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KARAKTERISTIK FISIKOKIMIA DAN SENSORIS SNACK BAR BERBASIS OAT (AVENA SATIVA L.) MODIFIKASI BIJI LOTUS (NELUMBO NUCIFERA) DAN TEPUNG TAPIOKA

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Penilaian

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Snack bars are snacks or snacks in the form of bars that are easy to make. The main raw materials of Snack bars in the form of cereals, nuts and dried fruits as a source of fiber, also have the potential to provide additional health benefits due to their high nutritional content. This study aims to determine the characteristics and proper formulation of oats, lotus seeds and tapioca flour. The research method used was Group Random Design (RAK) with 4 levels of treatment and 3 repetitions, namely (oats: lotus seeds: tapioca flour) P1 (60:40:0), P2 (60:35:5), P3 (60:30:10), P4 (60:25:15). The observed research parameters included proximate analysis (moisture content, ash, protein, fat, and carbohydrates), dietary fiber test, total calories, hardness, and sensory test (color, aroma, texture and taste). The proximate test showed the value of the moisture content range 16.92-19.06%, ash 0.346-0.422%, protein 3.98-5.17%, fat 0.19-0.30% and carbohydrates 75.12- 78.34%. The food fiber test ranged from 4.018-6.059%, total calories 323.56 ̶ 332.18 Kcal/100g, hardness test 758.4 ̶ 2236.7 gF. The sensory test of color parameters ranged from 3.30–4.20, aroma 3.63–4.03, taste 3.60–3.97 and texture 3.47–3.93. The results obtained were that the treatment of lotus seed and tapioca flour formulation had a real effect on the test of protein content, dietary fiber, and hedonic test of texture, meanwhile, it did not have a real effect on the test of moisture content, ash, fat, carbohydrates, total heat, hardness, color, aroma, and taste. The best formulation obtained in this study was the P2 treatment (Oatmeal 60% : Lotus Seeds 35% : Tapioca Flour 5%).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002421	T171670	T1716702025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1716702025

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2025

Collation

xvi, 76 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

641.307

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Makanan ringan

Specific Detail Info

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Statement of Responsibility

MI

Other version/related

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