Update Artikelilmiah: 53884

LAILA NURFADHILAH

NIM

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Abstrak (Bhs. Indonesia)

Sarapan merupakan kegiatan yang seringkali dilewatkan karena keterbatasan waktu sehingga perlu produk yang praktis dan bergizi seperti flakes. Sorgum merupakan komoditas lokal yang dapat dikembangkan sebagai bahan dasar pembuatan flakes. Fermentasi sorgum dilakukan untuk mengurangi zat antinutrisi dan meningkatkan kecernaan. Isolat protein kedelai dikombinasikan dengan sorgum untuk meningkatkan kandungan protein pada flakes. Namun, penambahan isolat protein kedelai yang melebihi ambang batas dapat menurunkan penerimaan sehingga perlu dilakukan optimasi. Penelitian ini betujuan untuk (1) mengetahui perbandingan optimum tepung sorgum terfermentasi dan isolat protein kedelai pada flakes berdasarkan kadar protein total, kadar abu, dan kadar karbohidrat; (2) mengetahui karakteristik fisikokimia flakes hasil perlakuan optimum tepung sorgum terfermentasi dan isolat protein kedelai; (3) mengetahui karakteristik sensori flakes hasil perlakuan optimum tepung sorgum terfermentasi dan isolat protein kedelai; (4) mengetahui keunggulan flakes hasil perlakuan optimum dibandingkan dengan flakes komersial.
Metode yang digunakan dalam penelitian ini adalah Simplex Lattice Design dengan menggunakan software Design Expert v.13. Respon optimasi didapatkan berdasarkan hasil seleksi variabel respon dengan uji Analysis of Variance (ANOVA). Respon optimasi yang terpilih meliputi kadar protein total, kadar abu, dan kadar karbohidrat by difference. Formula optimum yang diperoleh kemudian dilakukan verifikasi dan validasi, serta karakterisasi sifat fisikokimia (kadar abu, kadar air, kadar lemak, kadar protein terlarut, kadar β-karoten, warna dengan color reader, dan total energi), dan sensori (warna, aroma khas isolat protein kedelai, rasa khas sorgum, tekstur/kerenyahan, mouthfeel, aftertaste, dan kesukaan keseluruhan). 
Hasil penelitian menunjukkan bahwa formula optimum diperoleh pada proporsi 25% tepung sorgum terfermentasi dan 8,33% isolat protein kedelai (IPK) dengan nilai desirability 0,921 menghasilkan flakes dengan kadar protein total 12,94%, kadar abu 3,69%, dan kadar karbohidrat by difference 69,29%. Karakterisasi flakes formula optimum menunjukkan kadar air sebesar 4,09%, kadar lemak 14,08%, kadar protein terlarut 0,41%,  β-karoten 63,90µg/100 g, nilai L* 52,85, a* 13,15, b* 27,80, dan total energi 4,56 kkal/g, sedangkan secara sensori menunjukkan bahwa flakes optimum memiliki warna kuning kecoklatan (5,0) aroma khas IPK agak kuat (3,8), rasa khas sorgum agak kuat (4,3), tekstur/kerenyahan sangat renyah (5,5), mouthfeel tidak berpasir (4,5), aftertaste sangat tidak pahit (5,6), dan kesukaan keseluruhan dalam kategori suka (5,9) yang tidak berbeda signifikan dengan produk flakes komersial.

Abtrak (Bhs. Inggris)

Breakfast is a meal that is often skipped due to time constraints, making practical and nutritious products like cereal flakes particularly important. Sorghum is a local crop that can be developed as a raw material for making cereal flakes. Sorghum is fermented to reduce anti-nutritional factors and improve digestibility. Soy protein isolate is mixed with sorghum to increase the protein content of the cereal flakes. However, adding soy protein isolate beyond a certain limit can reduce palatability, so optimization is necessary. This study aims to: (1) determine the optimum ratio of fermented sorghum flour and soy protein isolate in flakes based on total protein content, ash content, and carbohydrate content; (2) identify the physicochemical characteristics of flakes produced from the optimum treatment of fermented sorghum flour and soy protein isolate; (3) evaluate the sensory characteristics of flakes produced from the optimum treatment of fermented sorghum flour and soy protein isolate; and (4) examine the superiority of flakes produced from the optimum treatment compared to commercial flakes.
The method used in this study was the Simplex Lattice Design using Design Expert v.13 software. The optimization responses were obtained based on the results of response variable selection using Analysis of Variance (ANOVA). The selected optimization responses included total protein content, ash content, and carbohydrate content based on the difference. The optimal formula obtained was then verified and validated, and its physicochemical properties (ash content, moisture content, fat content, soluble protein content, β-carotene content, color measured with a colorimeter, and total energy) as well as its sensory properties (color, characteristic aroma of soybean protein isolate, characteristic taste of sorghum, texture/crunchiness, mouthfeel, aftertaste, and overall acceptability) were characterized.
The results showed that the optimal formula was obtained at a ratio of 25% fermented sorghum flour and 8.33% soy protein isolate (SPI) with a desirability value of 0.921, yielding flakes with a total protein content of 12.94%, ash content of 3.69%, and carbohydrate content based on the difference of 69.29%. Characterization of the optimal formula flakes showed a moisture content of 4.09%, fat content of 14.08%, soluble protein content of 0.41%, β-carotene of 63.90 µg/100 g, L* value of 52.85, a* value of 13.15, b* 27.80, and total energy 4.56 kcal/g, while sensory evaluation indicated that the optimal flakes had a light yellow-brown color (5.0), a characteristic and fairly strong IPK aroma (3.8), a characteristic sorghum flavor with moderate intensity (4.3), a very crisp texture (5.5), a non-sandy mouthfeel (4.5), a very non-bitter aftertaste (5.6), and an overall liking in the “like” category (5.9), which was not significantly different from commercial flakes.

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