PENGARUH SUBSTITUSI UBI JALAR KUNING, ISOLAT PROTEIN KEDELAI, DAN TEPUNG DAUN KELOR TERHADAP KANDUNGAN GIZI SERTA DAYA TERIMA MI INSTAN

Instant noodle is an alternative source of energy based on wheat fl our. The consumption of instant noodle in Indonesia is quite high. Instant noodle innovation with local food substitution is a solution to reduce dependence on wheat flour. Yellow sweet potato has an energy value similar to wheat fl our, as well as isolated soy protein high in protein and moringa leaves powder high in calcium. The purpose of this research was to analyse the effect of yellow sweetpotato, isolated soy protein, and moringa leaves powder substitution on acceptability and nutritional value (energy, protein, and calcium) of instant noodle. This was experimental research with completely randomized design. There were three formulas, one as a control formula (F0) and two substitution formulas with yellow sweet potato, isolated soy protein, and moringa leaves (F1 and F2) with 8 repetitions. There were 33 pregnant women as untrained panelist. The difference test was analyzed by Kruskall Wallis and Mann Whitney (α≤0.05). The result of panelist acceptability showed that the best formula is F2 (substitution of 6.8% yellow sweet potato, 5.4% isolated soy protein, and 1.4% moringa leaves powder). There was a signifi cant difference between F0 with F2 (p=0.004) and F1 with F2 (p=0.013) on aroma characteristics. The highest protein and calcium content per 100 g of instant noodle was F2, with 14 g and 44.5 mg. The best formula which determinated by the acceptability and nutritional value (energy, protein and calcium) was F2 (substitution of 25 g yellow sweet potato, 20 g isolated soy protein, and 5 g moringa leaves powder), so it can be used as an alternative food for pregnant women.

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PENAMBAHAN IKAN LELE (CLARIAS GARIEPINUS) DAN ISOLATED SOY PROTEIN TERHADAP DAYA TERIMA DAN KADAR PROTEIN CILOK

Media Gizi Indonesia ◽

10.20473/mgi.v11i2.160-166 ◽

2018 ◽

Vol 11 (2) ◽

pp. 160

Author(s):

Sri Lestari ◽

Annis Catur Adi

Keyword(s):

Soy Protein ◽

Elementary School Children ◽

Clarias Gariepinus ◽

Protein Requirement ◽

Test Variable ◽

Randomized Design ◽

Isolated Soy Protein ◽

Completely Randomized Design ◽

The Difference ◽

Test Result

Some research found that p rotein adequacy from snack for elementary school children are still lacked. Snacks availability at schools have an important role to fulﬁ ll protein requirement for students. The purpose of this research was to analyze the effect of catﬁ sh (Clarias gariepinus) and Isolated Soy Protein (ISP) addition on acceptance level and p rotein content of c ilok (snack). Research methods used for formula development was experimental research with completely randomized design. Repetition was performed four times on ﬁ ve treatments (one control and four modiﬁ cations, those are F1 was added ISP, F2 was added c atﬁ sh, F3 was added c atﬁ sh ﬂ our, and F4 was added c atﬁ sh and ISP). Assessment of a cceptance used hedonic test. Variable in this research was a cceptance level (color, aroma, texture, and ﬂ avor) and p rotein content. Hedonic test was performed to 71 students. The difference of a cceptance (color, aroma, texture, and ﬂ avor) between 5 formulas was tested used Cochran’s Q; the difference within formula then analyzed by Mc Nemar test. Hedonic test result showed that panelists preferred F0. F4 had highest p rotein level based on DKBM and laboratory analysis found protein level (9.4 g/ 100 g) higher than recommended value. Cochran’s Q test showed signiﬁ cant difference a cceptance on color (p = 0.002) and taste (p = 0.047). Mc Nemar test showed the difference within formula on the color was F0 with F3, F1 with F3, and F2 with F3, while difference ﬂ avor formula found in F0 with F3. This research concluded that F4 had the highest p rotein level but the a cceptance was still low, it is recommended to modify F4 so that it become more acceptable but did not change the protein content.

