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All Journal JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Tasya Wonji Ndari
Universitas Kristen Wira Wacana Sumba
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Energy Industrial & Manufacturing Engineering

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Formulasi Food Bar Berbasis Jagung, Pisang Dan Kacang Tanah Sebagai Alternatif Pangan Darurat: Corn, Banana, and Peanut-Based food bar Formulation as an Emergency Food bar alternative Tasya Wonji Ndari; Melycorianda Hubi Ndapamuri; Lusia Danga Lewu
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 2 (2026): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v8i2.8429

Abstract

Natural disasters significantly disrupt distribution routes and local food access, necessitating the development of practical, nutrient-dense emergency food bars utilizing local resources. This study aimed to evaluate the sensory properties (color, aroma, taste, and texture) and proximate compositions (moisture, fat, protein, carbohydrate, and total energy) of a food bar formulated from corn, banana, and peanut, determine superior treatment. The experiment was arranged in a Completely Randomized Design (CRD) consisting of five formulations (P1 to P5) with four replications. Sensory analysis involved 25 untrained panelists using a 5-point hedonic scale, while proximate data were analyzed using Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT). The results indicated that variations in raw material proportions significantly affected both organoleptic characteristics and nutritional values. Formulation P3 (60% banana: 20% corn: 20% peanut) emerged as the most preferred treatment by the panelists, achieving the highest preference scores for color (4.03), aroma (4.24), and taste (4.09). Conversely, increasing the proportions of peanut and corn significantly increased the nutritional content, where formulation P5 (40% banana: 30% corn: 30% peanut) achieved the highest fat (15.625%), protein (13.340%), and total energy (414.365 kcal/100 g). However, all formulations exhibited high moisture contents (up to 20.295% in P2) that exceeded the commercial emergency food standards. In conclusion, while P3 excelled in sensory acceptance and P5 offered the highest energy density, further verification regarding storage stability and microbiological safety is required
Co-Authors Lewu, Lusia Danga Ndapamuri, Melycorianda Hubi