Podam cookies source of fiber and high protein based on porang glucomannan flour (amorphophallus oncophyllus) and edamame flour (glycine max (l) merrill)

Abstract

One of the high nutritional problems in Indonesia is obesity. Obesity, if not prevented early, can reduce a person’s quality of life due to several very deadly degenerative diseases. Podam Cookies made from Porang and Edamame flour as an alternative for diet, also suitable for diabetics and obesity. Glucomannan can be obtained from porang tubers which has high fiber content, and combined with edamame. Edamame flour has high protein, dietary fiber content and low carbohydrates. This study aims to develop a dietary formula for a source of fiber and protein using porang flour and edamame as ingredients for podam cake. Methods this study uses experimental laboratory. The results showed that edamame flour and glucomannan had a significant effect on fiber and protein content. Podam cookies affect the hedonic quality organoleptic properties of color, aroma and sweetness cookies. But it doesn’t affect the texture and hedonic cookies. The organoleptic properties of cookies and protein content comply with SNI 2973:2011 standards, Podam cookies contain energy of 71,05 kcal and can be consumed by obese people as a snack as much as 10 pieces (100 grams) once and consumed 2 times a day as much as 20 pieces (200 grams).