Proceedings of the First International Conference on Health, Social Sciences and Technology (ICoHSST 2020)

Snack Bar Catfish Bone Meal and Red Bean Flour For Malnourished Children: Nutritional Content and Sensory Properties

Authors
Yuli Hartati, M. Ridhoi
Corresponding Author
Yuli Hartati
Available Online 19 April 2021.
DOI
https://doi.org/10.2991/assehr.k.210415.001How to use a DOI?
Keywords
snack bar, catfish, red beans, Moringa leaves, acceptance
Abstract
Lack of Protein Energy is a nutritional problem that occurs throughout the world, especially in developing countries including Indonesia. One of strategy to overcome the problem of Lack of Protein Energy is to provide foods that are high in energy and high in protein such as snack bars. Food ingredients that can be used as basic ingredients to make snack bars include catfish, red beans and Moringa leaves. Catfish, kidney beans, and Moringa leaves contain high protein, suitable for use as a snack bar ingredient. This study aims to determine the effect of substitution of catfish meal, red bean flour, and Moringa leaf flour on the acceptability of snack bars for children with protein deficiency. This study used an experimental study with a completely randomized design (CRD) non-factorial. The results showed that the selected snack bar was a snack bar with the formula F2 (10 grams of catfish flour, 90 grams of red bean flour, 3 grams of Moringa leaf flour) with an energy content of 466.41 Kcal, 17.02% protein, 22.81 fat. %, 48.26% carbohydrates in every 100 grams of snack bars. There is an effect of substitution of catfish meal, red bean flour, and moringa leaves on the taste, color, aroma, and texture of the snack bar.
Open Access
This is an open access article distributed under the CC BY-NC license.

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Cite this article

TY  - CONF
AU  - Yuli Hartati
AU  - M. Ridhoi
PY  - 2021
DA  - 2021/04/19
TI  - Snack Bar Catfish Bone Meal and Red Bean Flour For Malnourished Children: Nutritional Content and Sensory Properties
BT  - Proceedings of the First International Conference on Health, Social Sciences and Technology (ICoHSST 2020)
PB  - Atlantis Press
SP  - 1
EP  - 4
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.210415.001
DO  - https://doi.org/10.2991/assehr.k.210415.001
ID  - Hartati2021
ER  -