Made Mita Dwi Saraswati, - and Annis Catur Adi, - and Ikeu Ekayanti, - (2016) Utilization of Lindur Fruit Flour and Tempeh Flour as a Healthy Snack Alternative for Diabetic. International Journal of Preventive and Public Health Sciences (IJPPHS), 2 (4). pp. 12-17. ISSN 2454-9223

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Abstract

Background: The prevalence of diabetes in Indonesia continuously increased. It is caused by many factors; one of them is a dietary pattern. To avoiding the occurrence of blood glucose, it is necessary to control the amount of food intake. Unfortunately, Indonesia has lack varian of snack for diabetic. Hence, the functional food such as lindur-fruit and tempeh started to be utilized as alternative snack for diabetic. Objective: The objective of this study to was to determine the difference in the level of preference and also seen the difference on the fiber content of the product cracker combination of lindur fruit flour and tempeh flour. Materials and Methods: This research is an experimental research which directed on developing products. This study involved by thirty untrained panelists. Result: Kruskal–Wallis test showed that based on the level of preference, there were differences in taste (0.001) and color (0.002) among three cracker products. Further tests by Mann–Whitney test showed that there is no difference in color between f1 and f2 cracker products (0.252) also there is no difference in taste between f2 and f3 cracker products (0.266). The most favored cracker by all the panelists was f1cracker product. Analysis of fiber contents showed that there was no big difference between the three products cracker. Conclusion: There were differences of color and flavor among the three products cracker. There was no big difference of the fiber content of each cracker.

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