SUBSTITUTION OF TAPIOCA FLOUR WITH BLACK STICKY RICE FLOUR IN THE MAKING OF SOLO SERABI AS A HEALTHY SNACK

Abstract

Research objectives: (1) Creating a recipe for serantam (Serabi Ketan Hitam); (2) Determine the right packaging for the series; (3) Knowing the level of public preference in the region; (4) Determine the composition and nutritional information of the group; (5) Determine the selling price of the group. The type of research Research and Development development methods define, design, develop, disseminate. The data was analyzed descriptively and the paired t-test with SPSS. Research results: (1) The right recipe for serantam is 185 gr rice flour, 45 gr black glutinous rice flour, 30 gr tapioca flour, 75 gr sugar, 1 egg, 3/4 tsp yeast, 1 3/4 tsp salt, 400 ml thick coconut milk, 550 ml water, pandan leaves, with the process technique baked using a clay pan; (2) Serantam packaging using ivory paper  with the general shape of kebab packaging; (3) The community's acceptance of the serantam is declared acceptable; (4) Information on the nutritional value of the serving dose of 25 grams per package, namely 50 kcal, fat energy 13 kcal, fat 2 grams, protein 1 gram, carbohydrates 8 grams, anthocyanin 18 mg based on the calorie needs of 2250 kcal; (5) Selling price per package is Rp. 4,000.