THE ACCEPTANCE OF BAKED GETUK (CASSAVA CAKE) WITH RICE BRAN AND RED BEANS SUBSTITUTION AS HIGH FIBER SNACK FOR ELDERLY

Media Gizi Indonesia

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Title THE ACCEPTANCE OF BAKED GETUK (CASSAVA CAKE) WITH RICE BRAN AND RED BEANS SUBSTITUTION AS HIGH FIBER SNACK FOR ELDERLY
 
Creator Tawakal, Ali Iqbal
Adi, Annis Catur
Atmaka, Dominikus Raditya
 
Subject acceptance, dietary fiber, elderly, red beans, rice bran
 
Description Rice bran and red beans are one of food items that contain high dietary fiber and can be processed into traditional snacks such as baked getuk (cassava cake). Elderly needs enough fiber to support their metabolism. This study aims to analyze the effect of rice bran and red bean substitution of getuk toward its acceptance and dietary fiber contents. This study was an experimental study with a completely randomized design. There were four treatments of rice bran and red beans substitution (F0 = 0% rice bran, 0% red beans); (F1 = 10% rice bran, 13% red beans); (F2 = 13% rice bran, 10% red beans), (F3 = 17% rice bran, 7% red beans). This study further involved 30 untrained elderly and pre- elderly panelists (45–80 years). Acceptance was measured using a hedonic questionnaire on a scale of 1 to 6. Statistical analysis of acceptability differences was completed using Kruskal-Wallis and Mann-Whitney test with α ≤ 0.05. In results, there were significant differences between F1, F2, F3, and F0 on all characteristics (color, aroma, texture, taste) with p = 0.001, and the acceptance rating from highest to lowest was F3, F2, F1, respectively. The organoleptic test results further showed that the panelists mostly preferred the F3 formula (17% rice bran and 7% red beans). There was no significant difference in dietary fiber content between each formula, F1 contains 9.250 grams of dietary fiber (30.8% RDA), F2 contains 9.242 grams of dietary fiber (30.8% RDA), and F3 contains 9.235 grams of dietary fiber (30.7% RDA). This study proved that rice bran and red red beans substitution to getuk improves its fiber content and also having good acceptability.
 
Publisher Universitas Airlangga
 
Contributor
 
Date 2021-09-30
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion

 
Format application/pdf
 
Identifier https://e-journal.unair.ac.id/MGI/article/view/22166
10.20473/mgi.v16i3.200-206
 
Source Media Gizi Indonesia; Vol 16, No 3 (2021): JURNAL MEDIA GIZI INDONESIA (NATIONAL NUTITRION JOURNAL); 200-206
2540-8410
1693-7228
 
Language eng
 
Relation https://e-journal.unair.ac.id/MGI/article/view/22166/15521
https://e-journal.unair.ac.id/MGI/article/downloadSuppFile/22166/6434
https://e-journal.unair.ac.id/MGI/article/downloadSuppFile/22166/6435
 
Rights Copyright (c) 2021 Media Gizi Indonesia
http://creativecommons.org/licenses/by-nc-sa/4.0
 

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