Evaluasi Daya Terima dan Kandungan Gizi Snack bar Tinggi Serat yang Diperkaya Kurma
(1) Program Studi Gizi Fakultas Teknik Universitas Negeri Medan, Medan, Indonesia
(2) Program Studi Gizi Fakultas Teknik Universitas Negeri Medan, Medan, Indonesia
(3) Program Studi Gizi Fakultas Teknik Universitas Negeri Medan, Medan, Indonesia
(4) Program Studi Gizi Fakultas Teknik Universitas Negeri Medan, Medan, Indonesia
(5) Program Studi Gizi Fakultas Teknik Universitas Negeri Medan, Medan, Indonesia
(6) Program Studi Gizi Fakultas Teknik Universitas Negeri Medan, Medan, Indonesia
(*) Corresponding Author
Abstract
Diabetes mellitus remains a major global health concern closely associated with dietary patterns, emphasizing the importance of low glycemic index and high-fiber foods in glycemic control. Dates, a natural source of dietary fiber, present considerable potential for developing functional snack bars. This study evaluated the effect of date incorporation on the sensory acceptance and nutritional composition of high-fiber snack bars. A completely randomized design was employed using four formulations with varying levels of date addition (0g, 5g, 10g, and 15g). Sensory evaluation was conducted via hedonic and attribute intensity tests with 30 semi-trained panelists, while nutritional composition was determined through proximate and total dietary fiber analyses. Results demonstrated that date incorporation significantly enhanced sensory acceptance, particularly regarding taste, texture, and overall preference. Increasing the proportion of dates significantly increased carbohydrate content, while protein and fat decreased due to formulation shifts. Total dietary fiber content remained consistently high across all formulations, meeting high-fiber product criteria. Notably, the formulation with moderate date addition (10g) exhibited the most favorable balance between sensory acceptance and nutritional quality. In conclusion, date incorporation improves sensory attributes while maintaining high dietary fiber, highlighting its potential as a functional snack alternative for controlled dietary intake.
Keywords
Full Text:
PDFReferences
Alemayehu, G. F., Forsido, S. F., Tola, Y. B., & Amare, E. (2023). Nutritional and Phytochemical Composition and Associated Health Benefits of Oat ( Avena sativa ) Grains and Oat-Based Fermented Food Products. The Scientific World Journal, 2023, 1–16. https://doi.org/10.1155/2023/2730175
Ali, R. F. M. (2024). Quality evaluation of snack bars prepared using different proportions of Khudri dates and fried green lentil ( Lens culinaris Medik.). Cogent Food & Agriculture, 10(1). https://doi.org/10.1080/23311932.2023.2300880
AOAC. (2005). Official Methods of Analysis of AOAC International (18th ed.). Association of Official Analytical Chemists.
Arya, S. S., Salve, A. R., & Chauhan, S. (2016). Peanuts as functional food : a review. Journal of Food Science and Technology, 53(January), 31–41. https://doi.org/10.1007/s13197-015-2007-9
Assirey, E. A. R. (2015). Nutritional composition of fruit of 10 date palm (Phoenix dactylifera L.) cultivars grown in Saudi Arabia. Journal of Taibah University for Science, 9(1), 75–79. https://doi.org/10.1016/j.jtusci.2014.07.002
Aurelia, L. C., Ma’rifah, B., & Muhlishoh, A. (2023). Snack bar Tinggi Serat Dan Antioksidan Berbahan Dasar Ubi Jalar Ungu Dan Beras Hitam Sebagai Alternatif Selingan Penderita Diabetes Melitus. Jurnal Gizi Dan Pangan Soedirman, 7(2), 196. https://doi.org/10.20884/1.jgipas.2023.7.2.9413
Barakat, H., & Alfheeaid, H. A. (2023). Date Palm Fruit (Phoenix dactylifera) and Its Promising Potential in Developing Functional Energy Bars: Review of Chemical, Nutritional, Functional, and Sensory Attributes. Nutrients, 15(9), 2134. https://doi.org/10.3390/nu15092134
Bchir, B., Jean-François, T., Rabetafika, H. N., & Blecker, C. (2018). Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars. Food Science and Technology International, 24(3), 198–208. https://doi.org/10.1177/1082013217742752
Bonku, R., & Yu, J. (2020). Food Science and Human Wellness Health aspects of peanuts as an outcome of its chemical composition. Food Science and Human Wellness, 9(1), 21–30. https://doi.org/10.1016/j.fshw.2019.12.005
Boukid, F., Klerks, M., Pellegrini, N., Fogliano, V., Sanchez-Siles, L., Roman, S., & Vittadini, E. (2022). Current and emerging trends in cereal snack bars: implications for new product development. International Journal of Food Sciences and Nutrition, 73(5), 610–629.
