Formulasi dan Karakterisasi Flake Berbasis Sorgum (Sorghum bicolor L.) dan Ubi Jalar Ungu (Ipomoea batatas L.)

Abstract

Flake is one of type ready to eat breakfast cereals which is very popular due to its convenience and practicality. Sorghum and purple sweet potato can be used as food ingredient to increase the utilization of local food commodities. The objective of this study was to obtain the best formula of sorghum purple sweet potato flake based on the consumer acceptance and analyze the feasibility of the business. The best formula was selected based on organoleptic test, physical analysis, and antioxidant activity. The variable factors used in this formulation was the form of processed purple sweet potato (mashed and flour) and the ratio between cooked sorghum flour and processed purple sweet potato (70:10,60:20,50:30) with the addition of tapioca at 20%. Physical parameters were texture (hardness), water absorption, and durability crunchy in milk. The antioxidant activity was evaluated based on the scavenging capacity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical. The organoleptic test showed that all formulas combinations were significantly different (α = 0.05) in flavor, texture, color and overall attributes. The best formula was a formula with ratio of cooked sorghum flour and purple sweet potato flour of 50:30. Consumer acceptance of sorghum purple sweet potato flake showed that more than 90% of respondents liked the sorghum purple sweet potato flake and more than 82.5% of respondents wish to consume sorghum purple sweet potato flake. Based on business calculations, production of sorghum purple sweet potato flake is feasible with the BEP of 61% or 91,128 packs per year, Internal Rate of Return (IRR) of 35%, Net Benefit Cost Ratio of 1.57, and Payback period of 3 years 6 days.