Pengaruh Formulasi Tepung Hotong (Setaria italica (L.) Beauv.) dan Kenari (Canarium indicum L.) Terhadap Karakteristik Kimia, Fisik, dan Sensori Flakes

Jeirel Wattilete; Vita Novalia  Lawalata; Gilian  Tetelepta; Daniel Zadrak Kurniawan  Wambrauw

doi:10.59395/altifani.v6i4.1369

Authors

Jeirel Wattilete Program Studi Teknologi Pangan, Jurusan Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Cenderawasih, Jayapura
Vita Novalia Lawalata Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Ambon
Gilian Tetelepta Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Ambon
Daniel Zadrak Kurniawan Wambrauw Program Studi Teknologi Pangan, Jurusan Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Cenderawasih, Jayapura

DOI:

https://doi.org/10.59395/altifani.v6i4.1369

Keywords:

Flakes, Karakteristik fisik, Karakteristik kimia, Kenari, Tepung hotong

Abstract

Hotong (Setaria italica (L.) Beauv.) dan kenari (Canarium indicum L.) merupakan pangan lokal Indonesia timur yang berpotensi dikembangkan sebagai bahan baku sereal bergizi. Penelitian ini bertujuan mengevaluasi pengaruh formulasi tepung hotong dan kenari terhadap karakteristik kimia, fisik, dan sensori flakes. Penelitian menggunakan Rancangan Acak Lengkap dengan enam formulasi, yaitu P0 (100:0), P1 (80:20), P2 (75:25), P3 (70:30), P4 (65:35), dan P5 (60:40). Parameter yang diamati meliputi karakteristik kimia, sifat fisik, dan sensori. Hasil menunjukkan bahwa formulasi berpengaruh nyata (p<0,05) terhadap karakteristik kimia dan sifat fisik flakes. Peningkatan proporsi kenari menurunkan kadar air dan karbohidrat, tetapi meningkatkan kadar abu, protein, lemak, serat kasar, daya tahan kerenyahan. Sementara itu, hasil uji sensori menunjukkan kecenderungan peningkatan tingkat kesukaan panelis seiring dengan meningkatnya proporsi kenari dalam formulasi. Formulasi P5 (60% tepung hotong:40% kenari) menghasilkan karakteristik terbaik sehingga berpotensi dikembangkan sebagai flakes bergizi berbasis pangan lokal Indonesia timur.

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