Kajian Pembuatan Nastar Tepung Pisang Kepok dan Tepung Mocaf sebagai Makanan Selingan Sumber Serat

Amanda, Maharani (2024) Kajian Pembuatan Nastar Tepung Pisang Kepok dan Tepung Mocaf sebagai Makanan Selingan Sumber Serat. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Dietary fiber is a part of plants that can be consumed and is composed of carbohydrates which are resistant to the process of digestion and absorption in the small intestine and undergo fermentation in the large intestine (Santoso, 2011). If the amount of fiber in the body does not meet the required amount, it will result in health problems. Several diseases that can arise due to a lack of fiber include diverticulosis, diabetes mellitus, and digestive disorders. Many diseases are related to a lack of fiber consumption, so it is necessary to look for alternative foods or food products that can meet fiber needs. Kepok banana and mocaf flour are foods that contain dietary fiber. This research aims to examine the manufacture of pineapple tart from kepok banana and mocaf flour as a source of fiber snack. The design used was a Completely Randomized Design (RAL) with 6 formulations, namely 3:7, 4:6, 5:5, 6:4, 7:3, and 8:2 with 4 replications. Based on the research results, pineapple tart kepok banana and mocaf flour with the highest dietary fiber content is form treatment P6. The best pineapple tart treatment is found in treatment P6 based on the calculation of the effectiveness index value. The characteristics of the best treated pineapple tart are that it has a pale yellow color with a savory taste, a strong banana aroma and a crunchy texture. The best pineapple tart treatment has nutritional content per 100 grams as follows: energy 552.4 kcal; protein 2.62g; fat 39.44 g; carbohydrates 46.74 g; ash content 1.8 g; moisture content 9.4 g; and dietary fiber content 9.1 g in accordance with the claim of high/rich fiber.

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