Sifat Fisikokimia dan Organoleptik Snack Bar Whey Protein Isolate dengan Penambahan Daun Kelor (Moringa oleifera)

Abstract

Kesadaran masyarakat akan pentingnya kesehatan dan pola makan seimbang semakin meningkat. Snack bar muncul sebagai solusi ideal, menggabungkan konsumsi yang praktis dengan nilai gizi yang tinggi. Penelitian ini bertujuan untuk menganalisis sifat fisikokimia dan organoleptik snack bar whey protein isolate dengan penambahan daun kelor (Moringa oleifera). Variasi formulasi dilakukan dengan penambahan daun kelor sebanyak 0%, 15%, dan 30% terhadap berat whey protein isolate. Proses pembuatan dari pencampuran bahan, pencetakan, dan pemanggangan dengan dua tahap suhu berbeda. Analisis fisik meliputi tekstur, water activity, pH, kandungan kimia seperti kadar air, abu, protein, lemak, gula, dan karbohidrat. Hasil menunjukkan formulasi F2 (15% daun kelor) memiliki performa terbaik dalam kandungan antioksidan, kadar protein, dan penerimaan organoleptik, termasuk rasa, warna, tekstur, dan aroma. Penambahan daun kelor meningkatkan sifat antioksidan secara signifikan dan menjaga stabilitas pH serta tekstur. Potensi snack bar whey protein isolate yang diperkaya daun kelor sebagai camilan tinggi protein dan antioksidan yang disukai serta baik untuk tubuh.

Public awareness of the importance of health and a balanced diet is increasing. Snack bars appear as an ideal solution, combining practical consumption with high nutritional value. This study aims to analyze the physicochemical and organoleptic properties of whey protein isolate snack bars with the addition of Moringa oleifera leaves. Formulation variations were carried out by adding Moringa leaves as much as 0%, 15%, and 30% of the weight of whey protein isolate. The manufacturing process from mixing ingredients, molding, and baking with two different temperature stages. Physical analysis includes texture, water activity, pH, chemical content such as water content, ash, protein, fat, sugar, and carbohydrates. The results showed that formulation F2 (15% Moringa leaves) had the best performance in antioxidant content, protein content, and organoleptic acceptance, including taste, color, texture, and aroma. The addition of Moringa leaves significantly increased antioxidant properties and maintained pH and texture stability. The potential of whey protein isolate snack bars enriched with Moringa leaves as a high-protein and antioxidant snack that is preferred and good for the body.