Pengembangan Snack Bar sebagai Sumber Serat Berbasis Tepung Mocaf dan Tepung Pisang Kepok dengan Pemanis Alami Gula Aren

Hetri Haryanti, Dr. Agr. Sc. Sri Wijanarti, S.T.P., M.Sc.

2025 | Tugas Akhir | D4 Pengembangan Produk Agroindustri

Tingginya konsumsi makanan dan minuman manis di Indonesia berkontribusi terhadap meningkatnya kasus diabetes melitus, yang saat ini menjadi masalah gizi utama di masyarakat. Sebagian besar camilan olahan yang beredar di pasaran adalah camilan tinggi gula. Kondisi tersebut mendorong perlunya inovasi produk pangan dengan indeks glikemik yang terkendali. Inovasi pada penelitian ini yaitu mengembangkan camilan praktis berupa snack bar berbasis tepung mocaf dan tepung pisang kepok dengan pemanis alami gula aren. Penelitian ini bertujuan untuk menganalisis pengaruh proporsi tepung mocaf-pisang kepok dan gula aren terhadap karakteristik mutu (fisikokimia dan sensoris) snack bar, serta menentukan formula terbaik yang disukai panelis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor. Faktor pertama yaitu proporsi tepung mocaf dan tepung pisang kepok dan faktor kedua yaitu berat gula aren. Perbandingan antara tepung mocaf dengan tepung pisang kepok menggunakan tiga taraf perlakuan yaitu 25 g : 75 g (A1), 50 g : 50 g (A2), 75 g : 25 g (A3). Berat gula aren menggunakan dua taraf yaitu 40 g (B1) dan 50 g (B2). Hasil penelitian ini yaitu faktor proporsi tepung mocaf dan tepung pisang kepok serta berat gula aren berpengaruh signifikan terhadap seluruh parameter pengujian, yaitu tekstur (hardness, cohesiveness, chewiness), kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat pangan, dan energi. Memiliki prediksi nilai indeks glikemik rendah (<55>hardness 26,88 N, cohesiveness 0,50, dan chewiness 10,78 N.mm. Memiliki kandungan kadar air 18,37%, kadar abu 2,51%, kadar protein 8,11%, kadar lemak 19,07%, kadar karbohidrat 51,93%, kadar serat pangan 4,3%, dan energi 411,81 kalori. Tingkat kesukaan panelis terhadap produk snack bar formula terbaik tidak memiliki perbedaan yang signifikan (p>0,05) dibandingkan produk benchmark.

The high consumption of sweet foods and beverages in Indonesia contributes to the increase in diabetes mellitus cases, which is currently a major nutritional problem in society. Most processed snacks on the market are high in sugar. This condition encourages the need for food product innovation with a controlled glycemic index. The innovation in this study is to develop practical snacks in the form of snack bars made from mocaf flour and kepok banana flour with natural palm sugar sweetener. This study aims to analyze the effect of the proportion of mocaf-kepok banana flour and palm sugar on the quality characteristics (physicochemical and sensory) of snack bars, as well as to determine the best formula preferred by panelists. This study used a two-factor completely randomized design (CRD). The first factor was the proportion of mocaf flour and kepok banana flour, and the second factor was the amount of palm sugar. The comparison between mocaf flour and kepok banana flour used three levels of treatment, namely 25 g:75 g (A1), 50 g:50 g (A2), and 75 g:25 g (A3). The amount of palm sugar used was two levels, namely 40 g (B1) and 50 g (B2). The results of this study indicate that the proportion of mocaf flour and kepok banana flour, as well as the amount of palm sugar, significantly affect all testing parameters, namely texture (hardness, cohesiveness, chewiness), moisture content, ash content, protein content, fat content, carbohydrate content, dietary fiber content, and energy. It has a predicted low glycemic index (<55>N.mm. It has a moisture content of 18.37%, ash content of 2.51%, protein content of 8.11%, fat content of 19.07%, carbohydrate content of 51.93%, dietary fiber content of 4.3%, and energy content of 411.81 calories. The panelists' preference for the best snack bar formula product did not differ significantly (p>0.05) compared to the benchmark product.

Kata Kunci : Gula Aren, Mocaf, Pisang Kepok, Snack bar