Prebiotic Potential of Pumpkin and Sweet Potato in Flour and Fluid and the Acceptability of Processed Products

Abstract

Introduction: Functional foods are included in the composition of foods that are not only essential for life but also important for supporting the prevention and reduction of disease risk factors for some diseases or the enhancement of certain biological functions. In addition to its delicious taste, pumpkin contains many nutrients, such as vitamin A (beta carotene), vitamin B, vitamin C, carbohydrates, fiber, folic acid, iron, protein, calcium, and potassium. Material and Methods: The study was divided into two treatment groups consisting of making yellow sweet potato cookies and yellow sweet potato drinks. An acceptability test was conducted with 30 children by panellists, and an inulin content test was conducted at the Laboratorium Gizi Dinas Kesehatan, Province Jawa Timur. Statistical analysis using Wilcoxon signed rank tests Results: The results of this study showed that the prebiotic content of flour was high in yellow sweet potatoes at 7.77%. The prebiotic content of cookies is highest in yellow sweet potato cookies at 3.33%, while the prebiotic content in beverage products is highest in yellow pumpkin-based drinks at 1.5%. Based on organoleptic tests on cookies and drinks, the most preferred food products are those made from yellow sweet potatoes. Conclusion: Yellow sweet potatoes can be utilized as a functional food ingredient that acts as a prebiotic.