Article Per Year (5 Year)
p-Index From 2021 - 2026
1.532
P-Index
This Author published in this journals
All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Pro Food Journal of Science and Applicative Technology Indonesian Food and Nutrition Progress Jurnal Aplikasi Teknologi Pangan CARADDE: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian Andalas Jurnal Sains dan Teknologi Pangan
Amalia Wahyuningtyas
Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
Pengaruh Kombinasi Mocaf dan Tepung Tempe Sebagai Bahan Pengisi Terhadap Karakteristik Snack Bar Anggur Laut dan Edamame Amalia Wahyuningtyas; Zada Agna Talitha; Retno Dwi Lestari
Pro Food Vol. 12 No. 1 (2026): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v12i1.612

Abstract

Snack bars are processed food products characterized by a solid, bar-shaped form, typically made from ingredients such as wheat flour, cereals, dried fruits, nuts, and other food ingredients that are combined using a binding agent. Snack bars have the potential to serve as a snack to prevent stunting due to their complete nutritional content. This study utilizes local food ingredients, namely high-fiber sea grapes and mineral-rich edamame as toppings. Additionally, mocaf and tempeh flour are used as fillers because they are gluten-free and serve as the primary nutritional sources for the snack bars. This study aims to determine the effect of the combination of mocaf and tempeh flour on the hardness, color, iron content, zinc content, crude fiber, and organoleptic characteristics of sea grapes and edamame snack bars. The method used in this study was a Completely Randomized Design (CRD) with five treatment combinations of mocaf and tempeh flour (100:0, 60:40, 50:50, 40:60, 0:100) with two replicates in duplicate. The research data were analyzed using ANOVA, followed by DMRT at a 5% significance level. The results showed that the combination of mocaf and tempeh flour significantly affected color characteristics (L* and a*), iron content, zinc content, crude fiber, color organoleptics, texture, taste, and overall quality, but did not significantly affect hardness, color (b*), and aroma organoleptics in sea grapes and edamame snack bars. Thus, the combination of food ingredients can be used to produce nutritious snack bars with potential to serve as a snack alternative for stunting prevention.
Co-Authors Agus Setyoko Alexandra T. Putri Anita Nurani Putri Arif Budiman Dea Tio Mareta Dina Fithriyani Djagal Wiseso Marseno Djagal Wiseso Marsono Hesti Ayuningtyas Hesti Ayuningtyas Pangastuti Lasuardi Permana Ramanda, Muhammad Rizky Ranita Helina Br. Ginting Retno Dwi Lestari Setiyoko, Agus Sri Anggrahini Sri Anggrahini Vita Fitriani Vita Fitriani Vita Fitriani Vita Fitriani Zada Agna Tahlita Zada Agna Talitha