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Variasi Penambahan Tepung Daun Kelor (Moringa Oleifera Lam.) pada Pembuatan Flakes Ditinjau dari Sifat Fisik, Sifat Organoleptik dan Kadar Kalsium

JURNAL NUTRISIA ◽

10.29238/jnutri.v19i1.44 ◽

2017 ◽

Vol 19 (1) ◽

pp. 31-35

Author(s):

Frieda Rosita Majid ◽

Nur Hidayat ◽

Waluyo Waluyo

Keyword(s):

Physical Characteristic ◽

Nutritional Value ◽

Calcium Content ◽

Organoleptic Characteristics ◽

High Calcium ◽

Randomized Experimental Design ◽

Leaf Powder ◽

The Difference ◽

The Tropics ◽

Moringa Oleifera Lam

Background:Moringa (Moringaoleifera Lam.) Is a plant of high nutritional value, grows scattered in the tropics and sub-tropics, but utilization is still low. Each section has its benefits Moringa one part is the Moringa leaves contain a high calcium. In 100 grams of material, fresh Moringa leaves contain as much as 440 mg of calcium in the form of flour whereas if it contains as much as 2,003 mg of calcium. One of its use in the manufacture of flakes added. Objective: Know the difference physical harateristi, organoleptic characteristic and calcium levels in flakes variations addition of Moringa leaf powder. Methods: The study is a randomized experimental design with simple, includes four kinds of treatments, two replications with two experimental units. Observations of physical characteristic were analyzed by descriptive, the organoleptic characteristic of data analysis using statistical test Kruskal-Wallis continued Mann-Whitney and methods of test calcium content using permanganometri then the data were analyzed descriptive. Results: The physical characteristics of flakes greenish-yellow, slightly fragrant aroma typical of flakes, rather unpleasant taste typical of Moringa leaves and a slightly crunchy texture. Organoleptic characteristics the color of flakes with moringa leaf powder 5%, the aroma of the flakes without addition moringa leaf powder, the flavour of flakes with additions moringa leaf powder 5% and the texture of flakes with additions moringa leaf powder 7,5% most prefered panelist and high levels calcium of flakes with additions 10% moringa leaf powder. Conclusion: There is a difference variations addition of moringa leaf powder on physical, organoleptic characteristic (color) and the level of calcium flakes.Flakes with the addition of 5% moringa leaf powder is the most prefered panelist. Keywords:Moringa Leaf Flour, Flakes, Physical characteristic, organoleptic, Calcium

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The effect of sorbitol and white sweet potatoes (Ipomea batatas L.) inulin extract application on marshmallow physical, chemical and organoleptic properties

Food Research ◽

10.26656/fr.2017.5(1).405 ◽

2021 ◽

Vol 5 (1) ◽

pp. 298-305

Author(s):

B. Yudhistira ◽

A.K. Putri ◽

S. Prabawa

Keyword(s):

Sweet Potato ◽

Design Method ◽

Sweet Potatoes ◽

Physical Chemical ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Ipomea Batatas ◽

The Difference ◽

The One ◽

High Calorie

Marshmallow belongs to a high-calorie food that requires a low-calorie substitute for sucrose, one of which is sorbitol. Marshmallow has the potential to become a functional food with the addition of inulin contained within white sweet potatoes. Inulin refers to a type of fructan carbohydrate which contains fiber and has the potential as a prebiotic that is beneficial for the human’s body. This study aims to determine the effect of the addition of white sweet potato (Ipomea batatas L.) inulin extract and sorbitol on the physical, chemical and organoleptic characteristic of marshmallows and to obtain the best marshmallow’s formula through white sweet potato (Ipomea batatas L.) inulin extract and sorbitol addition. The completely randomized design method (CRD) applied in this study consisted of one factor, namely the difference in formulation between the concentration of white sweet potato inulin extract (2% and 3%) and the concentration of sorbitol (25%, 50%, and 75%). The statistical analysis utilized the One Way Analysis of Variance (ANOVA) method using SPSS. The results of this study indicated that the addition of white sweet potato inulin extract and sorbitol had a significant effect on tensile strength, density, moisture content, ash content, total calories, dietary fiber, and organoleptic characteristics of marshmallows. The best formula for marshmallows was formula 4 with the addition of 2% white sweet potato inulin extract and 50% sorbitol.

