PENGEMBANGAN SEREAL FLAKES BERBASIS SUBSTITUSI TEPUNG UBI UNGU SEBAGAI ALTERNATIF SARAPAN PRAKTIS TINGGI ZAT GIZI UNTUK REMAJA

Abstrak

Current eating habits in adolescents include consuming energy-dense snacks that lack nutrients and skipping meals, especially breakfast. The purpose of this study is to investigate nutritional composition content in cereal flakes based on purple sweet potato flour substitution as a practical breakfast alternative high in nutrients for adolescents. Fully Randomized Design (CRD) was used in the creation of this study design 30 panelists. Data analysis of organoleptic test used Anova test (analysis of variance), proximate test and iron with the use of descriptive analysis. According to the study's findings the organoleptic test p-value <0.05, proximate test all nutrients experienced an increase, except for protein, iron test experienced an increase in Fe content. For further researchers, it is expected to do 2 repetitions of the proximate substance and iron tests.