SRI MULYATI, WIDIYA (0206) GAMBARAN SIFAT ORGANOLEPTIK DAN KANDUNGAN GIZI COOKIES MOCAF SUBSTITUSI TEPUNG UBI UNGU DAN TEPUNG KULIT BUAH NAGA SEBAGAI ALTERNATIF SNACK UNTUK PENECEGAHAN DIABETES MELITUS TIPE 2. Diploma thesis, POLITEKNIK KESEHATAN TASIKMALAYA.
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Abstract
Based on the 2023 Indonesian Health Survey (SKI), the prevalence of doctor-diagnosed diabetes mellitus among the population aged >15 years ranges from 1.2% to 1.7%. The risk of type 2 diabetes mellitus increases in adulthood due to unhealthy dietary patterns, low physical activity, and lifestyle changes. One of the preventive efforts is increasing the consumption of fiber-source foods. Mocaf, purple sweet potato flour, and dragon fruit peel flour have the potential to be developed as functional foods because they contain fiber and bioactive compounds. This study aimed to determine the organoleptic properties, nutritional content, moisture content, and selling price of Mocaf Cookies substituted with purple sweet potato flour and dragon fruit peel flour as an alternative snack for type 2 diabetes mellitus prevention. An experimental study with descriptive analysis was conducted in two stages. The first stage involved 10 semi-trained panelists to determine the best formulation of mocaf flour and purple sweet potato flour. The second stage involved 30 untrained panelists to evaluate the formulation with the addition of dragon fruit peel flour. The sensory evaluation used the hedonic scale test, the nutritional content was calculated using the 2020 Indonesian Food Composition Table (TKPI), and the moisture content was determined using the gravimetric method. The results showed that Formula 3 (30% mocaf : 30% purple sweet potato flour : 40% dragon fruit peel flour) was the best formulation with scores of 5.7 for color, 5.0 for aroma, 5.3 for taste, and 5.0 for texture. The nutritional content per 100 grams consisted of 408.86 kcal of energy, 3.72 grams of protein, 22.09 grams of fat, 47.99 grams of carbohydrate, and 5.11 grams of fiber. The moisture content of 3.17% met the Indonesian National Standard (SNI). The product is categorized as a source of fiber and has the potential to be an alternative snack for the prevention of type 2 diabetes mellitus.
| Item Type: | Thesis (Diploma) |
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| Uncontrolled Keywords: | Keywords: Cookies, Mocaf, Purple sweet potato flour, Dragon fruit peel flour, Type 2 diabetes mellitus. |
| Subjects: | R Medicine > R Medicine (General) |
| Divisions: | Jurusan Gizi > D3 Gizi |
| Depositing User: | Mhs WIDIYA SRI MULYATI |
| Date Deposited: | 25 Jun 2026 09:43 |
| Last Modified: | 25 Jun 2026 09:43 |
| URI: | http://repo.poltekkestasikmalaya.ac.id/id/eprint/8229 |
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