| NIM | A1F021024 |
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| Namamhs | NADHIRA SEPTIANA AHNAFIANI |
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| Judul Artikel | Optimasi Formula Flakes Berbasis Tepung Sorgum Termodifikasi dengan Penambahan Tepung Kelapa Menggunakan Metode Mixture D-Optimal |
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| Abstrak (Bhs. Indonesia) | Sarapan sering terabaikan karena keterbatasan waktu, sehingga diperlukan produk sarapan praktis dan bergizi seperti flakes. Sorgum berpotensi sebagai bahan baku, namun keterbatasannya memengaruhi mutu fisikokimia dan sensoris sehingga perlu dilakukan modifikasi pati. Penambahan tepung kelapa sebagai sumber serat berperan dalam meningkatkan kerenyahan, mutu sensorik, dan nilai gizi. Proporsi tepat antara tepung sorgum termodifikasi dan tepung kelapa menghasilkan karakteristik flakes renyah, daya rehidrasi seimbang, dan ketahanan renyah lebih optimal. Penelitian ini bertujuan mengoptimasi proporsi tepung sorgum termodifikasi dan tepung kelapa dalam formulasi flakes serta mengevaluasi karakteristik fisikokimia dan sensorisnya. Metode penelitian ini meliputi pembuatan tepung sorgum termodifikasi untuk dianalisis sifat fisikokimia dan profil amilografinya, serta menentukan formula optimum proporsi tepung sorgum termodifikasi (40-50%) dan tepung kelapa (5-15%) menggunakan mixture design model D-Optimal berdasarkan respon hardness, daya rehidrasi, dan ketahanan renyah dalam susu. Formula optimum diperoleh pada proporsi 50% tepung sorgum termodifikasi dan 5% tepung kelapa dengan nilai desirability 0,929, menghasilkan flakes dengan hardness 705,67 gf, daya rehidrasi 40,08%, waktu ketahanan renyah 7,10 menit, kadar air 5,11%, kadar abu 2,10%, kadar lemak 6,40%, kadar protein total 3,36%, kadar karbohidrat 86,25%, serat pangan 9,28% dan total energi 3,30 kkal/g. Flakes berwarna kuning kecoklatan, renyah, rasa tidak khas sorgum, aroma tidak khas kelapa, mouthfeel berpasir, serta tingkat kesukaan keseluruhan lebih tinggi dari produk komersial. Flakes berbasis tepung sorgum termodifikasi dengan penambahan tepung kelapa menunjukkan karakteristik fisikokimia dan sensoris yang kompetitif, menjadikannya potensial sebagai alternatif sereal sarapan bergizi. |
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| Abtrak (Bhs. Inggris) | Breakfast is often neglected due to time constraints, so practical and nutritious breakfast products such as flakes are needed. Sorghum has potential as a raw material, but its limitations affect its physicochemical and sensory quality, so starch modification is necessary. The addition of coconut flour as a source of fiber plays a role in improving crispness, sensory quality, and nutritional value. The right proportion between modified sorghum flour and coconut flour produces crispy flakes, balanced rehydration, and optimal crispness retention. This study aimed to optimize the proportion of modified sorghum flour and coconut flour in flakes formulation and to evaluate their physicochemical and sensory properties. Modified sorghum flour was produced and analyzed for physicochemical characteristics and amylographic profile. D-Optimal mixture design was applied to determine the optimum proportion of modified sorghum flour (40–50%) and coconut flour (5–15%), with responses including hardness, rehydration capacity, and crispness retention in milk. The optimum formula was obtained at 50% modified sorghum flour and 5% coconut flour with a desirability value of 0.929. This formulation produced flakes with hardness of 705.67 gf, rehydration capacity of 40.08%, and crispness retention of 7.10 minutes. Proximate analysis showed moisture 5.11%, ash 2.10%, fat 6.40%, protein 3.36%, carbohydrate 86.25%, dietary fiber 9.28%, and total energy 3.30 kcal/g. The flakes are brownish-yellow in color, crispy, with no distinctive sorghum taste, no distinctive coconut aroma, a sandy mouthfeel, and an overall preference rating higher than commercial products. Flakes based on modified sorghum flour with added coconut flour exhibit competitive physicochemical and sensory characteristics, making them a potential alternative to nutritious breakfast cereals. |
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| Kata kunci | breakfast; coconut flour; flakes; fermentation; modified sorghum flour; optimization |
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| Pembimbing 1 | Prof. Dr. Nur Aini, S.TP., M.P. |
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| Pembimbing 2 | Dr. Santi Dwi Astuti, S.TP., M.Si. |
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| Pembimbing 3 | - |
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| Tahun | 2025 |
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| Jumlah Halaman | 118 |
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| Tgl. Entri | 2025-09-30 14:04:38.367284 |
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