The Effect Used Nangka (Musa X Paradisiaca L.) Plantain Flour With A Different Process to The Macro-Micronutrient and Sensory of A Snack Bar

Abstract

Snack bars can be made from plantain flour, processed with and without peeling combined with fermentation and nonfermentation process as one of sustainable food innovation. This studied aimed to utilize peeled and unpeeled Nangka plantain processed with fermentation and non-fermentation on snack bar products and examined the effect on macro and micronutrient content and sensory acceptability. The snack bar was made from peeled and unfermented plantain flour (SB_TK), peeled and fermented plantain flour (SB_TKF), unpeeled and unfermented plantain flour (SB_K), and peeled and fermented plantain flour (SB_KF)The results showed that based on effectiveness index, the best snack bar was made from peeled and unfermented banana flour. This snack bar has 4.66% moisture content, 2.42% ash content, 6.37% protein content, 23.91% fat content, 62.67% carbohydrate content, 5.48% dietary fiber, and 28.39% total sugar, with micronutrients of K, Ca, Na, P, Vit A, Vit D, and Se respectively 304.10 (mg/100g); 111.92 (mg/100g); 425.18 (mg/100g); 270.14 (mg/100g); 97.36 (μg/100 g); 26.22 (μg/100 g); 13.86(μg/100 g). All snack bar has sensory acceptability that was not significantly different.

Keywords

• plantain flour
• snack bars
• fermentation
• nutrient content
• sensory acceptability