Red beetroot modification and application on the ASIFA menu

Abstract

This study aims to modify the ASIFA menu by adding red beetroot to several basic foods, animal-based side dishes, plant-based side dishes, vegetables and snacks. Acceptance was assessed by ASIFA students' preference for the food served. The menu at ASIFA needs to be modified because of waste, especially vegetables waste is >20%. ASIFA students (56.3%) have a low consumption level (70 - <100%), and only 50% of the consumption level comes from the ASIFA menu, the rest comes from outside food. Red beetroot is a root vegetable rich in bioactive compounds, known as the NO diet because it is rich in nitrates so it is useful in increasing the VO2 Max of athletes. A total of thirty volunteers (15-30 years old) were randomly selected to participate in the study in 2021. Volunteers were given a modified menu and then judged which one they liked the most (color, scent, taste texture). The menus have been standardized in the laboratory to get the exact composition of red beetroot in each menu. Beetroot spaghetti is preferred for basic foods, beetroot rolled beef is preferred for animal-based side dishes, beetroot tofu perkedel are preferred for plant-based side dishes, beetroot sweet corn stir fry are preferred for vegetable menus, beetroot lumpur cake and beetroot sponge cake are preferred for snacks menu. The menu that has been modified with the addition of red beetroot is preferred, hence it can be used as an alternative menu variation for ASIFA students.