Pengembangan Snack Bar Subtitusi Tepung Kulit Pisang Kepok (Musa acuminata) sebagai Alternatif Pangan Tinggi Serat

Abstract

Rendahnya konsumsi serat masyarakat serta belum optimalnya pemanfaatan limbah kulit pisang mendorong pengembangan pangan fungsional tinggi serat. Penelitian ini bertujuan mengembangkan snack bar berbasis tepung kulit pisang kepok sebagai alternatif pangan tinggi serat. Penelitian menggunakan desain eksperimental laboratorium dengan Rancangan Acak Lengkap (RAL) satu faktor, yaitu substitusi tepung kulit pisang kepok sebesar 15% (F1), 20% (F2), dan 30% (F3). Uji organoleptik dilakukan terhadap 109 panelis semi-terlatih menggunakan skala hedonik 7-point pada atribut warna, aroma, rasa, dan tekstur. Data dianalisis menggunakan uji Kruskal-Wallis dan Mann-Whitney. Hasil penelitian menunjukkan terdapat perbedaan nyata antar formula (p<0,05). Formula F2 dengan substitusi 20% menjadi formula terbaik dengan nilai rata-rata kesukaan tertinggi sebesar 4,9. Analisis kandungan gizi formula F2 per 100 g menunjukkan kadar air 4,72%, protein 14,71%, lemak 24,35%, karbohidrat 53,62%, energi total 492,4 kkal, dan serat pangan 18,14%. Kandungan serat pangan sebesar 18,14% menunjukkan bahwa produk dapat menjadi pangan tinggi serat.

Low dietary fiber intake and the underutilization of banana peel waste encourage the development of high-fiber functional food products. This study aimed to develop a snack bar based on kepok banana peel flour as a high-fiber food alternative. The study used a laboratory experimental design with a Completely Randomized Design (CRD) consisting of one factor, namely substitution levels of kepok banana peel flour at 15% (F1), 20% (F2), and 30% (F3). Organoleptic testing was conducted on 109 semi-trained panelists using a 7-point hedonic scale to evaluate color, aroma, taste, and texture. Data were analyzed using the Kruskal-Wallis and Mann-Whitney tests. The results showed significant differences among formulations (p<0.05). Formula F2 with 20% substitution was selected as the best formulation with the highest average preference score of 4.9. Nutritional analysis of F2 per 100 g showed 4.72% moisture, 14.71% protein, 24.35% fat, 53.62% carbohydrate, 492.4 kcal energy, and 18.14% dietary fiber. The dietary fiber content of 18.14% indicates that the product can be a high fiber food.