Optimasi Pengolahan Minuman Sereal Instan Berbasis Tepung Pisang Jantan (Musa Acuminata Colla) dan Tepung Sorgum (Sorghum Spp)

Abstract

Instant cereal is an alternative food to replace staple foods, especially for breakfast that is rich in nutrition. A study has been conducted that aims to characterize the effect of the composition of banana flour and sorghum flour on the quality of instant cereal drinks. This study used a one-factor factorial design, namely the ratio of banana flour and sorghum flour with six treatment levels, namely P1K1 (0%:100%), P2K2 (20%:80%), P3K3 (40%:60%), P4K4 (60%:40%) and P5K5 (80%:20%), P6K6 (100%:0%). Physical analysis conducted on instant cereal drinks resulted in a yield of 94.70% to 94.70%, an absorption capacity of 1.20% to 1.50%, a viscosity of 49.15 mPa.s to 89.71 mPa.s, and a humidity of 1.69% to 3.24%. Chemical analysis yielded a moisture content of 1.55% to 2.61%, a protein content of 3.30% to 6.27%, and a fiber content of 2.04% to 3.05%. The best treatment analysis for appearance parameters yielded a value of 0.87 and an effectiveness value of 1.00. The feasibility analysis yielded a R/C ratio of 1.20.