Formulation of Emergency Food in Flakes Form Made from Proso Millet Flour (Panicum milliaceum) and Snakehead Fish (Channa striata)-Tempeh Flour Koya

4th International Conference on Tropical and Coastal Region Eco Development

生态环境科学;经济学

Anandito, R.B.K.^1 ; Oktaliana, M.^1 ; Siswanti^1 ; Nurhartadi, E.^1

Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami No.36A, Kentingan, Surakarta, Indonesia^1

关键词: Bomb calorimetry;    Chemical and physical properties;    Chemical characteristic;    Disaster conditions;    Emergency foods;    Physical analysis;    Proximate analysis;    Texture profile;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/246/1/012028/pdf
DOI  :  10.1088/1755-1315/246/1/012028

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Indonesia rich in local commodity which is potential to be processed into emergency food that needed during disaster condition. The objective of this research was to determine the quality of formulated flakes emergency food flakesmade from proso millet flour and snakehead fish-tempeh flour koya based on its sensory, chemical and physical properties. The ingredients of this product were proso millet flour, snakehead fish-tempeh flour koya, sugar, margarine, skim milk, and egg. The initial formulations was determined with mass balance of the ingredients. Emergency food was made from proso millet flour and snakehead fish-tempeh flour koya with variation composition 100:0; 60:40; 55:45; and 50:50.. Each formulation were test sensory evaluation using hedonic test, proximate analysis, calories analysis using bomb calorimetry methods and physical analysis using texture profile analyzer. The compensatory model was used to determine the best formula based on all parameters. The results of this study showed that the best formula had compositions of proso millet flour 60% and snakehead fish-tempeh flour koya 40%. The physical properties showed that its hardness, fracturability, crispness, and crunchiness in milk values respectively were 2.42 N; 2.27 N; 41.93; and 13.73 minutes. Chemical characteristics showed that its moisture, ash, protein, fat, carbohydrate and total calories content were 2.82 %; 3.59 %; 16.85 %, 19.74 %; 59.82 %; and 249.83 kkal/50 g respectively. The result of sensory analysis showed that its brownish color, fishy aroma, fishy taste and crunchy texture.