Influence of Baking Method, Fat, and Sweetener on Colored Sweet Potato and Black Soybean Based Diabetic Snack Bar Organoleptic Profile

Influence of Baking Method, Fat, and Sweetener on Colored Sweet Potato and Black Soybean Based Diabetic Snack Bar Organoleptic Profile

Selma Avianty#1, Novita Sabuluntika#2, Fitriyono Ayustaningwarno#*3

#Nutrition Science Department, Faculty of Medicine, Diponegoro University Jl dr sutomo 18 Semarang, Indonesia 1 selmaavianty@ymail.com 2 bulunna@gmail.com 3 fayustaningwarno@undip.ac.id
*Center of Nutrition Research, Diponegoro University Jl dr sutomo 18 Semarang, Indonesia

Abstract -
Diabetes mellitus (DM) is a metabolic disease, that can be prevented by blood glucose control. Strategy to control blood glucose is food selection. Colored sweet potato and black soybean based snack bar is one of the options. This research aims to seek influence of baking method, fat type, sweetener type and concentration on the snack bar perception. Three baking method was analyzed, LPG oven, pan baking and microwave baking; two fat type was analyzed, margarine and butter; three sweetener was analyzed, inulin, isomalt, and sweetener premix, nine sweetener concentration analyzed 0,1,2,3,4,5,6,7,8,9 g. snack bar produced by microwave has dry and compact texture, rather than LPG oven that produce soft product and pan baking that produce burn product. The fat choice fell to margarine due to the products has no significant different in organoleptic, but had longer shelf life. Snack bar used by premix has the best perception, meanwhile inulin produced hard texture and isomalt produced unstable structure. In order to reach best sweetness intensity and minimum after taste 3 g of premix was used. The best perception for baking method for snack bar was microwave, the best fat type was margarine, and the best sweetener type was premix at 3 g. Keywords: Baking method, fat, sweetener, sweet potato, soybean, snack bar, organoleptic