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Linda Windiarti
Department of Nutrition Sciences, College of Holistic Health Sciences, Jl. Kapten Halim KM. 9, Pondoksalam, Purwakarta 41115

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Development, Physicochemical and Sensory Characterization of High-Fiber Snack Bar Based on Pumpkin Flour and Agar Flour Linda Windiarti; Swastika Dewi; Aviani Harfika
agriTECH Vol 46, No 3 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.119216

Abstract

Dietary management plays an important role in diabetes control, highlighting the need for innovative snack products with improved nutritional profiles, particularly high dietary fiber content. This study evaluated the effects of agar flour substitution on the physical, chemical, and sensory properties of pumpkin bars. Pumpkin bars were prepared with pumpkin flour substituted with agar flour at ratios of 100:0 (F1), 95:5 (F2), 90:10 (F3), and 85:15 (F4). Proximate composition, β-carotene, dietary fiber, fatty acid profile, and sensory properties were analysed, and the optimal formulation was determined using the De Garmo effectiveness index. Agar flour substitution significantly affected (p < 0.05) moisture, ash, fat, protein, carbohydrate, and dietary fiber contents. Moisture and dietary fiber increased with higher agar flour levels, while ash, fat, and protein decreased, whereas β-carotene content remained unchanged (p > 0.05). Fatty acid analysis showed significant changes (p < 0.05) in saturated and unsaturated fatty acids. Sensory evaluation indicated no significant differences (p > 0.05) in texture or overall acceptability among formulations. Based on the effectiveness index, formulation F3 (90:10 pumpkin flour:agar flour) was selected as the optimal formulation. A 30 g serving provided 121 kcal energy and 5.5 g dietary fiber (18% daily requirement). The pumpkin bars show potential as a high-fiber functional snack