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All Journal Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Ratih Puspitaningtyas Purbaningrum
Poltekkes Kemenkes Jakarta II
Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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PEMANFAATAN OKARA PADA SNACK BAR “OCECANA” SEBAGAI PANGAN FUNGSIONAL TINGGI SERAT, SUMBER PROTEIN DAN ANTIOKSIDAN UNTUK REMAJA OBESITAS Tavania Earline; Marudut Sitompul; Meilinasari Meilinasari; Ratih Puspitaningtyas Purbaningrum
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 48 No. 1 (2025): Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36457/pgm.v48i1.836

Abstract

Obesity in adolescents is a serious global nutritional problem and a major risk factor for metabolic syndrome in adulthood. The prevalence of adolescent obesity in Indonesia is increasing every year. Dietary interventions using high-fiber functional foods rich in protein and antioxidants are a promising strategy for obesity prevention. This study aims to develop functional foods—Ocecana snack bars—for obese adolescents, using plantains, soybean pulp (okara), egg whites, and carrots. The research used a completely randomized experimental design with three formulations, three replicates, and 30 semi-trained panelists. Data were analyzed using the Friedman and Wilcoxon tests. The results showed that the selected formulation significantly affected color and taste (p<0.05). The analysis of the selected product per serving (110g) showed that it contained 15.2g of protein, 31.7g of fiber, 693 µg of β-carotene, and 725ppm of antioxidant activity, with the criteria of brownish-yellow color, no rancid aroma, no noticeable bitter aftertaste, soft and slightly crumbly texture, attractive appearance, and liked by the panelists. This product contributes to the Nutrient Adequacy Rate (NAR) for adolescents aged 16–18 years, namely 85.5 percent of fiber requirements, 20.3 percent of protein requirements, and 16.5 percent of β-carotene requirements. Based on BPOM criteria, this product is claimed to be high in fiber, a source of protein, and a source of β-carotene. Fiber increases satiety by increasing GLP-1 and PYY hormones and reducing lipolysis by increasing SCFAs. One serving meets the daily fiber requirement.
Co-Authors Marudut Sitompul Meilinasari Meilinasari Tavania Earline