Peer Review : Snack Bar Redmung Green Bean And Red Bean Flour As Snack With Isoflavon And Fiber Sources

Intania Gustiani, Dea and Fauziyah, Roro Nur and Rosmana, Dadang and Fatimah Nurjanah, Nia (2020) Peer Review : Snack Bar Redmung Green Bean And Red Bean Flour As Snack With Isoflavon And Fiber Sources. Jurnal Riset Kesehatan Poltekkes DepKes Bandung, 12 (1). pp. 180-189. ISSN 1979-8253

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Abstract

Redmung Snack Bar is made from red bean flour and mung bean flour. Red bean flour and mung bean flour are food sources of Isoflavone and fiber. The purpose of this research is to get a balanced snack bar that is suitable for the receiving power, levels of isoflavones, and fiber levels required. The design of this research is experimental with a complete random draft (RAL). The research method uses the hedonic test for preference level, literature test for isoflavone levels, and enzymatic gravimetric for levels fiber. The research involved 30 somewhat trained panelist who is a student of nutrition department in Poltekkes Bandung. Data were analyzed using the Kruskal Wallis test and continued with Mann Whitney's test. The results of the hedonic test research show that formula 1 with a 90% balance of red bean flour: 10% mung bean flour has a preference highest in the aspects of color and aroma. Formula 3, with a balance of 50% red bean flour: 50% mung bean flour, has levels the highest preference for taste and texture aspects. Mann Whitney test Results show Formula 1 has a meaningful difference between the three formulas so that Formula 1 is set as the selected formula. In 1 food dose Snack Bar Redmung (35 g) contains Isoflavone of 3.1 mg and can adequately 25%42% the need for Isoflavone and contains fiber of 5.495 G and able to adequately 88.63% fiber needs.

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