The Effect of Adding Mocaf Flour (Modified cassava flour) and Kepok Banana Peels (Musa paradisiaca forma typica) on Vla Pie as Alternative Snack for Hypertension Patients

Abstract

Hypertension is a condition when blood pressure is above 140/90 mmHg. One of the causes of hypertension is a lack of calcium and potassium intake. Mocaf flour and kepok banana peels contain calcium and potassium. This study aims to analyze differences in organoleptic characteristics, public acceptability, calcium levels, potassium levels and water content in vla pie with adding mocaf flour and kepok banana peels. The research design used was experimental with a completely randomized design method, the use of wheat flour and mocaf flour, namely F1(50%:50%), F2(35%:65%), F3(20%:80%) and the addition of 50 grams of kepok banana peels in each treatment. The results of the Friedman statistical test showed no differences in aroma, texture and colour, but there was a significant difference in the taste of the Vla pie. The highest hedonic test results were found in F1. The highest calcium content is found in F3. The highest potassium content is found in F1. The water content is not following the pie quality standards in SNI. The conclusion is that vla pie with mocaf flour and kepok banana peels is acceptable to the public.