The Potential of Dietary Fiber and Antioxidants From Muntingia Calabura L. Fruit Flour in Low-Calorie Biscuits and Their Acceptability for The Prevention of Overweight and Obesity

Authors

  • Deya Silviani Department of Nutrition, Faculty of Public Health, Universitas Sriwijaya, Indralaya 30662, Indonesia, Indonesia http://orcid.org/0000-0002-5547-7282
  • Sri Anna Marliyati IPB University, Indonesia
  • Lilik Kustiyah IPB University, Indonesia

DOI:

https://doi.org/10.32807/jgp.v10i2.577

Keywords:

Antioxidant, Biscuits, Dietary Fiber, Kersen Fruit, Obesity

Abstract

Background: Overweight and obesity are growing global public health concerns, closely linked to oxidative stress and low dietary intake of fiber and antioxidants. Kersen fruit (Muntingia calabura L.) shows potential as a functional food ingredient due to its high dietary fiber and natural antioxidant content. This study aimed to evaluate the potential of kersen fruit flour in developing low-calorie biscuits as a preventive strategy against overweight and obesity, and to assess product acceptability. Research Methods: The study employed an experimental design. Kersen fruit flour was produced through steam blanching, vacuum drying, and the addition of gum arabic as a drying aid. In preliminary research, kersen fruit flour was used to formulate biscuits, and the selected product was determined. Formula A2B2 was chosen, substituting 17% kersen flour and 50% low-calorie sweetener. In preliminary research, kersen fruit flour was used to formulate biscuits, and the selected product was determined. Formula A2B2 was chosen, substituting 17% kersen flour and 50% low-calorie sweetener. Dietary fiber content and antioxidant levels were analyzed using puree, flour, and selected biscuits. A sensory and consumption acceptance test was conducted with 30 overweight and obese adult panelists. Research Result: Results showed that kersen flour contained the highest dietary fiber (60.82 mg/100 g), while puree had the highest antioxidant content. Total phenol, flavonoid, and anthocyanin contents declined during processing but remained substantial in the final product. The selected biscuit (A2B2) had lower fiber and energy content than comparable commercial products and was well-accepted (83% overall liking). Conclusion: These findings suggest that kersen fruit flour holds promise as a local functional food ingredient for preventing overweight and obesity. The incorporation of kersen fruit flour into biscuit products was quite acceptable.

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Published

2025-09-26

How to Cite

Silviani, D., Marliyati, S. A., & Kustiyah, L. (2025). The Potential of Dietary Fiber and Antioxidants From Muntingia Calabura L. Fruit Flour in Low-Calorie Biscuits and Their Acceptability for The Prevention of Overweight and Obesity. Jurnal Gizi Prima (Prime Nutrition Journal), 10(2), 49–57. https://doi.org/10.32807/jgp.v10i2.577

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Vol. 10 No. 2 (2025): Jurnal Gizi Prima (Prime Nutrition Journal)

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