BPOM. (2022). Peraturan BPOM No 32 Tahun 2019 Tentang Persyaratan Keamanan Dan Mutu Obat Tradisional. In Badan Pengawasan Obat dan Makanan (Vol. 1).
Butler, A. E., Obaid, J., Wasif, P., Varghese, J. V., Abdulrahman, R., Alromaihi, D., Atkin, S. L., & Alamuddin, N. (2022). Effect of Date Fruit Consumption on the Glycemic Control of Patients with Type 2 Diabetes: A Randomized Clinical Trial. Nutrients, 14(17), 1–10. https://doi.org/10.3390/nu14173491
Cahya, S. A., Wahyudi, V. A., & Waryoko. (2025). Karakteristik Angka Kecukupan Gizi Snack bar Berbahan Dasar Sorgum dengan. Food Technology and Halal Science Journal, 8(1), 31–45.
Chen, O., Mah, E., Dioum, E., Marwaha, A., Shanmugam, S., Malleshi, N., Sudha, V., Gayathri, R., Unnikrishnan, R., Anjana, R. M., Krishnaswamy, K., Mohan, V., & Chu, Y. (2021). The role of oat nutrients in the immune system: A narrative review. Nutrients, 13(4), 1–19. https://doi.org/10.3390/nu13041048
Cinquanta, L., Cesare, C. Di, Manoni, R., Piano, A., Salvatori, G., Cinquanta, L., Cesare, C. Di, Manoni, R., & Piano, A. (2016). Mineral essential elements for nutrition in different chocolate products. International Journal of Food Science and Nutrition, 67(7), 1–6. https://doi.org/10.1080/09637486.2016.1199664
Compaoré‐Sérémé, D., Tapsoba, F. W., Zoénabo, D., Compaoré, C. S., Dicko, M. H., & Sawadogo‐Lingani, H. (2023). A Review on Dietary Fiber: Definitions, Classification, Importance and Advantages for Human Diet and Guidelines to Promote Consumption. International Journal of Biological and Chemical Sciences, 16(6), 2916–2929. https://doi.org/10.4314/ijbcs.v16i6.36
Eleazu, C. O. (2016). The concept of low glycemic index and glycemic load foods as panacea for type 2 diabetes mellitus; prospects, challenges and solutions. African Health Sciences, 16(2), 468–479.
Ibrahim, S. A., Fidan, H., Aljaloud, S. O., Stankov, S., & Ivanov, G. (2021). Application of Date (Phoenix dactylifera L.) Fruit in the Composition of a Novel Snack bar. Foods, 10(5), 918. https://doi.org/10.3390/foods10050918
Kamal-Eldin, A., George, N., Sobti, B., AlRashidi, N., Ghnimi, S., Ali, A. A., Andersson, A. A. M., Andersson, R., Antony, A., & Hamed, F. (2020). Dietary fiber components, microstructure, and texture of date fruits (Phoenix dactylifera, L.). Scientific Reports, 10(1), 1–11. https://doi.org/10.1038/s41598-020-78713-4
Kanya, M., Pavani, P., Rakshit, M., Taliwal, C., & Mekam, M. (2025). Development and Evaluation of Energy Bar Using Makhana Powder and Dates (pp. 167–184). https://doi.org/10.1007/978-3-031-98200-2_11
Kemenkes. (2023). Survei Kesehatan Indonesia tahun 2023.
