Characteristics of instant porridge from cassava flour fortified anchovy flour, and yellow pumpkin flour from Indonesian Local Resources

Abstract

This study aimed to produce modern functional food products, obtain the bestquality instant porridge formula, and determine the effect of the formulation of cassava flour and anchovy flour and the addition of yellow pumpkin flour for health. This study used a completely randomized design (CRD) with 2 factors, namely the ratio of cassava flour to anchovy flour (Factor I) which was 97.5%: 2.5%; 95%:5%; 92.5%:7.5%; 90%:10% and the addition of yellow pumpkin flour (Factor II) ie 0%; 5%; 10%; 15%. Several parameters carried out in this study consisted of proximate tests (moisture content, ash content, fiber content, fat content, protein content, carbohydrates) and organoleptic tests (color, aroma, taste, texture, and general acceptance). Results obtained on all test parameters, it can be determined that instant porridge with a ratio of cassava flour and anchovy flour (90%: 10%) and the addition of yellow pumpkin flour (15%) was the best treatment of instant porridge product.