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Lina Widawati
Universitas Dehasen Bengkulu
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Veterinary Other

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Journal : Sci-Tech Journal

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Optimasi Pengolahan Minuman Sereal Instan Berbasis Tepung Pisang Jantan (Musa Acuminata Colla) dan Tepung Sorgum (Sorghum Spp) Nur'aini, Hesti; Muharsyaida, Femmi; Widawati, Lina
Sci-tech Journal Vol. 5 No. 1 (2026): Sci-Tech Journal (STJ)
Publisher : MES Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56709/stj.v5i1.890

Abstract

Instant cereal is an alternative food to replace staple foods, especially for breakfast that is rich in nutrition. A study has been conducted that aims to characterize the effect of the composition of banana flour and sorghum flour on the quality of instant cereal drinks. This study used a one-factor factorial design, namely the ratio of banana flour and sorghum flour with six treatment levels, namely P1K1 (0%:100%), P2K2 (20%:80%), P3K3 (40%:60%), P4K4 (60%:40%) and P5K5 (80%:20%), P6K6 (100%:0%). Physical analysis conducted on instant cereal drinks resulted in a yield of 94.70% to 94.70%, an absorption capacity of 1.20% to 1.50%, a viscosity of 49.15 mPa.s to 89.71 mPa.s, and a humidity of 1.69% to 3.24%. Chemical analysis yielded a moisture content of 1.55% to 2.61%, a protein content of 3.30% to 6.27%, and a fiber content of 2.04% to 3.05%. The best treatment analysis for appearance parameters yielded a value of 0.87 and an effectiveness value of 1.00. The feasibility analysis yielded a R/C ratio of 1.20.
Co-Authors Afriani, Ririn Ageng Sanjaya Alan Oktarianto Andwini Prasetya Andwini Prasetya, Andwini Arif, Hilda Meisya Azzahra, Putri Banu Mahendro Budiyanto Budiyanto Bursamin, Bursamin Darius Darius Dedi Dedi Dewi Suranti Diah Azhari Dwi S, Muhammad Efrizal Eko Sumartono, Eko Eva Ramalia Sari Eva Ramalia Sari Evi Andriani Evi andriani, Evi Fahrur Razie Febrian Sutata Febrianza, Herry Hendri Hardiyanto Herri Fariadi, Herri Herry Febrianza Hesti Nur'aini Hesti Nur’aini Julman hadi Jurois Meksi Jusuf Wahyudi Lena Elfianty Lindah Anggraini Meirita Sari Meisya, Hilda Meta Haryani Methatias Ayu M Methatias Ayu Moulina, Methatias Ayu Muharsyaida, Femmi Mujiono Mujiono Mukmin - Mumun Mumun Munhedi Vierzhen Novian Firnando Nur'aini, Hesti Nur’aini, Hesti Perata, Lusita Dian Pinardi, Jaka Puspita, Beni Putri, Welin Camelia Rabiul Armala Rifaldo Greastwonnio Riswan Mulyadi Saputra, Febry Dian Sari, Anjelia Puspita Sihite, Devi monika Siska Apriyani Siti Helmyati Sukmawati - Susi Efrianti Syahputra, Yudian syaida, Femmi Muhar Wulandari, Suci Rahma Yossie Yumiyati Yudha Yudha Yusun Yusun Zhazha Zhazha