Daya Terima dan Nilai Gizi Snack Bar Modifikasi Sayur dan Buah Untuk Remaja Putri
Abstract: High fat and low
dietary fiber food among teenagers might be responsible for future adverse
health effect. Snack bar which contained fruit and vegetable can be a favorable
food for teenagers since it can increase fruit and vegetable consumption,
ready-to-eat and relatively affordable.
This study examine the
acceptability characteristic of a snack bar which was modified with soybean
flour, fruits and vegetables complementation. This experimental study provided
3 (thee) formulas namely F1 (40:60), F2 (50:50), F3(60:40) based on ratio of soybean flour to
Salacca zalacca. All formulas were laboratory analyzed for proximate, crude
fiber, and iron content. Acceptability level were assessed by 25 semitrained
panelists. Total 25 Panelists were used to assess the acceptability of formulas
using a Visual Analogue Scale. Oneway Anova was used for assessing the
effect of soybean flour and Salacca zalacca complementation to panelist
acceptability.
Result showed that the soyflour
and Salacca zalacca modification significantly affect the taste, aroma and
texture of the snack bar (p <0.05) but no effect on the color (p> 0.05).
The most favorite formula was F2 (50% soybean flour: 50% fruits). Energy,
protein, fat, crude fiber and Fe content tend to increase from F1 to F3.
Complementation of soyflour and fruits in balance ratio may produced the
optimal acceptability and increased the nutrient content of snack bar.
Keywords: snack bar, fruit and
vegetable, soyflour, teenagers, Salacca
zalacca
Penulis: Dwi Yulia Estika
Sari, Dudung Angkasa, Prita Dhyani Swamilaksita
Kode Jurnal: jpkesmasdd170317
