Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Carboxymethyl Cellulose pada Snack Bar: Pengujian pada Sifat Fisikokimiawi dan Sensori

Abstract

Snack bar (SB) is an example of food product that can be produced to be functional food with the addition of white saffron. SB is manufactured by mixing of nuts, cereals, and fruits with binding agents addition. The aim of the study was to analyze the effect of the addition of white saffron (Curcuma mangga Val.) powder and Carboxymethyl Cellulose (CMC) on physicochemical and sensory properties of snack bar. The variation of formula used in this study are the ratio of mocaf and white saffron powder as much as 100:4; 100:8 and 100:12; and the concentration of CMC of 0.5; 1 and 1.5%. SB was analyzed with the analysis of physicochemical (texture, volume development, antioxidant activity, and proximate analysis), and hedonic test. SB with the addition of 12% white saffron powder and 1% CMC resulted the best physicochemical analysis and sensory properties with a texture value of 1,227.67 gf, development volume of 0%, antioxidant activity of 10.76% RSA, moisture content of 7.96%, ash of 1.64%, protein of 4.55%, fat of 11.93% and carbohydrate of 73.93%.