Functional Characteristics of Arrowroot Flour Cereal Flakes Substituted with Sorghum Flour as a Low-Gluten Prebiotic Functional Food: Karakteristik Fungsional Sereal Flake Tepung Garut Substitusi Tepung Shorgum Sebagai Pangan Fungsional Pre-Biotik Rendah Gluten

Abstract

English

Background: Cereal flakes are ready-to-eat breakfast products commonly made from wheat flour, which may be unsuitable for individuals with gluten intolerance. The use of local non-wheat flours, such as arrowroot and sorghum flour, offers an alternative for producing low-gluten cereal flakes with potential nutritional benefits. Objectives: This study aimed to determine the best formulation of low-gluten cereal flakes based on chemical characteristics and sensory acceptability. Methods: A completely randomized design was used with four flour formulations: F1 (30%:70%:0%), F2 (30%:60%:10%), F3 (30%:50%:20%), and F4 (30%:40%:30%). Each treatment was replicated three times using 150 g of flour mixture. Chemical analyses included moisture, ash, fat, protein, carbohydrate, crude fiber, and tannin contents. Sensory evaluation was conducted by 35 panelists using a hedonic test for color, aroma, taste, texture, and overall acceptability. Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test at a 5% significance level. Results: Formula F2 had the lowest moisture content (1.11±0.48%), the highest ash content (1.51±0.17%), and the highest crude fiber content (0.33±0.01%). Protein content was low in all formulations, with the lowest value observed in F2 (2.82±0.12%). Carbohydrate content ranged from 65.89% to 74.27% and was not significantly different among treatments. Formula F4 showed the highest tannin content (82.55±0.19%). Sensory evaluation showed that F2 had the highest overall acceptability score (4.51±0.70) and differed significantly from other formulations. Conclusions: Formula F2 (30%:60%:10%) was the best formulation, providing a favorable balance between chemical characteristics and sensory acceptability, and met the SNI 01-2886-2000 standard.

Indonesian

Latar Belakang: Cereal flakes merupakan produk sarapan siap konsumsi yang umumnya dibuat dari tepung terigu, sehingga berpotensi kurang sesuai bagi individu dengan intoleransi gluten. Penggunaan tepung lokal non-terigu, seperti tepung garut dan tepung sorgum, dapat menjadi alternatif dalam menghasilkan cereal flakes rendah gluten dengan potensi manfaat gizi. Tujuan: Penelitian ini bertujuan untuk menentukan formulasi terbaik cereal flakes rendah gluten berdasarkan karakteristik kimia dan daya terima sensoris. Metode: Penelitian ini menggunakan rancangan acak lengkap dengan empat formulasi tepung, yaitu F1 (30%:70%:0%), F2 (30%:60%:10%), F3 (30%:50%:20%), dan F4 (30%:40%:30%). Setiap perlakuan dilakukan sebanyak tiga ulangan dengan menggunakan 150 g campuran tepung. Analisis kimia meliputi kadar air, abu, lemak, protein, karbohidrat, serat kasar, dan tanin. Evaluasi sensoris dilakukan oleh 35 panelis menggunakan uji hedonik terhadap warna, aroma, rasa, tekstur, dan penerimaan keseluruhan. Data dianalisis menggunakan ANOVA yang dilanjutkan dengan Duncan’s Multiple Range Test pada taraf signifikansi 5%. Hasil: Formula F2 memiliki kadar air terendah (1,11±0,48%), kadar abu tertinggi (1,51±0,17%), dan kadar serat kasar tertinggi (0,33±0,01%). Kadar protein tergolong rendah pada seluruh formulasi, dengan nilai terendah terdapat pada F2 (2,82±0,12%). Kadar karbohidrat berkisar antara 65,89% hingga 74,27% dan tidak berbeda nyata antarperlakuan. Formula F4 menunjukkan kadar tanin tertinggi (82,55±0,19%). Evaluasi sensoris menunjukkan bahwa F2 memperoleh skor penerimaan keseluruhan tertinggi (4,51±0,70) dan berbeda nyata dibandingkan formulasi lainnya. Kesimpulan: Formula F2 (30%:60%:10%) merupakan formulasi terbaik karena memberikan keseimbangan yang baik antara karakteristik kimia dan daya terima sensoris, serta memenuhi standar SNI 01-2886-2000.

Keywords

• Sereal Flake
• Gluten
• Gandum
• Tepung Garut
• Tepung Sorgum
• Cereal Flakes
• Wheat
• Arrowroot Flour
• Sorghum Flour