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Journal : Amerta Nutrition

Pengembangan Sereal Bar Makanan Tinggi Serat sebagai Produk Makanan Darurat dan Sifat Kimia-Mikrobiologi serta Kandungan Gizi: Development of High Dietary Fiber Cereal Bar as Emergency Food Product and The Chemical-Microbiological Properties and Nutritional Content Radiati, Ani; Sumarto, Sumarto; Hafid, Fahmi; Kamelia, Emma; Nurcahyani, Lia; Mariani, Dini; Badriah, Siti; Muhandri, Tjahja
Amerta Nutrition Vol. 8 No. 2SP (2024): AMERTA NUTRITION SUPPLEMENTARY EDITION
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i2SP.2024.67-74

Abstract

Background: Dietary fiber is essential for maintaining digestive health, especially during emergencies with limited food availability. Objectives: To analyze the chemical, microbiological, and nutritional properties of high-fiber cereal bars designed as emergency food. Methods: This study used an experimental design. The cereal bars were made from rice crisps and oats and tested based on chemical and microbiological parameters. Chemical analysis included dietary fiber, carbohydrates, protein, fat, minerals, and vitamins while the microbiological analysis covered total plate count (TPC) and detection of pathogenic bacteria such as Escherichia coli, Salmonella, and Staphylococcus aureus in accordance with food safety standards from the Indonesian Food and Drug Authority (BPOM). The testing was conducted from November 3–15, 2023, at PT Saraswanti Indo Genetech laboratory, Indonesia. Results: The test showed that the mixed berry cereal bar contained 9.43% dietary fiber, exceeding BPOM standards. The product was free from heavy metal contamination (arsenic, cadmium, mercury, lead, and tin) and showed no trans fats. Microbiological tests confirmed that the product was safe from pathogenic microbes, with total plate count (TPC) and Enterobacteriaceae  within safe limits. The product also did not contain Salmonella or Staphylococcus aureus. Conclusions: This high-fiber cereal bar meets strict food safety and nutritional standards, making it suitable for development as emergency food. Its high fiber content and lack of harmful contaminants make it safe and nutritious for disaster victims. Continued testing and development with diverse flavors and formulations are recommended to improve acceptance across age groups in emergency situations.
Co-Authors Aan Nurhasanah Abdul Aziz Adini, Syaukia Agus Purnomo Aisy, Dzia Ulhaq Rohadatul Aminto, Toto Arief Tarmansyah Iman Asep A.S. Hidayat Asep Andang, Asep Athanasia Budi Astuti Athanasia Budi Astuti Aulia Pratama Putra Bintang, Muhammad Deswani, Deswani Dewi Nirmalasari Dina Carolina Hapsari Ekasari, Mia Fatma Elzaanin, Amina A.A Emilia Emilia Eros Siti Suryati Eviana Sumarti Tambunan Fahmi Hafid Fajar Estu Nugroho, Muhammad Fathurrohman, Fahmi Hanum, Hilda Tiara Haryati, Diana Tati Henny Permatasari Henri Setiawan Henri Setiawan Hidayat, Asep A.S. Ine Nirmala Jannah, Roikhatul Juantika, Noni Junengsih, Junengsih Kamelia, Emma Khasanah, Uswatul KRISTIANA MARYANI, KRISTIANA Laily Rosidah Lestari, Puspita Hanggit Lia Nurcahyani Lily Herlinah Lily Herlinah Mariani, Dini Muhammad Irfan Nugraha Muhammad Syahid Norhalijah Lira Fitria Nurjanah, Pina Peni Cahyati Peni Cahyati, Peni Permana, Ridwan Chandra Pudjiati, Pudjiati Putri Mayang Sari Raden Siti Maryam, Raden Siti Radiati, Ani Rantis Aulia Ghifara Ratna Ningsih Rayasari, Fitrian Rayhana Kaela Hatika Pratomo Resnayati, Yeti Ridwan Kustiawan Ridwan Kustiawan, Ridwan Risdayati Risdayati Riska Oktalina Rismawati, Imas Ristrini Ristrini Riyana, Asep Rozikin, Chaerur Salsabila Ananda Sanjaya, Nurlana Sari, Wahyu Nita Selvi Monika Shentya Fitriana Shilfa Puspita Sinta Ayu Purnamasari, Sinta Ayu Somantri, Iwan Sufiana Larombia Sumarto Sumarto Susanty, Yunita Ery Syamikar Baridwan Syamsir Syamsul Anwar Syamsul Anwar, Syamsul Tien Hartini, Tien Titi Sulastri Tiyaswati, Yeni Candra Tjahja Muhandri Unang Arifin Hidayat Untung, Andi Sari Bunga Wiwin Wiarsih Yanyan Bahtiar Yanyan Bahtiar Yardes, Nelly