Pumpchees Bar Development (Pumpkin Seeds and Chia Seeds) as an Alternative High-Fiber Snack

Abstract

The transition in dietary habits toward low-fiber fast food may be a risk factor for obesity and metabolic syndrome. Fiber has several advantages, one of which is that it can provide a long feeling of fullness. Pumpkin seeds and chia seeds are examples of high-fiber foods. The goal of this study was to conduct organoleptic tests and proximate analysis on a pumpchees bar with pumpkin seeds and chia seeds substituted as an alternative high-fiber snack. Methods of research and development are used in this study. There are three formulations: F1 (95:5), F2 (90:10), and F3 (85:15). The organoleptic test results revealed that the highest pumpchees bar taste was F1 a value of 4, the texture of the pumpchees bar was F1 a value of 3,67, the color of the pumpchees bar was F3 a value of 3.67, and the aroma of the pumpchees bar was F1 a value of 3,67. According to the pumpchees bar proximate analysis, the highest water level was F1 (11,87%), the highest ash level was F1 (7,56%) F3 had the highest fat level (10,75%), and F3 had the highest protein content (14,66%). F1 had the highest carbohydrate level (60,69%), and F3 had the highest fiber level (13,71%). The best organoleptic test results were the formulation with a ratio of pumpkin seeds and chia seeds as much as 95:5 and the best proximate analysis was the formulation with a ratio of pumpkin seeds and chia seeds as much as 85:15.