PENGARUH FORMULASI TEPUNG JEWAWUT DAN TEPUNG KEDELAI HITAM TERHADAP SIFAT KIMIA, FISIK, DAN SENSORI FLAKES

Abstract

Millet is a local cereal rich in starch and dietary fiber, while black soybeans are known as a source of vegetable protein with high nutritional value. Utilization of these two ingredients in the form of flakes is expected to produce cereal products with good physical characteristics and balanced nutritional quality. This study aims to examine the effect of millet flour and black soybean flour formulations on the chemical, physical, and sensory quality of flakes, and to determine the best formulation that meets the requirements of the Indonesian National Standard for cereal milk (SNI No. 01-4270-1996). The study was arranged using a one-factor Randomized Complete Block Design (RAKL) with six treatment levels and four replications, namely the ratio of millet flour and black soybean flour: 100%:0% (P0), 90%:10% (P1), 80%:20% (P2), 70%:30% (P3), 60%:40% (P4), and 50%:50% (P5).  The data were tested for homogeneity using the Bartlett test and Tukey's addition test, then analyzed for variance and further Least Significant Difference (LSD) test at 5% level. Formulation P1 (90% millet flour: 10% black soybean flour) produced the best quality flakes with a water content of 4.50%, ash content of 3.20%, hardness value of 20.95 N, and water absorption of 51.00%, texture score of 3.65 (like), color 4.00 (like), aroma 3.50 (somewhat like), taste 3.69 (like), and overall acceptance 3.95 (like). The best treatment flakes contained 9.02% protein, 7.73% fat, 75.55% carbohydrate, and 25.21% crude fiber.