KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FLAKE BERBAHAN TEPUNG JAGUNG (ZEA MAYS L.), TEPUNG KACANG HIJAU (PHASEOLUS RADIATUS) DAN LABU KUNING LA3 (CUCURBITA MOSCHATA)
Authors: Fauzi Mukhammad , Giyarto NFN , Lindriati Triana , Paramashinta Hema 
Published: May 2020

<p>Flake dapat dibuat dari tepung jagung, dicampur dengan tepung kacang hijau dan labu kuning LA3. Kombinasi yang tepat antara tepung jagung, tepung kacang hijau dan labu kuning LA3 dapat menghasilkan flake dengan nilai gizi yang baik. Tujuan penelitian ini adalah untuk mengetahui karakteristik dan formulasi terbaik dalam pembuatan flake berbahan tepung jagung, tepung kacang hijau dan labu kuning LA3. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal, yaitu rasio tepung jagung, tepung kacang hijau dan labu kuning LA3 berturut-turut, (80:15:5; 70:20:10; 60:25:15; 50:30:20 dan 40:35:25), dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa proporsi tepung jagung, tepung kacang hijau dan labu kuning LA3 berpengaruh terhadap warna, tekstur, daya rehidrasi, betakaroten dan kadar air flake yang dihasilkan. Berdasarkan uji efektifitas dari penelitinan ini, proporsi flake terbaik diperoleh pada perlakuan P3 yaitu flake dengan variasi tepung jagung 60%, tepung kacang hijau 25% dan labu kuning LA3 15% dengan nilai lightness 62,38, tekstur 347,34 g/mm, daya rehidrasi 30,79%, betakaroten 1,94 mg/100g, kadar air 3,11%, kadar abu 2,4%, kadar protein 8,71%, kadar lemak 8,45%, karbohidrat 77,59%, total energi 421,25 kkal/100gram, nilai kesukaan warna 3,64 (netral hingga suka), nilai kesukaan tekstur 4,08 (suka), nilai kesukaan rasa 3,60 (netral hingga suka), nilai kesukaan aroma 3,64 (netral hingga suka) dan nilai kesukaan keseluruhan 4,20 (suka hingga sangat suka).</p><p><em><span><strong>Physicochemical and Organoleptic Characteristics of Flake Made from Corn (Zea mays L.), Mung Bean (Phaseolus radiatus) and Yellow Pumpkin LA3 (Cucurbita moschata) Flour.</strong><br /></span></em></p><p><em><span>Flake can be made from corn flour (source of carbohydrate), mixed with mung bean flour (source of protein) and yellow pumpkin LA3 (source of vitamins). The best combination of corn flour, mung bean flour and yellow pumpkin LA3 can produce flake with good nutrition. The aim of the research was to characteristic and best ratio of flake made from corn corn flour, mung bean flour and yellow pumpkin LA3. This research was conducted using Completely Randomized Design (CRD) single factors with ratio of corn corn flour, mung bean flour and yellow pumpkin LA3 (80:15:5; 70:20:10; 60:25:15; 50:30:20 and 40:35:25), and repeated thrice each parameters. The results revealed that the proportions of corn flour, mung bean flour and yellow pumpkin LA3 influenced the color, texture, rehydration power, beta-carotene and water level of the resulting flake. Based on the effectiveness test of this research, the best flake proportion was obtained in P3 treatment that was flake with the variations of corn flour 60%, mung bean flour 25% and yellow pumpkin LA3 15%, had a lightness value of 62.38, texture of 347.34 g/mm, rehydration power of 30.79%, beta-carotene of 1.94 mg/100g, water level of 3.11%, ash content of 2.4%, protein content of 8.71%, fat content of 8.45 %, carbohydrate of 77.59%, total energy of 421.25 kcal/100gram, color preference value of 3.64 (neutral up to like), texture preference value of 4.08 (like), taste preference value of 3.60 (neutral up to like), aroma preference value of 3.64 (neutral up to like) and the whole preference value of 4.20 (like up to very like).</span></em></p>