PENGARUH PROPORSI TEPUNG TEMPE KORO PEDANG DAN TEPUNG UBI JALAR TERHADAP KANDUNGAN PROKSIMAT DAN ORGANOLEPTIK MINUMAN SEREAL

Cereal drinks are one of the practical food products that continue to be developed because it easy to prepare and it potential as functional foods. The use of local food ingredients as nutrient sources in cereal drink product needs to be improved to reduce dependence on imported ingredients. Jack bean is know to contain high protein and fiber, but its utilization is still limited. Therefore, this study was conducted to determine the effect of the proportion of jack bean tempeh flour and sweet potato flour on the proximate and organoleptic characteristics of cereal drinks and to determine the best formulation. This study used a Completely Randomized Design (CRD) with one factor consisting of five treatments of jack bean tempeh flour and sweet potato flour proportions: P1 3:7 (30g jack bean tempeh flour : 70g sweet potato flour), P2 4:6 (40g jack bean tempeh flour : 60g sweet potato flour), P3 5:5 (50g jack bean tempeh flour : 50g sweet potato flour), P4 6:4 (60g jack bean tempeh flour : 40g sweet potato flour), and P5 7:3 (70g jack bean tempeh flour : 30g sweet potato flour) with three replications. The data were analyzed using One Way Analysis of Variance (ANOVA) followed by Duncan Multiple Range Test (DMRT) at 5% significance level. The results showed that different proportions of jack bean tempeh flour and sweet potato flour had significant effect (p<0.05) on the characteristics of the cereal drink. P3 showed as balanced values of fat at 36.45 kcal/100g, carbohydrate at 290.28 kcal/100g, and protein at 61.44 kcal/100g, resulting in the highest energy value of 388.17 kcal/100 g. In addition, P3 obtained the highest organoleptic scores for taste at 3.73 (fairly good), texture at 3.23 (fairly thick), and overall acceptance at 3.93 (fairly liked).