Acceptability and Nutritional Value of Keroncong Cake Substituted with Porang Flour and Sweetened with Stevia as a High-Glucomannan Snack for Individuals with Diabetes
Keywords:
diabetes mellitus, keroncong cake, porang flour, steviaAbstract
Background: Diabetes Mellitus (DM) is a chronic metabolic disease with a steadily increasing global prevalence. Developing healthier food products is one strategy to support dietary management and reduce complications in individuals with DM. Kue keroncong, a traditional snack from Kutai Kartanegara, is generally high in sugar and low in dietary fiber, making it less suitable for people with DM. Reformulating this product with porang flour, a source of glucomannan, and stevia as a low-calorie sweetener may improve its nutritional quality. Purpose: This study evaluated the acceptability, glucomannan content, and dietary fiber content of the reformulated kue keroncong. Method: This study used a 2×2 factorial Completely Randomized Design (CRD), with porang flour substitution levels of 50% and 60% and stevia sugar usage of 2.6 grams and 5.2 grams. Acceptability testing was conducted on 30 semi-trained panelists using a hedonic scale to assess color, aroma, texture, and taste. Data were analyzed descriptively and statistically using the Kruskal–Wallis and Mann–Whitney tests. The best formula was further analyzed for glucomannan and dietary fiber content in the laboratory. Result: The results showed significant differences in color, texture, and taste parameters (p<0.05), but no significant difference in aroma (p>0.05). The formula with the highest acceptability was F2, containing 60% porang flour substitution and 5.2 grams of stevia sugar, with containing 3.92% glucomannan and 15.16% dietary fiber. It can be concluded that formulation F2 had the highest acceptability and was classified as a high-fiber snack
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