the composite flour (Mocaf Flour, Corn Flour and Red Bean Flour) and had been performed using factorial completely randomized design with one factor i.e : mocaf flour, corn flour, red bean flour (P): 70%:25%:5%, 65%:30%:5%, 60%:35%:5%, 55%:40%:5%, 50%:45%:5%, 45%:50%:5%, 40%:55%:5%, 35%:60%:5%, 30%:65%:5%, 25%:70%:5%. Parameters analyzed at the I step were water content (%), ash content (%), fat content (%), protein content (%), fiber content (%), colour (L), colour (°Hue), the flakes’ crispness resistance in milk (second), rehydration level (%), texture(kg/cm2), and organoleptic values (colour, flavour, taste, texture and texture score). The II step was testing quality of flakes with the best treatment that was campared with control. The best treatment of the flakes was found with the composition 25%:70%:5%. Parameters analyzed at the II step were water content (%), ash content (%), fat content (%), protein content (%), fiber content (%), colour (L), colour (°Hue), the flakes’ crispness resistance in milk (second), rehydration level (%), texture(kg/cm2), and organoleptic values (colour, flavour, taste, texture and texture score). The results at the I step showed that the comparison of mocaf flour and corn flour, and the addition of red bean flour had no significant effect on water content, but had significant effect on fat content, and highly significant effect on the other parameters. At the second step, it was found that there was difference between the best treatment flakes and control, and at the chemical and sensory characterization, the flakes with the best treatment was better.