POTENSI PRODUK PANGAN DARURAT FOOD BAR BERBASIS TEPUNG UBI CILEMBU, TEPUNG KACANG BOGOR, DAN PUFFED HANJELI SEBAGAI PANGAN SUMBER FOLAT BAGI IBU HAMIL

Khalillah Aisha Ramadhani, . (2026) POTENSI PRODUK PANGAN DARURAT FOOD BAR BERBASIS TEPUNG UBI CILEMBU, TEPUNG KACANG BOGOR, DAN PUFFED HANJELI SEBAGAI PANGAN SUMBER FOLAT BAGI IBU HAMIL. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.

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Abstract

Disaster situations can limit access to nutritious foods and increase the risk of nutrient deficiencies among vulnerable groups, including pregnant women. Folate is an essential nutrient during pregnancy, playing a critical role in red blood cell formation, DNA synthesis, and fetal nervous system development. This study aimed to evaluate the effect of varying proportions of cilembu sweet potato flour and bambara groundnut flour on the proximate composition, folate content, and sensory characteristics of a food bar formulated with cilembu sweet potato flour, bambara groundnut flour, and puffed coix seed, as well as to determine the selected formulation as emergency food product as a source of folate for pregnant women. A Completely Randomized Design (CRD) with three formulations was employed. Analyses included proximate composition, folate content, and hedonic sensory evaluation. The results showed moisture, ash, protein, fat, carbohydrate, and folate contents ranging from 32.25–34.21%, 1.40–1.62%, 7.99–10.66%, 9.95–11.32%, 42.20–48.33%, and 106.78–209.61 µg/100 g, respectively. The median hedonic scores ranged from 5 to 6.5 for color, 5 to 6 for aroma, 4.5 to 6 for taste, and 4 to 6 for texture. The proportion of cilembu sweet potato flour and bambara groundnut flour significantly affected ash, protein, carbohydrate contents, taste, and texture (p<0.05). The selected formulation (F2) contained 155.86 kcal of energy, 4.66 g protein, 5.01 g fat, 23.04 g carbohydrate, and 72.78 µg folate per 50 g serving. This study concludes that the developed food bar can be claimed as a source of folate but does not yet meet emergency food requirements in terms of energy, moisture, and fat content, thus requiring further optimization of the formulation.

Item Type: Thesis (Skripsi)
Additional Information: [No.Panggil: 2210714050] [Pembimbing: Nanang Nasrulloh] [Penguji 1: Ibnu Malkan Bakhrul Ilmi] [Penguji 2: Netti Herawati]
Uncontrolled Keywords: emergency food bar, pregnant women, folate, cilembu sweet potato flour, bambara groundnut flour
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Ilmu Kesehatan > Program Studi Gizi (S1)
Depositing User: KHALILLAH AISHA RAMADHANI
Date Deposited: 24 Aug 2026 04:59
Last Modified: 24 Aug 2026 04:59
URI: http://repository.upnvj.ac.id/id/eprint/53436

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