Email this article 
Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour
Abstract
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.
Keywords
Full Text:
PDFReferences
Adiandri, R. S., Darniadi, S., & Hidayah, N. (2012). Identifikasi Komponen Flavor pada Tepung Ubijalar, Kacang Hijau, dan Kedelai sebagai Bahan Baku Produk Snack Bars. In Prosiding Seminar Hasil Penelitian Tanaman Aneka Kacang dan Umbi (pp. 340–349). Retrieved from Link
Aini, N., Prihananto, V., Wijonarko, G., Sustriawan, B., Dinayati, M., & Aprianti, F. (2018). Formulation and Characterization of Emergency Food Based on Instan Corn Flour Supplemented by Instan Tempeh (or Soybean) Flour. International Food Research Journal, 25(1), 287–292. Retrieved from Link
Anandito, R. B. K., Nurhartadi, E., & Nugrahini, S. (2015). Formulasi Pangan Darurat Berbentuk Food Bars Berbasis Tepung Millet Putih (Panicum miliceum L.) dan Tepung Kacang-kacangan dengan Penambahan Gliserol sebagai Humektan. In Prosiding Seminar Agroindustri dan Lokakarya Nasional FKPT-TPI (pp. 222–230). Retrieved from Link
Anandito, R. B. K., Siswanti, & Kusumo, D. T. (2016). Kajian Karakteristik Sensoris dan Kimia Bubur Instan Berbasis Tepung Millet Putih (Panicum miliceum L.) dan Tepung Kacang Merah (Phaseolus vulgaris L.). Jurnal Teknologi Hasil Pertanian, 9(1), 17–23. Retrieved from Link
Anandito, R. B. K., Siswanti, Nurhartadi, E., & Hapsari, R. (2016a). Formulasi Pangan Darurat Berbentuk Food Bars Berbasis Tepung Millet Putih (Panicum milliaceum L.) dan Tepung Kacang Merah (Phaseolus vulgaris L.). Agritech, 36(1), 23–29. Crossref
AOAC. (1995). Official Methods of Analysis. Association of Official Analytical Chemists. Washington, D. C.
Apriyantono, A., Fardiaz, D., Sedarnawati, P., & Budiyanto. (1995). Analisis Pangan. IPB Press, Bogor.
Ardhianditto, D., Anandito, B. K., Prananto, N. H., & Rahmawati, D. (2013). Kajian Karakteristik Bubur Bayi Instan Berbahan Dasar Tepung Millet Kuning (Panicum sp.) dan Tepung Beras Merah (Oryza nivara) dengan Flavor Alami Pisang Ambon (Musa X Paradisiaca L) sebagai Makanan Pendamping Asi (MP-ASI). Jurnal Teknosains Pangan, 2(1), 88–96. Retrieved from Link
Asfar, M., Tawali, A. B., Abdullah, N., & Mahendradatta, M. (2014). Extraction Of Albumin Of Snackhead Fish In Producing The Fish Protein Concentrate (FPC). International Journal of Scientific and Technology Research, 3(4), 85–88. Retrieved from Link
Asfar, M., Tawali, A. B., & Mahendradatta, M. (2014a). Potensi Ikan Gabus (Channa Striata) sebagai Sumber Makanan Kesehatan (Review). In Prosiding Seminar Nasional Teknologi Industri II (pp. 150–154). Retrieved from Link
Astawan, M., Wresdiyati, T., Widowati, S., Bintari, S. H., & Ichsani, N. (2013). Karakteristik Fisikokimia dan Sifat Fungsional Tempe yang Dihasilkan dari Berbagai Varietas Kedelai. Jurnal Pangan, 22(3), 241–252. Retrieved from Link
Banach, J. C., Clark, S., & Lamsal, B. P. (2016). Instrumental and Sensory Texture Attributes of High-Protein Nutrition Bars Formulated with Extruded Milk Protein Concentrate. Journal of Food Science, 81(5), S1254–S1262. Crossref
Bouzo, C. A., Travadelo, M., & Gariglio, N. F. (2012). Effect of Different Packaging Materials on Postharvest Quality of Fresh Fig Fruit. International Journal of Agriculture & Biology, 14(5), 821–825. Retrieved from Link
Corrigan, V., Hedderley, D., & Harvey, W. (2012). Modeling the Shelf Life of Fruit-Filled Snack Bars using Survival Analysis and Sensory Profilling Techniques. Journal of Sensory Studies, 27(6), 403-416. Crossref
De Garmo, E. P., Sullivan, W. G., & Canada, W. R. (1984). Engineering Economy. SeventhEd. New York.
