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

Journal

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 · 118 co-authorship links · 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
State University of Semarang
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
Sigit Priatmoko	State University of Semarang	4
Nur Asyik	Universitas Halu Oleo	4
Rudi Hartono	Affiliation unknown	3
Subiyanto Hadi Saputro	Affiliation unknown	3
Zuraidah Zuraidah	Affiliation unknown	3
Sarinah Sarinah	Affiliation unknown	3
Zulfa Sakhiyya	Affiliation unknown	2
Januarius Mujiyanto	Affiliation unknown	2
Rahayu Puji Haryanti	Affiliation unknown	2
Yuni Dwi Susanti	Affiliation unknown	2
Abdurrachman Faridi	Affiliation unknown	2
Sri Kadarwati	State University of Semarang	2
F. ‪Widhi Mahatmanti	Affiliation unknown	2
Harjito Harjito	Affiliation unknown	2
Agung Tri Prasetya	State University of Semarang	2
Jumaeri Jumaeri	Affiliation unknown	2
Sri Wuli Fitriati	Affiliation unknown	2
Sri Endah Wahyuningsih	Affiliation unknown	2
Muh Fakhrihun Na'am	Affiliation unknown	2
Kurnia Febianti	Affiliation unknown	2
Sudawan Supriadi	Affiliation unknown	2
T. Mulkan Safri	Affiliation unknown	2
Mursyidin Mursyidin	Affiliation unknown	2
Restu Libriani	Affiliation unknown	2
Mariani. L	Affiliation unknown	2
Nurul Hidayati	Affiliation unknown	1
Safrika Safrika	Affiliation unknown	1
Bagio Bagio	Affiliation unknown	1
Rezqi Malia	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 Oct 2026, last seen 31 Oct 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>https://ojs.uho.ac.id/index.php/jstp/article/view/16642</dc:identifier>
	<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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