Sensorial and chemical characterization of snack bar with variation of gembolo flour (Dioscorea bulbifera) and arrowroot starch (Marantha arundinaceaeL.)

Penulis: Miftakhussolikhah,Ervika Rahayu Novita Herawati,,,Anggita Ratri Pusporini, Agnes Murdiati
Non-communicable diseases such as diabetes mellitus, stroke, and other cardiovascular diseases have grown rapidly in the last 10 years. Non-communicable diseases can be caused by poor diet and various types of unhealthy foods. Along with the development of the times, snack bars increasingly become a trend as one of the healthy food products. On the other hand, the economic value of local tubers such as gembolo (Dioscorea bulbifera L.) and arrowroot tuber (Marantha arundinaceaeL.) is still low. Both are known to have good functional value especially in dietary fiber, which is potential to be used as raw materials in the development of high fiber snack bar formulation. This research was conducted to evaluate the sensorial and chemical characteristics of developed gembolo and arrowroot composite snack bar of various formulations. The research design was a randomized complete design of one factor with five different formulations; gembolo and arrowroot composite in the ratio of 10:40, 20:30, 30:20, 40:10, 50:0 mixed with other snack bar ingredients. Sensory analysis was conducted followed by chemical analysis including water content, ash, protein, fat, carbohydrate, reducing sugar, resistant starch, and dietary fiber. Based on the results of the sensory analysis, the snack bar with the formulation of 40% gembolo flour and 10% arrowroot starch (F4) was the most preferred formula, where the snack bar was crunchy, less bitter, pleasant odor, and a slightly dark color. Water content, ash, protein, reducing sugar, resistant starch, and dietary fiber content increased with the addition of gembolo flour, while the fat content decreased. The developed snack bars contained 7.91 to 8.38 of dietary fiber. This study indicated that a healthy and nutritious snack bar could be made from gembolo and arrowroot.

Food Research 3 (5) : 564 -569

ISSN / ISBN / IBSN : 2550-2166


No. Arsip : LIPI-20190430
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