Kim, D. (2020). Chapter 14 - Glycemic index. In R. Mehrzad (Ed.), Obesity (pp. 183–189). Elsevier. https://doi.org/https://doi.org/10.1016/B978-0-12-818839-2.00014-4
Kim, 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
Kowalska, H., Masiarz, E., Ignaczak, A., Marzec, A., Hać-Szymańczuk, E., Salamon, A., Cegiełka, A., Żbikowska, A., Kowalska, J., & Galus, S. (2023). Advances in multigrain snack bar technology and consumer expectations: A review. Food Reviews International, 39(1), 93–118.
Lo, O. Y. M. (2018). Chapter 87 - Glycemic Index and Glycemic Load. In D. Rakel (Ed.), Integrative Medicine (Fourth Edition) (pp. 863-868.e1). Elsevier. https://doi.org/https://doi.org/10.1016/B978-0-323-35868-2.00087-6
McCleary, B. V. (2023). Measurement of dietary fiber: Which AOAC Official Method of Analysis SM to use. Journal of AOAC International, 106(4), 917–930.
Reiners, S., Hebestreit, S., Wedekind, L., Kiehntopf, M., Klink, A., Rummler, S., Glei, M., Lorkowski, S., & Schlörmann, W. (2023). Effect of a regular consumption of traditional and roasted oat and barley flakes on blood lipids and glucose metabolism – A randomized crossover trial. Frontiers in Nutrition, 10, 1–10. https://doi.org/10.3389/fnut.2023.1095245
Rini, D. P. (2023). Pengujian Sensoris, Proksimat, Serat Pangan Total Dan Kalsium Dari Snack Bar Dengan Penambahan Tepung Jamur Tiram Dan Kurma (Skripsi). In Skripsi.
Saboo, B., Misra, A., Kalra, S., Mohan, V., Aravind, S. R., Joshi, S., Chowdhury, S., Sahay, R., Kesavadev, J., John, M., Kapoor, N., Das, S., Krishnan, D., & Salis, S. (2022). Role and importance of high fiber in diabetes management in India. Diabetes and Metabolic Syndrome: Clinical Research and Reviews, 16(5), 102480. https://doi.org/10.1016/j.dsx.2022.102480
Shakerardekani, A., Karim, R., Ghazali, H. M., & Chin, N. L. (2013). Textural , Rheological and Sensory Properties and Oxidative Stability of Nut Spreads — A Review. International Journal of Molecular Sciences, 14(2), 4223–4241. https://doi.org/10.3390/ijms14024223
Spence, C. (2015). On the psychological impact of food colour. Flavour, 4(1), 21. https://doi.org/10.1186/s13411-015-0031-3
Spence, C. (2019). On the Relationship(s) Between Color and Taste/Flavor. Experimental Psychology, 66(2), 99–111. https://doi.org/10.1027/1618-3169/a000439
Srimiati, M., & Harsanti, F. (2023). Effect of strawberry fruit substitution (Fragaria x ananassa) on organoleptic, proximate levels and dietary fiber levels for diabetes mellitus patients. AcTion: Aceh Nutrition Journal, 8(2), 203. https://doi.org/10.30867/action.v8i2.961
Sun, H., Saeedi, P., Karuranga, S., Pinkepank, M., Ogurtsova, K., Duncan, B. B., Stein, C., Basit, A., Chan, J. C. N., Mbanya, J. C., Pavkov, M. E., Ramachandaran, A., Wild, S. H., James, S., Herman, W. H., Zhang, P., Bommer, C., Kuo, S., Boyko, E. J., & Magliano, D. J. (2022). IDF Diabetes Atlas: Global, regional and country-level diabetes prevalence estimates for 2021 and projections for 2045. Diabetes Research and Clinical Practice, 183, 109119. https://doi.org/10.1016/j.diabres.2021.109119
Velciov, A., Riviș, A., Lalescu, D., Popescu, G. S., Cozma, A., Kiss, A. A., Gherman, A. M., Anghel, I. M., Simescu, R. E., & Rada, M. (2021). Determination of some nutritional parameters of dark chocolate. Journal of Agroalimentary Processess and Technologies, 27(3), 271–276.
Article Metrics
Abstract view : 33 timesPDF - 31 times
DOI: https://doi.org/10.26714/jpg.16.2.2026.1-11
Refbacks
- There are currently no refbacks.
Copyright (c) 2026 Jurnal Pangan dan Gizi
 | Jurnal Pangan dan Gizi |
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.