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All Journal Jurnal Media Gizi Indonesia (MGI) Jurnal Sehat Mandiri Healthy-Mu Journal JURNAL GIZI DAN KESEHATAN Jurnal Keperawatan Galuh Jurnal Gizi Kerja dan Produktivitas Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat Jurnal EduHealth Takuana: Jurnal Pendidikan, Sains, dan Humaniora Jurnal Pangan Kesehatan dan Gizi (JAKAGI) Gema Kesehatan AMMA : Jurnal Pengabdian Masyarakat Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi Jurnal Ilmiah Nusantara HARENA: Jurnal Gizi Journal of Physical Education Health and Sport Lentera : Journal of Gender and Children Studies
CHOIRUL ANNA NUR AFIFAH
Program Studi Gizi, Universitas Negeri Surabaya, Indonesia
Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Mung Bean and Soy Snack Bars as an Alternative Snack for Athletes Gerarda Lisa Yuwanti; Veni Indrawati; Choirul Anna Nur Afifah; Lini Anisfatus Sholihah
Journal of Physical Education Health and Sport Vol. 11 No. 1 (2024)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jpehs.v11i1.5863

Abstract

Snack bars are snacks that are suitable to be consumed after exercise. This research aims to determine the effect of substitution of mung bean flour and addition of soybean flour on the acceptability of a snack bar, as well as the nutritional content of carbohydrates, proteins, and BCAA of the best formula. This research is a pure experiment, with 3x2 factorial research design. The panelists consist of 35 untrained panelists, namely 35 inkai karate athletes at ADLI KBD. The research data were obtained by filling out organoleptic acceptability test questionnaires, then analyzed with Friedman and Wilcoxon test. While the nutritional content is obtained through laboratory tests. The substitution of mung bean flour and the addition of soybean flour significantly affect the aroma (p=0.02), texture (p=0.00), and taste (p=0.00); But it does not significantly affect the color (p=0.40). The best formula were the substitution of 10% mung bean flour and the addition of 5% soybean flour. A piece of snack bar (50g) contains 28.05g carbohydrates; 7.03g protein; and 28.47mg BCAA (10.52mg leucine; 12.05mg isoleucine; 5.9mg valine). One snack bar can fulfill 77,2% of carbohydrates and 72,8% protein needs. Athletes need to consume two pcs after exercise to reach 10% of their daily nutrition needs.
Co-Authors Abu Zainuddin Adella Anggyta Maynaputri Aisyaturida Amelia Alfiyah Nahdah Kamilah Ali Imron Amalia Putri Roudlotul Jannah Amalia Ruhana, Amalia Anindya Mar’atus Sholikhah Arma Andi Kusuma Azalia Putri Salsabila Bella Sukma Rahma Wardani Cindy Gita Chayani David Aditya Decca Pinky Nugroho Dini, Cleonara Yanuar Dwi Anindya A Dwi Apriliani Dzulkiflih Dzulkiflih Farhana Tontowi Farida Farah Zakiya Fitriana Nugraheni Frida Ulfah Ermawati Galuh Impala Bidari Gerarda Lisa Yuwanti Hamidah Aula Rusydiana Ika Nurmaya Ika Putri Melati KURNIA ARIANI WIBAWA Larastiti Windatari M. Thoriq Aqilalhasib Maulana Suryananda R Nadia Riskita Tri Wiradhika Nur Fitriana Nurul Laila Jamilah Putri Zahrah Bakhtiar Reza Dwi Ramadhan Rita Ismawati Rizqy Abidah Ramdlaniyah Satwika Arya Pratama Shannon Ellya Marolop Sholihah, Lini Anisfatus Syahira yumna Azizah Tony Seno Aji Vania Mirabel Griselda Veni Indrawati Venny Christiani Wahyudi Vina Nabila Rizka Nabila Wildan Alfira Gusrianto Yuni Nurwati Yusnia Nur Aziizah