Formulasi  Food Bar Tepung Bekatul dan Tepung Jagung sebagai  Pangan Darurat

Kusumastuty, Inggita; Fandianty, Laily; Julia, Arliek Rio

doi:10.21776/ub.ijhn.2015.002.02.1

Cited by 17 publications

(17 citation statements)

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“…The standard for total calories in emerging food was 233 kcal 50 g -1 (Zoumas et al, 2002;Kusumastuty et al, 2015). The total calories of food bar that produced from this study per bar (50 g): F1 223.61 kcal; F2 232.04 kcal and F3 209.99 kcal.…”

Section: Total Caloriesmentioning

confidence: 80%

“…This food is essential, especially during disasters and minimum water, considering that Indonesia is a disaster-prone country such as landslides, volcanic eruptions and floods. As an emerging food, the food bar is expected to meet the daily calorie needs of humans, which is around 233-250 kcal 50 g -1 of material (Kusumastuty et al, 2015), with a moisture content of 15-40%, 35-45% fat, 40-50% carbohydrates and 10-15% protein (Zoumas et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

“…Food bar can be made from local Indonesian ingredients. Several studies have been conducted to produce food bar formula such as banana based (Rahman et al, 2011), rice bran, corn (Kusumastuty et al, 2015) and taro flour (Jariyah et al, 2017). Research on food bars then developed using high-protein ingredients such as soybean flour (Ekafitri and Isworo, 2014), green bean flour (Ladamay and Yuwono, 2014) and tempeh flour (Aini et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour

Purnamayati

Anandito

Siswanti

et al. 2019

Caraka Tani J. Sustain. Agric.

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Emergency food is needed when a disaster occurs. Emergency conditions encourage the provision of food that is ready to eat with sensory properties that can be accepted by the community, has sufficient nutrient content to meet the body's caloric needs and is resistant during storage. This study aims to obtain the best formulas of the food bar based on the parameters observed, namely sensory, chemical, total caloric, and aw as well as its shelf life estimation with the Accelerated Shelf Life Test. Food bar was made from white millet flour and fish koya that was made from snakehead fish and soy flour. Intermediate moisture food (IMF) applied in this study with the initial formulation was determined using mass equilibrium. The effectiveness test was used to determine the best formula based on all observed parameters. The results showed that the best food bar formula was formula F2, which has a chemical composition consisting of moisture content (20,99±0,21%); ash (3,45±0,35%); fat (18,10±0,13%); protein (12,24±0,28%); and carbohydrates (45,22±0.32%), aw (0,76±0,01); and total calories (per 50 g) was 232,04±1,96 kcal. The shelf life of food bar F2 was 19 days. Based on the results obtained, the total calories produced from the best formula have not met emergency food calorie standards.

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Section: Total Caloriesmentioning

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour

Purnamayati

Anandito

Siswanti

et al. 2019

Caraka Tani J. Sustain. Agric.

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“…17 Rasa manis yang terdapat pada food bar diperoleh dari penambahan gula selain itu penambahan margarine juga dapat digunakan sebagai pembangkit rasa food bar. 18 Tekstur snack bar pada umumnya bersifat lengket dan lembut. 19 Tekstur snack bar pada penelitian ini bersifat empuk.…”

Section: Hasil Penelitianunclassified

ANALISIS KANDUNGAN SERAT DAN UJI HEDONIK PADA PRODUK SNACK BAR TEPUNG BERAS MERAH (Oryza Nivara L) DAN KACANG HIJAU (Phaseolus Radiatus L)

