Formulasi of Pastry with Salak Flour as a Source of Phenolic Compounds and Antioxidant Activity Analysis

Abstract

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 application as flour in puff pastry remains limited. This study aimed to develop a puff pastry formulation incorporating salak flour as a functional food ingredient and evaluate the effects of soaking treatments on its physicochemical characteristics. The research consisted of two stages: preparation of salak flour using different soaking solutions and  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 showed that soaking type and concentration significantly affected several flour characteristics. The highest yield was obtained with the 1% lime-water treatment (13.93%), while the lowest observed with 2% lactic acid (8.24%). Salak flour substitution altered the chemical composition and increased phenolic content and antioxidant activity, while carbohydrate content was not significantly affected (p>0.05). Based on chemical quality, antioxidant activity and sensory acceptance, 25% substitution was recommended as the optimal formulation. Further research should evaluate storage stability, starch profiling, industrial-scale feasibility, and economic analysis for the commercialization of salak flour.