CEREAL FLAKES FROM Ipomoea batatas AND Setaria italica AS EMERGENCY FOOD: CHEMICAL, MICROBIOLOGICAL, AND SENSORY PROPERTIES DURING STORAGE
ABSTRACT Emergency food supplies the daily human energy needs during emergencies. This research aimed to determine the effects of storage periode of cereal flakes made from sweet potatoes (Ipomoea batatas) and foxtail millet (Setaria italica) on the chemical, microbiological, and sensory properti...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty
2021-10-01
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| Series: | Jurnal Pangan dan Agroindustri |
| Subjects: | |
| Online Access: | https://jpa.ub.ac.id/index.php/jpa/article/view/782 |
| _version_ | 1827850729032777728 |
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| author | Ratna Ariani Nilateja Putri Alia Rahmi Agung Nugroho |
| author_facet | Ratna Ariani Nilateja Putri Alia Rahmi Agung Nugroho |
| author_sort | Ratna Ariani Nilateja Putri |
| collection | DOAJ |
| description | ABSTRACT
Emergency food supplies the daily human energy needs during emergencies. This research aimed to determine the effects of storage periode of cereal flakes made from sweet potatoes (Ipomoea batatas) and foxtail millet (Setaria italica) on the chemical, microbiological, and sensory properties. The composition of cereal flakes used was 75% of sweet potato flour and 25% of jewawut flour. Cereal flakes were tested for proximate levels (moisture, ash, protein, fat, and carbohydrate), crude fiber content, TPC, and sensory. The change observed after 40 days storage at 400C and RH 70% were 0.61-2.51% in moisture content, 2.29 - 1.91% in ash content, 7.44-7.19% in protein content, 18.79-18.09% in fat content, 70.88 - 70.40% in
carbohydrate content, 5.28 - 4.98% in crude fiber content, and TPC 5.5x101 - 3.1x103 cfu/g. Forty days observation showed that cereal flakes remained in good quality for consumption based on SNI 01-4270-1996. The product is adequate as an alternative of emergency food.
Keywords: Emergency food, Cereal flakes, Ipomoea batatas, Setaria italica |
| first_indexed | 2024-03-12T10:22:44Z |
| format | Article |
| id | doaj.art-8a31196d03b4478881e88e34d4cb0fa7 |
| institution | Directory Open Access Journal |
| issn | 2685-2861 |
| language | English |
| last_indexed | 2024-03-12T10:22:44Z |
| publishDate | 2021-10-01 |
| publisher | Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty |
| record_format | Article |
| series | Jurnal Pangan dan Agroindustri |
| spelling | doaj.art-8a31196d03b4478881e88e34d4cb0fa72023-09-02T09:59:58ZengUniversitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology FacultyJurnal Pangan dan Agroindustri2685-28612021-10-019422723210.21776/ub.jpa.2021.009.04.4CEREAL FLAKES FROM Ipomoea batatas AND Setaria italica AS EMERGENCY FOOD: CHEMICAL, MICROBIOLOGICAL, AND SENSORY PROPERTIES DURING STORAGERatna Ariani Nilateja Putri0Alia Rahmi1Agung Nugroho2Lambung Mangkurat UniversityLambung Mangkurat UniversityLambung Mangkurat UniversityABSTRACT Emergency food supplies the daily human energy needs during emergencies. This research aimed to determine the effects of storage periode of cereal flakes made from sweet potatoes (Ipomoea batatas) and foxtail millet (Setaria italica) on the chemical, microbiological, and sensory properties. The composition of cereal flakes used was 75% of sweet potato flour and 25% of jewawut flour. Cereal flakes were tested for proximate levels (moisture, ash, protein, fat, and carbohydrate), crude fiber content, TPC, and sensory. The change observed after 40 days storage at 400C and RH 70% were 0.61-2.51% in moisture content, 2.29 - 1.91% in ash content, 7.44-7.19% in protein content, 18.79-18.09% in fat content, 70.88 - 70.40% in carbohydrate content, 5.28 - 4.98% in crude fiber content, and TPC 5.5x101 - 3.1x103 cfu/g. Forty days observation showed that cereal flakes remained in good quality for consumption based on SNI 01-4270-1996. The product is adequate as an alternative of emergency food. Keywords: Emergency food, Cereal flakes, Ipomoea batatas, Setaria italicahttps://jpa.ub.ac.id/index.php/jpa/article/view/782emergency foodcereal flakesipomoea batatassetaria italica |
| spellingShingle | Ratna Ariani Nilateja Putri Alia Rahmi Agung Nugroho CEREAL FLAKES FROM Ipomoea batatas AND Setaria italica AS EMERGENCY FOOD: CHEMICAL, MICROBIOLOGICAL, AND SENSORY PROPERTIES DURING STORAGE Jurnal Pangan dan Agroindustri emergency food cereal flakes ipomoea batatas setaria italica |
| title | CEREAL FLAKES FROM Ipomoea batatas AND Setaria italica AS EMERGENCY FOOD: CHEMICAL, MICROBIOLOGICAL, AND SENSORY PROPERTIES DURING STORAGE |
| title_full | CEREAL FLAKES FROM Ipomoea batatas AND Setaria italica AS EMERGENCY FOOD: CHEMICAL, MICROBIOLOGICAL, AND SENSORY PROPERTIES DURING STORAGE |
| title_fullStr | CEREAL FLAKES FROM Ipomoea batatas AND Setaria italica AS EMERGENCY FOOD: CHEMICAL, MICROBIOLOGICAL, AND SENSORY PROPERTIES DURING STORAGE |
| title_full_unstemmed | CEREAL FLAKES FROM Ipomoea batatas AND Setaria italica AS EMERGENCY FOOD: CHEMICAL, MICROBIOLOGICAL, AND SENSORY PROPERTIES DURING STORAGE |
| title_short | CEREAL FLAKES FROM Ipomoea batatas AND Setaria italica AS EMERGENCY FOOD: CHEMICAL, MICROBIOLOGICAL, AND SENSORY PROPERTIES DURING STORAGE |
| title_sort | cereal flakes from ipomoea batatas and setaria italica as emergency food chemical microbiological and sensory properties during storage |
| topic | emergency food cereal flakes ipomoea batatas setaria italica |
| url | https://jpa.ub.ac.id/index.php/jpa/article/view/782 |
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