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All Journal Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Toba: Journal of Tourism, Hospitality, and Destination Journal of Innovation Research and Knowledge NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Jurnal Menata Jurnal Keker Wisata: Kegiatan Pengabdian Kepada Masyarakat
Tirta Mulyadi
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Religion Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Veterinary

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Penambahan Kacang Merah dalam Pembuatan Getuk Lindri sebagai Penganan Tinggi Serat Annisa Putri Wulandari; Agung Arif Gunawan; Tirta Mulyadi; Miratia Afriani
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 4 No. 4 (2025): November 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v4i4.6873

Abstract

Getuk lindri is a traditional Indonesian food made from cassava, know for its sweet taste and soft teksture. This study to esplore the potential of adding red kidney beans (Phaseolus vurgaris L.) to getuk lindri as an alternative high fiber snack. Red kidney beans contain various nutrients such as protein, vitamins, minerals, and bioactive compounds like anthocyanins, which function as antioxidants. The method used in this research was an axperimental approach, consisting of four stages of producing getuk lindri:steaming, mashing, mixing with additional ingredients steamed and mashed before, then mixes with cassava as the main ingredient of getuk lindri. Product evaluation was carried out through organoleptic testing by panelists, including hedonic and hedonic quality assessments of taste, color, aroma, and ekstur, usung ratio wariation of 20:80, 40:60, 70:30. The results showed that the addition of red kidney beans not only increased the fiber content of the product but was also acceptable in terms of organoleptic characteristics. Become a functional foof innovation based on local ingredients that is bots healthy and high in fiber.
Co-Authors Agung Arif Gunawan Annisa Putri Wulandari Atmaja, Hari Sandi Bowen Algren Wuysang Dailami DAILAMI Eryd Saputra Frangky Silitonga Haufi Sukmamedian Heni Pujiastuti Idris Yanto Niode Kadeni Kadeni, Kadeni Kartika Cahayani Luckhy Natalia Anastasye Lotte Miratia Afriani Mohammad Thandzir Okta Safitri Rahman, Fadali Rosie Oktavia Puspita Rini Susatyo Adhi Pramono, Susatyo Adhi Syafruddin Rais, Syafruddin Viola Daspi Agrina Wahyudi Ilham Wahyudi Ilham Yobel Ketaren Yuliana Yuliana