Chemical properties and acceptance in the biscuit formula of Belitung taro (Xanthosoma sagittifolium) with addition of ant nest tubers (Hydnophytum formicarum) plant


  • Anjar Briliannita The Ministry of Health of Indonesia, Department of Nutrition, Sorong, Health Polytechnic of Basuki Rahmat, KM 11, 98417, Sorong, West Papua, Indonesia, Tel. 082198200280
  • La Supu The Ministry of Health of Indonesia, Department of Nutrition, Sorong Health Polytechnic of Basuki Rahmat, KM 11, 98417, Sorong, West Papua, Indonesia, Tel. 0951324309



biscuits, Belitung taro, ant nests tuber, antioxidant activity, organoleptic test


This study was aimed to analyze the nutrients content, antioxidant activity, and acceptance of the biscuit formula of Belitung taro (Xanthosoma sagittifolium) with various parts of ant nest tubers (Hydnophytum formicarum) plant. Antioxidant activity was found by the DPPH method, nutrient content by the AOAC method, and sensory evaluation analysis by
30 untrained panelists. The results of this study found out that each biscuit formula (35.25 grams/73.60% antioxidant activity) contained 130 kcal of energy, carbohydrates of 59.08 ±0.16%, the protein of 4.13 ±0.06%, fat of 22.17 ±0.19% so that it was able to compensate for 5.97 – 6.57% of total energy requirements based on the Nutrition Adequacy Rate for the Elderly per day. The overall preference level in the biscuit formula by untrained panelists was 4.10 ±0.72 (rather like-like). The addition of 7.5% ant nest tuber powder in the biscuit formula had an antioxidant activity (DPPH) of 73.60 ±0.36%. The most preferred biscuit formula was the C013 biscuit formula (addition of 6% ant nest tuber powder per gram biscuits), with the higher antioxidant activity, and its nutrient content to compensate for the nutrition adequacy rate for the elderly per day.


Download data is not yet available.


Metrics Loading ...


Agatonovic-Kustrin, S., Morton, D. W., Mizaton, H. H., Zakaria, H. 2018. The Relationship Between Major Polyphenolic Acids And Stigmasterol To Antioxidant Activity In Different Extracts Of Myrmecodia platytyrea. South African Journal Of Botany, vol. 115, p. 94-99. DOI:

Andriani, Y., Mohamad, H., Islamiah Kassim, M. N., Rosnan, N. D., Syamsumir, D. F., Saidin, J., Tengku Muhamma, T. S., Amir, H. 2017. Evaluation on Hydnophytum formicarum Tuber from Setiu Wetland (Malaysia) and Muara Rupit (Indonesia) for Antibacterial and Antioxidant activities, and anti-cancer Potency against MCF-7 and HeLa Cells. Journal of Applied Pharmaceutical Science, vol. 7, no. 9, p. 030-037. DOI:

AOAC. 2006. Official Methods Of Analysis (18th ed.). Gainthersburg, MD: Association of Official Analytical Chemists International.

Boakye, A. A., Gudjónsdóttir, M., Wireko-Manu, F. D., Oduro, I., Ellis, W. O., Chronakis, I. S. 2019. Water-Starch Interactions of Red and White Cocoyam (Xanthosoma sagittifolium). Starch‐Stärke, vol. 71, no. 5-6, p. 1800128. DOI:

Briliannita, A. 2017. Pengaruh Pemberian Ekstrak Antosianin Pada Bubuk Minuman Formula Beras Hitam (Oryza sativa L. Indica) Terhadap Kapasitas Antioksidan Dan Profil Glikemik Lansia Penyandang Diabetes Mellitus Tipe 2 (The Effect Of Anthocyanin Extract on Black Rice (Oryza sativa L. Indica) Powder Drinks For Antioxidant Capacity And Glycemik Profile Of Type 2 Diabetes Mellitus Elderly): Theses. Gadjah Mada, University, Yogyakarta, Indonesia. 121 p. (In Indonesian)

Briliannita, A., Mustika Matto, A. 2020. Sifat Organoleptik dan Aktivitas Antioksidan Snack Bar Berbasis Tepung Talas dan Bubuk Umbi Sarang Semut. Media Gizi Pangan, vol. 27, no. 1, p. 8-14.

BSN. 2006. Standar Nasional Indonesia (SNI 01-2346-2006) Petunjuk Pengujian Organoleptik dan Sensori (Indonesian National Standard (SNI 01-2346-2006) Guidelines for Organoleptic and Sensory Testing). Jakarta, Indonesia, 10 p. (In Indonesian)

Darwis, D., Hertiani, T., Samito, E. 2014. The Effects of Hydnophytum formicarum Ethanolic Extract Towards Lymphocyte, Vero And T47d Cells Proliferation In Vitro. Journal of Applied Pharmaceutical Science, vol. 4, no. 6, p. 103-109. DOI:

Falade, K. O., Okafor, C. A. 2013. Physicochemical Properties Of Five Cocoyam (colocasia esculenta and xanthosoma sagittifolium) Starches. Food Hydrocolloids, vol. 30, no. 1, p. 173-181. DOI:

