Evaluasi mutu biologis protein fruit soy bar dan efeknya terhadap berat badan tikus percobaan

Abstract

Fruit soy bar (FSB) is one of snack bar that is made of whole soybean flour and dried fruits. FSB has a lot of superiorities for health, eg low GI, contain protein, isoflavon, vitamins, and dietary fiber. So, it can be categorized as healthy snack. Protein quality can be evaluated with ‘in vivo biological protein quality evaluation’, and its effects on body weight. Parameters used in evaluating biological protein quality are protein efficiency ratio (PER), net protein ratio (NPR), true digestibility (TD), biological value (BV), and net protein utilization (NPU). FSB protein quality was showed by: PER -0.36, NPR -3.63, BV 76.71%, TD 52.73%, and NPU 40.64%. According to the mentioned values, FSB has low protein quality, that caused by high dietary fiber content and Maillard reaction occured during the baking process. Eventhough, FSB was still could fulfill the requirement for maintaining body weight of rats. So, FSB is compatible for human who want to be health and to keep body weight.