Pengembangan Flakes Menggunakan Tepung Kedawung (Parkia Timoriana (DC.) Merr) sebagai Subtitusi Tepung Terigu

Abstract

Flakes umumnya berbahan dasar tepung terigu dan serealia dengan kandungan protein serta serat yang rendah. Tepung kedawung (Parkia timoriana (DC.) Merr) berpotensi sebagai subtitusi terigu karena kandungan gizinya lebih tinggi. Penelitian ini bertujuan mengembangkan flakes dengan subtitusi tepung kedawung serta mengevaluasi penerimaan konsumen dan kandungan gizinya. Formulasi dibuat dengan tingkat subtitusi 0%, 10%, 30%, dan 50%. Uji hedonik dilakukan oleh 37 panelis terhadap atribut sensori, sedangkan analisis kimia mencakup protein dan serat kasar. Hasil menunjukkan subtitusi tepung kedawung berpengaruh terhadap daya terima dan kandungan gizi flakes. Formula 10% terpilih sebagai yang terbaik dengan kadar protein 18,47% dan serat 0,10%, serta telah memenuhi standar mutu protein SNI 4270-2021. Kemudian formulasi terpilih dilakukan analisis biaya dengan harga jual Rp 9.000,00 perkemasan 50 gram dengan laba 10%.

Flakes are generally made from wheat flour and cereals with low protein and fiber content. Kedawung flour (Parkia timoriana (DC.) Merr) has the potential to be a substitute for wheat flour due to its higher nutritional content. This research aims to develop flakes with kedawung flour substitution and evaluate consumer acceptance and nutritional content. Formulations were made with substitution levels of 0%, 10%, 30%, and 50%. Hedonic tests were conducted by 37 panelists on sensory attributes, while chemical analysis included protein and crude fiber. The results showed that kedawung flour substitution affected the acceptability and nutritional content of the flakes. The 10% formula was selected as the best with a protein content of 18,47% and 0,10% fiber, and met the protein quality standards of SNI 4270-2021. Then the selected formulation was analyzed for cost with a selling price of Rp9.000,00 for 50 gram packaging with a profit of 10%.