Snack Bar Made From Sorghum and Beans With Addition of Red Palm Oil as Supplementary Food for Pregnant Women With Chronic Energy Deficiency

Abstract

The prevalence of chronic energy defi ciency in pregnant women was in poor conditions since 2016 to 2018. One of the solution to overcome chronic energy defi ciency in pregnant women is by providing supplementary food as snack, such as snack bar. Snack bar was made from sorghum and beans (red bean and black soybean) which are local food source of energy and protein. The objective of this study was to develop and analyze sorghum and beans-based snack bar with addition of red palm oil (RPO) as supplementary food for pregnant women with chronic energy defi ciency. This study used complete randomized design with the ratio of sorghum fl akes and beans chunks with the addition of RPO as treatment in three replications. Determination of selected formula were based on sensory analysis and protein content of product. The selected formula was F4 (ratio of sorghum fl akes:beans = 2:1, 2% RPO) which contained 8.59% moisture, 2.38% ash, 15.26% protein, 21.38% fat, 3.67% crude fi ber, 52.05% carbohydrates, 447 kcal energy, 10.98% dietary fi ber, 27,35 mg/kg β-carotene, 23.00 mg/kg iron, 13.21 mg/kg zink, 304.40 mg/kg calcium, 48.69% the limiting amino acid score, and 75.84% protein digestibility. F4 could be accepted by pregnant women with overall acceptability of 97%. F4 potentially be used as one of the alternative supplementary food for pregnant women with chronic energy defi ciency because of its acceptability, enable to fulfi ll supplementary food standard, and had higher protein and fi ber content than existing supplementary food for pregnant women with chronic energy defi ciency

Development of energy bar using underutilized Chironji (Buchanania lanzan) seeds

“…The fat content of the prepared energy bar was signi cantly different (P < 0.05). Similar results of fat content were observed in snack bars made from sorghum and beans with the addition of red palm oil as supplementary food prepared by (Nurhusna et al, 2020). Another energy bar made by the incrementation of Fibers from Citrus in Power Bar showed almost similar results in fat content (Mok, 2018).…”

Effectiveness of Red Bean Cookies Increases Z-Score and Albumin in Stunting Children 13-36 Months at Pantai Labu Health Center

“…Anthropometric measurements with height should be compared with other parameters including age (Z-Score), so that growth and development can be used as a benchmark for the success of the program, including the provision of additional food such as MODISCO, porridge, cookies and other snacks 21 . Red beans are rich in protein and amino acid which functions as development substances, besides that protein also regulates the body in the formation of new DNA the body 22 . Protein also functions to secrete and act on the osteotropic hormone IGF-1 so that it can dominate the genetic potential in achieving pick bone mass (peak bone mass).…”

PENGEMBANGAN PRODUK READY TO USE THERAPEUTIC FOOD (RUTF) BERBENTUK BAR BERBAHAN KACANG HIJAU, SEREALIA, DAN MINYAK NABATI <br><i> Development of Ready to Use Therapeutic Food (RUTF) Bar Product Made from Mungbean, Cereal, and Vegetable oils </i></br>

“…Menurut Winarno (2008), ketika suatu produk makanan mengandung kadar air antara 3-7% masih tergolong cukup rendah dan dapat mengurangi terjadinya pertumbuhan mikroorganisme serta reaksi kimia yang dapat merusak produk. Selain itu, kadar air dapat mempengaruhi uji organoleptik produk seperti tekstur produk (Nurhusna et al, 2020). Kadar air produk masih tergolong cukup rendah karena adanya proses penyangraian tepung kacang hijau dan tepung beras yang menyebabkan kadar air tepung menjadi berkurang.…”

“…Selain itu, kadar karbohidrat juga mempengaruhi organoleptik produk seperti warna, rasa dan tekstur (Sihab et al, 2017). Karbohidrat dapat mempengaruhi warna produk karena adanya reaksi Maillard yang menghasilkan warna cenderung lebih coklat atau lebih pekat, selain itu reaksi Maillard ini juga dapat mempengaruhi rasa pada produk (Nurhusna et al, 2020). Kandungan karbohidrat juga dapat meningkatkan tekstur kekerasan pada suatu produk seperti maltodekstrin dan jenis karbohidrat yang tidak dapat dicerna oleh tubuh (Sihab et al, 2017).…”