Pengembangan healthy snack bar kombinasi koro benguk (Mucuna pruriens l.) dan ubi jalar ungu (Ipomoea batatas l.) berdasarkan penerimaan konsumen

Cici Wahyuni; Affan Fajar Falah; Arita Dewi Nugrahini

doi:10.21107/agrointek.v20i1.28623

Pengembangan healthy snack bar kombinasi koro benguk (Mucuna pruriens l.) dan ubi jalar ungu (Ipomoea batatas l.) berdasarkan penerimaan konsumen

Cici Wahyuni, Affan Fajar Falah, Arita Dewi Nugrahini

Abstract

Market demand shows increasing consumer behavior toward healthy snack products, which are lower in sugar, salt, fat, and contain other nutrients. However, snack bars on the market contain high levels of sugar and fat. This research aims to develop a healthy snack bar formula based on koro benguk flour and purple sweet potato with stevia sweetener, and to
comparative analysis of benchmark products based on healthy snack bar quality standards and product sensory quality. This study used a 2-factor Completely Randomized Design consisting of a variation of koro benguk and purple sweet potato flour: A1 (45: 55%), A2 (40: 60%), A3 (35: 65%) and the factor of adding stevia sweetener: B1 (1.5ml), B2 (3 ml), B3 (4.5 ml). Data analysis in this study used the Two Way ANOVA and Kruskall Wallis methods. The best formula based on consumer acceptance is sample A2B2 (40% koro benguk flour: 60% purple sweet potato flour: 3 ml stevia sweetener) with characteristics of moisture content 15.59%, ash 2.64%, fat 19.71%, protein 14.94%, carbohydrate 47.33%, total dietary fiber 4.77%, total sugar 9.95%, and salt 0.034%. The snack bar product has the advantage of being lower in sugar, salt, and fat content, but with fiber, protein, and a sensory quality preference score that is lower than the commercial product. Healthy snack bar products still need to be evaluated to improve product performance to commercial products.

Keywords

Healthy snack; Koro benguk; Purple sweet potato; Stevia sweetener; Snack bar;

Full Text:

PDF (Bahasa Indonesia)

References

AOAC. 1995. Official methods of analysis. 16th ed. AOAC International, Washington, DC.

AOAC. 2005. Official methods of analysis. 15th ed. Association of Official Analytical Chemistry, Washington, DC, United States of America.

Badan Pengawas Obat dan Makanan. 2021. Peraturan Badan Pengawas Obat dan Makanan Nomor 26 Tahun 2021 tentang informasi nilai gizi pada label pangan olahan. Badan Pengawas Obat dan Makanan Republik Indonesia, Jakarta.

Badan Standarisasi Nasional. 2006. Petunjuk pengujian organoleptik dan/atau sensori (SNI 01-2346-2006). Badan Standarisasi Nasional, Jakarta.

Banin, M.M., Aziz, U.N., Rachmawati, M., Marwati, M., Emmawati, A. 2022. Effect of baking temperature and duration towards proximate, crude fiber content and antioxidant of sweet potato snackbar coated with soursop yoghurt. In: International Conference on Tropical Agrifood, Feed and Fuel (ICTAFF 2021), Atlantis Press, pp. 159-166. https://doi.org/10.2991/absr.k.220102.025.

Boniface, F., Washa, W.B., Nnungu, S. 2024. Comparison of nutritional values of Mucuna pruriens L. (velvet bean) seeds with the most preferred legume pulses. Food Production, Processing and Nutrition, 6(1), 17. https://doi.org/10.1186/s43014-023-00187-4.

Brady, M. 2002. Sodium survey of the usage and functionality of salt as an ingredient in UK manufactured food products. British Food Journal, 104(2), pp. 84-125. https://doi.org/10.1108/00070700210423626.

D’Amelia, V., Sarais, G., Fais, G., Dessì, D., Giannini, V., Garramone, R., Melito, S. 2022. Biochemical characterization and effects of cooking methods on main phytochemicals of red and purple potato tubers, a natural functional food. Foods, 11(3), 384. https://doi.org/10.3390/foods11030384.

Daud, A., Suriati, S., Nuzulyanti, N. 2019. Kajian penerapan faktor yang mempengaruhi akurasi penentuan kadar air metode thermogravimetri. Lutjanus, 24(2), pp. 11-16. https://doi.org/10.51978/jlpp.v24i2.79.

De Garmo, E.P., Sullivan, W.G., Canada, C.R. 1984. Engineering economy. Seventh edition. Macmillan Publish Company, New York.

