Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour

Abstract

Emerging food is needed when a disaster occurs. Emergency conditions encourage the provision of ready-to-eat-food with sensory properties which can be accepted by people, has sufficient nutrient content to meet the body's calorie needs and resistant during storage. This study was aimed to obtain the best formulas of the food bar based on the parameters observed, such as sensory, chemical, total calorie, aw and shelf life estimation with the Accelerated Shelf Life Test. The food bar made from white millet flour and fish koya made from snakehead fish and soy flour. Intermediate moisture food (IMF) applied in this study with the initial formulation specified by using the mass equilibrium. The effectiveness test used to determine the best formula based on all observed parameters. The results showed that the best food bar formula was F2 with moisture content (20.99±0.21%); ash (3.45±0.35%); fat (18.10±0.13%); protein (12.24±0.28%); and carbohydrates (45.22±0.32%), aw (0.76±0.01); and total calories (per 50 g) 232.04±1.96 kcal. The shelf life was 19 days. Based on the results, the total calories produced from the best formula did not meet the standards.