FORMULASI FLAKES FUNGSIONAL DARI TEPUNG UBI JALAR UNGU DAN JANTUNG PISANG RAJA SEBAGAI SUMBER ANTIOKSIDAN DAN SERAT

Flakes are generally a ready-to-eat breakfast food and are usually made from cereals as a source of carbohydrates. In order to empower the potential of local food ingredients, purple sweet potatoes can be used as food ingredients to be further processed and used as breakfast food. The purple color of purple sweet potatoes is due to the presence of anthocyanin pigments. Anthocyanins can also act as antioxidants. Banana blossom is added to increase the fiber in the flakes. This study aims to determine the effect of the proportion of purple sweet potato and plantain blossom flour on the quality of flakes. The study used a simple Randomized Block Design method with the proportion level of purple sweet potato flour and banana blossom flour added with 5 levels and 3 replications. The research parameters included water content, ash content, fat content, protein content, carbohydrate content, fiber content, antioxidant activity, color, fracture strength, and organoleptic tests. Data analysis was carried out by analysis of variance with the F test at the 5% level. The results showed a significant effect on water content, ash content, fat content, carbohydrate content, fiber content, antioxidant activity, color, organoleptic test of taste and aroma parameters. The optimum formulation was found in treatment P1 (purple sweet potato flour 95%: banana blossom flour 5%) with 3.08% water content, 3.57% ash content, 4.18% fat content, 85.81% carbohydrate content, high fat content of 85.81%. fiber 5.21%, protein content 3.36%, antioxidant 62.97%, fracture strength 7,69 N, brightness intensity 26.9, redness 3.73, yellowness 2.57, and aroma preference (like ), texture (crispy), taste (like), and color (like)