Putri¹,

Hermanto²,

Ulfah³

2020

J. Holist. Heal. Sci.

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Latar Belakang: Tingkat konsumsi serat masyarakat Indonesia dilihat dari tingkat konsumsi sayur dan buah sebagai sumber serat yang masih rendah. Snack bar merupakan makanan selingan yang terbuat dari serealia dan kacang-kacangan dapat menjadi alternatif makanan sumber serat. Tujuan Penelitian: Mengetahui pengaruh rasio tepung beras merah dan kacang hijau terhadap uji hedonik, kandungan serat, formulasi terbaik pada pembuatan snack bar dan mengetahui kontribusi serat yang terkandung dalam snack bar tepung beras merah dan kacang hijau terhadap angka kecukupan gizi (AKG). Metode: Penelitian ini adalah penelitian kuantitatif menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu perbandingan jumlah rasio tepung beras merah dan kacang hijau dalam pembuatan snack bar dengan tiga kali pengulangan. Penelitian ini terdiri dari tiga tahap yaitu pembuatan snack bar, analisis kandungan serat dan uji hedonik. Panelis sebanyak 60 orang dari kelompok usia umum. Analisis statistik dilakukan dengan One Way Anova dan kruskal wallis test. Hasil: kandungan serat snack menunjukkan bahwa tidak terdapat perbedaan signifikan (p>0.05) dengan nilai p value 0.055. hasil uji hedonik terhadap parameter warna diperoleh p value 0.699, aroma dengan p value 0.913, rasa diperoleh p value 0.762 dan tekstur dengan p value 0.708 atau (p<0,05) atau tidak ada pengaruh antara rasio terhadap uji hedonik snack bar dari parameter warna, aroma, rasa, dan tekstur tiap formulasi. Simpulan: Perbedaan rasio tepung beras dan kacang hijau tidak berpengaruh terhadap kandungan serat dan uji hedonik pada snack bar. Snack bar F3 menjadi formula terbaik namun belum bisa mencukupi kebutuhan serat perhari.

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“…Terlebih penelitian tentang penyelenggaraan makanan dalam kondisi darurat bencana di Indonesia belum banyak dilakukan, terutama terkait bidang pangan dan gizi. Produk pangan darurat bencana yang telah dikembangkan misalnya food bar dari tepung millet putih dan tepung kacang merah (Anandito et al 2016), biskuit dari tepung komposit (Hermayanti et al 2016), food bar dari tepung bekatul dan jagung (Kusumastuty et al 2015), dan bubur ubi jalar (Sunyoto et al 2018). Inventarisir penelitian tentang produk pangan darurat di Indonesia dengan pemanfaatan komoditas lokal yang telah dilakukan (Ekafitri & Faradilla 2011)…”

Section: Pendahuluanunclassified

Peningkatan Kapasitas Tenaga Penyelenggara Makanan Darurat Bencana melalui Penyuluhan di Desa Sukarasa, Salawu, Tasikmalaya

Sumarto

Radiati

Listianasari

2019

Agrokreatif. J. Ilm. Pengabdi. Kpd. Masy.

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Tasikmalaya District is the second most disaster-prone area in Indonesia. Landslides and earthquakes were last disaster that occurred in Sukarasa Village, Salawu Sub-district, Tasikmalaya. Food management during disasters in the area was carried out with various obstacles, so preparedness efforts are needed in the implementation of effective and efficient food management. The purpose of this activity was to strengthening the capacity of the Regional Disaster Management Agency (RDMA) and communities in disaster-prone areas in preparing food for the needs of disaster victims through a education. This activity was carried out during July-October 2018. The main method of this activity were the preparation of technical guidelines for implementetion of disaster emergency food with RDMA Tasikmalaya and education to the target groups.This activity has produced a technical guideline book with the title in disaster emergency conditions with the utilization of local resources. The book has been declared feasible to be issued by the RDMA of Tasikmalaya District and obtained Copyright Number EC00201851988 and ISBN Number 978-602-51817-9-5. The application of the book in the form of extension and practice to the residents of Sukarasa Village, Salawu Sub-district volunteers, and BPBD staff in Tasikmalaya District showed an increase in knowledge and skills in preparing recipes and making ready-to-eat food products in disaster emergency conditions in accordance with the guidelines book.

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Formulasi Food Bar Tepung Bekatul dan Tepung Jagung sebagai Pangan Darurat

Cited by 17 publications

References 1 publication

Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour

Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour

ANALISIS KANDUNGAN SERAT DAN UJI HEDONIK PADA PRODUK SNACK BAR TEPUNG BERAS MERAH (Oryza Nivara L) DAN KACANG HIJAU (Phaseolus Radiatus L)

Peningkatan Kapasitas Tenaga Penyelenggara Makanan Darurat Bencana melalui Penyuluhan di Desa Sukarasa, Salawu, Tasikmalaya

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