Grand View Research. 2022. Healthy snacks market size, share & trends analysis report. Accessed on December 25, 2023, from: https://www-grandviewresearch.

Güzel-Seydim, Z.B., Kok-Tas, T., Greene, A.K. 2011. Functionality of milk proteins in food systems: A review. Food Science and Technology International, 17(3), pp. 199–216. https://doi.org/10.1177/1082013210382437.

Hellfritsch, C., Brockhoff, A., Stähler, F., Meyerhof, W., Hofmann, T.F. 2012. Human psychometric and taste receptor responses to steviol glycosides. Journal of Agricultural and Food Chemistry, 60(27), pp. 6782–6793. https://doi.org/10.1021/jf301297n.

Imelda, F., Purwandani, L., Saniah, S. 2020. Total bakteri asam laktat, total asam tertitrasi dan tingkat kesukaan pada yoghurt drink dengan ubi jalar ungu sebagai sumber prebiotik. Jurnal Vokasi. https://doi.org/10.31573/vokasi.v15i1.147.

Kasim, R., Liputo, S.A., Limonu, M., Mohamad, F.P. 2018. Pengaruh suhu dan lama pemanggangan terhadap tingkat kesukaan dan kandungan gizi snack food bars berbahan dasar tepung pisang goroho dan tepung ampas tahu. Jurnal Technopreneur (JTech), 6(2), pp. 41-48. https://doi.org/10.30869/jtech.v6i2.188.

Kementerian Kesehatan Republik Indonesia. 2019. Peraturan Menteri Kesehatan Republik Indonesia Nomor 28 Tahun 2019 tentang angka kecukupan gizi yang dianjurkan untuk masyarakat Indonesia. Kementerian Kesehatan Republik Indonesia, Jakarta.

Kleiser, C., Schaffrath Rosario, A., Mensink, G.B.M., Prinz-Langenohl, R., Kurth, B.M. 2009. Potential determinants of obesity among children and adolescents in Germany: results from the cross-sectional KiGGS study. BMC Public Health, 9, p. 46. https://doi.org/10.1186/1471-2458-9-46.

Kowalska, H., Masiarz, E., Ignaczak, A., Marzec, A., Hać-Szymańczuk, E., Salamon, A., Galus, S. 2023. Advances in multigrain snack bar technology and consumer expectations: A review. Food Reviews International, 39(1), pp. 93-118. https://doi.org/10.1080/87559129.2022.2094402.

Liadi, V.C., Wisaniyasa, N.W., Puspawati, N.N. 2019. Studi sifat fungsional dan kimia tepung kecambah kacang koro benguk (Mucuna pruriens L.). Jurnal Ilmu Dan Teknologi Pangan, 8(2), pp. 131-139. https://doi.org/10.24843/itepa.2019.v08.i02.p03.

Limanto, A. 2017. Stevia, pemanis pengganti gula dari tanaman Stevia rebaudiana. Jurnal Kedokteran Meditek. https://doi.org/10.36452/jkdoktmeditek.v23i61.1466.

Ludwig, D.S., Hu, F.B., Tappy, L., Brand-Miller, J. 2018. Dietary carbohydrates: role of quality and quantity in chronic disease. BMJ, 361. https://doi.org/10.1136/bmj.k2340.

Mordor Intelligence. 2023. Indonesia snack bar market - Growth, trends, Covid-19 impact, and forecasts (2023-2028). Retrieved December 22, 2024, from https://www.mordorintelligence.com/industry-reports/indonesia-snack-bar-market.

Phillips, S.M. 2012. Nutrient-rich meat proteins in offsetting age-related muscle loss. Meat Science, 92(3), pp. 174-178. https://doi.org/10.1016/j.meatsci.2012.04.027.

Pratama, S.H. Ayustaningwarno, F. 2015. Kandungan gizi, kesukaan dan warna biskuit substitusi tepung pisang dan kecambah kedelai. Journal of Nutrition College, 4(2), pp. 252–258. https://doi.org/10.14710/jnc.v4i3.10090.

Rachmayani, N., Rahayu, W.P., Faridah, D.N., Syamsir, E. 2017. High fiber snack bar using okara and sweet potato flour. Jurnal Teknologi dan Industri Pangan, 28(2), pp. 139-149. https://doi.org/10.6066/jtip.2017.28.2.139.

Rahmi, Y., Kurniawati, A.D., Widyanto, R.M., Ariestiningsih, A.D., Al Farahi, A.Z.A., Ruchaina, A.N., Rahma, Y.A. 2021. The sensory, physical and nutritional quality profiles of purple sweet potato and soy-based snack bars for pregnant women. Journal of Public Health Research, 10(2), jphr-2021. https://doi.org/10.4081/jphr.2021.2241.

