Pengembangan Snack Bar Berbasis Tepung Talas dan Tepung Kacang Merah sebagai Sumber Serat

Abstract

Snack bar adalah makanan selingan yang dapat membantu menunda rasa lapar di antara waktu makan utama. Tepung talas dan tepung kacang merah berpotensi dimanfaatkan sebagai bahan baku lokal untuk pembuatan snack bar karena dapat meningkatkan kandungan serat produk. Penelitian ini bertujuan mengidentifikasi formulasi terpilih berdasarkan kadar serat pangan dan penerimaan sensori, serta menentukan kontribusi zat gizi terhadap Angka Kecukupan Gizi (AKG) harian dan pemenuhan kriteria tinggi serat. Penelitian ini menggunakan rancangan percobaan satu faktor dengan tiga taraf perlakuan, yaitu 25%, 50% dan 75%, yang masing-masing dilakukan tiga kali ulangan. Kadar serat pangan total dilakukan dengan metode gravimetri enzimatis dan penerimaan sensori menggunakan uji hedonik. Hasil menunjukkan semakin tinggi persentase penggunaan tepung talas, maka semakin tinggi kadar serat pangan total. Formulasi terpilih berdasarkan hasil pembobotan dari kadar serat pangan total dan sensori adalah F3 (75% tepung talas : 25% tepung kacang merah) dengan serat 6,83 g per takaran saji. Formulasi terpilih dilakukan perhitungan konstribusi zat gizi per takaran saji (50 g) terhadap terhadap Angka Kecukupan Gizi (AKG).

Snack bars are snacks that can help delay hunger between main meals. Taro flour and red bean flour have the potential to be used as local raw materials for making snack bars because they can increase the fiber content of the product. This study aims to identify the selected formulation based on dietary fiber content and sensory acceptance, as well as to determine its contribution to the daily Recommended Dietary Allowance (RDA) and its compliance with the high-fiber criteria. This study used a single-factor experimental design with three treatment levels, namely 25%, 50% and 75%, each of which was repeated three times. Total dietary fiber content was determined using the enzymatic gravimetric method and sensory acceptance using the hedonic test. The results showed that the higher the percentage of taro flour used, the higher the total dietary fiber content. The selected formulation based on the weighted results of total dietary fiber and sensory acceptance was F3 (75% taro flour : 25% red bean flour) with 6,83 g of fiber per serving. The selected formulation was evaluated by calculating the contribution of its nutrient content per serving size (50 g) to the Recommended Dietary Allowance (RDA).