Substitution Effect of Purple Sweet Potato Flour (Ipomea batatas) and Green Ocra (Abelmoschus esculentus) As a High Dietary Fiber Snack Bar for Obese Adolescent Girls
https://doi.org/10.33860/jik.v17i4.3430
Keywords:
Obesity, Substitution, Snack Bar, Purple Sweet Potato Flour, Green OcraAbstract
The trend of obesity among adolescent girls aged 10 – 19 years increased from 4.2% in 2014, 4.5% in 2015, and 4.7% in 2016. Followed by southeast asia in 2014 increased from 1.9% to 2.1% in 2015, and 2.3% in 2016. Riskesdas reported prevalence of obesity in adolescent girls was higher than adolescent boys, which was 1.5% in 2010, 1.9% in 2013, and 4.5 % in 2018. This study aims to analyze the effect of purple sweet potato and green ocra as a subtitutes for snack bars by considering chemical quality, nutritional quality, and organoleptic quality for obese adolescent girls. The study was carried out by using 4 levels of treatment with proportion wheat flour: purple sweet potato flour: green ocra that is P0 (100: 0: 0), P1 (20: 40: 40), P2 (20: 30: 50), and P3 (20: 20: 60). The results of the study showeded that purple sweet potato flour and green ocra had a significant effect (p<0.05) on water content, ash, protein, fat, carbohydrates, energy value, dietary fiber, color, taste, and texture but did not have a significant effect (p>0.05) on aroma snack bars. Furthermore, the best level treatment is P2 (20: 30: 50), with the highest panelist acceptance and high in dietary fiber that is 6,99 ± 0,035 g/100 g in which good for obese adolescent girls. Serving size of snack bar P2 (20: 30: 50) is 55 grams according to Recommended Dietary Allowance for adolescent girls aged 16 – 18 years and 10% of the daily requirement for snacks.
References
Septiyanti, S. Obesity and Central Obesity in Adult Communities in Urban Areas in Indonesia. J Health Science, 2020; 2 (3), 118–127.
WHO. Obesity and overweight. WHO; 2022.
Ratna M., Arifin VN, Ramadhaniah R. Determinants of Obesity in Students of SMA Negeri 2 Banda Aceh City. AN-NUR: Journal of Public Health Studies and Development , 2021; 1 (2), 147–160.
Hanifah NID, Dieny FF. The relationship between total dietary fiber intake, soluble dietary fiber and insoluble dietary fiber intake with the incidence of metabolic syndrome in obese adolescents. College Journal of Nutrition, 2016; 5 (3), 148–155.
Hull HR, Herman A, Gibbs H, Gajewski B., Krase K., Carlson S.E., Sullivan, D.K., & Goetz, J. The effect of high dietary dietary fiber intake on gestational weight gain, fat accrual, and postpartum weight retention: A randomized clinical trial. BMC Pregnancy and Childbirth, 2020; 20 (1), 1–10.
Gionte, F., Limonu, M., & Liputo, S. A. Characteristics and acceptability of flakes made from purple sweet potato flour formulated with rice bran flour. Jambura Journal of Food Technology, 2022; 4 (1), 34–44.
Yolanda, RS, Dewi, DP, Wijanarka, A. Dietary dietary fiber, proximate and energy levels in dry noodles substituted for purple sweet potato flour (Ipomoea batatas L. Poir). Indonesian Nutrition Science , 2018; 2 (1), 01–06.
Anggarawati NKA, Ekawati IGA, Wiadnyani AAIS. Effect of Modified Purple Sweet Potato (Ipomoea Batatas Var Ayamurasaki) Flour Substitution on Waffle Characteristics. Journal of Food Science and Technology (ITEPA) , 2019; 8 (2), 160–170.
Agustiana A., Waluyo W., Widiany, FL. Organoleptic Properties and Food Dietary fiber Content of Wet Noodles with the Addition of Green Ocra (Abelmuschus esculentum L.) Flour. Journal of Nutrition , 2020; 9 (1), 131–141.
USDA. Agricultural Outlook Forum Program. USDA; 2023.
Data Kemenkes TKPI. Tabel Komposisi Pangan Indonesia (TKPI). Data Kemenkes TKPI; 2019.
Janice FT, Pratiwi ID, Wiadnyani AA. Pengaruh Perbandingan Ekstrak Okra Hijau (Abelmoschus esculentus L.) dan Karagenan Terhadap Karakteristik Permen Jeli. Itepa: Jurnal Ilmu dan Teknologi Pangan, 2022;11(2):280-288.
Giyatmi, G., Zakiyah, D., & Hamidatun, H. Pudding Quality Characteristics in Various Comparisons of Agar-Agar Flour and Ocra Juice. Journal of Food Technology and Health, 2022; 4 (1), 11–19.
Hadi, S. Determination of water content and protein content in biscuits circulating in the Banjarbaru market. CERATA Journal of Pharmaceutical Sciences, 2019; 10 (2), 51–55.
Murdiati A., Anggrahini S, Alim A. Increasing the Protein Content of Wet Noodles from Tapioca by Substituting White Sword Koro Flour (Canavalia ensiformis L.). Agritech , 2015; 35 (3), 251–260.
