Febi Anisa, - (2023) KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI SNACK BAR MULTIGRAIN DENGAN PENAMBAHAN BUBUK Spirulina platensis YANG BERPOTENSI SEBAGAI PANGAN ANTIINFLAMASI. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Snacking dalam masyarakat Indonesia semakin marak, salah satunya konsumsi snack bar sebagai makanan ringan. Snack bar merupakan makanan ringan berbentuk batangan yang biasanya terbuat dari kacang-kacangan, oat, dan buah-buahan kering. Saat ini snack bar yang beredar belum banyak perkembangan dan variasi, contohnya seperti penambahan bahan perikanan seperti Spirulina platensis, serta multigrain yang bernutrisi belum banyak dimanfaatkan. Bahan snack bar seperti chia seed dan kacang kenari diduga memiliki kandungan antiinflamasi. Penelitian ini bertujuan untuk mengetahui snack bar multigrain dengan penambahan bubuk Spirulina platensis sebanyak 6% terhadap karakteristik organoleptik, nilai gizi, serta potensinya sebagai pangan antiinflamasi ditinjau dari hasil skrining fitokimia dan antioksidan melalui uji proksimat, uji organoleptik, uji fitokimia, dan uji antioksidan kualitatif. Metode penelitian yang digunakan yaitu statistik non parametrik. Snack bar dengan formulasi F2 merupakan snack bar multigrain yang paling banyak disukai oleh panelis, dengan nilai gizi kadar air 7,07%, kadar abu 2,17%, kadar protein 13,65%, kadar lemak 6,30%, dan karbohidrat 70,80%. Hasil skrining fitokimia ditemukan senyawa positif alkaloid, flavonoid, dan tanin. Snack bar juga mengandung aktivitas antioksidan sehingga snack bar berpotensi sebagai pangan antiinflamasi. Snacking activities in Indonesian society are increasingly widespread, one of which is the consumption of snack bars as snacks. Snack bars are bar-shaped snacks that are usually made from nuts, oats, and dried fruits. Currently, snack bars in circulation do not have much development and variety, for example, the addition of fishery ingredients such as Spirulina platensis, as well as nutritious multigrain has not been widely utilized. Snack bar ingredients such as chia seeds and walnuts are thought to have anti-inflammatory properties. This study aims to determine the multigrain snack bar with the addition of Spirulina platensis powder as much as 6% on organoleptic characteristics, nutritional value, and its potential as anti-inflammatory food in terms of phytochemical and antioxidant screening results through proximate tests, organoleptic tests, phytochemical tests, and qualitative antioxidant tests. The research method used was non-parametric statistics. Snack bar with formulation F2 is a multigrain snack bar that is most favored by panelists, with nutritional values of water content 7.07%, ash content 2.17%, protein content 13.65%, fat content 6.30%, and carbohydrates 70.80%. Phytochemical screening results found positive compounds of alkaloids, flavonoids, and tannins. Snack bars also contain antioxidant activity that allows snack bars as anti-inflammatory functional foods.
| Item Type: | Thesis (S1) |
|---|---|
| Subjects: | L Education > L Education (General) |
| Divisions: | UPI Kampus Serang > S1 Pendidikan Kelautan dan Perikanan |
| Depositing User: | Febi Anisa |
| Date Deposited: | 23 Apr 2024 03:24 |
| Last Modified: | 23 Apr 2024 03:24 |
| URI: | http://repository.upi.edu/id/eprint/114711 |
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