Malin Nur Aeni, . (2025) Pengembangan Snack Bar Berbasis Tepung Tempe Dan Biji Kurma Untuk Mendukung Performa Kebugaran. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.
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Abstract
Muscle degradation and reduced physical performance may result from inadequate nutritional intake, especially in individuals engaged in high-intensity exercise. Functional foods like snack bars made from tempeh flour and date seed flour can offer high protein and antioxidant activity to support muscle growth and reduce oxidative stress. This study aimed to evaluate the proximate composition, antioxidant activity, and sensory quality of such snack bars. Method using a Completely Randomized Design (CRD) with five formulations was applied: F1 (100% date seeds), F2 (75% date seeds: 25% tempeh), F3 (50:50), F4 (25% date seeds: 75% tempeh), and F5 (100% tempeh). ANOVA and Duncan’s Multiple Range Test were used for proximate and antioxidant analysis, while the Kruskal-Wallis and Mann-Whitney tests assessed sensory attributes. The optimal formula was determined using De Garmo’s effectiveness index. Results showed tempeh flour and date seed proportion significantly influenced the snack bar’s protein, fat, carbohydrate, energy, and antioxidant activity (p<0.05). The best formulation, F4, had 35.9% moisture, 1.22% ash, 16.1% protein, 15.3% fat, 27.2% carbohydrates, 325.9 kcal energy, and an IC50 antioxidant value of 4,845 mg/kg.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Additional Information: | [No.Panggil: 2110714060} [Pembimbing: Nanang Nasrulloh] [Penguji: A'immatul Fauziyah] |
| Uncontrolled Keywords: | muscle degradation, tempeh flour, date seed, antioxidant, physical performance |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Fakultas Ilmu Kesehatan > Program Studi Gizi (S1) |
| Depositing User: | MALIN NUR AENI |
| Date Deposited: | 01 Sep 2025 06:02 |
| Last Modified: | 01 Sep 2025 06:02 |
| URI: | http://repository.upnvj.ac.id/id/eprint/39579 |
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