Rakha, A., Mehak, F., Shabbir, M.A., Arslan, M., Ranjha, M.M.A.N., Ahmed, W., Aadil, R.M. 2022. Insights into the constellating drivers of satiety impacting dietary patterns and lifestyle. Frontiers in Nutrition, 9, 1002619. https://doi.org/10.3389/fnut.2022.1002619.

Saputra, H.P., Basito, B., Nurhartadi, E. 2013. Pengaruh penggunaan tepung koro benguk (Mucuna pruriens) dan tepung mocaf (modified cassava flour) sebagai substitusi tepung terigu terhadap karakteristik fisik, kimia, dan sensori cookies. Jurnal Teknosains Pangan, 3(1).

Sarifudin, A., Ekafitri, R., Surahman, D.N., Putri, S.K.D.F.A. 2015. Pengaruh penambahan telur pada kandungan proksimat, karakteristik aktivitas air bebas (aw) dan tekstural snack bar berbasis pisang (Musa paradisiaca). Agritech, 35(1), pp. 1–8. https://doi.org/10.22146/agritech.9413.

Segura, R., Javierre, C., Lizarraga, M.A., Ros, E. 2006. Other relevant components of nuts: phytosterols, folate and minerals. British Journal of Nutrition, 96, pp. S36–S44. https://doi.org/10.1079/BJN20061710.

Silva, S.B.D., Formigoni, M.A., Zorzenon, M.R., Milani, P.G., Dacome, A.S., Seixas, F.A.V., Costa, S.C.D. 2019. Development of diet cereal bar sweetened with stevia leaves pre-treated with ethanol. Food Science and Technology, 40, pp. 894-901. https://doi.org/10.1590/fst.19319.

Singh, A., Raina, S.N., Sharma, M., Chaudhary, M., Sharma, S., Rajpal, V.R. 2021. Functional uses of peanut (Arachis hypogaea L.) seed storage proteins. In: Grain and Seed Proteins Functionality, pp. 121-142. https://doi.org/10.5772/intechopen.96871.

Singh, K. 2016. Nutrient and stress management. Journal of Nutrition & Food Sciences, 6(4), 528. https://doi.org/10.4172/2155-9600.1000528.

Sintia, N.A., and Astuti, N. 2018. Pengaruh subtitusi tepung beras merah dan proporsi lemak (margarin dan mentega) terhadap mutu organoleptik rich biscuit. Jurnal Tata Boga, 7(2), pp. 1–12.

Sowdhanya, D., Singh, J., Rasane, P., Kaur, S., Kaur, J., Ercisli, S., Verma, H. 2023. Nutritional significance of velvet bean (Mucuna pruriens) and opportunities for its processing into value-added products. Journal of Agriculture and Food Research, 100921. https://doi.org/10.1016/j.jafr.2023.100921.

Sudarmadji, S., Haryono, B., Suhardi. 1997. Prosedur analisa untuk bahan makanan dan pertanian. Edisi keempat. Liberty, Yogyakarta.

Sunardi, Y. 2022. Sehat dan Langsing: Dilengkapi Tutorial Video Olahraga Sehat dan Langsing. Penerbit Andi.

Tarigan, V.I., and Rosdiana, R. 2022. Pemanfaatan dan kekuatan media sosial sebagai media promosi bisnis kuliner Taiwan (studi kasus Chiclin). Jurnal Visi Komunikasi. https://doi.org/10.22441/visikom.v21i01.15347

USDA, National Nutrient Database for Standard Reference. 2019. Basic report 25048: Snacks, Nutri-Grain fruit and nut bar. The National Agricultural Library, USA.

Utomo, J.S., and Ginting, E. 2023, September. Suitability of purple-fleshed sweet potato clones for ingredients of Chinese buns (buns). In: IOP Conference Series: Earth and Environmental Science, 1246(1), p. 012043. IOP Publishing. https://doi.org/10.1088/1755-1315/1246/1/012043.

Walker, K.Z., Woods, J.L., Rickard, C.A., Wong, C.K. 2008. Product variety in Australian snacks and drinks: how can the consumer make a healthy choice? Public Health Nutrition, 11(10), pp. 1046-1053. https://doi.org/10.1017/S1368980007001462.

Zuraikat, F.M., and Rolls, B.J. 2023. Dietary energy density and its contribution to weight control. In: Handbook of Obesity-Volume 2. CRC Press, pp. 205–214. https://doi.org/10.1201/9781003432807-24.