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All Journal Jurnal Pendidikan Tata Boga dan Teknologi
Zakiya Dwi Rara
Institut Pertanian Bogor
Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other

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Development of Choco Banana Bread as a Source of Dietary Fiber Using Beneng Taro Flour and Rice Bran Mia Mustika Hutria Utami; Ksatriadi Widya Dwinugraha; Annisa Rizkiriani; Zakiya Dwi Rara
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27170

Abstract

The high consumption of low-fiber sweet bread based on wheat flour in Indonesia and the dependence on wheat imports encourages innovation in bakery products using local fiber sources. This study aims to develop choco banana bread as a fiber-based food by substituting wheat flour with a composite of rice bran and beneng taro flour, evaluating its sensory quality and nutritional content. Experimental research using a Completely Randomized Design with three formulas, each containing 70% wheat flour and 30% composite flour with a ratio of rice bran: beneng taro F1 (65%:35%), F2 (50%:50%), and F3 (35%:65%). Sensory evaluation by 35 semi-trained panelists using hedonic tests (appearance, color, aroma, texture, taste, overall acceptance) and hedonic quality (color, taste, aroma, texture, mouthfeel) showed that F3 was the best formula based on the Exponential Comparison Method; The hedonic test showed significant differences (p<0.05) in appearance, color, aroma, and overall acceptability with F3 obtaining the highest score, while texture, taste, and other hedonic quality test parameters did not differ significantly (p≥0.05). F3 (60 g/serving) contains 204 kcal, 5.1 g protein, 7.9 g fat, 28.3 g carbohydrate, and 8.8 g dietary fiber, thus fulfilling the claim as a fiber-rich food, containing 1.5 times more protein, and 7 times more dietary fiber than commercial products. These findings indicate that rice bran and taro have the potential to produce fiber-rich bread with sensory qualities acceptable to consumers, supporting food diversification, and reducing dependence on wheat imports.
Development of Quiche Lorraine Products Made from Beneng Taro Flour and Black Rice Bran as a High-Fiber Snack Zakiya Dwi Rara; Mia Mustika Hutria Utami
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 2 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i2.27253

Abstract

The purpose of this study to develop quiche lorraine products by substituting wheat flour with beneng taro flour and black rice bran, and to evaluate its sensory acceptance and nutritional content. The study consisted of three formulations: F1 (70% : 30%), F2 (50% : 50%), F3 (30% : 70%), based on the ratio of beneng taro flour and black rice bran. Testing was conducted  through organoleptic evaluation with 35 semi trained panelists using hedonic tests (appearance, color, aroma, texture, taste, and overall) and hedonic quality tests (color, taste, aroma, texture, and mouthfeel). The best formulation was determined using the Weighted Sum Model (WSM) method, which considers the importance level of each sensory parameter through specific weighting. The overall assessment weight was set at 25%, while each remaining parameter was weighted at 15%. The results showed that the quiche lorraine made with 70% beneng taro flour and 30% black rice bran (F1) was the most preferred formulation among the panelists. The hedonic test revealed significant differences (p < 0,05) in the appearance and texture parameters. The hedonic quality test showed significant differences (p > 0,05) only in the color and texture parameters. This product qualifies as a high-fiber snack food with a dietary fiber content  of 9,0 g/100 g. This study demonstrates that beneng taro flour and black rice bran can serve as substitutes for wheat flour and produce a product that is high in dietary fiber.
Co-Authors Ksatriadi Widya Dwinugraha Mia Mustika Hutria Utami Rizkiriani, Annisa