<![CDATA[ABSTRACTThe purpose of this study was to determine the appropriate formulation in making breadfruit and canarium nut flakes. This study was designed using a single factor randomized design (CRD), namely breadfruit and canarium nut flour formulations with three treatments (80%:20%, 70%:30%, and 60%:40%) in two replications. The results show that the treatment of 60% breadfruit flour and 40% canarium nut was found to be the right formulation with the highest level of sensory acceptance, with the scores of color, crispness, and taste reached 3 (like), 2.93 (close to crispy), and 3.26 (like), respectively. The chemical properties of water, ash, protein, fat, carbohydrate, and fiber contents reached 1.32%, 3.58%, 6.90%, 17.62%, 69.36%, and 26.27%, respectively. Meanwhile, the respective physical properties of crispy resistance and the water absorption capacity reached 5.50 minutes and 159.37%. Based on national standards of cereal quality, the breadfruit and canarium nut flakes met the quality standards for water, protein, fat, and carbohydrate contents.Keywords: flakes, breadfruit, flour, canariumABSTRAKTujuan Penelitian ini untuk menentukan formulasi yang tepat dalam pembuatan flakes sukun dan kenari. Penelitian ini di desain menggunakan Rancangan Acak (RAL) faktor tunggal yaitu formulasi tepung sukun dan kenari dengan 3 perlakuan (80%:20%, 70%:30%, 60%:40%) dan 2 kali ulangan. Hasil penelitian menunjukkan bahwa perlakuan 60% tepung sukun dan 40% kenari merupakan formulasi yang tepat dengan tingkat penerimaan organoleptik tertinggi yaitu warna 3 (suka), kerenyahan 2,93 (mendekati renyah), dan rasa 3,26 (suka), serta sifat kimia dan fisik yaitu kadar air 1,32%, kadar abu 3,58%, kadar protein 6,90%, kadar lemak 17,62%, kadar karbohidrat 69,36%, kadar serat 26,27%, ketahanan renyah 5,50 menit dan daya serap airnya 159,37%. Berdasarkan standar SNI sereal, flakes sukun dan kenari sudah memenuhi standar mutu untuk kadar air, protein, lemak, dan karbohidrat.Kata kunci: flakes, sukun, tepung, kenari]]>
