PENINGKATAN KUALITAS FLAKES BERBAHAN DASAR TEPUNG UBI JALAR UNGU (Ipomoea batatas L.) DENGAN VARIASI JENIS SUMBER PROTEIN NABATI

Flakes are an instant breakfast product containing nutrients in the form of protein, carbohydrates, fiber, vitamins, and minerals to meet morning nutritional intake. This study aimed to analyze the effect of variations in the types of vegetable protein sources (sorghum flour, soybean flour, and jack bean flour) on the physicochemical and organoleptic characteristics of flakes made from purple sweet potato flour. The study used a completely randomized design (CRD) with a one-factor ratio of purple sweet potato flour and vegetable protein flour (30:70, 50:50, 70:30). The results of the flakes formulation significantly affected the ash content, protein, carbohydrate, fiber, texture (breakability), and organoleptic tests. The results showed that the best formulation to meet the objectives of this study, namely flakes with the highest protein content, was found in the F1P3 treatment (30% purple sweet potato flour: 70% jack bean flour), which resulted in a moisture content of 2.94%, ash content of 2.91%, protein content of 20.91%, fat content of 2.97%, carbohydrate content of 70.27%, and fiber content of 2.59%, as well as a crunchy texture (low breakage strength). However, the sensory results of this formulation were low. These findings indicate that the combination of the ratio of purple sweet potato flour and vegetable protein flour significantly affects the nutritional quality and sensory acceptability of flakes.