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ANÁLISE DE CÁLCIO EM DIFERENTES TIPOS DE BEBIDAS

Visão Acadêmica ◽

10.5380/acd.v3i2.506 ◽

2002 ◽

Vol 3 (2) ◽

Cited By ~ 3

Author(s):

L. BATTESTIN ◽

R. M. B. TACLA ◽

E. B. TIBONI ◽

R. J. S. FREITAS ◽

S. C STERTZ

Keyword(s):

Soy Protein ◽

Calcium Content ◽

Black Tea ◽

Hot Water ◽

Soy Milk ◽

Freeze Dried ◽

High Calcium ◽

Two Samples ◽

Powder Milk ◽

Isolated Soy Protein

Foram analisadas infusos de duas amostras de chá preto, uma amostra de orange pekoe tipo Assam, duas amostras de chá mate tostado, quatro amostras de erva-mate e uma amostra de café liofilizado, dissoluções à quente de uma amostra de leite em pó desnatado, uma amostra de leite em pó integral e uma amostra de alimento com proteína isolada de soja instantâneo. Estas amostras foram adquiridas em supermercados da Região Metropolitana de Curitiba; com a finalidade de verificar e comparar os teores de cálcio desses diferentes tipos de bebidas. Nas determinações foi utilizada metodologia oficial e todas as análises em triplicata. Os teores de cálcio obtidos foram analisados estatisticamente: as amostras de chá preto apresentaram o menor teor de cálcio que variou de 16,94 mg/100 mL até 24,84 mg/100 mL. As amostras de chámate tostado mostraram valores mais elevados, sendo que uma delas acusou 78,39 mg/100 mL, equivalendo aomesmo teor de cálcio de umleite empó. Quanto às amostras de erva-mate, amaioria comparase à quantidade de cálcio dos leites empó e do alimento comproteína isolada de soja instantâneo, onde uma destacou-se significativamente das demais com valor de 171,55 mg/100 mL, seguida apenas da amostra de café liofilizado que apresentou 141,68 mg/100 mL. CALCIUM ANALYSIS IN DIFFERENT DRINKS Abstract Two samples of black tea, a sample of orange pekoe variety Assam, two samples of toasted tea, four varieties of erva-mate, a freeze dried coffee sample were prepared by hot infusion, samples of skimmed powder milk and powder wholemilk and one instant isolated soy protein sample were prepared in hot water. These samples were purchased in markets in Curitiba to identify and analyze calcium content in comparison with Official methodologies were used and for all determinations three analyses were done. Black tea samples resulted minor calcium content (16.94 to 24.84 mg/ 100 mL). Toasted tea resulted major calcium amount with 78.39 mg/100 mL, similar to calcium amount of powder and soy milk. Erva-mate samples are comparable to calcium content in powder milk. Freeze dried coffee presented high calcium amount (141.68 mg/100 mL).

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PENGARUH SUBSTITUSI TEPUNG IKAN LELE TERHADAP PEMBUATAN COOKIES BEBAS GLUTEN DAN KASEIN SEBAGAI ALTERNATIF JAJANAN ANAK AUTISM SPECTRUM DISORDER [Effect of Catfish Flour Substitution towards Gluten-Free and Casein-Free Cookies as an Alternative Snack for Children with Autism Spectrum Disorder]

Media Gizi Indonesia ◽

10.20473/mgi.v14i1.35-43 ◽

2019 ◽

Vol 14 (1) ◽

pp. 35

Author(s):

Aliffah Nurria Nastiti ◽

Juliana Christyaningsih

Keyword(s):

Autism Spectrum Disorder ◽

Nutritional Value ◽

Calcium Content ◽

Children With Autism ◽

Autism Spectrum ◽

Spectrum Disorder ◽

Gluten Free ◽

Randomized Design ◽

High Calcium ◽

Significant Difference

Children with Autism Spectrum Disorder (ASD) have digestive disorders, therefore their diet should be gluten-free and casein-free. Gluten-free and casein-free foods tend to be low in protein. ASD children who apply a gluten-free diet and casein have a lower calcium intake and low in bone density. Catfish flour with high protein and calcium content were expected to increase the nutritional value (protein and calcium) of cookies which gluten-free and casein-free. This study was aimed to determine the effect of catfish flour substitution towards acceptance and nutritional value of gluten and casein free cookies as an alternative snack for ASD children. This study was experimental research with Completely Randomized Design. Panelists of this study were children with ASD (4-6 years) and their parents as many as 40 people. There were 4 formulas in this study, F0 was control, and 3 substitution formulas. Percentage of Flour substitution were, F2 (2%: 2%); F3 (4%: 4%); and F5 (6%: 4%). Kruskal Wallis test showed no significant difference in the level on acceptance level in taste and aroma between F0, F3, and F5. The acceptability and nutritional value's ranking showed the best formula was F5. 100 grams of F5 cookies (protein: 6.75 g; calcium: 247.51 mg) can fulfill 19% of the protein and 24.8% calcium of children RDA (4-6 years). Gluten-free and casein-free cookies with catfish (Formula 5) with enough protein and high calcium can be an alternative snack for ASD children.

