Substitution Of Garut Tumber Flour (Maranta arundinacea L.) In The Production of Savory Pao To Increase Local Food Potential

Abstract

The use of arrowroot tubers as local food is still not optimal even though they have potential as a substitute for wheat flour in various processed products. This research aims to: (1) Find the right recipe for Savory Pao; (2) Determine the form of packaging and labels for Savory Pao; (3) Knowing the level of people's liking for Savory Pao (4) Knowing the composition and nutritional content of Savory Pao; (5) Determine the selling price and BEP on Savory Pao. The research uses the Research and Development (R&D) method with the 4D development model (Define, Design, Develop, Disseminate). The research period starts from January 2025 to July 2026 at the Catering Laboratory, Campus II, Faculty of Vocational Studies, Yogyakarta State University and the Agricultural Product Analysis Laboratory, Faculty of Agriculture, Riau University. The results showed that: (1) The best formula was obtained with 20% arrowroot tuber flour substitution; (2) The packaging used is plastic mica measuring 16´10´6 cm with a capacity of 60 grams (2 pieces) and is labeled; (3) The average sensory test result is 4.6 (like very much) and it is concluded that the product can be accepted by the public; (4) Information on the nutritional value of every 30 grams containing total energy of 82,935 kcal, fat energy of 25 kcal, fat 3 grams, protein 3 grams, carbohydrates 11 grams, and fiber 0.2 grams; (5) Selling price IDR 13,000 with a mark up of 50% and unit BEP of 7 boxes and currency BEP IDR 86,826.