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All Journal Jurnal Ilmu Gizi : Journal of Nutrition Science Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Teknologi Pangan dan Industri Perkebunan
Badrut Tamam
Jurusan Gizi, Poltekkes Kemenkes Denpasar
Agriculture, Biological Sciences & Forestry Chemistry Decision Sciences, Operations Research & Management Energy Materials Science & Nanotechnology Social Sciences

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Pengaruh Rasio Tepung Sorgum (Sorghum bicolor L. Moench) dan Tepung Kacang Tolo (Vigna unguiculata L.) Terhadap Karakteristik Mutu Sereal "Sokato" Ni Ketut Yunita Lestari Widyagita Jaya; I Gusti Putu Sudita Puryana; Badrut Tamam
Jurnal Ilmu Gizi : Journal of Nutrition Science Vol. 15 No. 1 (2026): Jurnal Ilmu Gizi : Journal of Nutrition Science
Publisher : Poltekkes Kemenkes Denpasar dan DPD PERSAGI Bali

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Abstract

Cereal is a processed food made from cereal grain flour and processed and formed into flakes, pieces, strips through an extrusion process. Generally, cereals are made from wheat imported from outside Indonesia, so alternative food ingredients are needed. Sorghum flour can be used as a substitute for wheat. In making cereals, tolo bean flour is added as a source of protein. This study aims to determine the effect of the ratio of sorghum flour and tolo bean flour on the quality characteristics of "sokato" cereal. The type of research used is experimental research, using a Randomized Block Design (RAK) with 5 treatments and 3 replications. Data analysis used to determine the effect of differences in ratios using analysis of variance (ANOVA). The results showed that differences in the ratio of sorghum flour and pigeon pea flour had a significant effect on organoleptic quality including color, aroma, overall acceptance, texture quality, taste quality, ash content, and cereal crude fiber. The best treatment of this study was P5 with 30% sorghum flour and 70% tolo bean flour with the characteristics of crunchy texture, slightly nutty, overall acceptance liked, ash content 1.66%, water content 4.7%, protein 8.01%, fat 13.75%, carbohydrate 71.87%, crude fiber 1.16%. In further research can make sokato cereal with modifications that will increase nutritional value and contain water content of less than 3% in accordance with SNI 01-4270-1996.
Co-Authors A.A.Nanak Antarini Anak Agung Nanak Antarini Citra Defira Dewa_Ayu Oka Wahyuni Gusti Ayu Karisma Deviartha I Wayan Juniarsana I_Gusti Putu Sudita_Puryana Luh Amla Suwerni Ni Ketut Yunita Lestari Widyagita Jaya Ni Luh Putu Raditya Suagiantari Ni Putu Agustini Ni Putu Pas Ryanti Ni Wayan Sukiasih Ni_Luh Putu Prastithi Novan Nandiwilastio Reza Widyasaputra Sheylla Tara Audina Suratiah Suratiah