Development of local food Suweg (Amorphophallus Paeoniifolius Dennst) as a high nutritional value snack

Maryanto, Sugeng and Mulyasari, Indri and Wardhani, Adelina Sari Widya (2021) Development of local food Suweg (Amorphophallus Paeoniifolius Dennst) as a high nutritional value snack. In: The 6th International Conference on Energy, Environment, Epidemiology and Information System (ICENIS) 2021.

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Abstract

Suweg is a local tuber plant easily found in various regions in Indonesia, commonly consumed by the local people as a daily snack. Suweg had been processed for snacks, such as brownies and cookies that have high nutritional value. This research was conducted to test the level of preference and analyse nutrient content. This study used an experimental design of 25 untrained panellists. The suweg brownies and cookies were made in 3 formulations with a ratio of wheat flour and suweg flour F1 (25:75), F2 (50:50), and F3 (75:25). The most preferred brownie formulation was F2 (95.5%), and the most preferred cookie was F3 (89.1%). The nutritional content of brownies in 100 grams is carbohydrates (32.56 g), fat (24.54 g), protein (6.79 g), crude fibre (19.02 g), and energy (378.26 kcal). The nutritional content of cookies in 100 grams is carbohydrates (40.53 g), fat (45.25 g), protein (5.99 g), crude fibre (28.74 g), and energy (583.33 kcal). The highest level of preference for suweg brownies is F2, and cookies are F3. Suweg as a local food can develop into functional food and processed food originating from the local area, therefore able to support food security in SDGs.

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