PENINGKATAN KUALITAS FLAKES BERBAHAN TEPUNG UBI JALAR UNGU (Ipomoea batatas L) DAN BEKATUL BERAS (Oryza sativa L) DENGAN PENAMBAHAN BUBUK KAYU MANIS (Cinnamomum burmani)

Flakes are high-fiber breakfast products currently being developed using local ingredients such as purple sweet potato flour and rice bran. This study aimed to evaluate the physicochemical and sensory quality of flakes formulated with different ratios of flour (50:50, 30:70, and 70:30) and added cinnamon powder at concentrations of 0%, 1%, and 2%. The parameters assessed included moisture, ash, fat, protein, fiber, carbohydrates, texture (breaking force), and sensory attributes.The research employed a factorial completely randomized design (CRD) with nine treatment combinations, consisting of two factors: the ratio of rice bran to purple sweet potato flour, and the level of cinnamon powder. Data were analyzed using ANOVA, followed by DMRT for post hoc comparison.
Results indicated that the best formulation in terms of physicochemical and sensory characteristics was found in treatment F0X1 (50:50 flour ratio with 1% cinnamon), which yielded a moisture content of 3.35%, ash 2.7%, fat 6.32%, protein 6.90%, fiber 7.99%, carbohydrates 79.59%, and low breaking force, indicating a desirable crisp texture. These findings suggest that the flour ratio and cinnamon addition significantly influence the nutritional quality and sensory acceptability of the flakes.