Sensory evaluation and nutritional properties of Gapit Cake substituted with mocaf flour for adolescent
Keywords:
Mocaf flour, Gapit Cake, Adolescent, Food development, Sensory evaluationAbstract
The problem of insufficient fiber and iron intake in adolescents can contribute to increased malnutrition. Providing nutritious food can help prevent malnutrition in adolescents. One of the food components that has the potential to be a source of fiber and iron is Mocaf flour. The purpose of this study was to analyze the sensory properties and nutritional content of gapit cake formulations with mocaf flour substitution. This study employed a completely randomized design with three treatments. The gapit cake formulations with a ratio of mocaf flour and tapioca flour were F1 (85:5), F2 (90:10), and F3 (100:0). The variables analyzed included sensory tests, selected formula, and nutritional content. The results showed that the formulations (F1, F2, and F3) exhibited significant differences in several hedonic test parameters, including color, aroma, taste, texture, and overall (p < 0.05). F3 is the selected formula with an estimated nutritional content of 3.62 g water, 1.44 g ash, 2.4 g protein, 16.80 g fat, 71.03 g carbohydrate, 4.72 g fiber, 4.09 mg iron, and 435.74 kcal of energy per 100 grams. This product also meets the nutritional content claims as a source of fiber and iron. A gapit cake with a mocaf flour substitute has the potential to be a healthy snack alternative containing fiber and iron for adolescent.
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