Chemical properties and acceptance in the biscuit formula of Belitung taro (Xanthosoma sagittifolium) with addition of ant nest tubers (Hydnophytum formicarum) plant


  • Anjar Briliannita The Ministry of Health of Indonesia, Department of Nutrition, Sorong, Health Polytechnic of Basuki Rahmat, KM 11, 98417, Sorong, West Papua, Indonesia, Tel. 082198200280
  • La Supu The Ministry of Health of Indonesia, Department of Nutrition, Sorong Health Polytechnic of Basuki Rahmat, KM 11, 98417, Sorong, West Papua, Indonesia, Tel. 0951324309



biscuits, Belitung taro, ant nests tuber, antioxidant activity, organoleptic test


This study was aimed to analyze the nutrients content, antioxidant activity, and acceptance of the biscuit formula of Belitung taro (Xanthosoma sagittifolium) with various parts of ant nest tubers (Hydnophytum formicarum) plant. Antioxidant activity was found by the DPPH method, nutrient content by the AOAC method, and sensory evaluation analysis by
30 untrained panelists. The results of this study found out that each biscuit formula (35.25 grams/73.60% antioxidant activity) contained 130 kcal of energy, carbohydrates of 59.08 ±0.16%, the protein of 4.13 ±0.06%, fat of 22.17 ±0.19% so that it was able to compensate for 5.97 – 6.57% of total energy requirements based on the Nutrition Adequacy Rate for the Elderly per day. The overall preference level in the biscuit formula by untrained panelists was 4.10 ±0.72 (rather like-like). The addition of 7.5% ant nest tuber powder in the biscuit formula had an antioxidant activity (DPPH) of 73.60 ±0.36%. The most preferred biscuit formula was the C013 biscuit formula (addition of 6% ant nest tuber powder per gram biscuits), with the higher antioxidant activity, and its nutrient content to compensate for the nutrition adequacy rate for the elderly per day.


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How to Cite

Briliannita, A. ., & Supu, L. (2020). Chemical properties and acceptance in the biscuit formula of Belitung taro (Xanthosoma sagittifolium) with addition of ant nest tubers (Hydnophytum formicarum) plant. Potravinarstvo Slovak Journal of Food Sciences, 14, 1176–1182.