Pengaruh Penambahan Tepung Labu Kuning Terhadap Sifat Mutu Minuman Flakes Berbasis Tepung Ubi Jalar Kuning

Abstract

Flakes is a ready-to-eat cereal product that uses raw materials with high starch carbohydrates which function to produce flakes with a more robust structure. The aim of this study was to determine the effect of adding pumpkin flour on the quality characteristics of yellow sweet potato flour-based flakes drink. The flakes study used the RAL method with 7 treatments and 3 repetitions namely F0 (100% yellow sweet potato flour), F1 (2.6% addition of pumpkin flour), F2 (5.2% addition of pumpkin flour), F3 (7,8% addition of pumpkin flour), F4 (10,5% addition), F5% (13,1% ​​addition of pumpkin flour), F6 (15,7% addition of pumpkin flour). The results showed that there was a significantly different effect on the test for water content, ash content, protein content, fat content, carbohydrate content, color hedonic test, aroma hedonic test, taste hedonic test, texture hedonic test, overall hedonic test, color hedonic quality test , aroma hedonic quality test, taste hedonic quality test, texture hedonic quality test. Based on the research, the water content was 2.88, the ash content was 3.05, the protein content was 14.70; fat content 6.48; carbohydrate content 72.89; color hedonic test 3.83; aroma hedonic test 3.80; taste hedonic test 3.85; texture hedonic test 3.92; overall hedonic test 3.88; color hedonic quality test 3.21; aroma hedonic quality test 3.53; taste hedonic quality test 3.80; texture hedonic quality test 3.65.