Abstract

Snack bar is a ready-to-serve and nutrient-dense snack, making this product popular among people with a modern and practical lifestyle. The raw material for making snack bars in general is soy flour added with dried fruit. Along with the development of science and technology, efforts can be made to improve the quality and nutritional content of snack bar products. Tempe is a processed soybean product that has a higher nutritional content and quality than pure soybeans. Dates are one of the fruits that are abundantly available and have a complete nutritional composition. As an effort to improve the quality and nutritional content, research was conducted on the substitution of tempeh and the addition of dates in the manufacture of soy flour-based snack bars. Quantitative research using the experimental method using a completely randomized design (CRD), 3x2 factorial design resulted in 6 treatment formulas. Formula 4 with 30% tempeh substitution and 40% addition of dates became the best product based on the results of statistical analysis of product organoleptic assessment using a two-way ANOVA and DMRT follow-up test involving 50 panelists. The nutritional content test was carried out on formula 4 with the result that every 100 grams of product contained 19% protein and 4.62 mg of iron. The best snack bar formula per serving size of 15 g has a higher protein content than the three comparison products. Existing snack bars using soy flour as raw material are known to have a lower protein content compared to snack bars made from soybean flour substituted with tempeh. Likewise, the protein content in tempeh- based snack bars in the previous study and the USDA peanut-based snack bars still had lower protein content. In this regard, the combination of soy flour and tempeh in the manufacture of snack bars can increase the protein content of the product. In addition, the iron content of snack bars in this study was higher than USDA product 1980811. This is related to the composition of one of the raw materials for its manufacture, namely dates, which are known to be rich in iron minerals.

Full Text:

PDF

References

I. Indrawan, “Pembuatan Snack Bar Tinggi Serat Berbahan Dasar Tepung Ampas Kelapa dan Tepung Kedelai,” Jurnal Ilmiah Respati, vol. 9, p. 1, 2018.

Y. Taufik, N. S. Achyadi, and D. I. Khairunnisa, “Pengaruh Konsentrasi Bubur Buah Dan Tepung Kedelai (Glycine max) Terhadap Karakteristik Fit Bar Black Mulberry (Morus nigra L.),” Pasundan Food Technology Journal, vol. 5, p. 11, 2018.

K. Yudiono, “Agrointek,” Jurnal Teknologi Industri Pertanian, vol. 14, pp. 57–58, 2020.

PT. Amerta Indah Otsuka, “Nutrition Fact of Soyjoy Variants,” Soyjoy.id, 2019. https://www.soyjoy.id/produk/

SNI 01-4216-1996, “Standar Nasional Indonesia (SNI) Makanan Formula Sebagai Makanan Diit Kontrol Berat Badan,”

Novianti, Asmariyah, and Suriyati, “Pengaruh Pemberian Susu Tempe Terhadap Kadar Hemoglobin Pada Ibu Hamil TM III di Kota Bengkulu,” Journal Of Midwifery, vol. 7, p. 24, 2019.

M. Jauhari, A. Sulaeman, H. Riyadi, and I. Ekayanti, “Pengembangan Formula Minuman Olahraga Berbasis Tempe Untuk Pemulihan Kerusakan Otot,” Agritech, vol. 34, p. 286, 2014.

S. Djuned, “Pengaruh Diet Indeks Glikemik Tinggi dan Rendah Terhadap Kadar Glukosa Darah Atlet Lari,” 2014.

F. Irandegani, A. Arbabisarjou, F. G. Ghaljaei, A. Navidian, and M. Karajibani, “The Effect of a Date Consumption-Based Nutritional Program on Iron Deficiency Anemia in Primary School Girls Aged 8 to 10 Years Old in Zahedan (Iran),” Pediatric Health Med Ther, vol. 10, pp. 183–188, Dec. 2019.

D. Andriani and Y. Saputri, “Evaluasi Sensori dan Kimia Snack Bar Berbahan Baku Tempe dan Kurma Sebagai Makanan Pemulihan Pada Endurance Sport,” Jurnal Teknologi Pangan, vol. 2, pp. 2–5, 2019.

T. Barus, J. Yokota, and R. A. Hutagalung, “Produksi, Kualitas dan Cita Rasa Tempe Biji Labu Kuning, Biji Bunga Matahari dan Kacang Adzuki,” vol. 2, p. 213, 2021.

W. Atmaka, N. H. R. Parnanto, and R. Utami, “Kajian Fisikokimia dan Sensori Snack Bars Tempe Bagi Penderita Autis,” Jurnal Teknologi Hasil Pertanian, vol. VI, p. 122, 2013.

A. Octaviani, “Perbandingan Kurma (Phoenix dactilyfera L.) dengan Kacang Hijau (Vigna radiata L.) dan Konsentrasi Tepung Ubi Cilembu Terhadap Karakteristik Foodbar,” Universitas Pasundan Bandung, 2016.

U.S. Departement of Agriculture, “Date and Peanut Superfood Snack Bar,” U.S. Department of Agriculture, 2020.

N. Abbaspour, R. Hurrell, and R. Kelishadi, “Review on Iron and Its Importance for Human Health,” Journal of Research in Medical Sciences, vol. 2, pp. 164–174, Feb. 2014.

M. Darawati, Ilmu Gizi: Teori dan Aplikasi. Penerbit Buku Kedokteran EGC, 2016.

R. Ayivi, S. Ibrahim, A. Ayad, and L. L. Williams, “Date Fruit: A Review of The Chemical and Nutritional Compounds, Functional Effects and Food Application in Nutrition Bars for Athletes,” Int J Food Sci Technol, vol. 10, pp. 1–8, 2020.

A. Romulo and R. Surya, “Tempe: A Traditional Fermented Food of Indonesia and Its Health Benefits,” Int J Gastron Food Sci, vol. 10, pp. 2–4, 2021.

I. W. R. Aryanta, “Manfaat Tempe Untuk Kesehatan,” Jurnal Widya Kesehatan, vol. 2, p. 46, 2020.

N. S. D. K. Putri, “Analisis Kadar Karbohidrat dan Protein pada Oral Nutritional Supplement (ONS) Modifikasi MODISCO Berbasis Tempe dan Pisang Kepok,” Universitas Brawijaya, Malang, 2019.

D. R. Surenda and A. Bahar, “The Effect of Tempeh Substitution and Carrot (Daucus carota L.) Addition on The Acceptance and Nutrition of Lempuk Nugget (Gobiopterus sp.) as A Snack for PEM Patient,” International Journal on Food, Agriculture and Natural Resources, vol. 3, no. 3, pp. 5–11, Dec. 2022.

A. Ciurzyńska, S. Galus, M. Karwacka, and M. Janowicz, “The sorption properties, structure and shrinkage of freeze-dried multi-vegetable snack bars in the aspect of the environmental water activity,” LWT, vol. 171, p. 114090, Dec. 2022.

DOI: https://doi.org/10.46676/ij-fanres.v4i3.157

Refbacks

• There are currently no refbacks.

E-ISSN : 2722-4066

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.