Breakfast Cereal in Flakes Form Based on Millet Flour and Snakehead Fish Koya

Abstract

The purpose of this research was to determine the formulation of flakes made from millet flour and snakehead fish Koya based on its physical, chemical, and sensory properties. The ingredients used were millet flour, snakehead fish koya, sugar, margarine, skim milk and egg. Koya is a savory powder and usually added to traditional Indonesian foods such as Soto and noodles. The initial formulation was determined with a mass balance of the ingredients. The variations of millet flour and snakehead fish koya were 100:0, 80:20, 60:40, and 40:60. All treatments were carried out sensory evaluation using a hedonic test, proximate analysis, calories analysis using bomb calorimetry methods, and physical analysis using a texture profile analyzer. The Compensatory model was used in this study to determine the best formula based on all parameters. The results of this study showed that the best formula of flakes had compositions of millet flour 60% and snakehead fish koya 40%. The physical properties showed that its hardness, fracturablity, crispness, and crunchiness in milk values respectively were 1.41 N, 1.02 N, 39.90, and 8.09 minutes. Chemical properties showed that its moisture, ash, protein, fat, carbohydrate, and total calorie content were 2.23%, 3.18%, 14.01%, 19.32%, 61.25%, and 240.81 kcal/50 g, respectively. Sensory analysis showed a brownish color, fishy aroma, fishy taste, and crunchy texture.