DOI : https://doi.org/10.29165/ajarcde.v9i2.739

Characteristics of the Physicochemical Properties of Sago and Banana-Based Snack Bars as Functional Foods

Reni Koja (1), Wellyalina (2), Abdi (3)
(1) Department of Food and Agricultural Products Technology, Faculty of Agricultural Technology, Andalas University, West Sumatra, Indonesia
(2) Department of Food and Agricultural Products Technology, Faculty of Agricultural Technology, Andalas University, West Sumatra, Indonesia
(3) The United Graduate School of Agricultural Science, Gifu University, 1–1 Yanagido, Gifu, 501–1193, Japan
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How to cite (AJARCDE) :
Koja, R., Wellyalina, & Abdi. (2025). Characteristics of the Physicochemical Properties of Sago and Banana-Based Snack Bars as Functional Foods. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 9(2), 382–389. https://doi.org/10.29165/ajarcde.v9i2.739
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Snack bar is one of the most suitable products for ready-to-eat food.  This research aims to develop a snack bar made from sago flour and banana with the substitution of tempeh flour as the protein source. This research used an exploratory method consisting of 4 treatments and 3 replications. The treatment used is the difference in the ratio of using sago flour and tempeh flour in 1:1, 2:1, 1:2, and control treatment (wheat flour), making snack bars. The result show that for water content (16-17%), ash (0.52 - 0.78%), fat (13.78-17.89%), protein (2.45-8.68%.) carbohydrate (56.62-65.73%), fiber (0.24-0.78%), total energy (396.71-422.22 kcal), hardness (152.02-215.06 N/cm2), color (L value 26.51-44.33), and organoleptic test with parameters tested were the color, taste, aroma and texture of the snack bar. The formulation using sago, tempeh, and banana flour can be used as a reference for making snack bar formulas as functional foods that contain complex nutrients and are useful as a source of energy for the body.


Contribution to Sustainable Development Goals (SDGs):
SDG 2: Zero Hunger
SDG 3: Good Health and Well-being
SDG 12: Responsible Consumption and Production

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