Formulasi Snack Bar Pisang dengan Substitusi Tepung Ikan Teri untuk Peningkatan Nilai Gizi
Keywords:
Snack bar, anchovy flour, bananaAbstract
Snack bars are food products commonly made from cereals, nuts, or dried fruits. This study aimed to develop a snack bar based on local food ingredients, namely anchovy flour and bananas. Anchovies were selected as they are a rich source of animal protein, vitamins, and minerals, and can be consumed entirely, including the bones. Meanwhile, bananas were chosen due to their high carbohydrate and fiber content, as well as their function as a natural binder that improves the texture and flavor of the product. The study was conducted at SIG Laboratory using three formulations of anchovy flour addition: K1 (15%), K2 (25%), and K3 (35%). Proximate analysis showed that increasing the concentration of anchovy flour consistently raised the moisture, ash, fat, and protein contents of the product. The test results indicated moisture content of 12.22–18.30%, ash 1.20–2.58%, fat 14.32–24.71%, protein 11.54–12.81%, and carbohydrates 46.23–52.85%. The highest values were found in treatment K3 (35%). These findings indicate that anchovy flour contributes positively to the nutritional profile of the snack bar. Therefore, this product has potential as a nutritious, healthy snack alternative that utilizes local food ingredients.References
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