Quality Development of Bagiak (Osing Ethnic’s Snack) Using Gembili (Dioscorea esculenta L.) Flour

¹ Department of Agricultural Product Technology, Faculty of Agricultural Technology, University of Jember East Java Indonesia 68121
² Department of Agricultural Industrial Technology, Faculty of Agricultural Technology, University of Jember East Java Indonesia 68121,
³ Department of Agribusiness, Faculty of Agricultural, University of Jember East Java Indonesia 68121

^* Corresponding author: lina.ftp@unej.ac.id

Abstract

The development of food product for improving the product quality was costly, especially if it had to reformulate the product. Therefore, finding the alternative raw materials which nutritious food and has a bioactive component that beneficial for health, was one of the ways to reduce cost. One of the raw materials that has Glucomannan as a bioactive component, was Gembili tuber (Dioscorea esculenta L.) as a local tuber which was widely grown in Banyuwangi, East Java. Osing ethnic’s snacks that are widely produced by the community in the district of Banyuwangi, East Java province is a Bagiak. Bagiak is cookies made from cassava starch (tapioca) and arrowroot starch. In the market, bagiak has low quality, un-uniform shapes, un-similar color, no value-added and causes obesity due to higher sugar content. The purpose of this research was to improve the quality of Bagiak through Gembili flour substitution. The result showed that substitution of 5% Gembili flour has higher fiber with 0.62% effectiveness index value of panelist ( in term of color, taste, flavor, texture and crispness), baking loss 12.50±0.65 %; lightness 52.48±0.45; texture 689±1.09 g/1mm; Water Holding Capacity (WHC) 172.5±1.32%; water content 4.50± 0.33%; ash 0.5±0.04 %; protein 2.50±0.12 %; fat 8.50±1.09 % and carbohydrate 84.00±1.53 %.