ACCEPTABILITY AND NUTRITIONAL VALUE OF SNACKS MADE FROM SERE KEDELE (NATURALLY FERMENTED SOYBEAN) FOR TOURISTS

Abstract

Sere kedele is a food product that naturally ferments soybeans. Sere kedele is rich in nutrients such as protein, but has a pungent taste so it needs to be combined with other foods such as banana weevils with a tasteless taste and rich in fiber.  To improve the taste, variations of processing into sticks and brownies were developed. This study aims to produce a formula of sere kedele and banana weevil with acceptable organoleptic quality and optimal nutritional quality.  This type of research is an experiment with a Randomized Group design, using 5 kinds of formulas (F1, F2, F3, F4, F5).  Based on the formula, a way of processing into sticks and brownies was developed.    The acceptability assessment was carried out with organoleptic tests by 30 tourist panelists. The difference in acceptability between formulas was analyzed with the ANOVA Test. The results showed that all sere kedele and banana weevil formulas processed into sticks and brownies were liked or acceptable to tourists. The formula chosen for the F3 stick (sere kedele composition: banana weevil = 1:1), and the brownis F5 (sere kedele composition: banana weevil = 1:3). Nutritional value of the formula of sere kedele and selected banana weevil per 100 grams for sticks 600.1 7 kcal; protein 12.83%; fat 39.04%; carbohydrates 49.39%; potassium 169.45 mg  ;  iron 4.28 mg.  Brownis contains 345.4 kcal of energy; protein 5.9%; fat 18.6%; carbohydrates 38.58%, potassium 245.1 mg; iron 2.0 mg.  The fiber content of the formula of sere kedele and selected banana weevils per 100 grams for sticks is 8.46%  and brownie is 9.13%. There is a difference in overall reception from brownis sere kedele (p=0.009 < α=0.05). However, there was no difference in overall reception of the sere kedele stick (p=0.615 > α=0.05).