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Nutrition value and viscosity of polymeric enteral nutrition products based on purple sweet potato flour with variation of maltodextrin levels

JURNAL GIZI INDONESIA ◽

10.14710/jgi.8.2.119-125 ◽

2020 ◽

Vol 8 (2) ◽

pp. 119-125

Author(s):

Rusdin Rauf ◽

Anggraeni Utami

Keyword(s):

Enteral Nutrition ◽

Sweet Potato ◽

Proximate Composition ◽

Nutritional Value ◽

Hot Water ◽

Potato Flour ◽

Randomized Design ◽

Nutrition Value ◽

Sweet Potato Flour ◽

Purple Sweet Potato

Background: One obstacle in commercial enteral food formulation is the adjustment between nutritional value and rheological characteristics of the product.Objectives: To evaluate the nutritional value and viscosity of polymeric enteral nutrition (PEN) products made from purple sweet potato flour with variations in the level of maltodextrin as a stabilizer.Methods: The completely randomized design was used with four variations of maltodextrin, which was 2.5%, 5%, 7.5%, and 10%. The research was carried out by making purple sweet potato flour, then its proximate composition was measured as a basis for formulating a PEN product that was 200 kcal/200mL, with 60% carbohydrates (120 kcal / 200 mL), 15% protein (30 kcal), and 25% fat (50 kcal). The proximate composition and calorie value of the PEN products were tested. The PEN products were added hot water at a temperature of 90˚C; then, the viscosity was measured at room temperature. The viscosity of two types of commercial enteral nutrition products was measured as a reference.Results: The results showed that there was an effect of maltodextrin level on moisture, fat, and protein contents of PEN products, but there was no effect on calorie values. The viscosity of the PEN products displayed that the higher the maltodextrin level, the higher the viscosity of the product. The viscosity of the PEN products in accordance with the commercial enteral products was the treatment of maltodextrin 5% and 7.5%.Conclusion: There is an effect of maltodextrin as a stabilizer on the nutritional value and viscosity of PEN products based on purple sweet potato flour.

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DAYA TERIMA DAN ZAT GIZI PERMEN JELI DENGAN PENAMBAHAN BUBUK DAUN KELOR (MORINGA OLEIFERA)

Media Gizi Indonesia ◽

10.20473/mgi.v11i1.86-93 ◽

2017 ◽

Vol 11 (1) ◽

pp. 86

Author(s):

Putri Safrida Rahmawati ◽

Annis Catur Adi

Keyword(s):

Statistical Analysis ◽

Sensory Evaluation ◽

Nutritional Value ◽

Moringa Oleifera ◽

Organoleptic Properties ◽

The People ◽

Randomized Design ◽

Nutritional Analysis ◽

Local Plant ◽

The Difference

Moringa oleifera is local plant rich in nutrients, unfortunately its utilization as a foodstuff is limited. In order to maximize the absorbtion of nutrients inside moringa, it should be made as favor food enjoyed by the people such as jelly candy. This research was conducted to evaluate organoleptic properties and nutritional value (energy and â-caroten) of jelly candy formulated with Moringa leaves powder. Using Comlpetely Randomized Design with 6 times repetition in 4 formulas which are 1 controlled formula and 3 modifi ed formulas (F1, F2, and F3), jelly candy then tested to 32untrained panels. Treatment given in this study was by adding 2%, 4%, and 6% moringa leaves powder into jelly candy formula. Data was analyzed descriptively and statistically using Kruskal Wallis and Mann Whitney test to fi nd out the difference pair. Recommended formula was chosen by counting the highest mean score of the sensory evaluationtest. The result of sensory evaluation showed that Moringa Jelly Candy was generally accepted with category “like”. However, jelly candy with lowest level of Moringa leaves powder (F1) was most acceptable in terms of color, odor, texture, and fl avor. Statistical analysis showed that the scores of color, odor, and texture were not signifi cantly different (p > 0.05) and fl avor was (p < 0.005) which means that by adding moringa leaves powder into jelly candy formula only infl uence the fl avor of jelly candy. Recommended jelly candy formula is F1 with nutritional analysis showed that per 100 g of jelly candy contains 205,8 kcal and 0.178 mcg of B -caroten.Keywords: moringa leaves powder, sensory evaluation, Moringa oleifera, jelly candy

