DEVELOPMENT OF CUSTARD CREAM BASED ON BANANA PEELS (MUSA PARADISIACA) AND TARO FLOUR (COLOCASIA ESCULENTA L) APPLIED TO HORN PASTRY AS A SNACK SOURCE OF FIBER FOR SCHOOL-AGE CHILDREN

Abstract

The prevalence of obese school-age children (5-12 years old) in Jakarta is higher than the national prevalence, which is 14.0%. Children who are at risk of becoming obese are those who frequently snack excessively, resulting in a reduced intake of dietary fiber. Consumption of fiber-based foods is one of the solutions in overcoming obesity in school-age children by innovating a product by utilizing banana peels and taro flour as local food ingredients. This study aimed to assess the potential and nutritional benefits of incorporating banana peels and taro flour into the production of custard cream used in horn pastries as an innovative approach serves as a source-fiber snack option for school-age children. This type of research is an experimental study with 4 formulation with concentrations of banana peels and taro flour in four treatments. The research proceeded by evaluating sensory perceptions among school-age children using the Facial Likert, analyzing nutrients which were proximate values ​​and analysis of dietary fiber content. All data were statistically analyzed using One-Way ANOVA followed by Duncan's test. Based on the results of all parameters (color, taste, smell, texture and overall) showed significant differences in each formulation with the F2 formulation which was preferred by the panelists. For the analysis of nutritional content, the selected formulation with the best content was obtained in F2 with the highest content of dietary fiber 4.00%. Overall, the F2 formulation which has the most favorable content, emerges as the preferred option