Development of Instant Cereal Drinks Based on Kepok Banana Flour (Musa acuminata x balbisiana) and Corn Flour (Zea mays)

Abstract

Instant cereal is an instant or ready-to-eat food product that only requires a little time to prepare, namely less than 3 minutes. The purpose of this study was to characterize the physical, chemical, organoleptic quality and analyze the benefits of instant cereal drink products. This study used a completely randomized design (RAL) methodology consisting of 6 treatment levels, namely the composition of kepok banana flour and corn flour (0%, 20%, 40%, 60%, 80%, 100%). The results of the study showed an average value of the yield of instant cereal drinks of 37.82% to 39.13%. The average value of the absorption capacity of instant cereal drinks was 1.67ml/g to 2.44ml/g. The average value of the viscosity of instant cereal drinks was 24.35 mpa.s to 26.13 mpa.s. The average value of the water content of instant cereal drinks was 2.74% to 3.76%. The average value of protein content of instant cereal drinks is 23.78% to 30.34%. The average value of fiber content of instant cereal drinks is 1.50% to 2.02%. The best treatment in this study was the addition of 40% banana flour: 60% corn flour with an organoleptic test assessment level of color 3.15 (rather like), aroma 3.20 (rather like), taste 3.10 (rather like), texture 3.40 (rather like), and overall liking 3.55 (like) Business analysis shows an R/C ratio value of 1.50 which indicates that the instant cereal drink processing business is feasible and profitable to develop.