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...

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Autores principales:	Ratna Ariani Nilateja Putri, Alia Rahmi, Agung Nugroho
Formato:	article
Lenguaje:	ID
Publicado:	Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian 2021
Materias:	emergency food cereal flakes ipomoea batatas setaria italica Agriculture S Biotechnology TP248.13-248.65
Acceso en línea:	https://doaj.org/article/8a31196d03b4478881e88e34d4cb0fa7
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spelling	oai:doaj.org-article:8a31196d03b4478881e88e34d4cb0fa72021-11-16T06:38:20ZCEREAL FLAKES FROM Ipomoea batatas AND Setaria italica AS EMERGENCY FOOD: CHEMICAL, MICROBIOLOGICAL, AND SENSORY PROPERTIES DURING STORAGE10.21776/ub.jpa.2021.009.04.42685-2861https://doaj.org/article/8a31196d03b4478881e88e34d4cb0fa72021-10-01T00:00:00Zhttps://jpa.ub.ac.id/index.php/jpa/article/view/782https://doaj.org/toc/2685-2861ABSTRACT 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 italicaRatna Ariani Nilateja PutriAlia RahmiAgung NugrohoTeknologi Hasil Pertanian, Fakultas Teknologi Pertanianarticleemergency foodcereal flakesipomoea batatassetaria italicaAgricultureSBiotechnologyTP248.13-248.65IDJurnal Pangan dan Agroindustri, Vol 9, Iss 4, Pp 227-232 (2021)
institution	DOAJ
collection	DOAJ
language	ID
topic	emergency food cereal flakes ipomoea batatas setaria italica Agriculture S Biotechnology TP248.13-248.65
spellingShingle	emergency food cereal flakes ipomoea batatas setaria italica Agriculture S Biotechnology TP248.13-248.65 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
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
format	article
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
title	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_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_sort	cereal flakes from ipomoea batatas and setaria italica as emergency food: chemical, microbiological, and sensory properties during storage
publisher	Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian
publishDate	2021
url	https://doaj.org/article/8a31196d03b4478881e88e34d4cb0fa7
work_keys_str_mv	AT ratnaarianinilatejaputri cerealflakesfromipomoeabatatasandsetariaitalicaasemergencyfoodchemicalmicrobiologicalandsensorypropertiesduringstorage AT aliarahmi cerealflakesfromipomoeabatatasandsetariaitalicaasemergencyfoodchemicalmicrobiologicalandsensorypropertiesduringstorage AT agungnugroho cerealflakesfromipomoeabatatasandsetariaitalicaasemergencyfoodchemicalmicrobiologicalandsensorypropertiesduringstorage
_version_	1718426678191980544

CEREAL FLAKES FROM Ipomoea batatas AND Setaria italica AS EMERGENCY FOOD: CHEMICAL, MICROBIOLOGICAL, AND SENSORY PROPERTIES DURING STORAGE

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