Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour
Emergency food is needed when a disaster occurs. Emergency conditions encourage the provision of food that is ready to eat with sensory properties that can be accepted by the community, has sufficient nutrient content to meet the body's caloric needs and is resistant during storage. This study...
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| Format: | Article |
| Language: | English |
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Universitas Sebelas Maret, Faculty of Agriculture
2019-04-01
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| Series: | Caraka Tani: Journal of Sustainable Agriculture |
| Subjects: | |
| Online Access: | https://jurnal.uns.ac.id/carakatani/article/view/27592 |
| _version_ | 1797714789357584384 |
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| author | Lukita Purnamayati Raden Baskara Katri Anandito Siswanti Siswanti Edhi Nurhartadi |
| author_facet | Lukita Purnamayati Raden Baskara Katri Anandito Siswanti Siswanti Edhi Nurhartadi |
| author_sort | Lukita Purnamayati |
| collection | DOAJ |
| description | Emergency food is needed when a disaster occurs. Emergency conditions encourage the provision of food that is ready to eat with sensory properties that can be accepted by the community, has sufficient nutrient content to meet the body's caloric needs and is resistant during storage. This study aims to obtain the best formulas of the food bar based on the parameters observed, namely sensory, chemical, total caloric, and aw as well as its shelf life estimation with the Accelerated Shelf Life Test. Food bar was made from white millet flour and fish koya that was made from snakehead fish and soy flour. Intermediate moisture food (IMF) applied in this study with the initial formulation was determined using mass equilibrium. The effectiveness test was used to determine the best formula based on all observed parameters. The results showed that the best food bar formula was formula F2, which has a chemical composition consisting of moisture content (20,99±0,21%); ash (3,45±0,35%); fat (18,10±0,13%); protein (12,24±0,28%); and carbohydrates (45,22±0.32%), aw (0,76±0,01); and total calories (per 50 g) was 232,04±1,96 kcal. The shelf life of food bar F2 was 19 days. Based on the results obtained, the total calories produced from the best formula have not met emergency food calorie standards. |
| first_indexed | 2024-03-12T07:56:59Z |
| format | Article |
| id | doaj.art-94b33e7bfeb0426881e24c3ada804858 |
| institution | Directory Open Access Journal |
| issn | 2613-9456 2599-2570 |
| language | English |
| last_indexed | 2024-03-12T07:56:59Z |
| publishDate | 2019-04-01 |
| publisher | Universitas Sebelas Maret, Faculty of Agriculture |
| record_format | Article |
| series | Caraka Tani: Journal of Sustainable Agriculture |
| spelling | doaj.art-94b33e7bfeb0426881e24c3ada8048582023-09-02T20:06:26ZengUniversitas Sebelas Maret, Faculty of AgricultureCaraka Tani: Journal of Sustainable Agriculture2613-94562599-25702019-04-0134110111410.20961/carakatani.v34i1.2759219726Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy FlourLukita Purnamayati0Raden Baskara Katri Anandito1Siswanti Siswanti2Edhi Nurhartadi3Departement of Fisheries, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Semarang,Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, SurakartaDepartment of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, SurakartaDepartment of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, SurakartaEmergency food is needed when a disaster occurs. Emergency conditions encourage the provision of food that is ready to eat with sensory properties that can be accepted by the community, has sufficient nutrient content to meet the body's caloric needs and is resistant during storage. This study aims to obtain the best formulas of the food bar based on the parameters observed, namely sensory, chemical, total caloric, and aw as well as its shelf life estimation with the Accelerated Shelf Life Test. Food bar was made from white millet flour and fish koya that was made from snakehead fish and soy flour. Intermediate moisture food (IMF) applied in this study with the initial formulation was determined using mass equilibrium. The effectiveness test was used to determine the best formula based on all observed parameters. The results showed that the best food bar formula was formula F2, which has a chemical composition consisting of moisture content (20,99±0,21%); ash (3,45±0,35%); fat (18,10±0,13%); protein (12,24±0,28%); and carbohydrates (45,22±0.32%), aw (0,76±0,01); and total calories (per 50 g) was 232,04±1,96 kcal. The shelf life of food bar F2 was 19 days. Based on the results obtained, the total calories produced from the best formula have not met emergency food calorie standards.https://jurnal.uns.ac.id/carakatani/article/view/27592accelerated shelf life testemergency foodfish koya |
| spellingShingle | Lukita Purnamayati Raden Baskara Katri Anandito Siswanti Siswanti Edhi Nurhartadi Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour Caraka Tani: Journal of Sustainable Agriculture accelerated shelf life test emergency food fish koya |
| title | Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour |
| title_full | Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour |
| title_fullStr | Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour |
| title_full_unstemmed | Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour |
| title_short | Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour |
| title_sort | characteristic and self life test of food bar with combination of white millet snakehead fish and soy flour |
| topic | accelerated shelf life test emergency food fish koya |
| url | https://jurnal.uns.ac.id/carakatani/article/view/27592 |
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