<![CDATA[Produk sereal sarapan menjadi salah satu pilihan tepat untuk memenuhi kebutuhan sarapan masyarakat modern yang ingin serba cepat dan praktis. Sayangnya, sebagian besar produk sereal sarapan yang tersedia di pasaran terbuat dari bahan-bahan impor yang sulit dikembangkan di Indonesia. Jagung, jali, dan sorgum merupakan komoditas serealia lokal yang sangat potensial untuk dikembangkan sebagai bahan baku produk sereal sarapan. Kajian ini dilakukan untuk mengetahui kandungan nutrisi dan sifat sensoris dari produk sereal sarapan yang dikembangkan dari komoditas serealia lokal, serta memperoleh informasi terkait jenis serealia yang paling tepat untuk digunakan sebagai bahan baku produk sereal sarapan. Rancangan penelitian yang digunakan adalah rancangan acak lengkap dengan empat taraf perlakuan, yaitu: sereal sarapan jagung, sereal sarapan jali, sereal sarapan sorgum utuh, dan sereal sarapan gandum sebagai kontrol perlakuan. Masing-masing perlakuan mendapatkan empat kali ulangan. Dalam rangka meningkatkan kualitas produk akhir maka proses produksi sereal sarapan melibatkan proses fermentasi sereal. Variabel yang diamati meliputi kadar air, protein, lemak, karbohidrat, energi total, serat pangan, dan tingkat kesukaan berdasarkan uji sensoris. Data hasil pengujian dianalisis dengan menggunakan one way ANOVA pada taraf signifikansi 5% dan apabila terdapat perbedaan maka dilanjutkan dengan uji Duncan Multiple Range Test. Hasil kajian menunjukkan bahwa serealia lokal seperti sorgum, jagung dan jali sesuai untuk dikembangkan sebagai bahan baku produk sereal sarapan. Produk sereal sarapan berbahan baku tepung sorgum terfermentasi menghasilkan produk akhir dengan kandungan gizi tertinggi, yaitu kandungan protein 11,31 %, lemak 7,12 %, karbohidrat 78,61 %, energi total 230,14 kkal/100 g, dan serat pangan total 27,23 %. Meskipun demikian, karakteristik sensoris sereal sarapan sorgum, khususnya menyangkut warna dan tekstur, masih perlu ditingkatkan. Nutritional and Sensory Quality of Breakfast Cereal Based-on Corn, Coix, and Sorghum FlakesBreakfast cereal could be the right choice to fulfill modern society's breakfast needs that prioritize the practicality and quickness. Unfortunately, the breakfast cereals available in the market are generally made from imported materials that were difficult to cultivate in Indonesia. Corn, coix, and sorghum are local Indonesian cereals that could be developed as a raw material for breakfast cereals. This study was performed to evaluate the nutritional and sensory properties of breakfast cereals made from local Indonesian cereals, as well as to determine the most suitable raw material of breakfast cereals. The experimental design used was a completely randomized design with four-level treatments, i.e., corn-based product, sorghum-based product, coix-based product, and wheat-based product as a control treatment, with four replication for each treatment. In order to optimize the quality of end-products, fermentation was applied in the production process. The variables observed included moisture content, protein, lipid, carbohydrate, total energy, dietary fiber, and preference level based on sensory analysis. The data were analyzed using one-way ANOVA with a significance level of 5%, and if there were a significant difference between treatments, it would be continued with the Duncan Multiple Range Test. The results showed that local cereals such as sorghum, corn, and coix are suitable to be developed as raw material for breakfast cereals. Breakfast cereal based on fermented sorghum flour has the highest nutritional values among the cereals sample, precisely 11.31% protein, 7.12% lipid, 78.61% carbohydrate, 230 kcal/100g total energy, and 27.23% dietary fiber. However, sorghum breakfast cereals' sensory characteristics still needed to be improved, especially for its color and texture.]]>
