Pengaruh substitusi tepung terigu dengan tepung porang (amorphophallus oncopphyllus) terhadap kadar protein, serat pangan, lemak, dan tingkat penerimaan biskuit

*Silmi Mahirdini -  Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Indonesia
Diana Nur Afifah -  Departemen Ilmu Gizi, Fakultas Kedokteran, Universitas Diponegoro, Indonesia
Published: 30 Dec 2016.
Open Access
Citation Format:
Article Info
Section: Articles
Language: EN
Full Text:
Statistics: 706 2847

Background : 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.

protein content, dietary fiber content, fat content, biscuits, wheat flour, porang flour

Article Metrics: