Uji Formulasi dan Uji Hedonik Snack Bar “GlycoBite” Berbahan Dasar Tomat dan Kacang Merah sebagai Camilan Sehat Penderita DM
Formulation Test and Hedonic Test of Snack Bars Made from Tomatoes and Red Beans as Healthy Snacks for DM Patients
DOI:
https://doi.org/10.35473/jgk.v17i2.847Keywords:
Uji Formulasi, Uji Hedonik, Snack Bar, Tomat, Kacang Merah, Camilan Penderita DMAbstract
Snack bars are a practical and nutritious food product innovation. Snack bars can be formulated from a variety of local ingredients such as tomatoes, which are a source of lycopene and antoxidants, and red beans, which are rich in vegetable protein and fiber. The healthy snack bar innovation GlycoBite is a healthy snack based on local food ingredients for patients with diabetes mellitus (DM). This study aims to determine the level of preference and nutritional content of GlycoBite snack bars made from red beans and tomatoes. This experimental study was conducted on nine formulations (F1–F9) with variations in the suppliers of tomato and red bean raw materials. Each formulation was tested for its nutritional content (energy, protein, fat, carbohydrates, fiber, antioxidant activity) used the gravimetric method and underwent a preference test covering color, aroma, texture, and taste using trained panelists (n=20). Data analysis used the Kruskal–Wallis test followed by the Mann–Whitney test (α=0.05). The results showed that the energy content of GlycoBite ranged from 279 to 295 kcal/100 g, protein from 6.7 to 9.0 g/100 g, fiber >15 g/100 g, and antioxidant activity >485 μg/mL. Significant differences (p<0.05) were found in protein content (highest in F7 = 9.02 g/100 g) and hedonic scores. The F7 formulation obtained the highest scores for taste (4.64), texture (4.14), aroma (4.31), and color (4.23). The conclusion of this study is that formulation F7 (60% tomatoes from Semarang Regency and 40% red beans from Temanggung) is the formulation
ABSTRAK
Snack bar merupakan salah satu bentuk inovasi produk pangan yang praktis dan bergizi . Snack bar merupakan produk yag dapat diformulasikan dari beragam bahan lokal seperti tomat sebagai sumber likopen dan antioksidan serta kacang merah yang kaya protein nabati dan serat. Inovasi snack bar sehat GlycoBite sebagai camilan sehat berbasis bahan pangan local untuk pasien Diabetes Mellitus (DM). Penelitian ini bertujuan untuk mengetahui Tingkat kesukaan dan Kandungan zat gizi snack bar GlycoBite berbahan dasar kacang merah dan tomat. Penelitian eksperimental ini dilakukan pada 9 formulasi (F1–F9) dengan variasi pemasok bahan baku tomat dan kacang merah. Setiap formulasi diuji kandungan gizinya (energi, protein, lemak, karbohidrat, serat, aktivitas antioksidan) dengan metoda gravimetri serta dilakukan uji kesukaan yang meliputi warna, aroma, tekstur, dan rasa menggunakan panelis terlatih (n=20). Analisis data menggunakan uji Kruskal–Wallis dilanjutkan uji Mann–Whitney (α=0,05). Hasil penelitian menunjukkan bahwa kandungan energi GlycoBite antara 279–295 kkal/100 g, protein 6,7–9,0 g/100 g, serat >15 g/100 g, dan aktivitas antioksidan >485 μg/mL. Perbedaan signifikan (p<0,05) ditemukan pada kadar protein (tertinggi F7 = 9,02 g/100 g) dan skor hedonik. Formulasi F7 memperoleh skor tertinggi untuk rasa (4,64), tekstur (4,14), aroma (4,31), dan warna (4,23). Simpulan dari penelitian ini formulasi F7 (60% tomat Kabupaten Semarang dan 40% kacang merah Temanggung) merupakan formulasi yang sesuai dengan syarat cemilan untuk DM .
Downloads
References
Alhalabi, B., Joseph, A. and Venkatasubramanian, P. (2024) ‘Nutritional values of ready-to-eat snacks available in the Indian E-market—a comparative study based on the health star rating system’, Discover Food, 4(1). Available at: https://doi.org/10.1007/s44187-024-00087-7.
Ali, M.Y. et al. (2021) ‘Nutritional composition and bioactive compounds in tomatoes and their impact on human health and disease: A review’, Foods, 10(1). Available at: https://doi.org/10.3390/foods10010045.
Asriasih, D.N., Purbowati and Anugrah, R.M. (2021) ‘Nilai Gizi Snack Bar Tepung Campuran (Tepung Mocaf & Tepung Kacang Merah) Dan Snack Bar Komersial’, Jurnal Gizi Dan Kesehatan, 12(27), pp. 21–28. Available at: https://doi.org/10.35473/jgk.v12i27.57.
Capanoglu, E. et al. (2020) ‘The effect of industrial food processing on potentially health-beneficial tomato antioxidants’, Critical Reviews in Food Science and Nutrition, 50(10), pp. 919–930. Available at: https://doi.org/10.1080/10408390903001503.
Chen, L. et al. (2023) ‘High-fiber diet ameliorates gut microbiota, serum metabolism and emotional mood in type 2 diabetes patients’, Frontiers in Cellular and Infection Microbiology, 13(January), pp. 1–9. Available at: https://doi.org/10.3389/fcimb.2023.1069954.
Diabetes Atlas (2025) IDF Diabetes Atlas. 11th edn. Edited by IDF Diabetes Atlas. Belgia: IDF diabetes atlas.
Dimopoulou, M. et al. (2024) ‘Postprandial Glucose Response in Type 2 Diabetes Mellitus Patients and Possible Antioxidant Properties of a Plant-Based Snack Bar’, Foods, 13(24), pp. 1–20. Available at: https://doi.org/10.3390/foods13244123.