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Formulation of Mocaf Mie with Natural Colors from Purples Sweet Potatoes

Jurnal Dunia Gizi ◽

10.33085/jdg.v2i2.4588 ◽

2019 ◽

Vol 2 (2) ◽

pp. 108

Author(s):

Henny Nurjannah ◽

Wanda Lestari ◽

Saskiyanto Manggabarani

Keyword(s):

Sweet Potato ◽

Calcium Content ◽

Nutrient Content ◽

Test Results ◽

Nutritional Content ◽

Sweet Potatoes ◽

A Value ◽

Randomized Design ◽

Purple Sweet Potato ◽

Hedonic Quality

Background: Noodle is one of the popular food products in the community. Purple sweet potato contains large amounts of anthocyanin pigment. Seeing the prospect of great benefits and easily obtained, sweet potatoes can be optimized for use as a source of natural dyes. Objectives: The purpose of this study was to determine the nutrient content of wet noodles and the level of preference for noodles from mocaf flour with natural sweet potato dyes. Material and Method: This type of research is an experiment with a completely randomized design (CRD) with 4 treatments and 2 repetitions to produce 8 experimental designs. Results: The hedonic test results obtained the best formula is F1 with a value of 3.67 categories very like while the hedonic quality test obtained the best formula is F1 with a value of 3.68 categories of purplish, slightly aromatic colour, slightly savoury taste and somewhat chewy texture. The nutritional content of wet noodles are 69.02% water content, 3.67% ash content, 1.03% fat content, 9.77% protein content, 0.34% calcium content and 1.493% phosphorus content. Conclusion: The most preferred wet noodle based on hedonic test and hedonic quality is F1 formula. This wet noodle only has a little nutritional content, further research is needed in order to get the best-wet noodle formulation and has a good nutritional content so that it can be produced as an alternative to wet noodle variations.

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Kajian Pengaruh Rasio ISP (Isolated Soy Protein) dan Tepung Tapioka terhadap Kualitas Fisik, Kimia dan Sensori Cilok Kering

Jurnal Inovasi Teknologi dan Edukasi Teknik ◽

10.17977/um068v1n4p251-268 ◽

2021 ◽

Vol 1 (4) ◽

pp. 251-268

Author(s):

Fatimah Karim ◽

Titi Kiranawati ◽

Soenar Soekopitojo

Keyword(s):

