{
  "abstract": "This study aimed to develop taro (Colocasia esculenta L.) and black bean (Phaseolus vulgaris)-based flakes as a high-fiber breakfast product for school-aged children. The study employed a Completely Randomized Design (CRD) with three formulations of taro flour and black bean flour: F1 (90:10), F2 (55:45), and F3 (20:80), each replicated three times. F2 was selected as the best formulation based on the results of the organoleptic evaluation and nutritional composition. The selected flakes contained 2.46% moisture, 2.29% ash, 10.07% fat, 9.92% protein, 75.25% carbohydrate, and 17.21% total dietary fiber. One serving of the selected flakes (35 g) served with 250 mL of milk provided approximately 15.17-18.39% of the daily energy requirements of school-aged children and contributed 20.86–26.68% of protein, 17.73–20.95% of fat, 12.78–15.34% of carbohydrate, and 21.51–26.19% of dietary fiber requirements, based on the Indonesian Recommended Dietary Allowance (RDA).",
  "abstract_shown": true,
  "affiliations": [
    "IPB University",
    "Bhakti Kencana University"
  ],
  "article_type": null,
  "arxiv": null,
  "author_total": 3,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Angella Angella"
    },
    {
      "affs": [
        1
      ],
      "name": "Ribka Tande"
    },
    {
      "affs": [
        0
      ],
      "name": "Zuraidah Nasution"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/f4t7rvnq3qh0z.bib",
  "cited_by": 0,
  "doi": "10.21776/ub.jpa.2026.014.04.5",
  "fulltext_url": "https://jpa.ub.ac.id/index.php/jpa/article/view/1517",
  "id": "f4t7rvnq3qh0z",
  "issns": [
    "2354-7936",
    "2685-2861"
  ],
  "landing_url": "https://doi.org/10.21776/ub.jpa.2026.014.04.5",
  "language": "en",
  "licence": "CC-BY-SA",
  "licence_label": "CC BY-SA",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by-sa/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "lcc",
      "S"
    ],
    [
      "lcc",
      "TP248.13-248.65"
    ],
    [
      "openalex",
      "2916|Food composition and properties"
    ]
  ],
  "openalex": "W7224964884",
  "pdf_url": "https://jpa.ub.ac.id/index.php/jpa/article/download/1517/701",
  "pmcid": null,
  "pmid": null,
  "published": "2026-10-01",
  "publisher": "Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty",
  "ris": "https://research.draconitic.com/paper/f4t7rvnq3qh0z.ris",
  "sources": [
    {
      "first_seen": "2026-11-02T14:21:09Z",
      "native_id": "0d5f61ac904c4dabbe4e24fc464b9fba",
      "source": "doaj",
      "url": "https://doi.org/10.21776/ub.jpa.2026.014.04.5"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "lcc:TP248.13-248.65",
      "subfield": "systems-synthetic"
    }
  ],
  "title": "Formulation and Characterization of Taro–Black Bean Flakes as a High-Fiber Breakfast Alternative for School-Aged Children",
  "title_text": "Formulation and Characterization of Taro–Black Bean Flakes as a High-Fiber Breakfast Alternative for School-Aged Children",
  "type": "peer-reviewed",
  "updated_at": "2026-11-04T14:20:11Z",
  "url": "https://research.draconitic.com/paper/f4t7rvnq3qh0z",
  "venue": "Jurnal Pangan dan Agroindustri",
  "versions": []
}