SNACK BARS KACANG TANAH DAN TEPUNG UBI JALAR SEBAGAI PANGAN DARURAT

Mona Fitria, Mulus Gumilar, Maryati Dewi, Judiono Judiono

Abstract

Indonesia is an archipelagic country that has the potential to experience natural disasters. Natural disasters can disrupt the fulfillment of community needs, especially food. Therefore, emergency food is needed that is ready to eat, nutritious, easy to distribute, and durable, such as snack bars. Snack bars for emergency food can be developed from local food, peanuts and sweet potatoes. Peanuts are a source of protein and fat, while sweet potatoes are a source of carbohydrates. This study aims to determine the effect of the formulation of peanuts and sweet potato flour on the quality of snack bars. This experimental study used a one-factor completely randomized design, three different formulations of peanut and sweet potato flour, 70%:30% (F1), 60%:40% (F2), and 50%:50 (F3). The results of the hedonic test by 35 moderately trained panelists showed that the best snack bars was F1, with an average hedonic score for the overall parameter of 6.09. The results of the Kruskal-Wallis test showed that there was an effect of the formulation of peanuts and sweet potato flour on the aroma, but there was no effect on the taste, color, texture, and overall of snack bars. The snack bars per serving (50 g) contains 238.47 kcal of energy, 7.5 g of protein, 12.98 g of fat, and 22.91 g of carbohydrates. The shelf life of the snack bars at room temperature is 173 days. This product can be used as an alternative to emergency food.

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Authors

Mona Fitria
monafitria1985@gmail.com (Primary Contact)
Mulus Gumilar
Maryati Dewi
Judiono Judiono
Fitria, M., Gumilar, M., Dewi, M., & Judiono, J. (2022). SNACK BARS KACANG TANAH DAN TEPUNG UBI JALAR SEBAGAI PANGAN DARURAT. JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, 14(1), 66-75. https://doi.org/10.34011/juriskesbdg.v14i1.2091

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