Issue |
BIO Web Conf.
Volume 153, 2025
The 3rd IPB International Conference on Nutrition and Food (ICNF 2024)
|
|
---|---|---|
Article Number | 03008 | |
Number of page(s) | 8 | |
Section | Food Innovation | |
DOI | https://doi.org/10.1051/bioconf/202515303008 | |
Published online | 28 January 2025 |
Nutritional composition and sensory properties of snack bars made from sago worm paste (Rhynchophorus ferrugineus) as an alternative food
Food Technology Study Program, School of Bioscience, Technology, and Innovation, Atma Jaya Catholic University of Indonesia, 15345 Tangerang, Indonesia
* Corresponding author: meda.canti@atmajaya.ac.id
Sago worms are a sustainable and nutritious food ingredient that requires further development to increase its wider utilization. This study aimed to develop snack bars made from sago worm paste and evaluate their proximate and sensory properties. The research stages included the preparation of sago worm paste and snack bars, followed by proximate and sensory analysis of the snack bars. Four formulas were used for the ratio of sago worm paste to wheat flour: 0:100 (F0), 25:75 (F1), 50:50 (F2), and 75:25 (F3). The ash, protein, lipid content, and total energy of the sago worm paste snack bars increased, while the acceptance scores for taste and aftertaste decreased. All snack bars were evaluated in accordance with the United States Department of Agriculture (USDA) standards. Additionally, the panellists accepted all snack bar treatments based on color, aroma, taste, aftertaste, texture, and overall acceptance. Formula F2 was found to be the best based on its nutritional composition and sensory properties.
© The Authors, published by EDP Sciences, 2025
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.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.