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All Journal JSHP (Jurnal Sosial Humaniora dan Pendidikan) Journal of Social Humanities and Education Journal of Creative Student Research Dewantara: Jurnal Pendidikan Sosial Humaniora Lencana: Jurnal Inovasi Ilmu Pendidikan Student Research Journal Jingler: Jurnal Teknik Pengolahan Pertanian Garina
Lilis Sulandari
Universitas Negeri Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Transportation Other

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Journal : Garina

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Kualitas Sensori Snack Bar dengan Perbedaan Proporsi Kelapa Parut dan Pindang Ikan Tongkol (Euthynnus Affinis) Pamela Daffa Aliftia Siregar; Lilis Sulandari; Asrul Bahar; Ila Huda Puspita Dewi
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.121

Abstract

Snack bars are bar-shaped products that contain carbohydrates and proteins from flour, nuts, dried fruits, and other ingredients that are processed into whole pieces and combined into one ready for consumption. Snack bar innovation with the proportion of grated coconut and tuna pindang. The purpose of this research is to meet the nutritional needs of the community by fulfilling daily protein and can be an entrepreneurial product so that it is necessary to know the organoleptic quality, nutritional content and selling price of the product. The methodology in the research is an experimental approach with quantitative analysis to fulfill the sensory quality and nutritional content of snack bars. The best proportion of snack bars with different proportions of grated coconut and pindang ikan tongkol from the sensory test was obtained from the 50:50 ratio with characteristics of rectangular shape; yellowish brown color with white spots from rengginang; grated coconut and pindang ikan tongkol aroma; crunchy texture; and taste of grated coconut and pindang ikan tongkol. Laboratory analysis of the nutritional content of the best snack bar per 100 grams contained 17.15% protein, 11.55% water content, 1.05% ash, 3.14% fat, 284.10kcal/100g energy, 64.72% carbohydrate, and 2.42% crude fiber. The selling price of snack bars with the proportion of grated coconut and tuna pindang with a percs weight of 15 grams is known to be IDR 3,000.
Co-Authors Adam Ardhul Jadid Rizki Dwi Putra Aisyah Aisyah Andika Kuncoro Widagdo Any Sutiadiningsih Any Sutiyadiningsih Asrul Bahar Atika Salsabila A. Aulia Salsabila Az-zahra Bima Muhammad Pembayun Cindy Edyningrum Akbar Diandari Ridhaningrat Elvira Azmi Nafisah Felia Rana Amanda Gadis Rizkynia Aisya I.F Romadhoni Ila Huda Ila Huda Puspita Ila Huda Puspita D Ila Huda Puspita Dewi Ita Fatkhur Romadhoni Lucia Tri Pangesthi Mauren Gita Miranti Mohammad Afriyan Anggadiotama Muhammad Basyaruddin NIken Purwidiani Novita Puspitasari Nugrahani Astuti Orienta Zubaidah Pamela Daffa Aliftia Siregar Salfa Mei Dianawati Shi Shi Irgita Alamsyah Sri Handajani Vanessa Melia Octaviany Vinka Conia