Physical Properties ◽

Water Content ◽

Soy Protein ◽

Randomized Design ◽

Isolated Soy Protein ◽

Physical Tests ◽

Completely Randomized Design ◽

Sensory Tests

The ratio of tapioca and ISP to dry Cilok in this research used a completely randomized design (CRD) consisting of one factor with five levels of the ratio of tapioca and ISP with treatment (I1) 100: 0 percent, (I2) 80: 20 percent, (I3) 70: 30 percent, (I4) 60: 40 percent (I5) 50: 50 percent and was repeated three times. This study was conducted to determine the effect of the ISP's ratio and tapioca to physical tests including texture and color, chemical tests including moisture, protein and starch, sensory tests including texture, color, and aroma, and the dried cilok after rehydrated including texture, color, taste, and aroma, and determine the best rehydration time of dried cilok. The ratio of tapioca and ISP to dry Cilok did not have a significant effect on water content, but significantly affected protein and starch levels. The ratio of tapioca and ISP to dried Cilok significantly affected the physical properties of color (brightness, redness, and yellowness). The ratio of tapioca and ISP to dried Cilok after rehydration has a significant effect on the physical properties of color (brightness, redness, and yellowness). The results of the hedonic test of color, aroma, and texture of dried cilok is the most favorite value with treatment 70 percent: 30 percent. The results of color hedonic test of dried Cilok after being rehydrated is the most favorite value at 50 percent: 50 percent treatment. Aroma and taste are the most favorite value at 100 percent: 0 percent. Texture has the most favorite value in the treatment 70 percent: 30 percent. The best rehydration time for dried Cilok is soaking for 6 hours and boiling for 10 minutes. Cilok kering rasio tepung tapioka dan ISP (Isolated Soy Protein) dalam penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari satu faktor dengan lima level yaitu rasio tepung tapioka dan ISP dengan perlakuan (I1) 100:0 persen, (I2) 80: 20 persen, (I3) 70: 30 persen, (I4) 60: 40 persen (I5) 50:50 persen dan diulang sebanyak tiga kali. Penelitian ini bertujuan untuk mengetahui pengaruh rasio ISP dan tepung tapioka terhadap uji fisik meliputi tekstur dan warna, uji kimia meliputi kadar air, kadar protein dan kadar pati, uji sensoris Cilok kering meliputi tekstur, warna dan aroma, serta Cilok kering setelah direhidrasi meliputi tekstur, warna, rasa dan aroma, serta menentukan waktu rehidrasi Cilok kering yang terbaik. Rasio tepung tapioka dan ISP pada Cilok kering tidak memberikan pengaruh yang nyata terhadap kadar air, tetapi berpengaruh nyata terhadap kadar protein dan pati. Rasio tepung tapioka dan ISP pada Cilok kering berpengaruh nyata terhadap sifat fisik warna (tingkat kecerahan, kemerahan dan kekuningan). Rasio tepung tapioka dan ISP pada Cilok kering setelah direhidrasi berpengaruh nyata terhadap sifat fisik warna (tingkat kecerahan, kemerahan dan kekuningan). Tingkat kesukaan warna, aroma dan tekstur Cilok kering memiliki nilai kesukaan tertinggi pada perlakuan 70 persen:30 persen. Tingkat kesukaan warna Cilok kering setelah direhidrasi memiliki tingkat kesukaan tertinggi pada perlakuan 50 persen:50 persen. Aroma dan rasa memiliki tingkat kesukaan tertinggi pada perlakuan 100 persen: 0 persen. Tekstur memiliki tingkat kesukaan tertinggi pada perlakuan 70 persen: 30 persen. Waktu rehidrasi Cilok kering yang terbaik adalah perendaman selama 6 jam dan perebusan selama 10 menit.

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SUBSTITUSI SORGUM DAN UBI JALAR PUTIH PADA ROTI BAGEL SEBAGAI ALTERNATIF SELINGAN UNTUK PENDERITA DIABETES[Substitution of Sorghum and White Sweet Potato on Bagels an Alternative Snack for Diabetics]

Media Gizi Indonesia ◽

10.20473/mgi.v14i1.75-86 ◽

2019 ◽

Vol 14 (1) ◽

pp. 75 ◽

Cited By ~ 1

Author(s):

Vina Nur Ashfiyah

Keyword(s):

Sweet Potato ◽

Glycemic Index ◽

Nutritional Requirement ◽

Nutrient Value ◽

Randomized Design ◽

Protein Fiber ◽

Completely Randomized Design ◽

The Difference ◽

Difference Test ◽

Low Glycemic Index

Bread is a favorite food for Indonesian people as an alternative snack or breakfast. Bagel is one of breads that gain popularity in Indonesia. Sorghum and white sweet potato as local staple foods could be used as substitute ingredients for decreasing the consumption of wheat flour and made a low glycemic index snacks that suitable for diabetics. The aim of this research was to analyze the effect of sorghum and white sweet potato substitution toward acceptability (color, aroma, taste, and texture), nutrient value (energy, carbohydrate, fat, protein, fiber) and the glycemic index of bagel. This research was an experimental study with Completely Randomized Design with 8 repetitions. There were one control formula (F0) and two substitute formulas, F1 (substitution with white sweet potato 20%), and F2 (substitution with white sweet potato 20% and sorgum 10%). The untrained panelists were 30 diabetics. The difference test was analyzed by Kruskall Wallis dan Mann Whitney with confidence level 95% (α≤0.05). The result showed that the most favorite formula was F1 and there were no significant differences among the formulas in color (p=0.360), aroma (p=0.940), taste (p=0.160), and texture (p=0.120). The nutrient value of F1 can fulfilled the nutritional requirement of diabetics snacks which contain, energy 85%, carbohydrate 99%, fat 40%, protein 92%, and fiber 260%. It also have low glycemic index (54.6), so it can be and alternative snack for diabetics.

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