Satiation and satiety in high-fiber meatball consumption

One effort to reduce the prevalence of obesity is by increasing the consumption of dietary fiber. Dietary fiber can decrease weight, because it can increase the satiety and prevent excessive calorie consumption. Substitution of banana blossom and mocaf rich in fiber to meatball is expected to be a healthy and fiber-rich food alternative to reduce the prevalence of obesity. The purpose of this study is to determine the acceptance, nutritional content and test the level of satiety of meatballs banana heart products. This study is a cross-factorial design experiment, 3 best formulas were selected from 7 formulas by 3 trained panelists, then the best formula was selected by 25 untrained panelists. Data were analyzed by Friedman and Wilcoxon test. Nutritional content is calculated using Nutrisurvey. The satiety study used cross-over trial design. 14 subjects were Airlangga University students, aged 17-25 years. The satiety level was taken with a Visual Analog Scale (VAS) questionnaire consisting of hunger and satiety question. The results of this study indicate that F3 with 20% substitution of banana blossom, and 15% mocaf flour is the best formula in terms of the acceptability and fiber content. Nutrition calculations show that per 100 grams F3 contains 178.9 kcal energy, 29.6 grams of carbohydrates, 13.1 grams of protein, 2.7 grams of fat and 1.6 grams of fiber. There was no significant difference in the value of hunger after eating (p = 0.122) and the value of satiety after meal (p = 0.080). However, there is no difference in the level of satiety between the modified meatballs and meatball control. This is believed to be due to insufficient fiber content to give effect to hunger and satiety.