Publication Search

Purple yam is one of the tubers that serves as a source of antioxidants but has not been optimally utilized. Therefore, it needs to be diversified by processing it into snack bars. This study aims to develop snack bars made from purple yam flour, sorghum flour, and mung bean flour, which have the potential to serve as antioxidant sources and are preferred by panelists. In this study, snack bars were prepared using composite flour (sorghum:mung bean) and purple yam flour in varying ratios: 95:5, 90:10, 85:15 for the composite flour and 20%, 30%, and 40% for the purple yam flour. The snack bars were evaluated for color, texture, moisture content, antioxidant activity, and preference level. Selected samples were further analyzed for ash content, protein content, fat content, anthocyanin content, and crude fiber content. The experimental design used was a Completely Randomized Design (CRD) with two factors. The snack bars with a composite flour ratio (sorghum:mung bean) of 85:15 and 30% purple yam flour were identified as the best treatment, preferred by panelists and exhibite high antioxidant activity. These snack bars had a moisture content of 13.40%, ash content of 8.83% (db), protein content of 19.75% (db), fat content of 8.80% (db), crude fiber content of 9.54% (db), antioxidant activity of 68.02% (RSA), and anthocyanin content of 37.40 mg/100g

As the world of culinary creation develops, there are many food product innovations that, apart from being snacks, also contain the nutrients needed by the body. One of these foods is a snack bar. Snack bars are made to be a reliable source of high quality protein, fiber, vitamins and minerals and usually consumed by dieters for daily consumption or as snacks at certain times. Purple sweet potatoes and bananas are two food ingredients that are easy to get, especially in Indonesia, including Surakarta. These two food ingredients are usually processed for daily use because of their affordable prices, but most of them are traditional foods. This research aims to determine the process of making purple sweet potatoes and bananas into snack bars and find out respondents' opinions regarding this innovative snack bar product. The research methodology uses a qualitative method with an interview approach which is expressed descriptively using a questionnaire. The results of the research stated that the snack bar recipe formula was successful in finding the main raw materials of purple sweet potato and banana which were liked by respondents. The advice given is to improve the texture and durability of the finished snack bar product.

Snack bars are bar-shaped products that contain carbohydrates and proteins from flour, nuts, dried fruits, and other ingredients that are processed into whole pieces and combined into one ready for consumption. Snack bar innovation with the proportion of grated coconut and tuna pindang. The purpose of this research is to meet the nutritional needs of the community by fulfilling daily protein and can be an entrepreneurial product so that it is necessary to know the organoleptic quality, nutritional content and selling price of the product. The methodology in the research is an experimental approach with quantitative analysis to fulfill the sensory quality and nutritional content of snack bars. The best proportion of snack bars with different proportions of grated coconut and pindang ikan tongkol from the sensory test was obtained from the 50:50 ratio with characteristics of rectangular shape; yellowish brown color with white spots from rengginang; grated coconut and pindang ikan tongkol aroma; crunchy texture; and taste of grated coconut and pindang ikan tongkol. Laboratory analysis of the nutritional content of the best snack bar per 100 grams contained 17.15% protein, 11.55% water content, 1.05% ash, 3.14% fat, 284.10kcal/100g energy, 64.72% carbohydrate, and 2.42% crude fiber. The selling price of snack bars with the proportion of grated coconut and tuna pindang with a percs weight of 15 grams is known to be IDR 3,000.  

