Formulasi dan Karakteristik Mutu Bubur Instan Milky Fruity Tuber

Abstract

The modern lifestyle has driven growing demand for practical, nutritious, and easy-to-prepare food products. Saba banana (Musa acuminata × balbisiana), cassava tape, UHT milk, and coconut milk are locally abundant Indonesian commodities never simultaneously formulated into an instant breakfast porridge. This study aimed to: (1) formulate milky fruity tuber porridge from those four ingredients; (2) characterize its sensory properties; (3) determine the selected formula using the De Garmo effectiveness index; and (4) analyze its nutritional and physical quality. A two-factor Randomized Block Design (RBD) was employed: factor A (proportion of saba banana and cassava tape : A1=1:0, A2=1:1, A3=0:1) and factor B (proportion of UHT milk and coconut milk: B1=1:1, B2=1:0, B3=0:1), with 10 g rice flour as filler, yielding nine treatment combinations. Ingredients were steamed separately for 30 minutes, blended, spread thinly on trays, and dried at 70°C for 24 hours, then milled and sieved at 60 mesh. Hedonic tests assessed color, aroma, taste, texture, and overall acceptance. The selected formula was further analyzed for chemical quality (moisture, ash, fat, protein, and carbohydrate) and physical quality (bulk density, water absorption capacity, and viscosity), with and without egg addition. Results showed that the A×B interaction significantly affected (p<0.05) color only, with no significant effect (p>0.05) on aroma, taste, texture, and overall acceptance. Formula A2B1 (20 g saba banana : 20 g cassava tape : 20 g UHT milk : 20 g coconut milk) was selected with the highest effectiveness index of 0.968. Without egg addition, nutritional values were: moisture 10.59%, ash 1.91%, fat 10.79%, protein 5.27%, carbohydrate 71.43%, and calculated energy 403.91 kcal/100 g. With egg addition: moisture 10.37%, ash 2.27%, fat 13.67%, protein 7.82%, carbohydrate 65.86%, and calculated energy 417.75 kcal/100 g.