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Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour

Caraka Tani: Journal of Sustainable Agriculture · Vol. 34 No. 1 (2019) · hlm. 101–114

DOI
10.20961/carakatani.v34i1.27592
ISSN
2599-2570, 2613-9456
Terbit
2019-04-18
Penerbit
Universitas Sebelas Maret
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-nc/4.0

Abstrak

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.

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  • Diponegoro University
  • Sebelas Maret University
  • Universiti of Malaysia Sabah
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Rekan penulisOrganisasiArtikel bersama
Eko Nurcahya DewiDiponegoro University7
Lukita PurnamayatiAfiliasi tidak diketahui7
Sumardianto SumardiantoDiponegoro University4
Eko Nurcahya DewiAfiliasi tidak diketahui3
Eko SusantoDiponegoro University3
Eko SusantoAfiliasi tidak diketahui2
Slamet SuhartoAfiliasi tidak diketahui2
Meisya Asri WidiyantiDiponegoro University1
Romadhon RomadhonDiponegoro University1
Ulfi Lestari DhitaDiponegoro University1
Yuliani YulianiDiponegoro University1
Patricia MatanjunUniversiti of Malaysia Sabah1
Gusti FauzaSebelas Maret University1
Setyaningrum ArivianiSebelas Maret University1
Galih Poetri NastitiSebelas Maret University1
Nurul Hidayati SholihinSebelas Maret University1
Tri Winarni AgustiniDiponegoro University1
Fajar Bayu SenoajiDiponegoro University1
Retno Ayu KurniasihDiponegoro University1
Khusnul QotimahAfiliasi tidak diketahui1
Khusnul QotimahDiponegoro University1
Ayunda Dita WardaniAfiliasi tidak diketahui1
Eko Nurcahya DewiAfiliasi tidak diketahui1
Ayunda Dita WardaniDiponegoro University1
Rizki Wisnu MurtiDiponegoro University1
Akhmad Suhaeli FahmiDiponegoro University1
Ragil Tirta MandiriDiponegoro University1
Annisa Amalia FebriantiDiponegoro University1
Muhammad Qowiyyul AziziDiponegoro University1
Alifa Nur FauziahDiponegoro University1
Siswanti SiswantiAfiliasi tidak diketahui1
Nur Her Riyadi ParnantoAfiliasi tidak diketahui1
Monika Vania DelindaAfiliasi tidak diketahui1
Dyah WidowatiAfiliasi tidak diketahui1
Nur Her Riyadi ParnantoSebelas Maret University1
Monika Vania DelindaSebelas Maret University1

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Sumber metadata: OAI-PMH (metadata jurnal) http://jurnal.uns.ac.id/carakatani/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">Characteristic and Self-Life Test of Food Bar with Combination of White Millet, Snakehead Fish and Soy Flour</dc:title>
	<dc:creator>Purnamayati, Lukita</dc:creator>
	<dc:creator>Anandito, Raden Baskara Katri</dc:creator>
	<dc:creator>Siswanti, Siswanti</dc:creator>
	<dc:creator>Nurhartadi, Edhi</dc:creator>
	<dc:subject xml:lang="en-US">accelerated shelf life test; emergency food; fish koya</dc:subject>
	<dc:description xml:lang="en-US">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.</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Sebelas Maret</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2019-04-18</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US"></dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://jurnal.uns.ac.id/carakatani/article/view/27592</dc:identifier>
	<dc:identifier>10.20961/carakatani.v34i1.27592</dc:identifier>
	<dc:source xml:lang="en-US">Caraka Tani: Journal of Sustainable Agriculture; Vol 34, No 1 (2019): April; 101-114</dc:source>
	<dc:source>2599-2570</dc:source>
	<dc:source>2613-9456</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://jurnal.uns.ac.id/carakatani/article/view/27592/pdf</dc:relation>
	<dc:relation>https://jurnal.uns.ac.id/carakatani/article/downloadSuppFile/27592/2734</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Caraka Tani: Journal of Sustainable Agriculture</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-nc/4.0</dc:rights>
</oai_dc:dc>