SNACK BAR BERBASIS TEPUNG MOCAF DAN KACANG TANAH DENGAN PENAMBAHAN EKSTRAK BUAH DELIMA SEBAGAI MAKANAN PEMULIHAN PASCAOLAHRAGA KETAHANAN

Maylafeyza Indira Wijaya, . (2026) SNACK BAR BERBASIS TEPUNG MOCAF DAN KACANG TANAH DENGAN PENAMBAHAN EKSTRAK BUAH DELIMA SEBAGAI MAKANAN PEMULIHAN PASCAOLAHRAGA KETAHANAN. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.

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Abstract

Endurance exercise leads to the depletion of glycogen stores, muscle microdamage, and increased oxidative stress, thereby requiring the intake of carbohydrates, protein, and antioxidants to support post-exercise recovery. A snack bar made from modified cassava flour (MOCAF), peanuts, and pomegranate extract has the potential to serve as a snack for post-exercise recovery. This study aimed to evaluate the proximate composition, branched-chain amino acid (BCAA) content, antioxidant activity, and sensory quality of the snack bar. An experimental study using a Completely Randomized Design (CRD) consisting of three formulations with two replications was conducted. Analysis of variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT), was used to evaluate the proximate composition, BCAA content, and antioxidant activity, while the Kruskal–Wallis test followed by the Mann Whitney test was used to evaluate the sensory parameters. The results showed that the proportions of MOCAF, peanuts, and pomegranate extract significantly affected carbohydrate content, isoleucine, valine, and antioxidant activity (p < 0.05). The best formulation was F3 (16,67 g mocaf : 56,67 g peanuts : 13,33 g pomegranate extract), containing 17,83% moisture, 1,68% ash, 16,99% protein, 28,31% fat, 35,21% carbohydrate, 463,55 kcal per 100 g, leucine 10,9 mg, isoleucine 6,1 mg, valine 6,4 mg, and an IC50 value for antioxidant activity of 9,133.30 ppm per 25 g.

Item Type: Thesis (Skripsi)
Additional Information: [No. Panggil: 2210714034] [Pembimbing: Muh. Nur Hasan Syah] [Penguji 1: A'immatul Fauziyah] [Penguji 2: Avliya Quratul Marjan]
Uncontrolled Keywords: Snack bar, mocaf flour, peanut, pomegranate, post-exercise recovery.
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Ilmu Kesehatan > Program Studi Gizi (S1)
Depositing User: MAYLAFEYZA INDIRA WIJAYA
Date Deposited: 27 Aug 2026 07:41
Last Modified: 27 Aug 2026 07:41
URI: http://repository.upnvj.ac.id/id/eprint/53526

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