Floss is a food that is generally made from meat, but floss can also be developed from local food ingredients that have fiber-like meat such as kluwih, breadfruit, and jackfruit. Making floss from local food can increase food diversification and its economic value. The purpose of this study was to determine the sensory and chemical characteristics of artificial flosses from kluwih, breadfruit, and jackfruit. This research used a completely randomized design with 3 types of the raw materials: kluwih, breadfruit, and jackfruit. The result of the water content test showed an average value of 3.47-3.65%. The results should that the floss from kluwih tended to be preferred by the panelists. The treatment of the use of different types of materials showed significantly different effects on moisture content, hedonic value and color of the vegetable floss.

Flakes merupakan makanan ready to eat yang memiliki bentuk lembaran tipis, bulat/persegi, dan memiliki warna kuning kecoklatan, selain itu memiliki beberapa kandungan gizi yang dibutuhkan oleh tubuh. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung ubi jalar putih dan tepung kacang hijau terhadap karakteristik kimia terhadap produk flakes. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial. Faktor pertama konsentrasi tepung jagung 100% dan konsentrasi tepung ubi jalar putih dibanding tepung kacang hijau (80%:20%, 70%:30%, 60%:40%). Faktor kedua adalah metode pemasakan (goreng (G), oven (O), dan cabinet dryer (C)). Hasil penelitian menujukkan bahwa flakes dari tepung ubi jalar putih dan tepung kacang hijau menghasilkan kadar air 2,03% perlakuan metode oven konsentrasi 60%:40%, kadar lemak 9,12% perlakuan metode cabinet dryer konsentrasi 60%:40%, kadar abu 0,96% perlakuan metode goreng konsentrasi 100%, kadar protein 5,20% perlakuan metode cabinet dryer konsentrasi 60%:40%, serta memiliki kandungan karbohidrat 82,17% perlakuan metode oven konsentrasi 100%.

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