Pengaruh substitusi tepung terigu dengan tepung porang (amorphophallus oncopphyllus) terhadap kadar protein, serat pangan, lemak, dan tingkat penerimaan biskuit
Abstract: It is associated
with a healthy lifestyle in the prevention of cardiovascular disease risk with
consumption of low-fat foods and increased consumption of dietary fiber, which
can be obtained from porang flour. One of processed food products consumed by
many people is a biscuit. This study aims to determine the effect of different
substitution of wheat flour with porang flour on protein content, dietary fiber
content, fat content, and acceptance level of biscuits.
Methods : Experimental research with a completely randomized design with
4 variations of flour and porang flour substitution each 0: 100%, 30: 70%, 60:
40%, and 100: 0%. Statistical analysis of protein levels using the
Kruskal-Wallis test, while statistical analysis of levels of dietary fiber, and
fat using One Way ANOVA 95% with Tukey test for further analysis. The results
of organoleptic test used Friedman test and Wilcoxon test for further analysis.
Results : Highest protein content contained in a biscuit with
substitution of 100% flour porang and 0% flour, levels of dietary fiber soluble
and insoluble highest in substitution of 40% of porang flour and 60% wheat
flour and fat content was lowest for the biscuits with the substitution of 100%
0% porang flour and wheat flour. Based on the results of acceptance level, the
closest biscuits are biscuits with a control group of 40% substitution porang
flour and 60% wheat flour.
Conclusion : Substitution porang flour and wheat flour in making of
biscuits to give effect to the levels of soluble dietary fiber and insoluble,
fat content, and the level of acceptance.
Keywords: protein content,
dietary fiber content, fat content, biscuits, wheat flour, porang flour
Penulis: Silmi Mahirdini,
Diana Nur Afifah
Kode Jurnal: jpkesmasdd160568
