| Issue |
BIO Web Conf.
Volume 69, 2023
The 2nd International Conference on Agriculture, Food, and Environment (2nd ICAFE 2023)
|
|
|---|---|---|
| Article Number | 03008 | |
| Number of page(s) | 9 | |
| Section | Food Science and Technology | |
| DOI | https://doi.org/10.1051/bioconf/20236903008 | |
| Published online | 16 October 2023 | |
The Effect Used Nangka (Musa X Paradisiaca L.) Plantain Flour With A Different Process to The Macro-Micronutrient and Sensory of A Snack Bar
1 Research Center for Appropriate Technology, National Research and Innovation Agency, Subang, West Java, Indonesia
2 Research Center for Applied Microbiology, National Research and Innovation Agency, Cibinong, West Java, Indonesia
3 Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, Indonesia
1 Corresponding author: riyanti.ekafitri21@gmail.com
Snack bars can be made from plantain flour, processed with and without peeling combined with fermentation and nonfermentation process as one of sustainable food innovation. This studied aimed to utilize peeled and unpeeled Nangka plantain processed with fermentation and non-fermentation on snack bar products and examined the effect on macro and micronutrient content and sensory acceptability. The snack bar was made from peeled and unfermented plantain flour (SB_TK), peeled and fermented plantain flour (SB_TKF), unpeeled and unfermented plantain flour (SB_K), and peeled and fermented plantain flour (SB_KF)The results showed that based on effectiveness index, the best snack bar was made from peeled and unfermented banana flour. This snack bar has 4.66% moisture content, 2.42% ash content, 6.37% protein content, 23.91% fat content, 62.67% carbohydrate content, 5.48% dietary fiber, and 28.39% total sugar, with micronutrients of K, Ca, Na, P, Vit A, Vit D, and Se respectively 304.10 (mg/100g); 111.92 (mg/100g); 425.18 (mg/100g); 270.14 (mg/100g); 97.36 (μg/100 g); 26.22 (μg/100 g); 13.86(μg/100 g). All snack bar has sensory acceptability that was not significantly different.
Key words: Plantain Flour / Snack Bars / Fermentation / Nutrient Content / Sensory Acceptability
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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