Dhingra, D., Michael, M., Rajput, H., & Patil, R. T. (2012). Dietary Fibre in Foods: A review. Journal of Food Science and Technology, 49(3), 255–266. Crossref
Ekafitri, R., & Isworo, R. (2014). Pemanfaatan Kacang-Kacangan sebagai Bahan Baku Sumber Protein untuk Pangan Darurat. Pangan, 23(2), 134–145. Retrieved from Link
Haniffa, M. A. K., Sheela, P. A. J., Kavitha, K., & Jais, A. M. M. (2014). Salutary Value of Haruan, The Striped Snakehead Channa Striatus – A Review. Asian Pacific Journal of Tropical Biomedicine, 4(Suppl 1), S8–S15. Crossref
Hosseini, H., Ghorbani, M., Mahoonak, A., & Maghsoudlou, Y. (2014). Monitoring Hydroperoxides Formation as a Measure of Predicting Walnut Oxidative Stability. Acta Alimentaria, 43(3), 412–418. Crossref
Husna, E. A., Affandi, D. R., Kawiji, & Anandito, R. B. K. (2012). Karakterisasi Bubur Bayi Instan Berbahan Dasar Tepung Millet (Panicum sp) dan Tepung Kacang Hijau (Phaseolus radiatus) dengan Flavor Alami Pisang Ambon (Musa paradisiaca var. Sapientum l.). Jurnal Teknosains Pangan, 1(1), 68–74. Retrieved from Link
Jariyah, Karti, E., & Pertiwi, Y. A. (2017). Evaluasi Sifat Fisikokimia Food Bar dari Tepung Komposit (Pedada, Talas dan Kedelai) sebagai Alternatif Pangan Darurat. Jurnal Rekapangan, 11(1), 70–75. Retrieved from Link
Jiao, Z., Si, X. X., Zhang, Z. M., Li, G. K., & Cai, Z. W. (2012). Compositional Study of Different Soybean (Glycine Max L.) Varieties by 1H NMR Spectroscopy, Chromatographic and Spectrometric Techniques. Food Chemistry, 135(1), 285–291. Crossref
Karangwa, E., Habimana, J. D. D., Jingyang, Y., Murekatete, N., Zhang, X., Masamba, K., Muhoza, B. (2017). Sensory Characteristics of Maillard Reaction Products Obtained from Sunflower Protein Hydrolysates and Different Sugar Types. International Journal of Food Engineering, 13(3). Crossref
Kusumastuty, I., Fandianty Ningsih, L., & Rio Julia, A. (2015). Formulasi Food Bar Tepung Bekatul dan Tepung Jagung sebagai Pangan Darurat. Indonesian Journal of Human Nutrition, 2(2), 68–75. Crossref
Kutsukutsa, R. T., Gasura, E., Mabasa, S., & Ngadze, E. (2014). Variability in Condensed Tannins and Bitterness in Spider Plant Genotypes. African Crop Science Journal, 22(4), 275–280. Retrieved from Link
Ladamay, N. A., & Yuwono, S. S. (2014). Pemanfaatan Bahan Lokal dalam Pembuatan Foodbars (Kajian Rasio Tapioka : Tepung Kacang Hijau dan Proporsi Cmc). Jurnal Pangan Dan Agroindustri, 2(1), 67–78. Crossref
Lattimer, J. M., & Haub, M. D. (2010). Effects of Dietary Fiber and Its Components on Metabolic Health. Nutrients, 2(12), 1266–1289. Crossref
Malinda, A. P., Katri, R. B., Rachmawanti, D., & Riyadi, N. H. (2013). Kajian Penambahan Tepung Millet dan Tepung Ubi Jalar Ungu (lpomoea batatas L) sebagai Subtitusi Tepung Terigu pada Pembuatan Flake. Jurnal Teknosains Pangan, 2(1), 39–48. Retrieved from Link
