Karakteristik Fisikokimia Flakes Berbasis Beras Ketan Merah, Hitam, dan Putih debagai Sereal Sarapan
DOI:
https://doi.org/10.51574/wanatani.v6i1.659Keywords:
flakes, beras ketan, fisikokimia, sereal sarapanAbstract
Penelitian ini bertujuan untuk menganalisis pengaruh perbedaan jenis beras ketan (putih, merah, dan hitam) terhadap karakteristik fisikokimia flakes sebagai alternatif sereal sarapan berbasis pangan lokal. Parameter yang dianalisis meliputi kadar air, kadar lemak, kadar protein, dan kadar abu. Penelitian ini menggunakan metode deskriptif. Kadar air flakes berkisar antara 7,9 – 9,32%. Kadar lemak dari flakes yang dihasilkan yaitu 1,15 – 2,42%, sedangkan kadar protein yang dihasilkan yaitu 6,45 – 11,85%. Kadar abu menunjukkan hasil yang diperoleh berkisar 1,6 – 3,5%. Berdasarkan hasil tersebut, dapat disimpulkan bahwa jenis beras ketan mempengaruhi karakteristik fisikokimia flakes, dengan beras ketan merah dan hitam menunjukkan potensi nilai gizi yang lebih tinggi dibandingkan beras ketan putih.
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