PENGARUH FORMULASI BREAKFAST CEREAL FLAKES BERBASIS TEPUNG BERAS MERAH (Oryza nivara) DAN TEPUNG SAGU (Metroxylon sp) TERHADAP PENILAIAN ORGANOLEPTIK DAN FISIKOKIMIA

Muhammad Isfan Umar, ansharullah ansharullah, Muhammad Syukri Sadimantara

Abstract



ABSTRACT
The purposes of this study were to determine the effect of formulations of red rice flour and sago flour on organoleptic
characteristics, physical properties and nutritional content of breakfast cereal flakes. This study used a Completely
Randomized Design (CRD) with 3 replications. Formulations of comparison of red rice and sago flour were F1 (90% Red
Rice Flour: 10% Sago Flour), F2 (70% Red Rice Flour: 30% Sago Flour), F3 (50% Red Rice Flour: 50% Sago Flour) ), F4
(30% Red Rice Flour: Sago Flour 70%), F5 (10% Red Rice Flour: 90% Sago Flour). The formulation of red rice and sago
flour had very significant effect (p <0.05) on physical properties (water absorption) and nutritional value (ash content, fat
content, fiber content, energy content) while significantly affected on water content (p <0 05) and there was no significant
effect on protein and carbohydrate contents (p <0.05). Antioxidant activity of cereal flakes breakfast increased as long as the
increasing of addition of sago flour. Breakfast cereal flakes red rice flour and sago had nutritional value according to SNI
standard and based on organoleptic assessment, the product was accepted by panelist.
Keywords: Flourred rice, flour sago, breakfast cereal flakes.
ABSTRAK
Tujuan penelitian ini adalah untuk mengetahui pengaruh berbagai formulasi tepung beras merahdan tepung sagu terhadap
nilai organoleptik, sifat fisik dan kandungan gizi breakfast cereal flakes. Penelitian ini menggunakan Rancangan Acak
Lengkap (RAL) dengan 3 ulangan. Formulasi perbandingan tepung beras merah dan tepung sagu antara lain F1 (Tepung
Beras Merah 90% : Tepung Sagu 10%), F2(Tepung Beras Merah 70% : Tepung Sagu 30%), F3 (Tepung Beras Merah 50%
: Tepung Sagu 50%), F4 (Tepung Beras Merah 30% : Tepung Sagu 70%), F5 (Tepung Beras Merah 10% : Tepung Sagu
90%). Formulasi tepung beras merah dan sagu berpengaruh sangat nyata (p<0,05) terhadap sifat fisik (daya penyerapan
air) dan nilai gizi (kadar abu, kadar lemak, kadar serat, kandungan energi), berpengaruh nyata terhadap kadar air (p <0,05)
dan berpengaruh tidak nyata terhadap kadar protein dan karbohidrat (p<0,05). Aktivitas antioksidan breakfast cereal flakes
meningkat seiring dengan meningkatnya penambahan tepung sagu. Breakfast cereal flakes tepung beras merah dan sagu
memiliki nilai gizi sesuai standar SNI dan berdasarkan penilaian organoleptikdapat diterima (disukai) oleh panelis.
Kata kunci: Tepung beras merah, tepung sagu, breakfast cereal flake.


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