Substitusi Sereal Flakes Berbasis Tepung Jali (Coix lacyma jobi L.) Modifikasi HMT (Heat Moisture Treatment) dan Tepung Kecambah Kedelai (Glycine max L.) sebagai Produk Sarapan Anak Usia Sekolah Obesitas (Kajian Mutu Kimia, Mutu Gizi, dan Mutu Organolep

Abstrak

Background: In Indonesia, there are 17 – 59% of school-age children who do not eat breakfast, school children who skip breakfast are 2.8 times more likely to suffer from obesity. The prevalence of obesity (BMI/U) for school-age children (5-12 years) in Indonesia is 9.2%, an increase of 1.2% compared to 2013. One of the ready-to-eat products that school-age children can consume at breakfast is flakes cereal. The protein and fat content of jali is higher than rice, corn, millet and sorghum. The dietary fiber content of jali seeds (4.3%) was higher than that of corn (2.8%). The HMT method was used to produce jali flour with suitable characteristics for flakes. Soybeans contain plant protein sources reaching 35%. Soybean sprout flour with water blanching contains the highest fiber content (30%) compared to other bean sprout flour. Methods: Experimental research method with 3 treatment levels and 3 repetitions. Results: The lower the proportion of HMT modified jali flour and the higher the proportion of soybean sprouted flour, the water, ash, protein, fat, and crude fiber content of the flakes increased but the carbohydrate content decreased. The lower the proportion of modified HMT jali flour and the higher the proportion of soybean sprouts flour, the panelists' preference for the aroma, taste, and texture of flakes decreased, except for the color parameter, the panelists preferred P2. Conclusion: The substitution of cereal flakes based on HMT modified jali flour and soybean sprout flour gave a significant effect on chemical quality, nutritional quality, and aroma organoleptic quality. However, it has no significant effect on the organoleptic quality of color, taste and texture. The level of treatment P2 (75:25) was determined as the best treatment level.