SNACK BAR TEPUNG IKAN GABUS DENGAN PENAMBAHAN KACANG TANAH TERHADAP SIFAT ORGANOLEPTIK, KANDUNGAN ZAT GIZI MAKRO DAN ZAT BESI

Abstract

Background: Many people nowadays choose ready-to-eat food products or also called ready-to-eat, because of their modern and practical lifestyle. Snack bar products are alternative food suitable to keep up with the times. The primary food ingredients are snakehead fish and peanuts, which can be processed into snack bars. Methods: This study was divided into two research stages; in the first stage, the study determined the formulation and the panelists' preference level for snack bars with three treatments, with a ratio of snakehead fish meal and peanuts, namely 50:50, 60:40, 40:60 against the total weight of the snack bar dough, while in the second stage of the study, the researchers conducted a test of the content of macronutrients and iron in the snack bar. Analysis of protein content by the Kjeldahl method, fat content by the Soxhlet method, water content by the gravimetric method, ash content by dry ashing method, and carbohydrate content by a different process. Albumin analysis using a spectrophotometer and iron (Fe) analysis using the ICP-OES method. Results: The test results show that the snack bar formula with the highest level of preference is the snack bar at F3 (40:60). There is a significant difference in the taste indicators with p-value = 0.033, the results of the analysis of the content of macronutrients and iron are not found a substantial difference between the three formulas. Conclusion: The highest preference level is formula 3 with a snack bar nutritional value, namely energy 409.03 kcal, protein 20 g, fat 11.99 g, KH 55.28 g, water content 10.75%, ash content 1.98% and iron (Fe) 0.94 g.

Keywords: Snakehead fish, peanuts, snack bar, snakehead fish meal, macronutrients, iron