Development of Crispy Vegetables Fortified with Prebiotics for Health

Abstract

This research was the development of crispy vegetables supplemented with prebiotics. The objectives were to 1) study product prototypes 2) study nutritional values 3) design business products. The sample consisted of 120 people who did not like to eat vegetables by simple random sampling according to the inclusion and exclusion criteria. The instruments were quantitative and qualitative questionnaires. Data analysis used descriptive and content analysis.
The research results found that the vegetables had a green odor. The taste was bitter and spicy, with no flavor, not appetizing, and not eating full, Cultivation of parents who did not like to eat vegetables. From the quality of the taste of crispy vegetables supplemented with prebiotics, the product was designed as a vegetable formula consisting of pumpkin, potato, and taro. The ratio of root crops to vegetables was equal to 1:1, 1:2, and 2:1 by weight. It was found that satisfaction with the product was at a high level of 95.4%. Satisfaction in eating vegetables was at a high level of 96.8%. High liking for crispy vegetables mixed with prebiotics 88.6%. There was a high level of attitude towards eating vegetables at 94.4%. In crispy vegetables mixed with prebiotics, there were 15 nutrients per serving (15 grams), 50 kilocalories of energy, no fat, no cholesterol, 2 grams of protein, and 11 carbohydrates. grams, 3 grams of dietary fiber, 1 gram of sugar, and 140 milligrams of sodium. This product is an alternative for those who refuse to eat vegetables.