Karakteristik snack bar berbasis tepung mocaf dan tepung kacang hijau kupas dengan filling kacang dan pemanis yang berbeda = Characteristic of snack bar based on mocaf flour and peeled mung bean flour with different fillings of nuts and sweeteners

Felicia, Erlinda (2024) Karakteristik snack bar berbasis tepung mocaf dan tepung kacang hijau kupas dengan filling kacang dan pemanis yang berbeda = Characteristic of snack bar based on mocaf flour and peeled mung bean flour with different fillings of nuts and sweeteners. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Snack bar merupakan cemilan ready to eat berbahan dasar tepung terigu, yang tergolong dalam komoditas impor, namun dapat dilakukan diversifikasi dengan menggunakan tepung mocaf dan tepung kacang hijau kupas. Penambahan filling kacang merah, kacang lentil merah, dan kacang tunggak dapat menambah kandungan protein dan tekstur pada produk yang dihasilkan. Penggunaan gula tebu pada snack bar dapat diganti menjadi gula aren dan stevia untuk membatasi penggunaan gula tebu dan memperbaiki konsumsi pemanis ke arah lebih sehat. Tujuan penelitian adalah untuk menentukan rasio tepung terpilih antara tepung mocaf dan tepung kacang hijau kupas berdasarkan karakteristik fisikokimia dan organoleptik snack bar, serta menentukan jenis filling kacang terpilih berdasarkan karakteristik fisikokimia dan organoleptik snack bar, serta menentukan jenis dan konsentrasi pemanis terpilih sebagai pengganti gula berdasarkan karakteristik fisikokimia dan organoleptik snack bar. Tahap pendahuluan berupa pembuatan tepung kacang hijau kupas. Penelitian tahap I berupa pembuatan snack bar untuk menentukan rasio tepung mocaf:tepung kacang hijau kupas (100:0, 80:20, 60:40, 50:50, dan 40:60) dan jenis filling kacang terpilih (kacang merah, kacang lentil merah, dan kacang tunggak). Penelitian tahap II berupa pembuatan snack bar untuk menentukan jenis dan konsentrasi pemanis terpilih (Gula Tebu (GT) 20%, Gula Tebu (GT) 30%, Gula Aren (GA) 20%, Gula Aren (GA) 30%, Stevia (S) 2%, dan Stevia (S) 3%). Formulasi terpilih pada penelitian tahap I adalah tepung mocaf:tepung kacang hijau kupas 50:50 dengan filling kacang lentil merah. Snack bar terpilih memiliki kadar protein (11,27±0,32%), hardness (1147,65±45,99gf), lightness (63,95±0,91), dan hasil uji hedonik menunjukkan tingkat kesukaan agak suka terhadap warna, aroma, rasa, tekstur, dan penerimaan keseluruhan. Formulasi terpilih pada penelitian tahap II merupakan snack bar dengan gula aren 30%. Snack bar terpilih memiliki kadar air (25,41±0,85%), hardness (1794,50±140,55gf), lightness (64,13±1,48), dan snack bar terpilih pada tahap II memiliki kesamaan tingkat kesukaan dengan snack bar gula tebu. / Snack bar is a snack product ready to eat manufactured from wheat flour, which is typically an imported commodity. However, diversification can be achieved by using mocaf flour and peeled mung bean flour. Adding fillings such as red beans, red lentils, and cowpeas can enhance the protein content and texture of the final product. Cane sugar in snack bars can be replaced with palm sugar and stevia to reduce cane sugar usage and promote healthier sweetener consumption. The objective of the study is to determine the selected flour ratio between mocaf flour and peeled mung bean flour based on the physicochemical and organoleptic characteristics of the snack bar. Additionally, it aims to identify the selected type of nuts filling based on the physicochemical and organoleptic characteristics of the snack bar, as well as to determine the selected type and concentration of sweeteners as sugar substitutes, based on these characteristics. The preliminary stage involves the preparation of peeled mung bean flour. The first phase of the research involves making snack bars to determine the optimal ratio of mocaf flour to peeled mung bean flour (100:0, 80:20, 60:40, 50:50, and 40:60) and the best type of nuts filling (red beans, red lentils, and cowpeas). The second phase involves making snack bars to determine the optimal type and concentration of sweeteners (20% cane sugar (CS), 30% Cane Sugar (CS), 20% Palm Sugar (PS), 30% Palm Sugar (PS), 2% Stevia (S), and 3% Stevia (S). The selected formulation from the first phase is 50:50 with red lentil filling. The selected snack bar has a protein content of (11.27±0.32%), hardness of (1147.65±45.99gf), lightness of (63.95±0.91), and hedonic test results that show a moderately liked level for color, aroma, taste, texture, and overall acceptance. The selected formulation from the second phase is a snack bar with 30% palm sugar. The selected snack bar has a moisture content of (25.41±0.85%), hardness of (1794.50±140.55gf), lightness of (64.13±1.48), and the selected snack bar from the second phase has a similar level of preference to the cane sugar snack bar.

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