E3S Web Conf.
Volume 332, 2021International Conference on Food Technology, Nutrition and Sustainable Agriculture (ICFTNSA 2021)
|Number of page(s)||5|
|Section||Food Product Development|
|Published online||13 December 2021|
The effect of roasting temperature on proximate and dietary fiber of food bar salak (Sidimpuan cultivar) fruit
Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, Jl. A.Sofian no 3, Medan 20155, North Sumatera, Indonesia
* Corresponding author: email@example.com
The Sidimpuan Salak fruit was the mascot of Padangsidimpuan City, North Sumatra, Indonesia. In this study, Salak formulates to be a high-calorie food bar. The primary elements for making food bars Salak are purple sweet potato flour, tapioca flour, and dried salak fruit. The others elements were egg whites, margarine, emulsifiers, and high glucose syrup. All elements were mixed evenly and molded into bars with a size of 3×8×1.5 cm and a weight of 50 g. Food bars from roasted salak fruit used temperatures of 80, 90, and 100. The results showed differences in the proximate composition, calorific value, and dietary fiber content of the food bars salak. The most increased carbohydrate, fat, and calorie content get at a roasting temperature of 80°C, the protein and mineral content obtain most increased at a roasting temperature of 100°C, and the most increased food fiber gets at a roasting temperature 100°C. A high-calorie food bar Salak gets at a roasting temperature of 80°C.
© The Authors, published by EDP Sciences, 2021
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