Detail Cantuman

Study of Making Cookies Mocaf (Modified Cassava Flour) with Chocolate Powder Addition as Source Fiber Snack


HestiFebrianaFiqih Fiqmi
Clinical Nutrition Study Program
Department of Health


ABSTRACT

Changes in diet greatly affect changes in public health profiles, such as the prevalence of metabolic syndrome. Based on data from the Indonesian Obesity Study Association (HISOBI) shows that the prevalence of Metabolic Syndrome at 13.13%. This is happening because of the people tend to eat foods that contain high fat; cholesterol; sugar and other refined carbohydrates, but are low in polyunsaturated fatty acids and fiber. Diet high of fiber have irreplaceable benefits for individuals with certain clinical conditions such as Diabetes Mellitus, hypercholesterolemia, digestive tract disorders, and obesity. This study was intended to reformulate cookies mocaf with chocolate powder as a source of fiber. The experimental design was used Completely Randomized Design (CRD). Formulation in this study are 90%: 10%, 85%: 15%, 80%: 20%, 75%: 25%, 70%: 30%, 65%: 35% each treatment was repeated four times. The results of research showed that the higher addition of chocolate powder, thenincreasingly higher of fiber contained in the cookies. There was a significant difference (sig ≤ 0.05) on dietary fiber content, and organoleptic tests on cookies. The best treatment in this study was P4 treatment (75% mocaf: 25% chocolate powder). Provision of snack with this cookiesis 4 pieces of cookies (28 grams). In a day the patients are given twice the snack of cookies.



Keywords:Cookies, Mocaf, Chocolate