Dublin Core
Title
The Effect of Substitution of Mungabean Flour
and Tapioca on the Acceptability of Pie Shells
as a Source of Fiber and Potassium
and Tapioca on the Acceptability of Pie Shells
as a Source of Fiber and Potassium
Description
Pie is a type of pastry product consisting of pie
shells and toppings. Pies are usually consumed as snacks
among children, adolescents and adults. Creations in the
processing of pie shells is rarely, most of food products,
especially snacks have a low fiber and potassium content,
but are high in sodium and saturated fat. Therefore, one
of the creations of processing pie shells can be done by
substituting the basic ingredients of making pie shells that
utilize local food ingredients. The choice of mung beans in
this substitution is due to the high fiber and potassium
content of mung beans which can be used to reduce blood
pressure in someone with hypertension.This study
research determine of the best formulation, determine of
the acceptability, determine of the content of macro
nutrients based on proximate analysis, determine of the
fiber levels, potassium levels and sodium levels in the pie
shells substitution of mung beans and tapioca flour.This
study research is an experimental research with non
factorial complete randomized design, an experiment that
is used homogeneously or there are no other factors that
affect the response outside the factors studied. The results
showed that there were four pie shells formulations, the
best pie shelss formulations based on the acceptability test
were found in F2 (75 grams of tapioca flour with 125
grams of mung bean flour). The content of macro
nutrients from the best pie shells formulation are energy
of 457.17 Kcal, protein 10.7%, fat 18.73%, and
carbohydrates 61.45%. While the level of food fiber
13.18%, sodium levels 106.47 mg and potassium levels
568.02 mg per 100 grams of pie shells.Need to increase
carbohydrate content of pie shells (in the filling) by
choosing the right food ingredients and pay attention to
the sodium content of these foods. Further research needs
to be done on the acceptability of pie shells with the
addition of filling. And regarding the effect of giving pie
shells substitution of mung bean flour and tapioca as a
source of fiber and potassium to decrease blood pressure
in hypertensive patients.
shells and toppings. Pies are usually consumed as snacks
among children, adolescents and adults. Creations in the
processing of pie shells is rarely, most of food products,
especially snacks have a low fiber and potassium content,
but are high in sodium and saturated fat. Therefore, one
of the creations of processing pie shells can be done by
substituting the basic ingredients of making pie shells that
utilize local food ingredients. The choice of mung beans in
this substitution is due to the high fiber and potassium
content of mung beans which can be used to reduce blood
pressure in someone with hypertension.This study
research determine of the best formulation, determine of
the acceptability, determine of the content of macro
nutrients based on proximate analysis, determine of the
fiber levels, potassium levels and sodium levels in the pie
shells substitution of mung beans and tapioca flour.This
study research is an experimental research with non
factorial complete randomized design, an experiment that
is used homogeneously or there are no other factors that
affect the response outside the factors studied. The results
showed that there were four pie shells formulations, the
best pie shelss formulations based on the acceptability test
were found in F2 (75 grams of tapioca flour with 125
grams of mung bean flour). The content of macro
nutrients from the best pie shells formulation are energy
of 457.17 Kcal, protein 10.7%, fat 18.73%, and
carbohydrates 61.45%. While the level of food fiber
13.18%, sodium levels 106.47 mg and potassium levels
568.02 mg per 100 grams of pie shells.Need to increase
carbohydrate content of pie shells (in the filling) by
choosing the right food ingredients and pay attention to
the sodium content of these foods. Further research needs
to be done on the acceptability of pie shells with the
addition of filling. And regarding the effect of giving pie
shells substitution of mung bean flour and tapioca as a
source of fiber and potassium to decrease blood pressure
in hypertensive patients.
Creator
Yuli Hartati, Risma Royanda
Publisher
Proceedings of the First International Conference on Health, Social Sciences and Technology (ICoHSST 2020) Volume: 521 pages : 270-277
Date
2020
Format
Pdf
Language
English