Substitusi Tepung Komposit Ubi Jalar Kuning (Ipomea Batatas L) Dan Tepung Kedelai Pada Pembuatan Snack Bar Bagi Balita Terhadap Mutu Protein, Mutu Fisik Dan Mutu Organoleptik

Gesa Aldin Barqin

doi:10.36418/syntax-literate.v11i2.63790

Gesa Aldin Barqin Universitas Doktor Nugroho Magetan

DOI: https://doi.org/10.36418/syntax-literate.v11i2.63790

Keywords: Bahan lokal, Karakteristik, Snack Bar

Abstract

Snack bar merupakan salah satu camilan padat energi yang mudah dikonsumsi balita dan dapat menjadi sumber nutrisi tambahan dalam pemenuhan kebutuhan harian. Kombinasi bahan lokal seperti tepung ubi jalar kuning (Ipomea batatas L) dan tepung kedelai memungkinkan pengayaan kandungan protein, serat, serta peningkatan kualitas fisik dan karakteristik organoleptik produk. Penelitian ini bertujuan mengevaluasi pengaruh substitusi tepung ubi jalar kuning dan tepung kedelai terhadap mutu protein, mutu fisik, dan mutu organoleptik snack bar yang diformulasikan khusus untuk balita. Parameter mutu protein merujuk pada metode evaluasi kualitas protein. termasuk kandungan protein total dan potensi ketersediaan hayatinya. Selain itu, mutu organoleptik dianalisis dengan pendekatan sensoris berbasis panelis terlatih, sebagaimana direkomendasikan dalam penelitian-penelitian terkait persepsi sensorik makanan dan dinamika flavor. Hasil penelitian diharapkan menghasilkan formulasi snack bar alternatif yang lebih bergizi, aman, dan diterima oleh balita.

Downloads

Download data is not yet available.

References

Chen, N., Yu, Y., Shen, W., Xu, X., & Fan, Y. (2024). Nutritional status as prognostic factor of advanced oesophageal cancer patients treated with immune checkpoint inhibitors. Clinical Nutrition, 43(1), 142�153. https://doi.org/10.1016/j.clnu.2023.11.030
Deming, D. M., Reidy, K. C., Fox, M. K., Briefel, R. R., Jacquier, E., & Eldridge, A. L. (2017). Cross-sectional analysis of eating patterns and snacking in the US Feeding Infants and Toddlers Study 2008. 20(9), 1584�1592. https://doi.org/10.1017/S136898001700043X
FAO/OMS. (2015). Protein quality evaluation- Paper 51.
Laukov�, M., Minarovi?ov�, L., Karovi?ov�, J., & Kohajdov�, Z. (2019). Quality evaluation of sweet potato powder-enriched cereal products. Food Science and Technology International, 25(6), 523�532. https://doi.org/10.1177/1082013219842711
Lin, H. T. V., Yeh, G. L., Tsai, J. S., & Sung, W. C. (2025). The Effects of Soy Flour and Resistant Starch on the Quality of Low Glycemic Index Cookie Bars. Processes, 13(8), 1�13. https://doi.org/10.3390/pr13082420
Manzocco, L., Spilimbergo, S., Ignat, A., Ferrentino, G., Panozzo, A., Mirolo, G., Anese, M., & Nicoli, M. C. (2015). Effect of dense-phase CO2 on polyphenoloxidase in model solutions. International Journal of Food Science and Technology, 49(4), 1238�1241. https://doi.org/10.1111/ijfs.12420
Pereira, N., Ramos, A. C., Alves, M., Alves, V. D., Mold�o, M., & Abreu, M. (2025). Physical and Functional Properties of Sweet Potato Flour: Influence of Variety and Drying Method. Molecules, 30(8). https://doi.org/10.3390/molecules30081846
Rovai, D., Michniuk, E., Roseman, E., Amin, S., Lesniauskas, R., Wilke, K., Garza, J., & Lammert, A. (2021). Insects as a sustainable food ingredient: Identifying and classifying early adopters of edible insects based on eating behavior, familiarity, and hesitation. Journal of Sensory Studies, 36(5). https://doi.org/10.1111/joss.12681
Saskya, D., Puji, E., Baskara, R., & Anandito, K. (2025). Karakteristik Snack Bar Substitusi Tepung Garut dan Tepung Kedelai sebagai Alternatif Produk Penderita Autisme Characteristics of Snack Bar Substitution of Arrowroot Flour and Soy Flour as an Alternative Product for Autism Patients PENDAHULUAN Autism Spec. Jthp: Jurnal Teknologi Hasil Pertanian, 18(1), 26�41.
Shriver, L. H., Marriage, B. J., Bloch, T. D., Spees, C. K., Ramsay, S. A., Watowicz, R. P., & Taylor, C. A. (2018). Contribution of snacks to dietary intakes of young children in the United States. Maternal and Child Nutrition, 14(1), 1�9. https://doi.org/10.1111/mcn.12454
Solin, D. P., Ludong, M. M., & Lamaega, J. C. E. (2022). CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF SNACK BARS BASED ON YELLOW SWEET POTATO FLOUR (Ipomoea batatas L) AND MUNG BEAN FLOUR (Vigna radiata). Karakteristik Kimia Dan Organoleptik Snack Bar Berbasis Tepung Ubi Jalar Kuning (Ipomoea batatas L) Dan Tep. JURNAL AGROEKOTEKNOLOGI TERAPAN Applied Agroecotechnology Journal, 3(2), 396�403.
Taghdir, M., Mazloomi, S. M., Honar, N., Sepandi, M., Ashourpour, M., & Salehi, M. (2017). Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread. Food Science and Nutrition, 5(3), 439�445. https://doi.org/10.1002/fsn3.411
Vatankhah Lotfabadi, S., Mortazavi, S. A., & Yeganehzad, S. (2020). Study on the release and sensory perception of encapsulated d-limonene flavor in crystal rock candy using the time�intensity analysis and HS-GC/MS spectrometry. Food Science and Nutrition, 8(2), 933�941. https://doi.org/10.1002/fsn3.1372
Yao, M., Zhou, X., Zhou, Q., Shi, F., Wei, B., Cheng, S., Tan, Z., & Ji, S. (2018). Low temperature conditioning alleviates loss of aroma-related esters of �Nanguo� pears by regulation of ethylene signal transduction. Food Chemistry, 264(January), 263�269. https://doi.org/10.1016/j.foodchem.2018.05.024
Yunita, L., Sukanty, N. M. W., & Ariani, F. (2023). Hubungan Asupan Zat Gizi Makro Dengan Status Gizi Anak Sekolah Dasar Di Wilayah Pesisir Kota Mataram Lina Yunita 1) *, Ni Made Wiasty Sukanty 2) , Farida Ariani 3). GARA, 17(4), 1966�1974. http://journal.unmasmataram.ac.id/index.php/GARA