FORMULASI KUE PIE BERBASIS UBI JALAR UNGU SEBAGAI ALTERNATIF CAMILAN UNTUK MAHASISWA OBESITAS DI JURUSAN GIZI POLITEKNIK KESEHATAN MANADO

Abstract

Obesity is a nutritional problem that has recently emerged rapidly around the world. Obesity is the accumulation of excess fat in the body due to an imbalance of energy intake with energy used or expended (energy expenditure) for a long time. Factors that influence obesity are diet, physical activity, sleep patterns, and heredity. High-fiber innovation products can be developed from purple sweet potato food which contains natural food fiber and processed into pie as a snack that has good nutritional content for obese people. This study aims to determine the level of acceptance of obese students of color, aroma, texture and taste in purple sweet potato pie. This research design is Organoleptic Test using descriptive research design with 2 levels of formulation treatment, namely P1 50:50, and P2 75:25. The type of panelist is a moderately trained panelist.  Panelists were 15 students of the Nutrition Department of the Health Polytechnic of the Ministry of Health Manado, with the criteria of not being hungry, not being sick, willing to become panelists, and willing to do organoleptic tests. The results showed the conclusion that the P2 formulation (addition of 75 grams of purple sweet potato flour) was preferred and accepted by students, in terms of color, taste and texture. Meanwhile, the aroma was preferred in formulation P1 (addition of 50 grams of purple sweet potato flour).