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Background: People with diabetes mellitus need low calorie dan high fiber snack to support their nutritional requirement and to control blood glucose levels. The examples of low calorie and high fiber foods are yam bean and rice bran.  Fiber slow down the glucose absorption process that will inderictly increase the viscosity of intestinal and decrease the speed of diffusion of the small intestines, so it can lead to a decrease in blood glucose levels slowly. Objectives: The addition of rice bran, yam bean essence and yam bean flour are expected to improve the fibers and low calories. The purpose of this research was to determine the acceptability and fiber and calories contents on mini steam bun. Methods: This research was experimental research with complete random design (CRD) and there are 4 treatments, one control formula (F0) and 3 modification formulas (F1, F2, F3) that are tested to 30 panelists. Calories and fiber content was calculated using Indonesian Food Composition Database and also analyzed in laboratory. The difference of acceptability was analyze using Friedman test and continued with Wilcoxon Sign Rank Test if it shows a significant difference. Results: The result showed that F2, yam bean flour substitution had the highest acceptability with the average score was 3.93 while the formula with the lowest score is F3 with a score of 3.33 . Calories content on F2 was 60.48 cal, and fiber content 3.64 grams per 25 grams mini steam bun. Conclusion: Mini steam bun with substitution 50 g of yam bean flour and 5 g of yam bean essence has a good acceptability with low calories and high fibers content than commercial mini steam bun and has a potential to be an alternative snacks for prediabetes and diabetes patients ABSTRAK Latar Belakang: Penderita diabetes mellitus membutuhkan makanan selingan yang rendah kalori dan tinggi serat untuk membantu memenuhi kebutuhan gizi dan mengontrol kadar gula darah. Contoh bahan makanan rendah kalori dan tinggi serat adalah bengkuang dan bekatul. Serat dapat memperlambat proses penyerapan glukosa yang secara tidak langsung akan meningkatkan kekentalan isi usus serta dapat menurunkan kecepatan difusi permukosa usus halus sehingga dapat mengakibatkan penurunan kadar glukosa darah secara perlahan. Tujuan: Penelitian ini bertujuan untuk mengetahui daya terima dan kandungan serat serta energi mini pao dengan substitusi tepung bengkuang, sari bengkuang dan bekatul. Metode: Penelitian ini menggunakan desain eksperimental dengan rancangan acak lengkap dan terdapat 4 formula, 1 formula kontrol (F0) dan 3 formula modifikasi (F1,F2,F3) yang diujikan kepada 30 panelis. Perbedaan daya terima diketahui dengan uji Friedman dan dilanjutkan uji Wilcoxon Signed Rank Test jika diperoleh perbedaan yang signifikan. Kadar energi dan serat diperoleh melalui perhitungan DKBM dan uji laboratorium. Hasil: Berdasarkan hasil uji organoleptik, formula mini pao F2 substitusi tepung bengkuang memiliki daya terima tertinggi dengan nilai rata-rata 3,93 sedangkan formula yang memiliki nilai terendah adalah F3 dengan nilai 3,33. Kadar energi mini pao F2 sebesar 60,48 kalori dan kandungan serat sebesar 3,64 gram per 25 gram mini pao. Kesimpulan: Mini pao dengan substitusi tepung bengkuang 50 g dan sari bengkuang 5 g memiliki daya terima yang baik dengan kandungan energi yang rendah dan serat lebih tinggi dibandingkan mini pao komersial dan layak dijadikan alternatif makanan selingan bagi penderita pre diabetes maupun penderita diabetes mellitus.

Pengaruh Substitusi Bekatul (Rice Bran) dan Bengkuang (Pachyrhizus erosus) Terhadap Kadar Energi, Kadar Serat dan Daya Terima Pada Mini Pao