NILAI NUTRIENT DAN PERSEN AKG FOOD BARS BERBAHAN TEPUNG GARUT DAN PISANG

Abstrak

Abstract

The objective of this research was to evaluate the effect of comparison of arrowroot flour:kepok banana to nutrition value and percent daily value of food bars. The variables of the food bars manufactured were arrowroot flour:kepok banana = 50:125 g (S1), arrowroot flour:kepok banana = 75:100 g (S2) and arrowroot flour:kepok banana = 100:75 g (S3). Preparation of food bars was done by mixing margarine, salt and sugar until foam formed, then adding arrowroot flour, wheat flour and banana puree. Then mixing until homogenous, molding and baking 180^oC for 30 min. The parameters were nutrition value and percent daily value. Research design using completely randomized design. Data analysis using ANOVA one way and DMRT α < 0,05. The moisture content of the products were 9,66 %- 11,09 %. The protein content of the products were 6,32-6,58 %. The carbohydrate content of the products were 61,84 %-64,56 %. The fat content of the products between  10,23-10,76 %. Calory value of the products between 363,29 kcal/100 g-373,59 kcal/100 g. The serving of the food bars was 60 g. Percent daily value for protein of S1, S2, S3 were 10,42; 10,14 dan 10,33 % per serving. Percent daily value for fat  of S1, S2, S3 were 8,96; 9,70 dan 9,42 % per serving. Percent daily value for carbohydrate of S1, S2, S3 were 11,92; 11,42 dan 11,82 % per serving.