Analysis of Fiber, Calcium and Acceptability Cookies With Papaya Flour and Dates Puree Substitution

Ardhiani Ayu Puspitarini

Ardhiani Ayu Puspitarini DEPARTMENT OF NUTRITION FACULTY OF HEALTH SCIENCE UNIVERSITY OF DARUSSALAM GONTOR PONOROGO

Abstract

Background: Adolescent need adequate nutritious snack. Cookies is one of the best snack products, made from low protein and flourthan roasting until hard, cookies will taste crunchy when eaten. To make it more nutritious, papaya flour and dates puree is solution to increase dietary fiber and acceptability cookies. Objective: Analysing the effect of papaya flour and dates puree substitution in dietary fiber and acceptability of cookies. Methods: The type of research used complete randomized design with two repetitions. Making cookies using 4 formulation, there are control formulation papaya flour: dates puree, (PD1 10%: 30%), (PD2 20%: 20%) and (PD3 30%: 10%). The method used to determine dietary fiber content was multienzimatic method and acceptability was determined using hedonic test on colour, flavor, taste and texture by 90 panelist. Results: The highest total dietary fiber content was PD3 15.9g/100g. The acceptability cookies showed that panelists prefered cookies with PD2 formulation. Conclusion: Substitution with papaya flour and dates puree increased the level of dietary fiber cookies.Background: Adolescent need adequate nutritious snack. Cookies is one of the best snack products, made from low protein and flourthan roasting until hard, cookies will taste crunchy when eaten. To make it more nutritious, papaya flour and dates puree is solution to increase dietary fiber and acceptability cookies. Objective: Analysing the effect of papaya flour and dates puree substitution in dietary fiber and acceptability of cookies. Methods: The type of research used complete randomized design with two repetitions. Making cookies using 4 formulation, there are control formulation papaya flour: dates puree, (PD1 10%: 30%), (PD2 20%: 20%) and (PD3 30%: 10%). The method used to determine dietary fiber content was multienzimatic method and acceptability was determined using hedonic test on colour, flavor, taste and texture by 90 panelist. Results: The highest total dietary fiber content was PD3 15.9g/100g. The acceptability cookies showed that panelists prefered cookies with PD2 formulation. Conclusion: Substitution with papaya flour and dates puree increased the level of dietary fiber cookies.

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