ANALISIS DAYA TERIMA, NILAI ZAT GIZI MAKRO DAN AKTIFITAS ANTIOKSIDAN SNACK BAR TEPUNG UBI UNGU DAN BUAH NAGA SEBAGAI JAJANAN SEHAT UNTUK  ANAK SEKOLAH

Abstract

Background: Snack bars are a practical snack that can be developed using local ingredients such as purple sweet potato flour and red dragon fruit. Purple sweet potato contains carbohydrates, fiber, and anthocyanins as antioxidants, while red dragon fruit contains vitamin C, fiber, flavonoids, and betacyanins, which are beneficial for health. The development of snack bars based on local ingredients is expected to be a healthy snack alternative for school children while increasing the use of local foods.

Objective: To determine the acceptability, macronutrient content, and antioxidant activity of a purple sweet potato and dragon fruit flour snack bar formulation as a healthy, high-antioxidant snack.

Method: This study used an experimental design with three formulations: F1, F2, and F3, with various ingredient ratios used in this experiment. Nutritional analysis consisted of Carbohydrate Content Test, Protein Content Test, and Antioxidant Activity (IC50) using the DPPH method. Organoleptic tests, including Aroma, Color, Taste, and Texture, were conducted by panelists.

Results: Macronutrient and antioxidant analysis of a 25g:25g purple sweet potato and dragon fruit flour snack bar in the selected treatment F3, with Carbohydrate (47.9%), Protein (8.03%), and Antioxidant (5564 ppm, 517 ppm).

Conclusion: The addition of purple sweet potato and dragon fruit flour affected the organoleptic characteristics, particularly the color, taste, and texture of the snack bar, but did not significantly affect the aroma. Formulation F3 tended to be preferred because it produced a more attractive color, balanced flavor, and a softer texture that was easily accepted by panelists.