Characteristics of High Protein Snackbar Made of Modified Sweet Potato Flour
MOSEP (Modified Sweet Potato) flour that made of sweet potato is potentially used as an emergency food due to its high content of carbohydrate. Snack bar becomes an option of emergency food form because practical in its preparation and serving. Mung beans flour and commercial WPC (whey protein concentrate) were added to produce a new food product that high in protein content of at least 10 – 15% to meet emergency food requirements. The objective of the study was to obtain a proper formulation between MOSEP composite flour and mung beans flour by adding 5% commercial WPC in the making of snack bar emergency food. The method used in the study was Randomized Block Design consisting of four treatments and three repetitions. The treatments were the ratio of MOSEP flour: mung beans flour, 70:30; 65:35; 60:40 and 55:45. Results showed that the best formulation was the treatment of MOSEP flour: Mung beans flour 55:45, having characteristics of 13.96% protein content, 3.45% raw fiber, 120.23 kkal/30 gram calorific value, 2255.93-gF hardness, 94.53% rendement and organoleptic tests of preference, color, flavor, and aroma were accepted.
Salim, E. 2011. Processing Cassava into MOCAF Flour. Lily Pubhliser.Yogyakarta
Gunawan, S., Widjaja, T., Zullaikah, S., Ernawati, L., Istianah, N., Aparamarta, H.W. and Prasetyoko, D. 2015. Effect of fermenting cassava with Lactobacillus plantarum, Saccharomyces cereviseae, and Rhizopus oryzae on the chemical composition of their flour. International Food Research Journal. vol. 22. no.3. p. 1280-1287.
N. Aini, V. Prihananto, G. Wijonarko, B. Sustriawan, M. Dinayati, and F. Aprianti, “Formulation and characterization of emergency food based on instan corn flour supplemented by instan tempeh (or soybean) flour.,” Int. Food Res. J., vol. 25, no. 1, 2018.
Nurhayati, Maryanto, and L. Gandaningarum, “Sensory and Chemical Characteristics of Bar Cookies Made from Mung Bean Flour and Ripe Plantain var Raja as Emergency Food.,” Pertanika J. Trop. Agric. Sci., vol. 41, no. 3, 2018.
Z. Yi-Shen, S. Shuai, and R. FitzGerald, “Mung bean proteins and peptides: nutritional, functional and bioactive properties,” Food Nutr. Res., vol. 62, Feb. 2018.
Manley D.J.R. 2011. Technology of Biscuits, Crackers, and Cookies. Fourth Edition. Woodhead Publishing Ltd, Abington, England.
Effects of Food Processing on Nutrient Value - Video & Lesson...2015. Available:https://study.com/academy/lesson/effect-of-food-processing-on nutrient-value.html
Rimbawan and Siagian, A. 2004. Food Glycemic Index. Penebar Swadaya, Jakarta.
Winarno, F.G. 2008. Food Chemistry and Nutrition. PT. Gramedia Pustaka Utama. Jakarta.
Nurjanah, M. 2014. Characteristics of snack bar made of rasi-mung bean flour, and rasi-kidney bean flour. Thesis. Department of Food Industrial Technology, Faculty of Agriculture Industrial Technology, Universitas Padjadjaran, Jatinangor.
Rumaya, “Studi tentang varietas dan durasi fermentasi pada karakteristik dari ubi fermentasi dalam persiapan produk makanan darurat (The study of the varieties and duration of fermentation on the charateristics of fermented sweet potato in preparation of food emer,” Universitas Padjadjaran, 2017.
Directorate of Nutrition, Department of Health Republic of Indonesia. 2004. List of Food Ingredients Composition. Jakarta
- There are currently no refbacks.
Published by INSIGHT - Indonesian Society for Knowledge and Human Development