Formulasi Pastri dengan Tepung Salak sebagai Sumber Senyawa Fenolik dan Uji Aktivitas Antioksidan

Abstract

Puff pastry products generally contain low levels of dietary fiber and bioactive compounds because they are primarily based on wheat flour as the main raw material. Snake fruit (Salacca zalacca) is a potential source of dietary fiber and bioactive compounds, particularly phenolic compounds, and can be developed as a flour substitute in pastry products; however, its utilization in flour form and application in puff pastry remain limited. This study aimed to develop a puff pastry formulation incorporating salak flour as a functional food ingredient and to evaluate the effects of soaking treatments during salak flour production on its physicochemical characteristics. The research consisted of two stages: (1) preparation of salak flour using different soaking solutions (lactic acid, citric acid, and lime water, each at several concentrations), and (2) formulation of puff pastry with varying levels of salak flour substitution for wheat flour (0–100%). The analyzed parameters for the flour included yield, color (Hue), bulk density, moisture content, ash content, and mold resistance; while for the puff pastry, the analyses covered proximate composition (moisture, protein, fat, carbohydrate), antioxidant activity (DPPH, IC₅₀), total phenolics, and hedonic evaluation. The results indicated that both the type and concentration of soaking solution significantly affected several physicochemical properties of the salak flour. The highest yield was obtained with the 1% lime-water treatment (P3K1, 13.93%), whereas the lowest was found in the 2% lactic acid treatment (P1K3, 8.24%). The flour color (Hue) ranged from 63° to 68° with minimal practical differences among treatments, while bulk density, moisture content, and ash content varied according to the soaking type. Substitution of salak flour in puff pastry modified its chemical composition and enhanced its bioactive components; statistically, the substitution had no significant effect on total carbohydrate content (p>0.05), but it increased total phenolics and antioxidant activity. Based on chemical quality, antioxidant activity, and sensory acceptance, a partial substitution of approximately 25% is recommended as the optimal formulation. Further studies are recommended to assess storage stability, starch profiling, industrial-scale feasibility, and economic analysis for the commercialization of salak flour.