Marta, H., Marsetio, Cahyana, Y., & Pertiwi, A. G. (2016). Sifat Fungsional dan Amilografi Pati Millet Putih (Pennisetum glaucum) Termodifikasi secara Heat Moisture Treatment dan Annealing. Jurnal Aplikasi Teknologi Pangan, 5(3), 76–84. Crossref
Martins, R. C., Lopes, V. V., Vicente, A. A., & Teixeira, J. A. (2008). Computational Shelf-Life Dating: Complex Systems Approaches to Food Quality and Safety. Food and Bioprocess Technology, 1(3), 207–222. Crossref
Micahel, H. W., & Admassu, S. (2017). Effects of Processing on Phytonutrient and Nutritional Composition of Finger Millet (Eleusine coracana): The Neglected Crop of Africa. Ethiopian Journal of Crop Science, 5(1), 117–136. Retrieved from Link
Mulyaningsih, Y., & Rosida, J. (2002). Membandingkan Hasil Analisis Energi Total Menggunakan Bom Kalorimeter dengan Hasil Analisis Proksimat. Temu Teknis Fungsional Non Peneliti (pp. 93-97) Retrieved from Link
Nayik, G. A., & Muzaffar, K. (2014). Developments in Packaging of Fresh Fruits-Shelf Life Perspective: A Review. American Journal of Food Science and Nutrition Research, 1(5), 34–39. Retrieved from Link
Ndobe, S., Madinawati, Serdiati, N., Syukri, & Moore, A. (2017). Pertumbuhan Benih Ikan Gabus Channa striata dengan Pakan Cacing Darah Pertumbuhan Benih Ikan Gabus Channa striata dengan Pakan Cacing Darah Beku. Jurnal Sains Teknologi Akuakultur, 1(2), 104–110. Retrieved from Link
Pertiwi, S. F., Aminah, S., & Nurhidajah. (2013). Aktivitas Antioksidan, Karakteristik Kimia, dan Sifat Organoleptik Susu Kecambah Kedelai Hitam (Glycine soja) Berdasarkan Variasi Waktu Perkecambahan. Jurnal Pangan Dan Gizi, 04(08), 1–8. Retrieved from Link
Prastari, C., Yasni, S., & Nurilmala, M. (2017). Karakteristik Protein Ikan Gabus Yang Berpotensi sebagai antihiperglikemik. JPHPI, 20(2), 413–423. Crossref
Pulungan, M. H., Sucipto, S., & Sarsiyani, S. (2016). Shelf Life Prediction of Apple Pia using ASLT Method (Case Study In SMEs (Small and Medium Enterprise) Permata Agro Mandiri Batu Town). Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 5(2), 61–66. Crossref
Rahman, M., Molla, M., Sarker, M., Chowdhury, S., & Shaikh, M. (2018). Snakehead Fish (Channa striata) and Its Biochemical Properties for Therapeutics and Health Benefits. SF Journal of Biotechnology and Biomedical Engineering, 1(1), 1–5. Retrieved from Link
Rahman, T., Luthfiyanti, R., & Ekafitri, R. (2011). Optimasi Proses Pembuatan Food Bar Berbasis Pisang. Prosiding SNaPP2011 Sains, Teknologi, Dan Kesehatan, 2(1), 295–302. Retrieved from Link
Raisi, A., & Aroujalian, A. (2010). Effects of Influence Parameters on Color Formation in Glucose Syrups during Storage. AMIRKABIR INTERNATIONAL JOURNAL OF MODELING, IDENTIFICATION, SIMULATION AND CONTROL, 42(1), 57–61. Retrieved from Link
Rani, S., Singh, R., Sehrawat, R., Kaur, B. P., & Upadhyay, A. (2018). Pearl Millet Processing: a Review. Nutrition and Food Science, 48(1), 30–44. Crossref
