Update Artikelilmiah: 12992

GITA PRASRANTI

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Abstrak (Bhs. Indonesia)

Food bars merupakan pangan darurat yang memiliki kalori yang rendah, tinggi protein,
rendah lemak dan tinggi serat. Penggunaan tepung komposit berbasis tepung sorgum, maizena dan tepung kacang hijau dalam pembuatan food bars dapat melengkapi komponen gizi yang diperlukan tubuh. Bubuk kayu manis ditambahkan untuk meningkatkan penerimaan produk. Penelitian ini bertujuan untuk : 1) Menentukan proporsi tepung komposit dan tepung kacang hijau yang tepat untuk menghasilkan food bars dengan karakteristik sensori terbaik; 2) Menentukan persentase bubuk kayu manis yang tepat untuk menghasilkan food bars dengan karakteristik sensori terbaik; 3) Menentukan kombinasi perlakuan antara proporsi tepung komposit dan tepung
kacang hijau serta penambahan bubuk kayu manis yang menghasilkan food bars dengan
karakteristik sensori dan kimia terbaik. Hasil penelitian menunjukkan bahwa kombinasi perlakuan terbaik yaitu T2K1 (proporsi tepung komposit-tepung kacang hijau 70:30 dan konsentrasi bubuk kayu manis 1%). Produk food bars perlakuan terbaik mempunyai kadar air 13,39%bb, kadar abu 1,6% bb, kadar lemak 13,48% bb, kadar protein total 10,89% bb, kadar serat kasar 0,25%, warna kuning kecokelatan , aroma khas kayu manis kurang kuat, tekstur agak padat, flavor enak dan tingkat kesukaan disukai.

Abtrak (Bhs. Inggris)

Food bars is an emergency food which have low calorie, high protein, low fat and high
fiber. The use of sorghum-based composite flour, cornstarch and mung beans flour in the
manufacture of food bars can complete nutritional components which required by the body. Sorghum-based food bars on this study was added cinnamon powder as flavourant to improve the acceptance of product among consumer. This study aims to: 1) Determine the appropriate proportion of composite flour and mung beans flour to produce food bars with the best sensory characteristics; 2) Determine the percentage of cinnamon powder to produce food bars with the best sensory characteristics; 3) Determine the combination of treatment between the proportion of composite flour, mung beans flour and the addition of cinnamon powder that produces food bars with best sensory and chemical characteristics. The appropriate proportion of composite and
mung beans flour to produce food bars with the best sensory characteristic was 70:30. The addition of 1% cinnamon powder of the total amount of flour produces food bars with the best sensory characteristics. The best treatment was a combination of T2K1 (proportion of composite flour 70:30 mung bean flour and 1% cinnamon powder concentration) that produce the chemical characteristic with 13,39% wb of water content, 1,6% wb of ash content, 13,48% wb of fat content, 10,89% wb of total protein content and 0,25% of fiber content and sensory properties with yellow-brown color, distinctive aroma of cinnamon is less strong, somewhat dense texture, has delicious flavour and the level of preference of food bars was “liked”.

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