Abdurrahim, Shidqi Rasyid (2025) PENGEMBANGAN SNACK BAR BERBAHAN TEPUNG PORANG DAN TEPUNG KACANG HIJAU SEBAGAI MAKANAN TAMBAHAN OLAHRAGA. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Inadequate nutritional intake in athletes can lead to energy deficiency affecting athlete performance. Therefore, supplementary food in addition to the main meal in the form of a snack bar is needed. This experimental study using a one-factor Completely Randomized Design (CRD) method with three replication that aims to develop a snack bar product as a sports supplement using porang flour and mung bean flour. This study conducted at Sultan Ageng Tirtayasa University for Organoleptic test and SIG Laboratory Bogor for nutritional analysis from February to May 2025. The formulation consists of 3 different compositions of porang flour and mung bean flour, namely F1 (4:8), F2 (6:6), and F3 (8:4). The hedonic test results showed significant differences (p<0.05) in color, taste, texture, aftertaste, and overall in each formula, while the hedonic quality test results showed significant differences (p<0.05) in color, aroma, taste, texture, and aftertaste. The results of the proximate, fiber, and sugar tests showed significant differences (p<0.05) between formulas. The best formula was selected using scoring on the hedonic test parameters, protein content, and fiber content. The best snack bar formula (F1) contains 22% (5,3 g) protein, 20% (5,2 g) fat, 17% (17,6 g) carbohydrates, 70% (8,4 g) fiber, and 18% (154 kcal) energy in 100 g. The snack bar meet the requirements for claims as a source of protein and high in fiber according to BPOM regulations. Therefore, the snack bar are recommended for consumption during the exercise recovery period because it can be a high-fiber food and a source of protein.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Asupan gizi yang tidak adekuat pada atlet dapat mengakibatkan defisiensi energi pada atlet yang dapat memengaruhi performa atlet. Maka dari itu, dibutuhkan makanan tambahan selain makanan utama berupa snack bar. Penelitian ini bertujuan untuk mengembangkan produk snack bar sebagai makanan pendamping olahraga dengan bahan tepung porang dan tepung kacang hijau. Penelitian ini merupakan penelitian eksperimental dengan uji laboratorium analisis kandungan gizi menggunakan metode Rancangan Acak Lengkap (RAL) satu faktor dengan 3 kali pengulangan, dilaksanakan di Universitas Sultan Ageng Tirtayasa dan SIG Laboratory Bogor selama Februari-Mei 2025. Formulasi terdiri dari 3 perbedaan komposisi tepung porang dan tepung kacang hijau yaitu, F1 (4:8), F2 (6:6), dan F3 (8:4). Hasil uji hedonik menunjukkan perbedaan nyata (p<0,05) pada parameter warna, rasa, tekstur, aftertaste, dan keseluruhan pada tiap formula, sedangkan pada hasil uji mutu hedonik menunjukkan perbedaan nyata (p<0,05) pada parameter warna, aroma, rasa, tekstur, dan aftertaste. Hasil uji proksimat, serat, dan gula menunjukkan terdapat perbedaan nyata (p<0,05) antar formula. Penentuan formula terbaik menggunakan skoring pada parameter uji hedonik, kadar protein, dan kadar serat, didapatkan F1 sebagai formula terbaik. Snack bar formula terbaik (F1) mengandung 22% (5,3 g) protein, 20% (5,2 g) lemak, 17% (21,6 g) karbohidrat, 70% (8,4 g) serat, dan 18% (154 kkal) energi dalam 100 g. Sehingga memenuhi syarat klaim sebagai sumber protein dan tinggi serat menurut peraturan BPOM. Oleh karena itu, snack bar ini direkomendasikan untuk dikonsumsi masa pemulihan pasca olahraga karena merupakan makanan sumber protein dan tinggi serat. | |||||||||
| Uncontrolled Keywords: | Supplementary sports food, Mung beans Flour, Porang flour, Snack bar Makanan Tambahan Olahraga, Snack bar, Tepung kacang hijau, Tepung porang | |||||||||
| Subjects: | R Medicine > R Medicine (General) | |||||||||
| Divisions: | 07-Fakultas Kedokteran 07-Fakultas Kedokteran > 13211-Prodi Ilmu Gizi |
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| Depositing User: | Mr Shidqi Rasyid Abdurrahim | |||||||||
| Date Deposited: | 27 Aug 2025 01:58 | |||||||||
| Last Modified: | 27 Aug 2025 01:58 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/52709 |
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