THE EFFECT OF RATIO WHITE SWEET POTATO FLOUR AND RED BEAN FLOUR ON THE PHYSICAL CHARACTERISTICS ON COMPOSITE FLAKES

Abstract

White sweet potato is a local food which is widely produced but its utilization is still lacking. Processing white sweet potato into flour can increase its value so that it can be processed into flakes products by adding red bean flour to increase its nutritional value and characteristics. The purpose of this research is to increase the selling value of white sweet potato and red bean products. Flakes are ready-to-eat foods in the form of small flakes, crispy textures, and have a slightly sweet tasteless taste with low water content. The main ingredients used in this study were white sweet potato flour, red bean flour, sugar, salt, and water. Things to note are the rehydration power and sensory characteristics that are affected by the balance of white sweet potato flour and red bean flour. The research method used was a randomized block design with 5 treatments and 3 replications with duncan further tests. The treatments that were tried were the balance of white sweet potato flour and red bean flour 90:10, 80:20, 70:30, 60:40, and 50:50. The results showed that the balance of effect was significantly different on rehydration power with the smallest value of 31, 934% and the largest of 50.854%. Organoleptic testing includes the color and aroma produce values ​​not significantly different while the crispness and taste produce significantly different values.