SNACK BAR TINGGI SERAT BERBASIS TEPUNG AMPAS TAHU (OKARA) DAN TEPUNG UBI UNGU

Nuri Rachmayani, Winiati P. Rahayu, Didah Nur Faridah, Elvira Syamsir

Abstract

 

Unbalanced dietary consumption, lack of dietary fiber intake and low physical activity could lead to excessive nutrients resulting in obesity. This research aims to create high-fiber snack food in the form of snack bar made from pulp of tofu flour (okara), purple sweet potato flour, and cornstarch. The experimental design was a complete factorial randomized design with two variables and two replications. Two variables tested were the ratio between purple sweet potato flour and cornstarch of 1:1 and 1:2 (w/w), and the addition okara of 20, 25, and 30%. As a control, a snack bar was made from wheat flour. The analysis performed include sensory and physicochemical analysis. The recommended high-fiber healthy snack bar was the snack bar made from 20% okara, with a ratio of purple sweet potato flour to cornstarch of 1:2 (w/w). This snack bar had a sensory score of 4.31 on the overall attribute which means neutral. The anthocyanin level of the cookies was 1.97 mg/100 g (db) and dietary fiber level was 13.87% (db), therefore they can be categorized as high fiber okara food according to the head of BPOM regulation number HK 03.1.23.11.11.09909 year 2011.

References

[AOAC] Association of Official Analytical Chemistry. 2005a. Determination of total monomeric antho-cyanin pigment content of fruit juices, natural colorants, and wines by the pH differential method: collaborative study. J AOAC Int 88: 1269-1278.

[AOAC] Association of Official Analytical Chemistry. 2005b. Official Methods of Analysis of The Association Analytical Chemist. Inc. Virginia (US): AOAC.

[AOAC] Association of Official Analytical Chemistry. 2012. Total dietary fibre in foods, enzymatic gravimetric method. J AOAC Int 45: 100-102.
Ariviani S. 2010. Total antosianin ekstrak buah salam dan korelasinya dengan kapasitas anti peroksidasi pada sistem linoleat. J Agrointek 4: 121-127.

[BPOM] Badan Pengawas Obat dan Makanan. 2011. Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia Tahun 2011 tentang Pengawasan Klaim dalam Label dan Iklan Pangan Olahan. Jakarta.

[BPOM] Badan Pengawas Obat dan Makanan. 2016. Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia Nomor 9 Tahun 2016 tentang Acuan Label Gizi Pangan Olahan. Jakarta.

[BSN] Badan Standarisasi Nasional. 2009. SNI 01-3751-2009. Syarat Mutu Tepung Terigu sebagai Bahan Makanan. Jakarta.

Candra AA, Budi S, Rizal M, Damanik M. 2013. Pengaruh pemberian makanan jajanan, pen-didikan gizi, dan suplementasi besi terhadap status gizi, pengetahuan gizi, dan status anemia pada siswa sekolah dasar. J Gizi Pangan 8: 103-108.

Chandra F. 2010. Formulasi Snack Bar Tinggi Serat berbasis Tepung Sorgum (Sorghum Bicolor L), Tepung Maizena, dan Tepung Ampas Tahu [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.

Depres JP. 2014. Obesity and cardiovascular disea-se: weight lose is not the only target. Canadian J Cardiology 3: 216-222.

Ekafitri R. 2013. Pengaruh penggunaan tepung dan puree pisang terhadap karakteristik mutu makanan padat berbasis-pisang. J Penelitian Gizi Makanan 36: 127-134.

Ginting E, Rahmi Y, Yusuf. 2014. Ubi jalar sebagai bahan diversifikasi pangan lokal. J Pangan 23: 194-207.

Hardiansyah, 2011. Analisis konsumsi lemak, gula dan garam penduduk
Indonesia. J Gizi Indone-sia 34: 92-100.

Hardoko, Liana H, Tagor MS. 2010. Pemanfaatan ubi jalar ungu (Ipomea batatas L. Poir) sebagai pengganti sebagian tepung dan sumber antioksidan pada roti tawar. J Teknol Industri Pangan 21: 25-32.

Isyanti M, Lestari N. 2014. Perbaikan mutu gizi produk olahan pangan tradisional opak ketan dengan penambahan tepung ampas tahu (okara). Int J Renew Energy Develop 3: 62-69.

Katayama M, Wilson LA. 2008. Utilization of okara, a byproduct from soymilk production, through the development of soy-based snack food. J Food Sci 73: 152-157. DOI: 10.1111/j.1750-3841.20 08.00662.x.

Kurdanti W, Isti S, Nurul HS, Listiana PS, Mahardika MA, Diana M, Kurnia IS. 2015. Faktor-faktor yang memengaruhi kejadian obesitas pada remaja. J Gizi Klinik Indonesia 11: 179-190.

Marsono Y. 2008. Prospek pengembangan pangan fungsional. J Teknol Pangan Gizi 7: 19-27

Martos IE, Ruperez P. 2009. Indigestible fraction of okara from soybean: composition, physic-chemical properties and in vitro fermentability by pure cultures of Lactobacillus acidophilus and Bifidobacterium bifidum. J Eur Food Res Technol 228: 685-693. DOI: 10.1007/s00217-008-0979-7.

Nastiti MA, Yusuf H, Rini Y. 2014. Pengaruh kon-sentrasi natrium metabisulfit (Na2S2O5) dan suhu pengeringan terhadap karakteristik tepung ampas tahu. J Bioproses Komoditas Tropis 2: 100-106.

Nintami AL, Rustanti N. 2012. Kadar serat, aktivitas antioksidan, amilosa, dan uji kesukaan mi basah dengan subtitusi tepung ubi jalar ungu (Ipomoea batatas var Ayamurasaki) bagi penderita diabetes melitus tipe 2. J Nutr College 1: 486-504.

Paratmanitya Y, Veriani A. 2016. Kandungan bahan tambahan pangan berbahaya pada makanan jajanan anak sekolah dasar di Kabupaten Bantul. J Gizi Dietetik Indonesia 4: 49-55.

Puspitasari RL. 2013. Kualitas jajanan siswa di sekolah dasar. J. Al-Azhar Indonesia Seri Sains dan Teknologi. 2: 52-56.

Sari M. 2011. Maizena sebabagi alternatif pengganti pektin dalam pembuatan selai belimbing (Averrhoa carambola L.). J Sainstek 3: 44-51.

Yasmin G, Madanijah S. 2010. Perilaku penjaja pangan jajanan anak sekolah terkait gizi dan keamanan pangan di Jakarta dan Sukabumi. J Gizi Pangan 5: 148-157.

Authors

Nuri Rachmayani
Winiati P. Rahayu
wini_a@hotmail.com (Primary Contact)
Didah Nur Faridah
Elvira Syamsir
Author Biography

Nuri Rachmayani, Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor

Department of Food Science and Technology
RachmayaniN., RahayuW. P., FaridahD. N., & SyamsirE. (2017). SNACK BAR TINGGI SERAT BERBASIS TEPUNG AMPAS TAHU (OKARA) DAN TEPUNG UBI UNGU. Jurnal Teknologi Dan Industri Pangan, 28(2), 139-149. https://doi.org/10.6066/jtip.2017.28.2.139
Copyright and license info is not available

Article Details