PENGARUH FORMULASI TEPUNG PANGAN LOKAL TERHADAP KARAKTERISTIK PRODUK FLAKES (SEREAL): STUDI KEPUSTAKAAN

Ayu, Reliana Dwy Setia; Wahyuni, Sri; Faradilla, RH Fitri

doi:10.33772/jstp.v6i1.16642

Jurnal

PENGARUH FORMULASI TEPUNG PANGAN LOKAL TERHADAP KARAKTERISTIK PRODUK FLAKES (SEREAL): STUDI KEPUSTAKAAN

Jurnal Sains dan Teknologi Pangan · Vol. 6 No. 1 (2021)

DOI: 10.33772/jstp.v6i1.16642
ISSN: 2527-6271
Published: 2021-02-19
Publisher: JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language: eng

Abstract

ABSTRACTThis review aimed to examine the characteristics of flakes products from several local food flour formulations. In addition, this review also aimed to determine the nutritional value composition of the flakes produced. The modification process of local food flour is done to improve the characteristics of the flakes produced. Flour from local food ingredients also produces starch properties that are better than wheat flour. The innovation process can be done through several additions or formulations, including using flour from corn, sweet potatoes, and fish. The results of the review show that the process of replacing or adding product formulations is proven to improve the characteristics of produced flakes to be better than commercial products, including improving the chemical composition and the characteristics of flakes products. Innovative flakes products from local food have the potential to be processed into healthy products.Keywords: Flakes, Local Food Flour, modifications, characteristics of flakesABSTRAKReview ini bertujuan untuk menelaah karakteristik produk flakes dari beberapa formulasi tepung pangan lokal. Selain itu, review ini juga bertujuan untuk mengetahui komposisi nilai gizi produk flakes yang dihasilkan. Proses modifikasi tepung pangan lokal dilakukan untuk untuk memperbaiki karakteristik produk flakes yang dihasilkan. Tepung dari bahan pangan lokal juga menghasilkan sifat tepung yang lebih baik dari tepung terigu. Proses inovasi dapat dilakukan melalui beberapa penambahan atau formulasi diantaranya adalah menggunakan tepung yang brasal dari jagung, ubi dan ikan. Hasil review menunjukkan bahwa proses penggantian atau penambahan formulasi produk terbukti dapat memperbaiki karakteristik produk flakes lebih baik daripada produk komersil, diantaranya adalah perbaikan komposisi kimia serta perbaikan karakteristik produk flakes. Produk flakes tepung inovasi dari pangan lokal memiliki potensi untuk diolah menjadi produk flakes sehat.Kata kunci: Flakes,tepung pangan lokal, modifikasi, karakteristik flakes

Collaboration network of the authors

40 authors · 122 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

Universitas Halu Oleo
Gunadarma University
Affiliation unknown

Different organisations
Same organisation
Affiliation unknown
Thicker line = more joint articles · bigger circle = more articles

Show as table

Co-author	Organisation	Joint articles
Ansharullah Ansharullah	Universitas Halu Oleo	21
SRI REJEKI	Universitas Halu Oleo	12
Muhammad Syukri Sadimantara	Universitas Halu Oleo	11
Tamrin Tamrin	Universitas Halu Oleo	9
Hermanto Hermanto	Universitas Halu Oleo	9
Andi Khaeruni	Universitas Halu Oleo	7
LA KARIMUNA	Universitas Halu Oleo	7
Asnani Asnani	Affiliation unknown	5
Nur Asyik	Universitas Halu Oleo	4
Sarinah Sarinah	Affiliation unknown	3
Restu Libriani	Affiliation unknown	2
Mariani. L	Affiliation unknown	2
Iin Pratiwi	Affiliation unknown	2
LIANTO -	Affiliation unknown	1
Fitrianingsih Fitrianingsih	Gunadarma University	1
Fitriani Fitriani	Affiliation unknown	1
Nabila Ukhty	Affiliation unknown	1
Akbardiansyah Akbardiansyah	Affiliation unknown	1
Kobajashi Togo Isamu	Affiliation unknown	1
Ni Wayan Sugiantari	Affiliation unknown	1
Taslim Taslim	Affiliation unknown	1
Nurdin Salama	Affiliation unknown	1
Yermia Nur Fajriani Suaib	Affiliation unknown	1
Teguh Setiandika Igiasi	Affiliation unknown	1
Nikodemus Niko	Affiliation unknown	1
Jesrin Jesrin	Affiliation unknown	1
Rina Rina	Affiliation unknown	1
Sarlina Sarlina	Affiliation unknown	1
Muhammad Dila	Affiliation unknown	1
Nur Sakinah Adnan	Affiliation unknown	1
Almin Almin	Affiliation unknown	1
Wa Sarlina	Affiliation unknown	1
Waode Iralistar Iralistari	Affiliation unknown	1
Imelda Mustika Tanaka	Affiliation unknown	1
Herni Herni	Affiliation unknown	1
Mirna Sari	Affiliation unknown	1
Siska Ahmad	Affiliation unknown	1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.

Original metadata (oai_dc)

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	<dc:title xml:lang="en-US">PENGARUH FORMULASI TEPUNG PANGAN LOKAL TERHADAP KARAKTERISTIK PRODUK FLAKES (SEREAL) : STUDI KEPUSTAKAAN</dc:title>
	<dc:creator>Ayu, Reliana Dwy Setia</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Faradilla, RH Fitri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThis review aimed to examine the characteristics of flakes products from several local food flour formulations. In addition, this review also aimed to determine the nutritional value composition of the flakes produced. The modification process of local food flour is done to improve the characteristics of the flakes produced. Flour from local food ingredients also produces starch properties that are better than wheat flour. The innovation process can be done through several additions or formulations, including using flour from corn, sweet potatoes, and fish. The results of the review show that the process of replacing or adding product formulations is proven to improve the characteristics of produced flakes to be better than commercial products, including improving the chemical composition and the characteristics of flakes products. Innovative flakes products from local food have the potential to be processed into healthy products.Keywords: Flakes, Local Food Flour, modifications, characteristics of flakesABSTRAKReview ini bertujuan untuk menelaah karakteristik produk flakes dari beberapa formulasi tepung pangan lokal. Selain itu, review ini juga bertujuan untuk mengetahui komposisi nilai gizi produk flakes yang dihasilkan. Proses modifikasi tepung pangan lokal dilakukan untuk untuk memperbaiki karakteristik produk flakes yang dihasilkan. Tepung dari bahan pangan lokal juga menghasilkan sifat tepung yang lebih baik dari tepung terigu. Proses inovasi dapat dilakukan melalui beberapa penambahan atau formulasi diantaranya adalah menggunakan tepung yang brasal dari jagung, ubi dan ikan. Hasil review menunjukkan bahwa proses penggantian atau penambahan formulasi produk terbukti dapat memperbaiki karakteristik produk flakes lebih baik daripada produk komersil, diantaranya adalah perbaikan komposisi kimia serta perbaikan karakteristik produk flakes. Produk flakes tepung inovasi dari pangan lokal memiliki potensi untuk diolah menjadi produk flakes sehat.Kata kunci: Flakes,tepung pangan lokal, modifikasi, karakteristik flakes</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2021-02-19</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:identifier>10.33772/jstp.v6i1.16642</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 6, No 1 (2021): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v6i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/16642/11135</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Jurnal Sains dan Teknologi Pangan</dc:rights>
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