Utilization of Lindur Fruit Flour and Tempeh Flour as a Healthy Snack Alternative for Diabetic

  • Made Mita Dwi Saraswati Airlangga University, Surabaya, East Java, Indonesia
  • Annis Catur Adi Airlangga University, Surabaya, East Java, Indonesia
  • Ikeu Ekayanti Bogor Agricultural University, West Java, Indonesia
Keywords: Cracker, Fiber content, Level of preference, Lindur fruit, Tempeh

Abstract

Background: The prevalence of diabetes in Indonesia continuously increased. It is caused by many factors; one of them is a dietary pattern. To avoiding the occurrence of blood glucose, it is necessary to control the amount of food intake. Unfortunately, Indonesia has lack varian of snack for diabetic. Hence, the functional food such as lindur-fruit and tempeh started to be utilized as alternative snack for diabetic. Objective: The objective of this study to was to determine the difference in the level of preference and also seen the difference on the fiber content of the product cracker combination of lindur fruit flour and tempeh flour. Materials and Methods: This research is an experimental research which directed on developing products. This study involved by thirty untrained panelists. Result: Kruskal–Wallis test showed that based on the level of preference, there were differences in taste (0.001) and color (0.002) among three cracker products. Further tests by Mann–Whitney test showed that there is no difference in color between f1 and f2 cracker products (0.252) also there is no difference in taste between f2 and f3 cracker products (0.266). The most favored cracker by all the panelists was f1cracker product. Analysis of fiber contents showed that there was no big difference between the three products cracker. Conclusion: There were differences of color and flavor among the three products cracker. There was no big difference of the fiber content of each cracker.

Author Biographies

Made Mita Dwi Saraswati, Airlangga University, Surabaya, East Java, Indonesia

Student, Department of Public Health Science, Faculty of Public Health

Annis Catur Adi, Airlangga University, Surabaya, East Java, Indonesia

Student,
Department of Community Health Nutrition, Faculty of Public Health

Ikeu Ekayanti, Bogor Agricultural University, West Java, Indonesia

Student, Department of
Community Nutrition, Faculty of Human Ecology

Published
2016-03-30
Section
Table of Contents