PEMANFAATAN TEPUNG TALAS BELITUNG (XANTHOSOMA SAGITTIFOLIUM) PADA PRODUK COOKIES BONG LI PIANG SEBAGAI ALTERNATIF OLEH-OLEH BANGKA BELITUNG

Abstract

The increased consumption of wheat flour can affect national food security, so it is necessary to encourage the use of local commodities with both higher health and economic benefits as well. The Belitung taro (Xanthosoma sagittifolium) is an abundant local commodity with high nutritional value but still minimally in use. This study aims to analyze the use of Belitung taro flour as a substitute for Bong Li Piang cookies as an alternative for tourist souvenirs in Bangka Belitung, by analyzing the making process, product quality, and hedonic test. About 40 respondents participated in the hedonic test to assess the quality of cookie attributes notably aroma, texture, taste, and color. The results showed that Belitung taro flour can be applied to substitute wheat flour in Bong Li Piang cookies with 30% of the maximum composition. The preferred Bong Li Piang cookies are expected to be an alternative souvenir for tourists in the Bangka Belitung tourism destination. In addition to encouraging national food security, the use of Belitung taro flour is expected to increase the economic value of local food commodities