Montolalu OS, Langi T, Koapaha T. Uji Organoleptik Dan Sifat Kimia Kue Semprong Campuran Tepung Ubi Jalar Ungu (Ipomoea batatas) Dan Tepung Terigu. COCOS 2019,11(1).
Zaddana C, Almasyhuri SN, Oktaviyanti T. Snack Bar Berbahan Dasar Ubi Ungu dan Kacang Merah sebagai Alternatif Selingan untuk Penderita Diabetes Mellitus Snack Bar Based on Purple Sweet Potato and Red Bean as an Alternative Snack for Diabetes Mellitus. Amerta Nutrition, 2021; 5(3), 260-275.
Xavier, SN, da Silva, AGF, de Souza, PA, Sales, GNB, da Costa, FB, & Ribeiro, WS. Quality of cookies with partial substitution of wheat flour for ocra flour. Comunicata Scientiae , 2022; 13 , e3561–e3561.
Wilmulda, A. Testing the Quality of Shredded Beef and Beef Sausages Using the Ashing Method (Ash Content and Acid Insoluble Ash Content). AMINA, 2021; 3 (1), 8–12.
Putri Y., Julianti E., Ridwansyah R. Chemical Characteristics of Biscuits from Purple Sweet Potato and Wheat Flour. Indonesian Journal of Agricultural Technology and Industry, 2020; 12 (1), 16–20.
Kasim R., Liputo SA, Limonu M, Mohamad FP. The effect of temperature and baking time on the level of preference and nutritional content of snack food bars made from goroho banana flour and tofu dregs flour. Journal of Technopreneur (JTech), 2018; 6 (2), 41–48.
Mustapa. Modification of purple sweet potato flour (ipomea batatas l) using the fermentation method and its application in the making of last bread. Thesis , 2020; 1 (651415003).
Karo EB, Suter IK, Putra IN. Pengaruh Penambahan Tepung Ubi Jalar Ungu dengan Campuran Tepung Beras dan Ketan Terhadap Karakteristik Cimpa The Effect of Addition of Purple Sweet Potato Flour with Mixed Rice Flour and Glutinous Rice Flour on the Characteristics of Cimpa. Itepa: Jurnal Ilmu dan Teknologi Pangan, 2022; 11(1) 83-91
Suladra M. Effect of adding purple sweet potato (Ipomea batatas L.) on organoleptic properties and antioxidant activity in yangko cake. Agrotech: Scientific Journal of Agricultural Technology , 2020; 3 (1).
Syamsuddin, T., Achmadi, NS, Sasmita, AS. Trial of the Use of Ocra Puree (Abelmoschus Esculentus L. Moench.) in Making Quick Bread. Home Journal: Hospitality and Gastronomy Research Journal, 2021; 3 (2), 136–152.
Pehulisa A., Pato U, Rossi, E. Utilization of purple sweet potato flour and soybean bran flour in making flakes. Student Online Journal (JOM) in Agriculture , 2016; 3 (1), 1–10.
Widya, EAD, Rosiana, NM. Making Green Ocra and Red Guava Juice Jelly Drinks as an Alternative Source of Dietary fiber. HARENA: Journal of Nutrition , 2020; 1 (1), 1–9.
Harun, N, Fitriani S. Utilization of Kepok Banana Flour and Dried Jackfruit in Making Snack Bars. Journal of Food Technology, 2019; 13 (1), 1–11.
Larasati, D., & Muarif, H. (2020). The Effect of Blanching Time on the Physicochemistry and Organoleptics of Ocra Drinks. Student Journal, Food Technology and Agricultural Products, 2020.
Syafitri, R., Mandasari, Y. Substitution of Purple Sweet Potato Flour for Mud Cake. Bunda Tourism Journal, 2021; 2 (1), 48–60.
Mien DJ, Carolin WA, Firhani PA. Determination of saponin content in mother-in-law's tongue (Sansevieria trifasciata Prain variety S. Laurentii) leaf extract gravimetrically. Journal of Health Science and Technology, 2015; 2 (2), 65–69.
Pratiwi, ND, Wijanarka, A., Widiany, FL. Physical Properties, Organoleptic Properties, Food Dietary fiber Content of Pinch Cake with the Mixing of Ocra and Arrowroot: Physical Properties, Organoleptic Properties and Dietary Dietary fiber Contents of Pinch Cake with the Mixing of Ocra and Garut. ProFood , 2021; 7 (1), 785–794.
Salsabiela AR, Afgani CA, Dzulfikri MA. The Chemical, Physical and Organoleptic Characteristics of Snack Bars Based on Sorghum (Sorghum Bicolor (L.) Moench) and Cashew Nuts (Anacardium occidentale). Food and Agro-Industry Journal , 2021; 2 (2), 41–52.
AKG. Recommended Nutritional Adequacy Rates for Indonesian People. Republic of Indonesia Ministry of Health Regulation Number 28 of 2019; 2019.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with Poltekita : Jurnal Ilmu Kesehatan agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
This work is licensed under a Creative Commons Attribution-ShareAlike 2.0 Generic License.
Poltekita : Jurnal Ilmu Kesehatan is licensed under a Creative Commons Attribution-Share Alike 4.0 International License
You are free to:
- Share, copy and redistribute the material in any medium or format
- Adapt, remix, transform, and build upon the material for any purpose, even commercially.
- The licensor cannot revoke these freedoms as long as you follow the license terms.
