KARATERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK FLAKES DARI RASIO PENAMBAHAN TEPUNG TALAS (COLOCASIA ESCULENTA) DAN TEPUNG KACANG MERAH (PHASEOLLUS VULGARIS L.)

The research objective was to investigate physical, chemical and sensory characteristics of flakes made of taro flour (Colocasia esculenta) and red bean flour (Phaseolus vulgaris L.). This study used a Non Factorial Completely Randomized Design (RAL) consisted of one factor namely ratio of taro flour and red bean flour, with 5 levels of treatment 90% taro flour: 10% red bean flour; 80% taro flour: 20% red bean flour; 70% taro flour: 30% red bean flour; 60% taro flour: 40% red bean flour; and 50% taro flour: 50% red bean flour. All experiment was carried out in triplicates. The observed parameters were physical (color L*, a*, b*, texture, and water absorption), chemical (moisture, ash, protein, fat, and carbohydrate) and sensory characteristic (color, taste, aroma and texture). The results showed that ratio of taro flour and red bean flour significantly affected colour (L*, a*, b*), texture, water absorption, ash content, and sensory characteristic (taste and texture). Flakes containing 90% taro flour and 10% red bean flour was considered the best treatment based on sensory characteristics (taste). Keywords : flakes, read bean flour, taro flour