Development Of Oat-Based Fried Pie With Salak Jam Filling As A Healthier Snack

Muhammad Rifky Satria Arianto, Ruwaida Fajriasanti, Muhammad Adieb Hidayatullah

Abstract


Pie is one of the most popular pastry dishes worldwide that has undergone extensive innovations. This study aimed to develop a fried pie product incorporating oat flour substitution and snake fruit (salak) jam filling, providing a healthier low-gluten snack alternative while integrating local Indonesian flavor. In addition, the cooking method was modified using air-fry technique to reduce saturated fat content, which has become the main drawback of deep-frying. The study focused on two main aspects: recipe formulation and consumer acceptance, employing methods that combined 4D model (define, design, develop, disseminate) with acceptance testing. Findings indicated that the optimal pie crust can be produced using an approximately 4:2:1 ratio of oat flour, butter, and ice water, while the preferred salak jam filling was obtained from a 5:1 ratio of salak fruit to brown sugar powder. Sensory evaluation involving 30 untrained panelists revealed generally positive consumer acceptance, with mean scores of 4,4 (88%) for appearance, 4,2 (84%) for aroma, 4,2 (84%) for texture, and 4,4 (88%) for taste. This study contributes to the literature by presenting a case of healthier snack innovation that combines international pastry traditions with local resources, while also promoting food diversification and adding economic value to salak as Indonesia’s indigeneous commodity.

Keywords


fried pie; oat flour; salak jam; healthy snack; 4D Model

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References


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DOI: https://doi.org/10.17509/gastur.v13i1.92305

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