| dc.description.abstract | The development of food product for improving the product quality was costly, especially if it had
to reformulate the product. Therefore, finding the alternative raw materials which nutritious food and has a
bioactive component that beneficial for health, was one of the ways to reduce cost. One of the raw materials
that has Glucomannan as a bioactive component, was Gembili tuber (Dioscorea esculenta L.) as a local tuber
which was widely grown in Banyuwangi, East Java. Osing ethnic’s snacks that are widely produced by the
community in the district of Banyuwangi, East Java province is a Bagiak. Bagiak is cookies made from
cassava starch (tapioca) and arrowroot starch. In the market, bagiak has low quality, un-uniform shapes, unsimilar
color,
no
value-added
and
causes
obesity due to higher sugar content. The purpose of this research
was to improve the quality of Bagiak through Gembili flour substitution. The result showed that substitution
of 5% Gembili flour has higher fiber with 0.62% effectiveness index value of panelist ( in term of color, taste,
flavor, texture and crispness), baking loss 12.50±0.65 %; lightness 52.48±0.45; texture 689±1.09 g/1mm;
Water Holding Capacity (WHC) 172.5±1.32%; water content 4.50± 0.33%; ash 0.5±0.04 %; protein
2.50±0.12 %; fat 8.50±1.09 % and carbohydrate 84.00±1.53 %. | en_US |