Hetharia, G. E., Briliannita, A., Astuti, M., Marsono, Y. 2020. Antioxidant Extraction Based on Black Rice (Oryza sativa l. Indica) to Prevent Free Radical. IOP Conference Series: Materials Science And Engineering, vol. 832, 7 p. DOI:

Kasih, G. Z., Murtini, E. S. 2017. Inovasi Bubur Instan Berbasis Tepung Kimpul (Xanthosoma Sagittifolium) Dan Tepung Kedelai Hitam (Glycine Soja) (Kajian Proporsi Tepung Dan Penambahan Agar) (Innovation of Instant Porridge Based on Cocoyam Flour (Xanthosoma sagittifolium) and Black Soybean Flour (Glycine soja) (Study of Flour Proportion and Agar Addition). Jurnal Teknologi Pertanian, vol. 18, no. 3, p. 201-210. DOI:

Krystyjan, M., Gumul, D., Ziobro, R., Korus, A. 2015. The Fortification of Biscuits With Bee Pollen And Its Effect On Physicochemical And Antioxidant Properties In Biscuits. LWT - Food Science and Technology, vol. 63, no. 1, p. 640-646. DOI:

Lako, J., Sotheeswaran, S., Aalbersberg, W., Sreekumar, K. P. 2004. The Glycemic Index (GI) And Glycemic Load (GL) of Five Commonly Consumed Foods of The South Pacific. Pacific Health Dialog, vol. 11, no. 1, p. 47-54.

Lindriati, T., Herlina, H., Arbiantara, H. 2018. Effect of Xanthosoma Sagittifolium Powder, Water and Mixing Time on Texturized Vegetable Protein Properties. Proceedings of the 4th International Conference on Food, Agriculture and Natural Resources (FANRes 2018). Advances in Engineering Research. ISBN 978-94-6252-619-8. DOI:

Makaba, S. 2017. Antioxidant Activity Of Ant Nest Plants (Hydnophytum formicarum and Hydnophytum papuanum) In Papua. International Conference on Public Health, vol. 165, p. 252. DOI:

Nishanthini, A., Mohan, V. R. 2012. Antioxidant Activites Of Xanthosoma Sagittifolium Schott Using Various In Vitro Assay Models. Asian Pacific Journal of Tropical Biomedicine, vol. 2, no. 3, p. S1701-S1706. DOI:

Pauline, M., Alexandre, O., Andoseh, B. K., Abeline, M. T. S., Agatha, T. 2017. Production Technique And Sensory Evaluation Of Traditional Alcoholic Beverage Based Maize And Banana. International Journal of Gastronomy and Food Science, vol. 10, p. 11-15. DOI:

Pérez, E., Schultz, F. S., de Delahaye, E. P. 2005. Characterization Of Some Properties Of Starches Isolated From Xanthosoma Sagittifolium (Tannia) And Colocassia Esculenta (Taro). Carbohydrate Polymers, vol. 60, no. 2, p. 139-145. DOI:

Prachayasittikul, S., Buraparuangsang, P., Worachartcheewan, A., Isarankura-Na-Ayudhya, C., Ruchirawat, S., Prachayasittikul, V. 2008. Antimicrobial and Antioxidative Activities of Bioactive Constituents from Hydnophytum formicarum Jack. Molecules, vol. 13, no. 4, p. 904-921. DOI:

Sefa-Dedeh, S., Kofi Agyir-Sackey, E. 2004. Chemical Composition And The Effect Of Processing On Oxalate Content Of Cocoyam xanthosoma sagittifolium and colocasia esculenta Cormels. Food Chemistry, vol. 85, no. 4, p. 479-487. DOI:

Sefa-Dedeh, S., Kofi-Agyir Sackey, E. 2002. Starch Structure And Some Properties Of Cocoyam (Xanthosoma sagittifolium and Colocasia esculenta) starch and raphides. Food Chemistry, vol. 79, no. 4, p. 435-444. DOI:

Sompong, R., Siebenhandl-Ehn, S., Linsberger-Martin, G., Berghofer, E. 2011. Physicochemical And Antioxidative Properties Of Red And Black Rice Varieties From Thailand, China and Sri Lanka. Food Chemistry, vol. 124, no. 1, p. 132-140. DOI:

Vujić, L., Vitali Čepo, D., Vedrina Dragojević, I. 2015. Impact of Dietetic Tea Biscuit Formulation On Starch Digestibility And Selected Nutritional And Sensory Characteristics. LWT-Food Science and Technology, vol. 62, no. 1, p. 647-653. DOI:



How to Cite

Briliannita, A. ., & Supu, L. (2020). Chemical properties and acceptance in the biscuit formula of Belitung taro (Xanthosoma sagittifolium) with addition of ant nest tubers (Hydnophytum formicarum) plant. Potravinarstvo Slovak Journal of Food Sciences, 14, 1176–1182.