Repository Poltekkes Kemenkes Palangka Raya

Khotimah, Khusnul (2025) Gambaran mutu organoleptik dab daya terima snack bar formulasi tepung ubi ungu dan tepung kacang merah. Laporan Tugas Akhir thesis, Poltekkes Kemenkes Palangka raya.

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Abstract

Latar Belakang: Snack bar merupakan produk makanan praktis yang sering dikonsumsi sebagai makanan selingan karena mudah dikonsumsi dan memiliki kandungan gizi yang dapat disesuaikan dengan kebutuhan masyarakat modern. Pemanfaatan bahan pangan lokal seperti tepung ubi ungu dan tepung kacang merah diharapkan dapat menghasilkan snack bar yang tidak hanya disukai, tetapi juga memiliki nilai gizi yang baik, terutama sebagai alternatif makanan selingan yang sehat. Tujuan: Penelitian ini bertujuan untuk mengetahui gambaran mutu organoleptik dan daya terima snack bar berbahan dasar tepung ubi ungu dan tepung kacang merah. Metode: Penelitian ini merupakan penelitian eksperimental dengan desain Rancangan Acak Lengkap (RAL) yang dilaksanakan di Laboratorium Teknologi Pangan Poltekkes Kemenkes Palangka Raya. Terdapat tiga perlakuan formulasi, yaitu P1 (55% tepung ubi ungu : 45% tepung kacang merah), P2 (65% : 35%), dan P3 (75% : 25%). Uji organoleptik dan daya terima dilakukan terhadap 25 panelis agak terlatih dengan parameter warna, aroma, rasa, dan tekstur menggunakan skala hedonik. Data dianalisis secara deskriptif. Hasil dan Pembahasan: Hasil penelitian menunjukkan bahwa perbedaan formulasi memengaruhi mutu organoleptik dan daya terima snack bar. Formulasi P1 unggul pada parameter warna dan aroma, P2 unggul pada parameter rasa, sedangkan P3 unggul pada parameter tekstur dan memiliki tingkat daya terima tertinggi secara keseluruhan. Panelis cenderung lebih menyukai snack bar dengan proporsi tepung ubi ungu yang lebih tinggi. Kesimpulan: Snack bar dengan formulasi 75% tepung ubi ungu dan 25% tepung kacang merah merupakan formulasi yang paling disukai panelis dan memiliki mutu organoleptik serta daya terima terbaik. Background: Snack bars are practical food products commonly consumed as snacks due to their convenience and adjustable nutritional content. The utilization of local food ingredients such as purple sweet potato flour and red bean flour is expected to produce snack bars that are not only acceptable to consumers but also nutritionally beneficial as healthy snack alternatives. Objective: This study aimed to determine the organoleptic quality and acceptability of snack bars made from purple sweet potato flour and red bean flour. Method: This research employed an experimental method using a Completely Randomized Design (CRD) conducted at the Food Technology Laboratory of Poltekkes Kemenkes Palangka Raya. Three formulations were tested: P1 (55% purple sweet potato flour : 45% red bean flour), P2 (65% : 35%), and P3 (75% : 25%). Organoleptic and acceptability tests were carried out with 25 semi-trained panelists based on color, aroma, taste, and texture using a hedonic scale. Data were analyzed descriptively. Results and Discussion: The results showed that formulation differences affected the organoleptic quality and acceptability of the snack bars. Formulation P1 was preferred in terms of color and aroma, P2 was superior in taste, while P3 showed the best texture and the highest overall acceptability. Panelists tended to prefer snack bars with a higher proportion of purple sweet potato flour. Conclusion: The snack bar formulation consisting of 75% purple sweet potato flour and 25% red bean flour was the most preferred and exhibited the best organoleptic quality and acceptability.

Item Type:	Laporan Tugas Akhir / Karya Tulis Ilmiah / Laporan Praktek Asuhan Kebidanan (stase 9) / Skripsi / Tesis / Disertasi (Laporan Tugas Akhir)
Uncontrolled Keywords:	Gizi, Snack Bar, Formulasi Tepung Ubi Ungu dan Tepung Kacang Merah
Subjects:	11 MEDICAL AND HEALTH SCIENCES > 1111 Nutrition and Dietetics > 111199 Nutrition and Dietetics not elsewhere classified 11 MEDICAL AND HEALTH SCIENCES > 1111 Nutrition and Dietetics
Divisions:	Jurusan Gizi > Program Studi Diploma III Gizi
Depositing User:	Mahasiswa D3 Gizi
Date Deposited:	30 Jun 2026 05:41
Last Modified:	30 Jun 2026 05:41
URI:	http://repo.polkesraya.ac.id/id/eprint/3491

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