Rao, Q., Rocca-Smith, J. R., & Labuza, T. P. (2013). Storage Stability of Hen Egg White Powders in Three Protein/Water Dough Model Systems. Food Chemistry, 138(2–3), 1087–1094. Crossref
Ratnaningsih, N., Ginting, E., Adie, M. M., & Harnowo, D. (2017). Sifat Fisiko-Kimia dan Kandungan Serat Pangan Galur-Galur Harapan Kedelai. Jurnal Penelitian Pascapanen Pertanian, 14(1), 35–45. Crossref
Regina, M., Affandi, D. R., & Riyadi, N. H. (2012). Kajian Karakteristik Koya Ikan dengan Behan Dasar Beberapa Macam Ikan dan Tepung Kedelai (Glycine max) sebagai Pelengkap Makanan. Jurnal Teknosains Pangan, 1(1), 28–31. Retrieved from Link
Romadhoni, A. R., Afrianto, E., Pratama, R. I., & Grandiosa, R. (2016). Extraction of Snakehead Fish [Ophiocephalus striatus (Bloch, 1793)] Into Fish Protein Concentrate as Albumin Source using Various Solvent. Aquatic Procedia, 7, 4–11. Crossref
Sappu, E. E. B., Handayani, D., & Rahmi, Y. (2014). Pengaruh Substitusi Tepung Terigu dengan Tepung Daun Turi (Sesbania grandiflora) Terhadap Mutu Daging Nabati. Indonesian Journal of Human Nutrition, 1(2), 114–117. Crossref
Singh, E. S. (2016). Potential of Millets: Nutrients Composition and Health Benefits. Journal of Scientific and Innovative Research, 5(2), 46–50. Retrieved from Link
Setyaningsih, D., Ariyantono, A., & Puspita, M. (2010). Analisis Sensori. IPB Press. Bogor.
Tamanna, N., & Mahmood, N. (2015). Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition. International Journal of Food Science, 1–6. Crossref
Trianto, Y., Sutedja, A. M., & Trisnawati, C. Y. (2013). Karakteristik Sifat Fungsional Kacang Hijau Kukus dengan Variasi Waktu Pengukusan. Jurnal Teknologi Pangan Dan Gizi, 12(2), 69–74. Retrieved from Link
Wahyuni, S., Holilah, Asranudin, & Noviyanti. (2018). Estimation of Shelf Life of Wikau Maombo Brownies Cake Using Accelerated Shelf Life Testing (ASLT) Method with Arrhenius Model. IOP Conference Series: Earth and Environmental Science, 122(1), 0–7. Crossref
Wardani, A. K., & Wardani, I. R. (2014). Eksplorasi Potensi Kedelai Hitam untuk Produksi Minuman Fungsional sebagai Upaya meningkatkan Kesehatan Masyarakat. Jurnal Pangan Dan Agroindustri, 2(4), 58–67. Retrieved from Link
Yusuf, M., S Wihansah, R. R., Arifin, M., Oktaviana, A. Y., Negara, J. K., Sio, A. K. (2016). Kualitas Fisik, Mikrobiologi dan Organoleptik Sosis Ayam Komersil yang Beredar di Tempat Berbeda di Bogor. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 04(2), 296–299. Retrieved from Link
Zoumas, B. L., Amstrong, L. E., Backstrand, Jeffrey R., Chenoweth, W. L., Chinachoti, P., Klein, B. P., Tolvanen, M. (2002). High-Energy, Nutrient-Dense Emergency Relief Food Product. Washington, D.C.: National Academy Press. Retrieved from Link
Refbacks
- There are currently no refbacks.
