Flakes merupakan salah satu produk yang umumnya dibuat dengan menggunakan gandum dan serealia sebagai bahan utamanya. Pada penelitian ini pembuatan flakes dilakukan dengan mengganti gandum dengan tepung ubi ungu serta penambahan tepung tapioka dan tepung ikan kuniran. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh formulasi tepung ubi ungu dan tapioka dengan proporsi tepung ikan terhadap karakteristik fisiko-kimia dan sensoris flakes dan untuk mengetahui formulasi terbaik flakes berdasarkan metode CPI.penelitian dirancang menggunakan RAL (Rancangan Acak Lengkap) faktorial dengan dua faktor yaitu, formulasi tepung ubi ungu dengan tapioka (80%:20% dan 70%:30%) dan proporsi tepung ikan kuniran (0 (kontrol), 2,5%, 5%, dan 7,5%). Parameter penelitian yang diuji meliputi tekstur (crunchiness), warna, kadar air, kadar protein, sensoris (warna, aroma, rasa, tekstur, dan keseluruhan). Hasil penelitian menunjukkan bahwa formulasi tepung ubi ungu dengan tapioka berpengaruh signifikansi terhadap warna (L* dan a*) dan kadar protein sedangkan proporsi tepung ikan berpengaruh signifikansi terhadap warna (L*), kadar air, kadar protein, tekstur (crunchiness), dan sensoris (warna, aroma, rasa, dan keseluruhan). Perlakuan terbaik flakesberdasarkan metode CPI adalah perlakuan P2T4 yaitu dengan formulasi tepung ubi ungu dengan tapioka (70%:30%) dan proporsi tepung ikan 7,5% dengan nilai kadar air 2,15% dan kadar protein 6,75%. HPP yang didapat berdasarkan perlakuan terbaik uji sensoris yaitu pelakuan P2T2 sebesar Rp.2749 per 30 gram.

Flakes is a product that is generally made using wheat and cereals as its main ingredient. In this study, flakes is made by replacing wheat with purple sweet potato flour and adding tapioca flour and kuniran fish flour. The purpose of this study is to discover the effect of formulation of purple sweet potato flour and tapioca with the proportion of fish meal on physico-chemical characteristics and flakes sensory and to find out the best formulations of flakes based on the CPI method. The study is designed using factorial RAL (Rancangan Acak Lengkap) with two factors, both of which are formulation of purple sweet potato flour with tapioca (80%: 20% and 70%: 30%) and the proportion of turmeric flour (0 (control), 2.5%, 5%, and 7.5%). The research parameters tested included texture (crunchiness), color, water content, protein content, sensory (color, aroma, taste, texture, etc). The results show that the formulation of purple yam flour with tapioca has a significant effect on color (L * and a *) and protein content while the proportion of fish meal has a significant effect on color (L *), moisture content, protein content, texture (crunchiness), and sensory (color, aroma, taste, etc). The best treatment of flakes based on the CPI method is P2T4 treatment, which is the formulation of purple yam flour with tapioca (70%: 30%) and the proportion of 7.5% fish meal with a moisture content of 2.15% and protein content of 6.75%. HPP obtained based on the best treatment sensory test is P2T2 treatment of Rp.2749 per 30 grams.

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