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Porang flour is a functional food product with a variety of uses. This study aims to enhance the nutritional value of noodle's product by fortifying konjac and palm sago flour. Five noodles' formulas were tested with various concentration of konjac and palm sago flour. Organoleptic test was carried out to measure the preference level to the products. The parameters assessed were colour, aroma, taste, and texture. In addition, proximate parameters including water content, ash content, total amount of fat, protein content, carbohydrate and crude fibre content were tested as well. The result shows wet noodles fortified by konjac and palm sago flour met the standards quality of wet noodles in Indonesia (SNI 01-2897-1992). In addition, Formula number 2 (wheat: palm sago: konjac = 80:10:10) come up as the most preferred formula. Increasing the fortification proportion could increase the noodle's carbohydrate, fat, and crude fibre contents. The calcium content was doubled with addition of sago palm and konjac flour. [ABSTRACT FROM AUTHOR]

Food is one of the very basic needs for humans. Along with the increasing population growth rate, the need for food also increases in quality and quantity. The staple food consumed by most Indonesians is rice. Government Regulation Number 17 of 2015 concerning Food Security and Nutrition states that one of the indicators of achieving food and nutrition sufficiency is by diversifying food and improving community nutrition. Diversification of food types including the introduction of local food ingredients to reduce rice consumption. One of the potential local food ingredients in Indonesia is sago and palm sugar. The nutritional content of sago in the form of protein, calcium, iron and teonine is still lower than rice and dry corn. For this reason, the quality of processing sago into flour needs to be improved to meet better nutritional content by means of fortification. In addition, Indonesia still faces health problems in the form of obesity and stunting. Current data shows that there are around 28 toddlers who suffer from stunting out of 100 toddlers. This study aim to create a diversification product based on sagoo by improve the nutritional value through fortification process using porang and palm granules as fortificant agents. Biscuits are the type of diversification product that created in this study. The biscuits were made with seven (7) formula variants (B1-B7) with different levels of each main ingredient. Proximate analysis and organoleptic tests were conducted to determine respondents' nutritional value and level of preference for the research product. The results show that one formula did not meet the nutritional standards based on the reference from the National Standards Agency of the Republic of Indonesia. The results of the organoleptic test showed that formula of B2 were the most preferred variants. [ABSTRACT FROM AUTHOR]