THE ACCEPTANCE OF BAKED GETUK (CASSAVA CAKE) WITH RICE BRAN AND RED BEANS SUBSTITUTION AS HIGH FIBER SNACK FOR ELDERLY
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 to...
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| Format: | Article |
| Language: | English |
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Universitas Airlangga
2021-09-01
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| Series: | Media Gizi Indonesia |
| Subjects: | |
| Online Access: | https://e-journal.unair.ac.id/MGI/article/view/22166 |
| _version_ | 1818925570342256640 |
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| author | Ali Iqbal Tawakal Annis Catur Adi Dominikus Raditya Atmaka |
| author_facet | Ali Iqbal Tawakal Annis Catur Adi Dominikus Raditya Atmaka |
| author_sort | Ali Iqbal Tawakal |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-12-20T02:43:19Z |
| format | Article |
| id | doaj.art-14d4d99e09344dc2bbb44dcd3aba07d4 |
| institution | Directory Open Access Journal |
| issn | 1693-7228 2540-8410 |
| language | English |
| last_indexed | 2024-12-20T02:43:19Z |
| publishDate | 2021-09-01 |
| publisher | Universitas Airlangga |
| record_format | Article |
| series | Media Gizi Indonesia |
| spelling | doaj.art-14d4d99e09344dc2bbb44dcd3aba07d42022-12-21T19:56:14ZengUniversitas AirlanggaMedia Gizi Indonesia1693-72282540-84102021-09-0116320020610.20473/mgi.v16i3.200-20613097THE ACCEPTANCE OF BAKED GETUK (CASSAVA CAKE) WITH RICE BRAN AND RED BEANS SUBSTITUTION AS HIGH FIBER SNACK FOR ELDERLYAli Iqbal Tawakal0Annis Catur Adi1Dominikus Raditya Atmaka2Department of Nutrition, Faculty of Public Health, Universitas Airlangga, SurabayaDepartment of Nutrition, Faculty of Public Health, Universitas Airlangga, SurabayaDepartment of Nutrition, Faculty of Public Health, Universitas Airlangga, SurabayaRice 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.https://e-journal.unair.ac.id/MGI/article/view/22166acceptance, dietary fiber, elderly, red beans, rice bran |
| spellingShingle | Ali Iqbal Tawakal Annis Catur Adi Dominikus Raditya Atmaka THE ACCEPTANCE OF BAKED GETUK (CASSAVA CAKE) WITH RICE BRAN AND RED BEANS SUBSTITUTION AS HIGH FIBER SNACK FOR ELDERLY Media Gizi Indonesia acceptance, dietary fiber, elderly, red beans, rice bran |
| title | THE ACCEPTANCE OF BAKED GETUK (CASSAVA CAKE) WITH RICE BRAN AND RED BEANS SUBSTITUTION AS HIGH FIBER SNACK FOR ELDERLY |
| title_full | THE ACCEPTANCE OF BAKED GETUK (CASSAVA CAKE) WITH RICE BRAN AND RED BEANS SUBSTITUTION AS HIGH FIBER SNACK FOR ELDERLY |
| title_fullStr | THE ACCEPTANCE OF BAKED GETUK (CASSAVA CAKE) WITH RICE BRAN AND RED BEANS SUBSTITUTION AS HIGH FIBER SNACK FOR ELDERLY |
| title_full_unstemmed | THE ACCEPTANCE OF BAKED GETUK (CASSAVA CAKE) WITH RICE BRAN AND RED BEANS SUBSTITUTION AS HIGH FIBER SNACK FOR ELDERLY |
| title_short | THE ACCEPTANCE OF BAKED GETUK (CASSAVA CAKE) WITH RICE BRAN AND RED BEANS SUBSTITUTION AS HIGH FIBER SNACK FOR ELDERLY |
| title_sort | acceptance of baked getuk cassava cake with rice bran and red beans substitution as high fiber snack for elderly |
| topic | acceptance, dietary fiber, elderly, red beans, rice bran |
| url | https://e-journal.unair.ac.id/MGI/article/view/22166 |
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