KAJIAN PEMANFAATAN TEPUNG SUKUN DAN TEPUNG AMPAS KELAPA DALAM PEMBUATAN FLAKES

Abstract

The purpose of this research was to obtain the best formulation between the breadfruit flour and flour
coconut pulp for making flakes. The research used a completely Randomized Design (CRD) with five treatments
and three replications. The treatments of this research were ratio between breadfruit flour and flour coconut
pulp (80:0,75:5,70:10,65:15,60:20) with the addition of tapioca at 20%. Data were statistically analyzed
using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) test at
5% level. The best formula was a formula with ratio of breadfruit flour and flour coconut pulp of 65:15.
Chemical analysis such as moisture content 6.39%, ash content 2.36%, fat content 7.51%, protein content
5.12%, carbohydrate content 78.63%, crude fiber content 3.62%, and durability crunchy in milk was 5.50
minute. The result of the descriptive test of the flakes from the best treatment was a light brown, slightly
scented breadfruit, hard texture without and with added of milk, and coconut taste, while hedonic test on
color, aroma, texture without and with addition of milk, taste, and overall were liked by panelists.