ABSTRACTThis study aimed to find a functional food formulas (FFF) based on local food as breakfast product, that can be accepted organoleptically, nutritious, and contain antioxidants for overweight/obese adolescents. This study was laboratory experiment, randomized complete design and using five level of one factor of treatment (proportion of carrot: pumpkin were F1 7.14%:19.64%; F2 8.93%:17.86%; F3 10.71%:16.07%; F4 12.50%:14.29%; and F5 14.29%:12.50%). The result showed that 80-100% of

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... rained panelis accepted all FFFs (F1, F2, F3, F4, and F5) organoleptically. There was a significant effect of level of treatment (F1, F2, F3, F4, and F5) on the color, flavor, and overall of FFFs (p<0.05). Product F5 had the highest percentage of acceptance and the average value than other products. F5 consisted of 30.36% orange sweet potato, 28.57% red beans, 8.93% fermented soybean (tempeh), 14.29% carrot, 12.50% pumpkin, 3.75% sugar, and 1.79% cornstarch. Each portion of F5 product could contribute about 20% of the recommended energy and protein adequacy for adolescents, and it's contain 4.02 mg of β-carotene and antioxidant activity 38.54 mg/100 g (AEAC). The total microbe content of F5 was 9.6 x 102 coloni/g, still below the threshold for a type of processed product, so that these products are safe to eat. The resulting product has the potential as a functional food because of the content of β-carotene and it's antioxidant activity and can be considered as a breakfast product for overweight/obese adolescents.Keywords: adolescent, functional food, local food, obese, overweightABSTRAKTujuan dari penelitian ini adalah mendapatkan formula pangan fungsional berbasis pangan lokal yang dapat diterima secara organoleptik, memenuhi kebutuhan gizi, dan mengandung antioksidan sebagai produk sarapan bagi remaja gemuk. Penelitian ini merupakan penelitian eksperimen di laboratorium, menggunakan rancangan acak lengkap, satu faktor dengan lima taraf perlakuan yaitu F1 (wortel 7,14% dan labu kuning 19 [...]