PREFERENSI SENSORIK DAN KARAKTERISTIK FISIK SNACK BAR PADAT GIZI BERBASIS KOMBINASI PANGAN LOKAL UNTUK PENANGANAN STUNTING

Abstract

ABSTRAK Penelitian ini merekayasa ubi jalar ungu, kacang hijau, ikan teri, dan daun kelor menjadi snack bar alternatif berbasis sumber pangan lokal yang disukai anak, memudahkan kontrol porsi serta umur simpan. Penelitian menggunakan rancangan acak lengkap satu faktor dengan lima formula (F1-F5) dan tiga ulangan. Uji karakteristik fisik (kadar air dan kekerasan) dan uji hedonik terhadap warna, aroma, rasa, dan tekstur dilakukan oleh 25 panelis menggunakan skala hedonik 1-7. Hasil menunjukkan F2 (45% ubi jalar ungu, 20% kacang hijau, 15% ikan teri, 5% kelor) memiliki kadar air moderat (6,77%), kekerasan optimal (6,67 N), dan meraih skor tertinggi pada seluruh atribut hedonik. Komposisi protein hewani-nabati dan fraksi kelor moderat menciptakan warna dan aroma menarik, rasa gurih-seimbang, dan tekstur chewy yang disukai panelis, sedangkan kadar air tinggi (F5) menghasilkan tekstur terlalu lunak. Temuan ini menunjukkan rekayasa pangan lokal mampu menghasilkan snackbar yang bergizi, praktis, dan diterima konsumen menjadi produk pencegah stunting. ABSTRACT This study engineered purple sweet potatoes, mung beans, anchovies, and moringa leaves into an alternative snack bar based on local food sources that children like, making portion control and shelf life easier. The study used a completely randomized design with one factor, five formulas (F1-F5), and three replications. Tests on physical characteristics (moisture content and hardness) and hedonic tests on color, aroma, taste, and texture were conducted by 25 panelists using a 1-7 hedonic scale. The results showed that F2 (45% purple sweet potatoes, 20% mung beans, 15% anchovies, 5% moringa) had moderate moisture content (6.77%), optimal hardness (6.67 N), and achieved the highest scores in all hedonic attributes. The combination of moderate animal-plant protein and moringa fraction created attractive color and aroma, a balanced savory taste, and a chewy texture favored by panelists, while high moisture content (F5) resulted in an overly soft texture. These findings indicate that local food engineering can produce snack bars that are nutritious, practical, and accepted by consumers as a product to prevent stunting.