Formulation, Sensory, and Nutritional Characterization of Snack Bars Made from Moringa (Moringa oleifera) and Lumi-Lumi Fish (Harpodon nehereus)
Main Article Content
Abstract
Moringa oleifera leaves and Lumi-lumi (Harpodon nehereus) contain beneficial nutrients for the human body. The potential utilization of both materials as fortifying agents can improve the nutritional content of snack bars. This research aims to analyze the influence of moringa flour and lumi-lumi fish formulation on the sensory and chemical characteristics of snack bar products. The research design employed an experimental design with a Completely Randomized Design (CRD) involving three treatments: P1 (12 g moringa leaves + 30 g lumi-lumi), P2 (21 g + 30 g), and P3 (30 g + 30 g). Each treatment underwent proximate and organoleptic testing with 74 untrained panelists. The results showed significant differences in color and taste indicators between formulations (p-value <0.001 and 0.035), but no significant differences in aroma and texture (p-value 0.210 and 0.118). Formulation P1 was the most preferred by panelists. Its nutritional content includes 17.58% water, 2.78% ash, 22.18% fat, 2.83% protein, and 56.60% carbohydrates. In conclusion, snack bars made with a combination of moringa flour and lumi-lumi may serve as an acceptable alternative for meeting community macronutrient needs and support local food diversification.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
By submitting an article to the journal, the author(s) agree to transfer the published article's copyright to the journal, which will act as the publisher. This means the journal will have the right to publish the article in various forms, including reprints. The journal will maintain the publishing rights to the published articles.
This work is licensed under a Creative Commons Attribution 4.0 International License.
In line with the license, authors and any users (readers and other researchers) are allowed to 1) Share — copy and redistribute the material in any medium or format for any purpose, even commercially, 2) Adapt — remix, transform, and build upon the material for any purpose, even commercially. The author, as licensor, cannot revoke these freedoms as long as the user follows the license terms.
Under the following terms: 1) Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. 2) No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
References
Adi, A. C. (2017). Karbohidrat. Dalam Hardinsyah & D. N. Supariasa (Ed.), Ilmu Gizi: Teori & Aplikasi. Jakarta: EGC.
Alwi, H. A., Damat, D., & Putri, D. N. (2021). Karakteristik fisikokimia dan organoleptik snack bar berbasis tepung ampas tahu, tepung kacang merah (Phaseolus vulgaris L.), dan kacang kedelai (Glycine max). Food Technology and Halal Science Journal, 4(1), 23–38. https://doi.org/10.22219/fths.v4i1.15620
Amanto, B. S., Siswanti, S., & Atmaja, A. (2015). Kinetika pengeringan temu giring (Curcuma heyneana Valeton & van Zijp) menggunakan cabinet dryer dengan perlakuan pendahuluan blanching. Jurnal Teknologi Hasil Pertanian, 8(2), 107–114. https://doi.org/10.20961/jthp.v0i0.12900
Anggraini, S., Muthmainnah, M., Septiani, N., & Suganda, T. (2024). Strategi intervensi penanganan stunting di Indonesia: Studi literatur. SEHATI: Jurnal Kesehatan, 4(1), 15–36. https://doi.org/10.52364/sehati.v4i1.46
Ardianti, D. Y., Anggriani, R., & Sukardi, S. (2019). Pembuatan cookies substitusi tepung talas (Colocasia esculenta (L.) Schott) dan tepung daun kelor (Moringa oleifera Lamk). Food Technology and Halal Science Journal, 2(1), 85–96. https://doi.org/10.22219/fths.v2i1.12973.
