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Rijanti Abdurrachim, Rijanti
Poltekkes Kemenkes Banjarmasin
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Pengaruh Substitusi Tepung Talas Kimpul (Xanthosoma sagittifolium) Terhadap Fisikokimia dan Analisis Sensori Brownies Kukus sebagai Alternatif Makanan Selingan Penderita Diabetes Mellitus Suryani, Nany; Azizah, Putri Nur; Norhasanah, Norhasanah; Syainah, Ermina; Abdurrachim, Rijanti; Fathullah, Desya Medinasari
Jurnal Kesehatan Indonesia Vol 16 No 1 (2025): November 2025
Publisher : HB PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33657/jurkessia.v16i1.1119

Abstract

Cocoyam (Xanthosoma sagittifolium) is a tuber that can provide complex carbohydrates. This study aimed to look at the physicochemical (carbohydrate, protein, fat, crude fiber, ash content, and water content) and sensory analysis of cocoyam steamed brownies as an alternative snack for people with diabetes. This study used an completely randomized design (CRD) with four treatments and three replications using wheat flour and cocoyam flour formulations P0 (100%:0%), P1 (60%:40%), P2 (40%:60%), and P3 (0%:100%). Sensory characteristics were determined using 35 consumer panellists and physicochemical values were determined using proximate. The results of this study show that the highest water content was 2,65%, ash content 23,97 grams in treatment P3, and the highest protein content was 19,64 grams, fat content 17,89 grams, and carbohydrate 19,64 grams in treatment P1. The results of statistical analysis showed that cocoyam flour substitution effect on carbohydrate content (p<0.001), ash content (p=0.008), and water content (p<0.001), but no effect on protein content (p=0.791), fat content (p=0,288), or crude fiber content (p=0,366). The results of sensory analysis showed that P1 was the best treatment with panelists preference level values for color 3,17; aroma 3,0; taste 3,43; texture 2,60 and the results of statistical analysis showed that there was an effect of cocoyam flour substitution on sensory characteristics of steamed brownies, such as colour (p<0.001), aroma (p=0.012), texture (p<0.001), and taste (p<0.001). Cocoyam steamed brownies have a low carbohydrate content of 19.64 g and a high crude fiber content of 21.41 g, the first treatment, brownies (P1), can be used as an alternative snack for people with diabetes.
Co-Authors Ahmad Munadi Alumni STIKES Husada Borneo Aprianti Aprianti Aprianti Aprianti Chalidi Aprianti, Aprianti Arisa Rizqiyah Arisa Rizqiyah Asdiniyati Manalu Desya Medinasari Fathullah Diah Widayati Dina Mariana Dina Mariana Elyawati Elyagizi19 Emelia, Herizka Rizti Endang Sri Purwanti Ningsih Ermina Syainah Evy Marlinda Farhat, Yasir Fathullah, Desya Medinasari Fathurrahman Fathurrahman Hariati, Niken Widiastuti Hariati, Niken Widyastuti Heldawati, Heldawati Indah Hariyawati Indah Hariyawati, Indah Indah Hariyawti Isma Wati Khofifah, Lillah Magdalena Magdalena Mahpolah Mahpolah, Mahpolah Malinda Eliyanti Meladista, Eka Meladista, Eka Mustafa, Dimi Nany Suryani Nany Suryani Nany Suryani Nazarul Akhta, M. Ni Putu Sintha Dewi Aqnie Niken Hariati Niken Pratiwi, Niken Noor Latifah Azlina Noor Maulidah Nor Alindah Norhasanah Norhasanah, Norhasanah Nurhamidi Nurhamidi Nurhamidi Nurhamidi NUrhamidi, Nurhamidi Oklivia Libri Oklivia Libri, Oklivia Politeknik Kesehatan Banjarbaru Putri Nur Azizah, Putri Nur Ramie , Agustin Ramie, Agustine Ririn Yuni Asfita Rosihan Anwar ROSIHAN ANWAR Rosihan Anwar, Rosihan Sajiman, Sajiman Semly, Debora Silvia Delvi Siti Afifah Siti Khurata A'yuni STIKES Husada Borneo Syainah, Ermina Vivi Indria Wulandari Widiastuti Hariati, Niken Yanti, Rusmini Yanti, Rusmini Yasir Farhat Yasir Farhat Yudistira, Sigit Yulianti Nur Wulan Sari yuniarti faathir