ANALISIS PROKSIMAT GLYCO BAR BERBASIS TEMPE, PISANG KEPOK, DAN KACANG TANAH SEBAGAI ALTERNATIF CAMILAN DALAM PENCEGAHAN PENYAKIT DEGENERATIF

Abstract

The rising prevalence of degenerative diseases in Indonesia was strongly associated with dietary patterns high in sugar and low in fiber. Developing functional foods served as a potential strategy to mitigate the risk of degenerative diseases by providing nutrient-dense, high-fiber snack alternatives. The innovation of a snack bar formulated with tempeh flour, kepok banana flour, and peanuts (Glyco Bar) offered potential as a healthy, nutrient-rich, and low-sugar functional food. This study aimed to evaluate the nutritional composition of snack bars substituted with tempeh flour, kepok banana flour, and peanuts. This experimental study employed a Completely Randomized Design (CRD) with three ratio formulations of tempeh flour, kepok banana flour, and peanuts: P1 (10%:60%:30%), P2 (15%:50%:35%), and P3 (20%:20%:40%). Product preparation was conducted at the Food Laboratory, Department of Nutrition, Poltekkes Kemenkes Palangka Raya, while proximate analysis was performed in triplicate at the Public Service Testing Laboratory, Department of Food and Agricultural Product Technology, Universitas Gadjah Mada. Data were evaluated based on the Indonesian National Standard (SNI) and statistically analyzed using One-Way ANOVA α=0.05, followed by Duncan’s Multiple Range Test (DMRT). All snack bar formulations met the Indonesian National Standard (SNI) for carbohydrates (32.80%–36.83%), protein (13.87%–14.83%), fat (24.58%–28.57%), crude fiber (2.84%–3.42%), and total energy (393.90–413.13 kcal/100 g), but exceeded the maximum limits for moisture content (22.18%–22.45%) and ash content (2.32%–2.41%). Statistical analysis revealed significant differences (p<0.05) among formulations regarding protein and crude fiber contents, with formulation P3 yielding significantly the highest values. Glyco Bar met the SNI nutritional standards and demonstrated potential as a functional snack option for the prevention of degenerative diseases. Formulation P3 (20% tempeh flour, 20% kepok banana flour, 40% peanuts) was selected as the optimal formulation, as it was statistically proven (p<0.05) to provide the most optimal enhancement in protein and crude fiber content.