Arwani, M., Wijana, S., & Kumalaningsih, S. (2019). Nutrient and saponin content of Moringa oleifera leaves under different blanching methods. IOP Conference Series: Earth and Environmental Science, 230(1), 012042. https://doi.org/10.1088/1755-1315/230/1/012042
Augustyn, G. H., Tuhumury, H. C. D., & Dahoklory, M. (2017). Pengaruh penambahan tepung daun kelor (Moringa oleifera) terhadap karakteristik organoleptik dan kimia biskuit mocaf (modified cassava flour). AGRITEKNO: Jurnal Teknologi Pertanian, 6(2), 52–58. https://doi.org/10.30598/jagritekno.2017.6.2.52
Badan Pangan Nasional. (2025, January 31). Rata-rata konsumsi protein per kapita nasional tahun 2024. https://satudata.badanpangan.go.id/datasetpublications/voj/rata-rata-konsumsi-protein-nasional
Bakhtiar, B., Rohaya, S., & Ayunda, H. M. (2019). Penambahan tepung tulang ikan bandeng (Chanos chanos) sebagai sumber kalsium dan fosfor pembuatan donat panggang. Jurnal Teknologi dan Industri Pertanian Indonesia, 11(1), 38–45. https://doi.org/10.17969/jtipi.v11i1.13439
Dewi, S. S., Fadhila, R., Kuswari, M., Palupi, K. C., & Utami, D. A. (2021). Pembuatan snack bar sebagai makanan tambahan olahraga sebagai sumber tinggi kalori. Jurnal Pangan dan Gizi, 11(2), 100–110. https://jurnal.unimus.ac.id/index.php/JPDG/article/view/7186
Ellya, N. A., Supriyanto, & Indarto, C. (2022). Profil tekstur snack bar tepung jagung Talango yang diperkaya antioksidan dari tepung kelor (Moringa oleifera L.). JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), 7(2), 100 – 108. https://doi.org/10.33061/jitipari.v7i2.7511
Haeruddin, A. O., & Ansharullah, N. A. (2020). Formulasi dan kajian organoleptik tepung pisang kepok (Musa paradisiaca L.) dan kacang hijau (Vigna radiata) dalam pembuatan snack bar gluten-free sebagai camilan sehat. Sains dan Teknologi Pangan, 5(6), 3398–3411. https://download.garuda.kemdikbud.go.id/article.php?article=2013115&title=FORMULASI+DAN+KAJIAN+ORGANOLEPTIK+TEPUNG+PISANG+KEPOK+Musa+Paradisiaca+L+DAN+KACANG+HIJAu+Vigna+Radiata+DALAM+PEMBUATAN+SNACK+BAR+GLUTEN-FREE+SEBAGAI+CAMILAN+SEHAT
Herdianto, F. W., Yulistiani, R., & Sarofa, U. (2025). Consumer preference analysis of snack bar product attributes in Surabaya using conjoint analysis method. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 9(1), 182–187. https://doi.org/10.29165/ajarcde.v9i1.604
Ilona, A. D., & Ismawati, R. (2015). Pengaruh penambahan ekstrak daun kelor (Moringa oleifera) dan waktu inkubasi terhadap sifat organoleptik yoghurt. Jurnal Tata Boga, 4(3), 151–159.https://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/1588
Indriasari, Y., Basrin, F., & Salam, M. B. H. B. (2019). Analisis penerimaan konsumen Moringa Biscuit (biskuit kelor) diperkaya tepung daun kelor (Moringa oleifera). Agroland: Jurnal Ilmu-Ilmu Pertanian, 26(3), 221-229. https://doi.org/10.22487/agrolandnasional.v26i3.996
Kementerian Kesehatan Republik Indonesia. (2018). Tabel komposisi pangan Indonesia 2017. Jakarta: Kementerian Kesehatan Republik Indonesia. https://www.panganku.org/id-ID/view
Kim, M. K., Greve, P., & Lee, Y. (2016). Identification of drivers of liking for bar-type snacks based on individual consumer preference. Journal of Food Science, 81(1), S174–S181. https://doi.org/10.1111/1750-3841.13154
Krisnadi, A. D. (2015). Kelor, super nutrisi: Gerakan swadaya masyarakat penanaman dan pemanfaatan tanaman kelor dalam rangka mendukung Gerakan Nasional Sadar Gizi. Jurnal Kesehatan Masyarakat. https://www.academia.edu/26227752/Kelor_Super_Nutrisi
Kusharto, C. M., & Damayanthi, E. (2017). Pengembangan crackers sumber protein dan mineral dengan penambahan tepung daun kelor (Moringa oleifera) dan tepung badan kepala ikan lele dumbo (Clarias gariepinus). Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya, 1(1), 22–38. https://doi.org/10.20473/mgi.v12i1.1-6
Lawless, H. T., & Heymann, H. (2010). Sensory evaluation of food. https://doi.org/10.1007/978-1-4419-6488-5
Martiyanti, M. A. A., & Vita, V. V. (2019). Sifat organoleptik mi instan tepung ubi jalar putih penambahan tepung daun kelor. FoodTech: Jurnal Teknologi Pangan, 1(1), 1. https://doi.org/10.26418/jft.v1i1.30347
Muntikah, & Maryam, R. (2017). Ilmu teknologi pangan. Pusat Pendidikan Sumber Daya Manusia Kesehatan, Kementerian Kesehatan RI. https://repository.poltekkesjkt2.ac.id/index.php?id=449&keywords=&p=show_detail
Nurhusna, A., Marliyati, S. A., & Palupi, E. (2020). Snack bar made from sorghum and beans with addition of red palm oil as supplementary food for pregnant women with chronic energy deficiency. Media Gizi Indonesia, 15(3), 173–183. https://doi.org/10.20473/mgi.v15i3.173-183
Pawiwara, I., Triastuti, D., & Baharta, R. (2023). Karakteristik roti tawar substitusi tepung bekatul dengan penambahan tepung daun kelor (Moringa oleifera). Jurnal Ilmiah Ilmu dan Teknologi Rekayasa, 5(1), 1–8. https://doi.org/10.31962/jiitr.v5i1.110
Pratiwi, F. (2018). Formulasi food bar sumber protein dan kalsium dari tepung daun kelor (Moringa oleifera) dan tepung ikan lele (Clarias gariepinus) untuk dewasa menengah. Institut Pertanian Bogor. https://repository.ipb.ac.id/handle/123456789/96819.
