YAM BEAN VELVA DRAGON PRODUCTS BASED ON RED DRAGON FRUIT AND BENGKUANG AS AN ALTERNATIVE OF SNACK WITH INULIN AND ANTOSIANIN FIBER SOURCES

Nurjanah, Nia Fatimah and Fauziyah, Roro Nur and Rosmana, Dadang (2020) YAM BEAN VELVA DRAGON PRODUCTS BASED ON RED DRAGON FRUIT AND BENGKUANG AS AN ALTERNATIVE OF SNACK WITH INULIN AND ANTOSIANIN FIBER SOURCES. JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, 12 (1). pp. 149-169. ISSN 1979-8253

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Abstract

No infectious disease (PTM) has become a health problem for every country. One of the main cause of PTM is food control by consuming foods that contain Inulin (bengkuang tubers) and anthocyanins (dragon fruit). Intermittent food products consisting of velva become more effective because in one product already has a lot of special nutritional content of inulin and anthocyanin fibers. The design of this study was experimental with a completely randomized design (CRD). The research method uses hedonic tests, spectrophotometry for anthocyanin levels, and literature tests for inulin fiber levels. This study involved 30 panelists who were students of the Nutrition Department of the Poltekkes Bandung. This product formulation consists of three dragons and bengkuang, which is counterpart 1 (30%: 70%), counterpart 2 (70%: 30%), and counterpart 3 (50%: 50%). The hedonic test results showed that the level of preference consisted of counterpart two and the Kruskal-Wallis test results showed differences between the aspects of color, taste, and aroma with a value of p <α and also none in the design of the texture with p> α. The level of anthocyanin product serving is 6.04 mg and can fulfill 81% of the anthocyanin requirement by consuming two serving sizes. In contrast, the level of Inulin per serving amounted to 2.1 g and can meet the needs of Inulin at least a day from 350% snack.

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