Pemanfaatan Beras Hitam dan Kedelai Hitam dalam Pembuatan Flakes Sumber Protein dan Serat Pangan untuk Sarapan Anak Usia Sekolah

Abstract

The unavailability of time and food in the morning is most of the reason why school-age children skip their breakfast. This study aims to develop a ready-to-eat flakes product by utilizing black rice and black soybeans. This study used 4 combination of black rice and black soybeans namely F1 (80:20), F2 (60:40), F3 (40:60), and F4 (20:80). The analysis carried out in this study were organoleptic tests (hedonic and rating difference tests), nutritional content tests (proximate and dietary fiber content test), and physical characteristics tests (water absorption, rehydration time, texture, and bulk density) were tested by One Way ANOVA statistics test. The selected formula in this study was F3 with proportion 40% of black rice and 60% black soybeans based on the consideration of organoleptic, physical characteristics, and nutritional content. The nutritional content of selected formula for each servings (30 g) was 141 kcal of energy, 5,5 g of fat, 6,1 g of protein, 17 g of carbohydrates, and 3,1 g of dietary fiber. This selected formula can be claimed as protein source and high dietary fiber product that can provide 11,1-15,2% of daily protein needs and 11-13,4% of daily fiber needs for school-age children (7-12 years).