FORMULASI SNACK BAR TEPUNG KULIT PISANG KEPOK (Musa acuminata x Musa balbisiana) DAN TEPUNG AMPAS KELAPA (Cocos nucufera L.) SEBAGAI PANGAN FUNGSIONAL KAYA SERAT

Aryni, Yully and Zaddana, Cantika and Suhenda, Usep (2022) FORMULASI SNACK BAR TEPUNG KULIT PISANG KEPOK (Musa acuminata x Musa balbisiana) DAN TEPUNG AMPAS KELAPA (Cocos nucufera L.) SEBAGAI PANGAN FUNGSIONAL KAYA SERAT. Skripsi thesis, Universitas Pakuan.

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Abstract

Abstract Functional food is processed food that contains one or more food components that have certain physiological functions from functions that are beneficial to health. One of the functional foods on the market is a snack bar. Snack bars is snacks in the form of solid bars that are rich in good nutrition with the presence of constituents such as flour, sugar and fat. Kepok banana peels and coconut pulp is wastes that are rich in dietary fiber. Experts argue that dietary fiber has a good effect on the body's metabolic system and has good physiological effects such as preventing constipation, reducing the risk of colon cancer, and lowering blood glucose for diabetes mellitus. In addition to having a high food fiber content, the use of both ingredients is also useful for dealing with the waste of kepok banana peels and coconut pulp. In this study, a snack bar was made from kepok banana peel flour and coconut pupl flour. This study purpose to determine best formula for a snack bar kepok banana peel flour and coconut pulp flour as a fiber-rich functional food that contains complete nutrition and is preferred by panelists Formula used as a treatment was kepok banana peel flour and coconut pulp flour F1 and F2 as a comparison formula (30%:20%), F4 (25%:25%) and F5 (20%:30%).Observational parameters measured in this study were dietary fiber, proximate rate (protein rate, fat rate, air rate, ash rate and carbohydrate rate) and acceptability of panelists. The results of the analysis showed that F3 combination of kepok banana peel flour and coconut pulp flour (30%:20%) was the chosen formula because it contained the highest dietary fiber of 39.59%, protein rate 6.65%, fat rate 33, 86%, 3.15% water rate, 2.13% ash rate and 54.21% carbohydrate rate. Snack bar formulations of kepok banana peel flour and coconut pulp flour were the most favored by the panelists is formula 5. Keywords : Coconut Pulp Flour, Kepok banana peels flour, Dietary fiber and Snack bar

Item Type:	Thesis (Skripsi)
Subjects:	Fakultas Ilmu Pengetahuan Alam dan Matematika > Farmasi
Divisions:	Fakultas Matematika dan Ilmu Pengetahuan Alam > Farmasi
Depositing User:	PERPUSTAKAAN FAKULTAS MATEMATIKA DAN ILMU PENGETAHUAN ALAM UNPAK
Date Deposited:	12 Sep 2022 07:02
Last Modified:	12 Sep 2022 07:02
URI:	http://eprints.unpak.ac.id/id/eprint/4874

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