Formulasi dan Penentuan Profil Sensori Snack Bar Tinggi Protein Berbasis Kacang-kacangan dengan Penambahan Whey Protein Concentrate

Abstract

Protein merupakan zat gizi makro yang berperan dalam pembentukan dan perbaikan jaringan tubuh serta produksi enzim dan hormon. Snack bar tinggi protein berpotensi menjadi camilan sehat untuk membantu memenuhi kebutuhan gizi masyarakat aktif. Penelitian ini bertujuan menentukan formulasi terbaik snack bar berbasis kacang-kacangan dengan penambahan WPC 6%, 8%, dan 10% berdasarkan karakteristik kimia dan organoleptik. Hasil menunjukkan bahwa penambahan WPC memengaruhi karakteristik sensori produk, dengan formulasi terbaik pada penambahan WPC 8%. Analisis proksimat menunjukkan kadar air 12,90%, abu 2,16%, protein 21,11%, lemak 21,72%, dan karbohidrat 42,10%. Snack bar dengan WPC 8% memenuhi persyaratan tinggi protein berdasarkan Peraturan BPOM No. 1 Tahun 2022, namun masih diperlukan pengujian lemak total, lemak jenuh, kolesterol, dan natrium untuk memastikan kelayakan pencantuman klaim pada label pangan olahan.

Protein is an essential macronutrient involved in tissue formation and repair, as well as enzyme and hormone production. High-protein snack bars have the potential to serve as healthy snacks for active individuals. This study aimed to determine the optimal formulation of a legume-based high-protein snack bar with 6%, 8%, and 10% WPC based on its chemical and sensory characteristics. The results showed that WPC affected the sensory properties of the product, with the 8% WPC formulation showing the highest consumer acceptance. Proximate analysis of the selected formulation showed 12.90% moisture, 2.16% ash, 21.11% protein, 21.72% fat, and 42.10% carbohydrate. The 8% WPC snack bar met the requirements for a high-protein claim under BPOM Regulation No. 1 of 2022. However, further analysis of total fat, saturated fat, cholesterol, and sodium is required to confirm its eligibility for nutrition claim labeling.