Journal of Indonesia Applied Nutrition (JIAN)

Analysis of Acceptability, Proximate Composition, and Dietary Fiber Content of Cookies Made with Sorghum Flour (Sorghum bicolor L.) and Winged Bean Seed Flour (Psophocarpus tetragonolobus L.) Substitution.

Diana Valentin — 2026-08-03

The high consumption of wheat flour has increased wheat import dependency. In addition, wheat contains gluten, which may trigger digestive disorders in susceptible individuals. Sorghum (Sorghum bicolor L.) and winged bean seed (Psophocarpus tetragonolobus L.) flours, which are rich in protein and dietary fiber and naturally gluten-free, have the potential to be used as alternative ingredients in cookie production. This study aimed to evaluate the organoleptic properties, determine the best formulation, and analyze the proximate composition and dietary fiber content of cookies substituted with sorghum flour and winged bean seed flour. This experimental study employed a Completely Randomized Design (CRD) consisting of five formulations. Organoleptic evaluation was conducted by 30 untrained panelists. Organoleptic data were analyzed using the Kruskal–Wallis and Mann–Whitney tests, while proximate composition and dietary fiber data were analyzed using One-Way ANOVA followed by Duncan's Multiple Range Test (DMRT). The results showed that only the texture parameter differed significantly among the formulations, whereas color, aroma, and taste showed no significant differences. Formulation F3 (50% sorghum flour and 30% winged bean seed flour) was selected as the best formulation based on the highest overall organoleptic score. The proximate composition of F3 consisted of 2.60% moisture, 2.16% ash, 15.76% protein, 35.83% fat, and 46.35% carbohydrates, with a dietary fiber content of 12.34%. The substitution significantly increased the dietary fiber content but did not significantly affect the proximate composition. In conclusion, the substitution of sorghum flour and winged bean seed flour improved the dietary fiber content of cookies while maintaining acceptable sensory characteristics, with a significant effect observed only on texture.

Optimization of Stellorice Ice Cream Made from Soy Milk and Jack Bean Flour as a Nutritious Snack for School-Age Children

Astri Vidila Sari — 2026-08-03

School-aged children (6–12 years old) need adequate nutrition to support their growth and development. The habit of consuming unhealthy snacks in the school environment can lead to nutritional problems in children. Therefore, there is a need for snack alternatives that children enjoy and that have good nutritional value. This study aims to develop a soy milk ice cream product with the addition of jack bean flour. Additionally, butterfly pea flower extract is used as a natural coloring agent to make the ice cream’s color more appealing. An experimental method was employed, with three formulations incorporating jack bean flour at levels of 5%, 10%, and 15%. A hedonic test was conducted with 54 untrained panelists, specifically sixth-grade elementary school students. Data analysis for physical properties—specifically overrun and melting point—was performed using ANOVA and Duncan’s test, while hedonic evaluations of color, aroma, taste, and texture were analyzed using the Kruskal-Wallis and Mann-Whitney tests. The resulting ice cream was named Stellorice and for the three formulations showed that the addition of jack bean flour had a significant effect on overrun and melting point, as well as on hedonic evaluations related to texture parameters; however, there was no significant effect on color, aroma, and taste. The selected formulation was F2, with the addition of 50 grams of jack bean flour. This ice cream product has an energy content of 133 kcal, 4.2 grams of protein, 4 grams of fat, and 19.7 grams of carbohydrates, as well as an overrun of 44.8% and a melting time of 57 minutes.

Development of Mackerel Odeng Substituted with Sword Bean Flour: Sensory Acceptability and Nutritional Composition

Raudatul Najwa Soraya Nurrizal — 2026-08-03

High snack consumption among adolescents demands balance with nutritious food products that are also appealing. Odeng, as Korean street food, has gained acceptance among adolescents. This study develops a product made from local food, mackerel odeng with sword bean flour substitution. The research used a Completely Randomized Design with three treatments: F1, F2, and F3. The organoleptic assessment of the products involved 30 semi-trained panelists to determine the level of preference and the characteristics of each formulation. Statistical analysis was done with SPSS 27.0, applying the Kruskal-Wallis test and the Mann-Whitney U test. The results of the hedonic organoleptic tests on the aspects of color, aroma, taste, and texture showed that F1 was the selected formula based on the Weighted Sum Method (WSM) with a substitution of 5 grams of sword bean flour. F1 contains 171 Cal/100 g; 17.95% protein; 6.75% fat; 9.62% carbohydrate; 0.2% omega 3; and 1.9% omega 6. The formula developed for this product has the potential to serve as a protein-rich snack and promote dietary diversification through the utilization of local food resources.

Development of White Bread Made from Sorghum Flour, Cassava, Arrowroot, and Red Spinach Extract as a High-Fiber Functional Food

Muhammad Vickry Fadly — 2026-08-03

Dietary fiber is essential for digestive health, yet conventional wheat-based white bread is low in fiber and unsuitable for gluten-intolerant individuals. This study developed a high-fiber, gluten-free white bread using sorghum, cassava, and arrowroot flours combined with red spinach extract, with psyllium husk added to replicate gluten's viscoelastic properties and improve dough structure and texture. Using a Completely Randomized Design, three formulations were tested—F1 (sorghum 75 g : cassava 25 g : arrowroot 25 g), F2 (sorghum 50 g : cassava 50 g : arrowroot 25 g), and F3 (sorghum 25 g : cassava 75 g : arrowroot 25 g)—each with 80 ml red spinach extract and psyllium husk. Organoleptic testing (Kruskal-Wallis and Mann-Whitney) revealed significant differences in appearance, texture, and taste, while color and aroma were not significantly different. Formulation F2 was most preferred, containing per 100 g: 198 kcal, 3.7 g protein, 3.0 g fat, 38.8 g carbohydrates, and 7.77 g fiber. This gluten-free, high-fiber bread presents a promising healthier alternative that supports local food diversification and meets the needs of gluten-sensitive consumers.

Development of Crispy Brownies Enriched with Mung Bean Flour and Spinach Flour as an Alternative Snack for Pregnant Women

Faiza An Nabila — 2026-08-03

Protein and iron intake play an essential role in supporting fetal growth and development during pregnancy. Adequate protein intake helps reduce the risk of stunting and chronic energy deficiency (CED) among pregnant women. Crispy Brownies (Crispy Brownies) is a processed food product that can serve as an alternative snack for pregnant women. This study aimed to develop crispy brownies enriched with mung bean flour and spinach flour as an alternative snack, particularly for pregnant women with indications of chronic energy deficiency (CED) and anemia. The study was conducted through a series of product development stages, including nutrient composition analysis, nutritional adequacy assessment, and production cost analysis using three formulations (F1, F2, and F3). The results showed that formulation F2 (60% mung bean flour : 20% spinach flour) was the most preferred by the panelists, providing 535 kcal energy; 8.68 g protein; 30.7 g fat; 56.1 g carbohydrates; and 8.16 mg iron per 100 g. This product has the potential to serve as an iron-rich, protein-containing alternative snack for pregnant women as well as the general population.