PENGARUH PENAMBAHAN CANGKANG UDANG
TERHADAP KANDUNGAN MAKRONUTRIEN DAN KADAR
SERAT PANGAN SNACK BAR KEDELAI HITAM SEBAGAI
ALTERNATIF KUDAPAN BAGI REMAJA OBESITAS
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Institusion
Universitas Pembangunan Nasional Veteran Jakarta
Author
Siska Iromawati, .
Subject
Q Science (General)
Datestamp
2021-10-06 05:58:27
Abstract :
Background: Black soybean and shrimp shells are contain dietary fiber and chitosan which is can suppress obesity by reducing weight gain, increasing serum leptin level, reducing LDL cholesterol level in blood, and correlated with gut microbiota. The aim of study: To analyze the effect of additional shrimp shells on macronutrient content and dietary fiber content of black soybean snack bar as an alternative snack for obese adolescents. Methode: This study used a Completely Randomized Design (CRD) with two repetitions of the formulation with a ratio of black soybean and shrimp shells flour; F0 0:0, F1 25:2.5, F2 50:5, F3 75:7.5, and F4 100:10. The result of the organoleptic test and nutritional content test using the Kruskall Wallis test and paired sample t-test. Result: The results of organoleptic test showed that the hedonic test and the hedonic quality test of the snack bar parameters of color, scent, taste, and texture hedonic quality had a significant effect (p<0.05), and there was no significant effect on the hedonic texture parameter (p>0.05). Conclusion: One serving size of black soybean snack bar with the additional of shrimp shells in selected formula (F1) which is 25 gram can contains 106.49 kcal of energy, 3.99 grams of protein, 3.62 grams of fat, 14.48 grams of carbohydrates, and 2.42 grams of dietary fiber.
Background: Black soybean and shrimp shells are contain dietary fiber and chitosan which is can suppress obesity by reducing weight gain, increasing serum leptin level, reducing LDL cholesterol level in blood, and correlated with gut microbiota. The aim of study: To analyze the effect of additional shrimp shells on macronutrient content and dietary fiber content of black soybean snack bar as an alternative snack for obese adolescents. Methode: This study used a Completely Randomized Design (CRD) with two repetitions of the formulation with a ratio of black soybean and shrimp shells flour; F0 0:0, F1 25:2.5, F2 50:5, F3 75:7.5, and F4 100:10. The result of the organoleptic test and nutritional content test using the Kruskall Wallis test and paired sample t-test. Result: The results of organoleptic test showed that the hedonic test and the hedonic quality test of the snack bar parameters of color, scent, taste, and texture hedonic quality had a significant effect (p<0.05), and there was no significant effect on the hedonic texture parameter (p>0.05). Conclusion: One serving size of black soybean snack bar with the additional of shrimp shells in selected formula (F1) which is 25 gram can contains 106.49 kcal of energy, 3.99 grams of protein, 3.62 grams of fat, 14.48 grams of carbohydrates, and 2.42 grams of dietary fiber.
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