International Journal on Advanced Science, Engineering and Information Technology, Vol. 4 (2014) No. 3, pages: 181-184, DOI:10.18517/ijaseit.4.3.396

Consumers Preferences to Sweet Potato Flakes (Spf) from Sweet Potato Pasta as A Raw Material, with Enrichment Mung Bean Flour as Source Protein

Noveria Sjafrina, Syarifah Aminah

Abstract

Sweet potato flakes as an alternative food and a source of carbohydrates as breakfast cereals food. To meet the nutritional needs of sweet potato flakes contained in the primarily source of protein. The purpose of the research was a source of enrichment of protein contained in sweet potato flakes (SPF) with the addition of mung bean flour.  And to get an optimal result of consumer preferences with the addition of mung bean flour optimal still be accepted by consumers based on organoleptic test. This study consists of several stages, namely the stage of making sweet potato pasta base material, formulation, manufacture flakes and organoleptic product. Experimental design using a completely randomized design, 5 treatment composition of sweet potato pasta and mung bean flour were (95 : 5%), (90 : 10%),(85 : 15%),(80: 20%) and(75: 25%) with 3 replications. The best formula will be determined by organoleptic and physical and chemical analysis. Data were collected for chroma color, moisture content, proximat, crispness (texture) and resistance crisp during the presentation of the milk solution. Sweet potato flakes was getting a balanced nutritional content and better nutrional content after enrichment with mung bean flour protein content  Sweet potato flakes which become water content 5.6713% - 6.2435%, ash content 2.7501% - 3.0858%, 4.4765% protein content up to 9,0908%, carbohydrate content of 80.2744% - 85.7119%. The level of enrichment of proteins by the addition of mung bean flour to sweet potato flakes most preferred and acceptable panelists as consumer to the addition of 10% mung bean flour.

Keywords:

sweet potato, flakes, mung bean flour, protein, consumers preferences

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