Analysis of the nutritional content and acceptability of instant tiwul as a substitute for mocaf flour, green bean flour and jali flour as a high-fiber snack for type 2 diabetes mellitus
Abstract
Instant tiwul is a traditional staple food consumed by Javanese people, especially in rural areas and remote mountains. The fiber content in mocaf (cassava) flour is 1.36 g/100g. Green beans have a fiber content of 11.2%. The drying process can extend the shelf life of instant tiwul products. The aim of this research was to determine the effect of the proportion of mocaf flour and green bean flour as well as the effect on sensory characteristic values and nutritional value. Determining the best formulation of instant tiwul products according to consumer assessment. This research used a Completely Randomized Design (CRD) method with 3 treatments. The highest fiber content test results and the best formulation were obtained in instant tiwul from the comparison treatment of 85% mocaf flour and 15% green bean flour. Instant tiwul, made from mocaf flour and green bean flour, has the potential to be a nutritious food that is high in fiber for people with type 2 diabetes mellitus.