Rahayu, R., Arif, M., Rahmawati, R., Akbardiansyah, A., Insani, S. A., Hamidi, H., Fuadi, A., Khairi, I., Thahir, M. A., & Hermi, R. (2023). Penerapan cara pengolahan fillet ikan lumi-lumi (Harpodon nehereus) sebagai ikan asin untuk mempersingkat waktu penjemuran. EUMPANG BREUH : Jurnal Pengabdian Masyarakat, 2(1), 8–10. https://doi.org/10.33059/ebjpm.v2i1.7152
Roihanah, M., & Ismawati, R. (2014). Pengaruh jumlah karagenan dan ekstrak daun pandan wangi (Pandanus amaryllifolius) terhadap sifat organoleptik jelly drink daun kelor (Moringa oleifera). Jurnal Tata Boga, 3(3), 96–105. https://repository.usm.ac.id/files/journalmhs/D.111.13.0047-20200330124332.pdf
Rosyidah, A. Z., & Ismawati, R. (2016). Studi tentang tingkat kesukaan responden terhadap penganekaragaman lauk pauk dari daun kelor (Moringa oleifera). E-Journal Boga, 5(1), 17–22. https://ejournal.unesa.ac.id/index.php/jurnal-tata-boga/article/view/13427/12326
Rousmaliana, R., & Septiani, S. (2019). Identifikasi tepung ampas kelapa terhadap kadar proksimat menggunakan metode pengeringan oven. Jurnal Ilmiah Kesehatan, 1(1), 18–31. https://www.researchgate.net/publication/336727227_Identifikasi_Tepung_Ampas_Kelapa_Terhadap_Kadar_Proksimat_Menggunakan_Metode_Pengeringan_Oven
Sarah, A. M. D., Safrida, S., & Ayunda, H. M. (2025). Physicochemical and sensory properties of Lumi-lumi (Harpodon nehereus) fresh noodles fortified with natural flavours. Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics), 13(1), 10–20. https://doi.org/10.21927/ijnd.2025.13(1).10-20
Sari, F. I. (2019). Pengaruh penambahan tepung daun kelor (Moringa oleifera) dalam pembuatan bolu kukus menggunakan tepung terigu dan tepung pisang kepok putih. Universitas Sumatera Utara. https://repositori.usu.ac.id/handle/123456789/16248
Setyadi, D. A. (2016). Pengaruh jenis tepung pisang (Musa paradisiaca) dan waktu pemanggangan terhadap karakteristik banana flakes. Universitas Pasundan.
Simamora, P., Desmelati, & Sari, N. I. (2018). Studi penerimaan konsumen terhadap biskuit kijing Taiwan (Anodonta sp.). Publikasi Ilmiah, Fakultas Perikanan dan Kelautan, UniversitasRiau. https://jom.unri.ac.id/index.php/JOMFAPERIKA/article/download/21064/20386.
Suloi, A. N. F., Rumitasari, A., Farid, J. A., Fitriani, S. N. A., & Ramadhani, N. L. (2020). Snack bars: camilan sehat rendah indeks glikemik sebagai alternatif pencegahan penderita diabetes. Jurnal ABDI, 2(1), 118-125. https://journal.unhas.ac.id/index.php/kpiunhas/article/view/9202
Sulvia, S., & Desparita, N. (2024). Analisa persepsi konsumen terhadap keputusan pembelian kerupuk kulit sapi (kerupuk rambak) di Desa Bale Panah Kecamatan Juli Kabupaten Bireuen. Jurnal Sains Pertanian, 8(1), 30–37. https://journal.umuslim.ac.id/index.php/jsp/article/view/2507/1920
Yulia, R., Wijayanti, N., Rahmiati, T. M., & Makmur, T. (2024). The effect of moringa leaf flour (Moringa oleifera) and oat meal (Quaker Oats) on the water content, ash content and organoleptics of peanut snack bar. Jurnal …, 6(2), 167–175. https://scholar.unand.ac.id/497702/4/Daftar%20Pustaka.pdf