Pengembangan Granola Bar Berbahan Beras Hitam, Biji Labu Kuning, dan Biji Chia sebagai Camilan Tinggi Serat

Abstract

Pola konsumsi di masa kini cenderung berubah dengan gaya hidup dinamis. Masyarakat cenderung memilih makanan siap santap dan jajanan yang umumnya tinggi kalori, lemak, garam, gula, dan rendah serat yang mendukung perkembangan penyakit tidak menular dan metabolic syndrome. Konsumsi serat memberikan manfaat untuk mencegah perkembangan PTM dan MetS. Pengembangan camilan tinggi serat dalam bentuk praktis dilakukan untuk membantu mencukupi kebutuhan konsumsi serat di era dinamis. Beras hitam, biji labu kuning, dan biji chia memiliki kandungan gizi yang baik dan mengandung serat tinggi. Tahap penelitian terdiri dari formulasi produk, evaluasi sensori, dan analisis kandungan gizi. Penelitian dengan perlakuan perbedaan perbandingan beras hitam dan biji labu kuning diformulasikan menjadi F1 (55:10), F2 (45:20), dan F3 (35:30). F3 menjadi formula terpilih berdasarkan uji kandungan zat gizi dan organoleptik. Granola bar formula terpilih mengandung 5,29% air; 2,67% abu; 18,49% lemak; 18,89% protein; 59,96% karbohidrat, dan 21,47% serat pangan. Satu sajian granola bar menyumbang 7% kecukupan total energi harian sesuai rekomendasi kontribusi energi makan selingan. Granola bar memenuhi klaim sebagai pangan sumber protein dan tinggi serat.

Today's consumption patterns are changing with dynamic lifestyles. People tend to choose ready-to-eat foods and snacks that are high in calories, fat, salt and sugar, but low in fiber, which increases the development of non-communicable diseases (NCDs) and metabolic syndrome (MetS). Consuming fiber provides benefits for preventing the development of NCDs and MetS. To help meet fiber consumption needs in this dynamic era, high-fiber snacks in practical forms are being developed. Black rice, pumpkin seeds, and chia seeds are ingredients with good nutritional content and high levels of fiber. The research stages included product formulation, sensory evaluation, and nutritional content analysis. Research with different treatment ratios of black rice and pumpkin seeds was formulated into F1 (55:15), F2 (45:20), and F3 (35:30). F3 was the selected formula based on nutritional and organoleptic tests. The selected formula granola bar contains 5.29% water; 2.67% ash; 18.49% fat; 18.89% protein; 59.96% carbohydrates, and 21.47% dietary fiber. One serving of the granola bar contributes 7% of the total daily energy requirement, according to the recommended energy contribution for snacks. These granola bars fulfill their claims as a food source high in protein and fiber.