Analisis Kandungan Serat Pangan dan Daya Terima pada Cookies Formula Tepung Garut (Maranta Arundinacea L.) dan Tepung Kacang Merah (Phaseolus Vulgaris L.) sebagai Alternatif Snack Tinggi Serat

Eating habits that often occur among the community are consuming high-calorie snacks, skipping meals, especially breakfast, irregular meal times, often eating fast food, rarely consuming vegetables and fruits or dairy products and the wrong diet. The impacts that are often felt are the intensity of defecation three times a week, hard feces, and other constipation (Rahmah et al., 2017). One way to meet fiber intake is to use various alternatives, one of which is by utilizing local food ingredients, namely arrowroot tubers and red beans as high-fiber snacks, namely arrowroot flour (Maranta arundinacea L.) and Red Bean Flour (Phaseolus vulgaris L.) formulation cookies. The purpose of this study was to determine the dietary fiber content and acceptability of cookies formulated with arrowroot flour and red bean flour. The type of experimental research and Completely Randomized Design (CRD) is cookies with a ratio of arrowroot flour and red bean flour 65:35, 75:25, 85:15. Testing of dietary fiber content was analyzed using OneWay Anova followed by Duncan's test. Data collection for the acceptance test used an organoleptic quality test questionnaire involving 30 panelists. The results of the study showed the highest dietary fiber content in the comparison of 65% arrowroot flour and 35% red bean flour of 9.67%. The most preferred overall acceptability test results were the comparison of 75% arrowroot flour and 25% red bean flour. There was an effect of the use of arrowroot flour and red bean flour on the levels of dietary fiber, taste, and texture produced.