GAPLEK FLOUR SUBSTITUTION IN DIMSUM AS A POTENTIAL DIETARY FIBER-SOURCE SNACK

Abstract

Introduction: Obesity is associated with inadequate dietary fiber intake, highlighting the need for acceptable fiber-source snack alternatives. Gaplek flour, a local cassava-based ingredient, has potential for use in food products, but its application in dimsum remains limited. Objective: This study aimed to develop gaplek flour-substituted dimsum, evaluate sensory acceptance, and determine the dietary fiber and proximate composition of the formulation with the highest total product value (NP) based on the De Garmo effectiveness index. Methods: An experimental study using a Completely Randomized Design with one factor was conducted using three substitution levels: F1 (20%), F2 (40%), and F3 (60%). Each formulation was produced in one batch. Sensory acceptance was evaluated by 46 semi-trained panelists, each assessing all three formulations using a five-point hedonic scale. Sensory data were analyzed using the Friedman test. Laboratory analyses of dietary fiber and proximate composition were conducted only on F2, which was selected based on the De Garmo effectiveness index. Results: No statistically significant differences were observed among formulations for color (p = 0.317), aroma (p = 0.247), texture (p = 0.971), taste (p = 0.821), or overall appearance (p = 0.549). F2 (40% substitution) had the highest total product value (NP = 0.53) according to the De Garmo effectiveness index and was selected for laboratory analysis; this selection did not indicate statistically superior sensory acceptance. F2 contained 5.05% dietary fiber, 2.39% fat, 32.33% carbohydrate, 5.13% protein, 59.08% moisture, 1.05% ash, and 171.43 kcal/100 g. Its dietary fiber content met the numerical threshold for a “source of fiber” claim. Conclusion: These findings suggest that gaplek flour-substituted dimsum may be a potential local fiber-source snack alternative. Further studies with independent production batches and physiological outcomes are needed to confirm its nutritional consistency and potential health effects.