relation: https://eprints.untirta.ac.id/51629/
title: PENGEMBANGAN CRUNCHY PUFFED GRANULES SNACK  BAR SEBAGAI KUDAPAN SEHAT TINGGI SERAT UNTUK  PEKERJA URBAN
creator: FEBRIANDINDA, DINNY
subject: Q Science (General)
subject: QK Botany
subject: Z719 Libraries (General)
description: Workers are one of the groups vulnerable to metabolic syndrome. One of the preventive efforts against metabolic syndrome is the implementation of a diet with increased high-fiber intake. Rice, wheat, sorghum, soybeans, sword beans, Indian almond seeds, and cashew nuts can serve as healthy high-fiber snack options for urban workers due to their practicality and high nutritional value. This study aims to determine the results of organoleptic tests, the selected formulation, proximate analysis, and dietary fiber content. The research employed an experimental design using a Completely Randomized Design (CRD). The formulations (F1, F2, F3, F4, and F5) varied in the percentage composition of ingredients including rice, soybeans, wheat, sorghum, sword beans, Indian almond seeds, cashew nuts, and caramel sweet potatoes. This research was conducted from February to May 2025. Data analysis was performed using One-Way ANOVA, Kruskal-Wallis, and De Garmo tests. The results of the hedonic and hedonic quality tests showed a significant difference in the texture parameter (p<0.05), while no significant differences were found in the parameters of color, aroma, taste, aftertaste, and overall acceptability (p>0.05). The proximate analysis of the selected crunchy puffed granules snack bar formulation (F3) revealed an ash content of 2.23%, moisture content of 4.66%, total energy of 422.76 kcal, protein content of 10.46%, fat content of 10.06%, carbohydrate content of 72.58%, and dietary fiber content of 9.24%. One serving of the crunchy puffed granules snack bar contains 150 kcal of total energy, 30 kcal from fat, 4 grams of protein, 4 grams of total fat, 25 grams of total carbohydrates, 3 grams of fiber, and 15 grams of sugar.
date: 2025
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/51629/1/DINNY%20FEBRIANDINDA_8882210031_FULL%20TEXT.pdf
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identifier: https://eprints.untirta.ac.id/51629/4/DINNY%20FEBRIANDINDA_8882210031_CP.PDF
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identifier: https://eprints.untirta.ac.id/51629/11/DINNY%20FEBRIANDINDA_8882210031_01.pdf
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identifier: https://eprints.untirta.ac.id/51629/2/DINNY%20FEBRIANDINDA_8882220031_02.PDF
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identifier: https://eprints.untirta.ac.id/51629/3/DINNY%20FEBRIANDINDA_8882220031_03.PDF
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identifier: https://eprints.untirta.ac.id/51629/6/DINNY%20FEBRIANDINDA_8882220031_04.PDF
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identifier: https://eprints.untirta.ac.id/51629/7/DINNY%20FEBRIANDINDA_8882220031_05.PDF
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identifier: https://eprints.untirta.ac.id/51629/8/DINNY%20FEBRIANDINDA_8882220031_REF.PDF
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identifier: https://eprints.untirta.ac.id/51629/9/DINNY%20FEBRIANDINDA_8882220031_LAMP.PDF
identifier:   FEBRIANDINDA, DINNY  (2025) PENGEMBANGAN CRUNCHY PUFFED GRANULES SNACK BAR SEBAGAI KUDAPAN SEHAT TINGGI SERAT UNTUK PEKERJA URBAN.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.