Pengembangan Snack Bar Berbasis Tempe, Nanas Madu Dan Tepung Isolate Protein Kedelai Untuk Atlet Angkat Beban

Abstract

Kebutuhan protein yang tinggi pada atlet angkat beban mendorong inovasi produk pangan fungsional yang praktis dan bernilai gizi tinggi. Penelitian ini bertujuan untuk mengembangkan produk snack bar berbasis tempe, nanas madu, dan tepung isolat protein kedelai sebagai alternatif camilan tinggi protein. Penelitian dilakukan dengan metode Research and Development (R&D) yang meliputi formulasi produk hingga uji organoleptik. Tiga formulasi dikembangkan dengan variasi komposisi bahan utama. Uji organoleptik dilakukan oleh 30 panelis semi-terlatih menggunakan skala hedonik terhadap atribut warna, aroma, rasa, dan tekstur. Hasil uji organoleptik menunjukkan bahwa formulasi terpilih diperoleh pada perbandingan tempe dan nanas madu yaitu 2:3, yang memiliki tingkat kesukaan tertinggi secara keseluruhan. Analisis perhitungan kandungan gizi pada formulasi terpilih menunjukkan kandungan energi per saji (80g) sebesar 257 Kal, protein 19,6g, lemak 13,2g, dan karbohidrat 21,7g. Berdasarkan hasil tersebut, snack bar ini berpotensi menjadi produk pangan fungsional yang praktis dan dapat menunjang kebutuhan gizi, khususnya protein, bagi atlet angkat beban.

The high protein requirements of weightlifting athletes drive innovation in practical and nutritious functional food products. This study aims to develop a high-protein snack bar based on tempeh, honey pineapple, and soy protein isolate flour as an alternative healthy snack. The research employed a Research and Development (R&D) method, covering product formulation to organoleptic testing. Three formulations were developed with varying compositions of the main ingredients. Organoleptic tests were conducted with 30 semi-trained panelists using a hedonic scale to assess color, aroma, taste, and texture attributes. The results showed that the most preferred formulation was obtained from a 2:3 ratio of tempeh to honey pineapple, which received the highest overall acceptability scores. Nutritional analysis of the selected formulation showed that each 80g serving contains 257 kcal of energy, 19.6g of protein, 13.2g of fat, and 21.7g of carbohydrates. Based on these findings, the snack bar has potential as a practical functional food product that supports nutritional needs, particularly protein intake, for weightlifting athletes.