Abstract
<p>There are about 32.9% Indonesian women susceptive to obesity and free radical exposure. Free radicals are resistible to Zn-cofactors and a-tocopherols. The aims of this study was to make flakes formulations with zinc fortification, then analyze the physical and chemical character of flakes (hardness and color degree), and analyze carbohydrate, protein, fat, zinc, and α-tocopherol. The experimental design used for this study was a complete randomized design. The results showed the best formulas that substitution by bran was 25 % and fortified seng was 118,9 mg. The chemical properties of the best formulas should has increased the levels of protein, fat, and Zinc. One serving (55g) of flakes has 208,4 Kal; 3,38 g protein; 0,27 g fat; 48,12 g carbohydrate ; 1,89 mg seng; and 3,53mg α-tocopherol.</p>
Highlights
Sekitar 32,9% wanita usia subur (WUS) di Indonesia mengalami gangguan kesehatan berupa obesitas dan beresiko mengalami peningkatan radikal bebas
There are about 32.9% Indonesian women are susceptive to obesity and free radical exposure
The experimental design used for this study was a complete randomized design
Summary
Warna pada flakes substitusi tepung bekatul bergantung terhadap taraf pemberian tepung bekatul. Semakin besar taraf substitusi tepung bekatul maka flakes yang dihasilkan akan semakin gelap. Nilai terendah adalah F3 dan nilai tertinggi adalah F0. Liandani (2015) dalam penelitiannya mengatakan semakin tinggi penambahan bekatul maka produk yang didapatkan semakin berwarna kuning kemerahan, warna tersebut didapat dari warna bekatul yang kuning kecoklatan. Produk flakes memiliki nilai yang berbeda nyata akibat susbtitusi bekatul membuat warna flakes menjadi lebih gelap. Berikut hasil hedeonik organoleptik tahap pertama pada Tabel 1
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