KANDUNGAN GIZI FORMULASI BISKUIT SUBSTITUSI TEPUNG UBI JALAR UNGU BERBASIS TEPUNG DAUN KELOR DAN PUREE PISANG AMBON SEBAGAI MENU SELINGAN ALTERNATIF

ABSTRACT

YUNI RAHMA. The Nutritional Content of Biscuit Formulation Substituted with Purple Sweet Potato Flour based on Moringa Leaf Flour and Cavendish Puree as an Alternative Menu (Supervised by St. Ika Fitrasyah)

Food consumption in the modern era shows that humans tend to consume instant food. The imbalance in the composition of instant food makes the metabolism in the body not optimal. Therefore, it can lead to overweight and obesity, triggering several degenerative diseases. Biscuits are one of the instant and practical snacks for the people of Indonesia. Even biscuits have been known throughout Indonesia and are a type of snack that is widely consumed by the public. This study analyzes the energy content, macronutrients, acceptability, and serving size of biscuit substitution of purple sweet potato flour based on Moringa leaf flour and Cavendish puree as an alternative menu. This study uses True Experimental research (pure experiments). Acceptance uses the hedonic test method, and serving size analysis uses the selected formulation from the acceptability test. The results show that the best formula was selected at F1 per 100 g, namely 339.8 kcal of energy, 28.6 g of carbohydrates, 12.7 g of protein, 20.1 g of fat, and 5.1 g of fiber with a concentration ratio of 30% wheat flour, 50% purple sweet potato flour, 5% Moringa leaf flour and 15 grams of Cavendish puree. Acceptance test results F0 is the best formula for color, aroma, texture, and taste. The nutritional content of the F1 formula per 40 g is 124 kcal of total energy, 45 g of total carbohydrates, 20 g of protein, 57 g of total fat, and 1 g of fiber. The product's serving size is determined by the yield per serving of 40 grams. For further research, it is recommended that in processing biscuits to reduce the dose of margarine, egg yolks, and wheat flour because they can make the fat and protein content of the product high.

Keywords: Acceptance, Alternative Menu, Cavendish, Fiber, Moringa Leaf Flour, Wheat Flour, Purple Sweet Potato Flour, Macro Nutrients