The effect of roasting temperature on proximate and dietary fiber of food bar salak (Sidimpuan cultivar) fruit

Abstract

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 3x8x1.5 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 800C, the protein and mineral content obtain most increased at a roasting temperature of 1000C, and the most increased food fiber gets at a roasting temperature 1000C. A high-calorie food bar Salak gets at a roasting temperature of 800C.