High Fiber Biscuits Made Red Rice Bran Flour and Honey Sweet Potato Flour as Alternative Healthy Snack for Obese Adolescents

Abstract

One of the efforts to overcome obesity is to consume high-fiber foods that can be obtained from local food ingredients such as brown rice bran flour and honey sweet potato flour. This study aims to determine the formulation of making and the effect of using red rice bran flour and sweet potato flour on organoleptic properties and nutrient content in biscuits as a high-fiber snack for obese adolescents. This research is experimental with a completely randomized design (CRD) design with 3 formulations of the ratio of red rice bran flour and honey sweet potato flour, namely F1 (30%: 70%), F2 (40%: 60%), F3 (50%: 50%). Normality test using Shapiro Wilk. Homogeneity test using Levene. Organoleptic data using Kruskal Wallis test. Nutritional content data using One Way ANOVA, if there is a significant effect followed by Duncan. There was no significant effect on organoleptic properties on all parameters (p>0.05). There was a significant effect on nutrient content, namely water content, ash, fat, carbohydrates, and dietary fiber (p<0.05), but protein content had no significant effect (p>0.05). The nutrient content of the selected formulation (F2) was 14.37% water content; 4.26% ash; 9.34% protein; 21.17% fat; 49.75% carbohydrate; 12.07% dietary fiber. A serving size of biscuits (50 g/5 pieces) contributes 10-15% of the Recommeded Dietary Allowance (RDA) for adolescents aged 16-18 years. Biscuits can be claimed to be high in fiber with an Nutrition Label Reference (NLR) ) of 40.2%.

Keywords: adolescents, biscuit, honey sweet potato, obesity, red rice bran