Snack bar is a stick-shaped snack made from flour, seeds and nuts. This research aims to determine snack bar products made from a mixture of millet flour ad arrowroot flour with the addition of walnuts, including physical properties (L*a*b* color values), chemical properties (water, ash, fat, protein and crude fiber contents), and sensory properties based on hedonic test. This study was experimental using Complete Randomized Design (CRD) with the percentage ratio treatments of millet flour and arrowroot flour consisting of formula S1 ((20%:80%); S2(30%:70%); S3(40%:60%); and S4(50%:50%). The data obtained were processed using the Variance Analysis with a confidence level of 95% (α=0,05), and Duncan’s follow-up test. Snack bars have color values L* 41,660-52,580; color a* 6,6317-9,0667; color b* 19,9017-23,9667. The results of proximate analysis showed that snack bars contains 13,7176-17,8433 of water; 0,8459-1,4455% of ash; 5,8175-7,3264% of protein; 20,5320-24,2649% of fat; 48,7558-50,1120%; and 3,6339-5,1826% of crude fiber. Millet flour increases ash and protein content, but fat and crude fiber content decrease. Based on the hedonic test, it is known that panelists liked the taste and texture of S4 snack bar with an average score 3,94 and 3,68; while for the aroma in the treatment of S3 snack bar with an average score of 3,97 and the color in the treatment of S2 snack bar with an average score of 3,97 (hedonic test scale 1=very dislike, 2=dislike, 3=neutral, 4=like, 5=very like). Snack bars combination 30% millet flour:70% arrowroot flour have the best chemical characteristics (value 1,167) and the best sensory characteristics on snack bars from combination of 50% millet four:50% arrowroot flour (value 0,745) based on the DeGarmo effectiveness index test.

Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) arranged factorially with two factors with the formulation of red bean flour and rice bran flour used were P1 (95:5); P2 (90:10); and P3 (85:15). Roasting time was 50, 40 and 30 minutes. Data analysis used ANOVA with Tukey's further test. The results of chemical and sensory tests significantly influenced the activity of water content, fat content, protein, carbohydrates, color, red bean flavor, bran flavor, hardness and overall liking. However, it was significantly different for ash content, color and overall liking. The best chemical test results were P2T3 (ratio of red bean flour and rice bran flour 90/10 with roasting time of 30 minutes) with the results of carbohydrate 60.74%, protein 10.96%, moisture content 19.01%, fat content 6.79%, and ash content 2.51%. The best sensory test results were P2T3 with color test results 2.98, red bean flavor 2.58, bran flavor 2.32, hardness 1.75, and overall liking 2.77. Snack bars made from red bean flour and rice bran flour have great potential as a high-protein food ingredient.

Snack bars are processed food products that shaped rectangular or like a bar. Snack bar in this study used ingredients of barley flour and mocaf. Barley is a potential ingredient as a source of dietary fiber and gluten-free mocaf can fix the texture of barley. One of the factors that affects the quality of the snack bar is the baking process. The purpose of this study was to determine the effect of temperature and baking time on the characteristics of physical, chemical, and sensory of the snack bar, and to determine best formulation of the temperature and baking time of the snack bar. The design applied was a completely randomized design with two factors consisting baking temperature of 130 and 160°C, and baking time of 20 minutes and 40 minutes. The results showed that baking time had a significant effect on the values of a and b, but not significant on the value of L. Baking temperature and time had a significant effect on the level of preference for texture, color, overall and on texture and color on sensory quality. However, it had no significant effect on aroma and taste. The baking temperature had a significant effect on the moisture content, but roasting time had no significant effect. The best snack bar was that baked at 160ºC, 20 minutes. The best formulation of snack bar contains nutrients, water content of 15%, ash of 1.906%, fat 19.447%, protein 21.012%, carbohydrates 42.635%, dietary fiber 11.262% and total calories 429 kcal.

