Steamed cake with okra flour substitution as an alternative to snack for a fibre source

Rindiani, Rindiani and Kumalasari, P (2021) Steamed cake with okra flour substitution as an alternative to snack for a fibre source. IOP Conference Series: Earth and Environmental Science, 672 (1). 012048. ISSN 1755-1307

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Abstract

The level of fibre consumption of the Indonesian population is 10.5 g of fibre per day, whereas WHO recommends consuming 25-30 g of dietary fibre per day. Efforts to increase consumption of dietary fibre by adding fibre to steamed cakes The aim of this research is to examine steamed cake substituted by okra flour as an alternative snack for a source of dietary fibre. The research design was a non-factorial Completely Randomized Design (CRD), namely the proportion of wheat flour: okra flour (P). The treatments consisted of P1 = 60%: 40%, P2 = 55%: 45%, P3 = 50%: 50%, P4 = 45%: 55% and P5 = 40%: 60%. The results showed that the substitution of okra flour in wheat flour affects the total fibre content and power development. P3 treatment with a substitution of 50% okra flour is the best treatment. The best composition of steamed cake contains 7.38 grams of protein, 6.37 grams of fat, 37.87 grams of carbohydrates and 5.34 grams of dietary fibre per 100 grams. For daily dietary fibre needs from a snack, it is recommended to consume steamed cakes weighing 100 grams, which can provide 17.8% dietary fibre, 12.3% protein, 9.5% fat, 11.65% carbohydrates of the nutritional adequacy rate.

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