Gbolagade, O. et al. (2024) ‘Quality assessment and in-vivo glycemic indices of snack bar from blends of plantain our, soy cake, and oat bran’, Discover Food [Preprint]. Available at: https://doi.org/10.1007/s44187-024-00200-w.
He, P. et al. (2023) ‘Association of a Healthy Lifestyle, Life’s Essential 8 Scores With Incident Macrovascular and Microvascular Disease Among Individuals With Type 2 Diabetes’, Journal of the American Heart Association, 12(17), pp. 1–11. Available at: https://doi.org/10.1161/JAHA.122.029441.
Kabiruyunusa, A., Abdullahi, N. and Aliyu, A. (2020) ‘Kinetics of the thermal degradation of lycopene in tomatoes’, Croatian journal of food science and technology, 12(1), pp. 84–89. Available at: https://doi.org/10.17508/cjfst.2020.12.1.11.
Khan, U.M. et al. (2021) ‘Lycopene: Food Sources, Biological Activities, and Human Health Benefits’, Oxidative Medicine and Cellular Longevity, 2021. Available at: https://doi.org/10.1155/2021/2713511.
Leh, H.E. and Lee, L.K. (2022) ‘Lycopene: A Potent Antioxidant for the Amelioration of Type II Diabetes Mellitus’, Molecules, 27(7). Available at: https://doi.org/10.3390/molecules27072335.
Li, M. et al. (2022) ‘Characterization of pre-gelatinized kidney bean (Phaseolus vulgaris L.) produced using microwave hot-air flow rolling drying technique’, Lwt, 154(October 2021), p. 112673. Available at: https://doi.org/10.1016/j.lwt.2021.112673.
Long, B.Y. and Liang, X. (2024) ‘Dietary management of gestational diabetes: A review’, Medicine (United States), 103(28), p. e38715. Available at: https://doi.org/10.1097/MD.0000000000038715.
PERKENI (2021) Pedoman pengelolaan dan pencegahan diabetes melitus tipe 2 dewasa di Indonesia. 1st edn, PB PERKENI. 1st edn. Jakarta: PERKENI. Available at: www.ginasthma.org.
Pratama, W., Mustika Anugrah, R. and Septiar Pontang, G. (2021) ‘Acceptance of Snack Bar Low Energy High Fiber Mocaf and Red Beans Flour’, Jgk, 12(1), pp. 45–51.
Quarta, A. et al. (2023) ‘Diet and Glycemic Index in Children with Type 1 Diabetes’, Nutrients, 15(16), pp. 1–13. Available at: https://doi.org/10.3390/nu15163507.
Ummu M., Hardhono S., , Annastasia E., L.D. (2022) ‘The Knowledge And Social Support To Reduce Diabetes Distress : A Systematic Review’, in Politeknik Kesehatan Kemenkes Semarang (ed.) Proceedings 4th International Conference On Handling Non-Communicable Disease (3ndICHNCDs)" Education Transformation through Empowering Education and Health Professionals in Global Era". Semarang: Politeknik Kesehatan Kemenkes Semarang. Available at: https://repository.poltekkes-smg.ac.id/repository/860a9ba2c1a22918f7bc57272541a9c2.pdf.
Ummu Muntamah, Puji Purwaningsih, Hardhono Susanto , AnnastasiaEdiati, D.L. (2023) ‘A Qualitative Study Of Perceptions And Living Experiences With The Diagnosis of Diabetes Mellitus’, Jurnal Ilmu Keperawatan Komunitas, 6(2), pp. 1–19. Available at: https://journal.ppnijateng.org/index.php/jikk/article/view/2252/940.
Ummu Muntamah, W. (2022) ‘Prevalensi Diabetes Distress Dan Analisis Faktor Yang Berhubungan Dengan Kejadian Diabetes Distress Pada Pasien DM Tipe 2 dI Puskesmas Kabupaten Semarang’, Media Informasi Penelitian Kabupaten Semarang (SINOV), 5(1), pp. 1–10. Available at: https://journal.sinov.id/index.php/sinov/article/view/214.
Xu, S. et al. (2022) ‘Functional components profile and glycemic index of kidney beans’, Frontiers in Nutrition, 9(November), pp. 1–10. Available at: https://doi.org/10.3389/fnut.2022.1044427.
Yulianto, S., Lestari, A.A. and Purwasih, R. (2023) ‘Analysis of Fiber and Protein Levels On Snack Bar Based on Jackfruit (Artocarpus Heterophyllus L.) and FlourBased Flour Green Bean (Vigna radiata L.).’, Jurnal Jamu Kusuma, 3(1), pp. 22–34. Available at: https://jurnaljamukusuma.com/index.php/jurnaljamukusuma/article/view/63.
Yunhui Zhang, Zhouya Bai, Xinrui Xi, Kesheng Yang, Chonghui Yue, Peiyan Li, Kangyi Zhang, Haiyan Gao, Jinying Guo, D.L. (2025) ‘Influence of Long-Chain Inulin Phosphate Monoester on Structural and Antidiabetic Charasteristics of Red Kidney Bean Steamed Bread’, Int J Biol Macromol, 17(141965). Available at: https://doi.org/https://doi.org/10.1016/j.ijbiomac.2025.141965.
Zaddana, C., Nurmala, S. and Oktaviyanti, T. (2021) ‘Snack Bar Berbahan Dasar Ubi Ungu dan Kacang Merah sebagai Alternatif Selingan untuk Penderita Diabetes Mellitus Snack Bar Based on Purple Sweet Potato and Red Bean as an Alternative Snack for Diabetes Mellitus’, Amerta Nutr, 1, pp. 260–275. Available at: https://doi.org/10.20473/amnt.v5i3.2021.
