Karakteristik Fisikokimia dan Organoleptik Flakes Terbaik Berdasarkan Formulasi Tepung Sorgum (Sorghum bicolor L.) dan Tepung Ubi Jalar Ungu (lpomea batatas L.)

Flakes are a popular choice for an instant breakfast meal that is consumed with milk. Typically, flakes are made from carbohydrate-rich ingredients. Sorghum flour and purple sweet potato flour are potential ingredients for making flakes. The goal of this study is to identify a formulation of sorghum flour and purple sweet potato flour to produce practical breakfast cereal flakes with the best organoleptic and physicochemical properties. The research was carried out using a Randomized Block Design (RBD) with one factor, which was the formulation of sorghum flour and purple sweet potato flour, with 6 levels of treatment that is u1 (80%:20%), u2 (70%:30%), u3 (60%:40%), u4 (50%:50%), u5 (40%:60%), and u6 (30%:70%). The optimal treatment was identified through the effectiveness index test. Research parameters included physicochemical and organoleptic properties. The best treatment underwent proximate analysis, covering total ash, carbohydrate, and protein content. The results demonstrated that the formulation comprising 50% sorghum flour and 50% purple sweet potato flour in the production of flakes was the most effective treatment according to the effectiveness index test, scoring 0.71. The physicochemical characteristics of the best treatment included moisture content 2.96%, total ash 1.27%, acid-insoluble ash content of 0.08%, fat 20.66%, protein 7.89%,  carbohydrate 67.23%, water absorption capacity 66.34%, and the crispness retention of the flakes for 4.17 minutes. The organoleptic characteristics were taste 4.06 (more like), color 3.86 (like), aroma 3.89 (like), crispness 4.11 (more like,) and overall preference 4.11 (more like).