Abstrak Indonesia is the sixth country with the highest number of Diabetes Mellitus sufferers in the world. One way to control blood sugar levels is to regulate a DM diet by consuming foods high in fiber and antioxidants. Snack bars are very suitable as a snack for DM sufferers. This research aims to obtain a formulation and determine the effect of adding corn flour on the antioxidant activity and dietary fiber of snack bars with the best substitutes for corn flour and spirulina flour. Research Method: This research is an experimental type of research using a completely randomized design (CRD) with independent variables in the form of a comparison of the composition of corn flour, namely F1 = corn flour 33.3% and spirulina flour 8.3%; F2= 50% corn flour and 8.3% spirulina flour and 8.3% spirulina flour; F3= 66.67% corn flour and 8.3% spirulina flour. The snack bar formulation uses wheat flour, corn flour, spirulina flour, eggs, margarine, Diabetasol powdered milk and Tropicana sugar. The steps in the procedure for making a snack bar are the preparation process, mixing process, forming or molding process, oven process, then letting it sit and serving. The analyzes used are organoleptic, antioxidant analysis, dietary fiber analysis, proximate analysis. The formulation that was acceptable to the panelists was the F3 formulation with the addition of 66.67% corn flour and 8.3% spirulina flour. The use of corn flour and the addition of spirulina flour in snack bars can increase the content of dietary fiber (9%) and antioxidants (36.16%). Comparison with the standard quality of snack bars for diets, F3 snack bars contain protein (7.89%), carbohydrates (50.38%), ash (1.2%), fat (15.20%), and energy (365 .35). The fat, carbohydrate, dietary fiber and mineral content meets the SNI 014216-1996 and USDA 5048 quality standards, while the protein content is still lacking.

Snack bars are known to meet consumers' needs for nutrition, taste and practicality. There needs to be additional raw materials that are high in nutrients so that the products produced are beneficial to the body and also provide health effects. One plant that is high in nutrients and also provides benefits for the body is the Moringa plant. Moringa is known to contain more than 90 types of nutrients, namely in the form of essential vitamins, minerals, amino acids, anti-aging and anti-inflammatory. Our body needs antioxidants that can help protect the body from free radical attacks, considering that very many free radicals come from outside the body, namely in the form of foods that contain preservatives, dyes, fats, pesticides, pollution, dust and ultraviolet radicals. The process of making snack bars, roasting temperature and the proportion of flour are among those that can affect the characteristics and maturity levels of the resulting product. This study was conducted to determine the effect of temperature and flour formulations on sensory, texture profiles and antioxidants. The study used RALf (complete random design of factorial) 2 factors. From the results of this study obtained the results of roasting temperature affecting the profile value of the texture parameters hardness / hardness, gummieness / stickiness, chewieness / chewing power but has no effect on the results of antioxidant activity and hedonic sensory. The formulation of cornstarch and moringa flour on the results of the texture profile affects the parameters of resielience / snack bars. Formulation of corn flour snack bars and Moringa flour has a real effect on the antioxidant activity value of corn flour snack bars and moringa flour. Where the addition of moringa as much as 10% with a temperature of 120oC has a value of %ibhibisi as much as 87.66 and flour formulations also have a real effect on all hedonic sensory parameters, namely aroma, color,  taste and overall.

Ampas tahu memiliki potensi gizi sebagai sumber protein dan mengandung serat yang tinggi. Labukuning merupakan sumber Beta-karoten. Beta-karoten adalah pembentuk Vitamin A atau retinol yangbermanfaat untuk pertumbuhan dan pembentukan jaringan tubuh. Penelitian ini bertujuan untukmengetahui pengaruh penggunaan jenis gula dengan tingkat penambahan ampas tahu dan tepung labukuning terhadap karakteristik fisikokimia snack bars dan tingkat kesukaan. Penelitian ini menggunakanRancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor. Faktor pertama yaitu perbandinganampas tahu dan tepung labu kuning (80:20, 60:40, 50:50) dan faktor yang kedua yaitu jenis gula (gula jawa,madu, fruktosa). Hasil penelitian menunjukkan bahwa snack bars ampas tahu dengan penambahan tepunglabu kuning (80:20) dan variasi jenis gula (gula jawa) yang memiliki karakteristik terbaik yaitu: protein(7,77%), betakaroten (25,52 mg/g), kadar air (20,73%), kadar abu (2,41%), gula total (18,18%), warna coklat(3,66), rasa labu kuning sedikit terasa (2,06), rasa ampas tahu terasa (1,86), tekstur sedikit lengket (2,26),dan kesukaan keseluruhan yang paling disukai (3,40).Kata kunci: ampas tahu, labu kuning, snack bars.