Nurfaidah, Hani (2023) Penilaian Organoleptik Snack Bar Tepung Kacang Kedelai dan Pisang Ambon Sebagai Snack Sehat Penambah Nutrisi Untuk Atlet. Diploma thesis, Poltekkes Kemenkes Tasikmalaya.
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Abstract
Organoleptic Assessment of Snack Bar Soybean Flour and Ambon Bananas as Healthy Snacks to Enhance Nutrition for Athletes Hani Nurfaidah1, Uun Kunaepah2 Abstract Nutrition in sports is an important part of athlete performance. Proper nutrition will balance energy intake with energy expenditure. Athletes' nutritional needs can be met from additional food in the form of snack bars. Selection of snack bar is based on the density of training and athlete competition. The aim of the research is to determine the organoleptic assessment of soybean flour and Ambon banana snack bars as healthy snacks to enhance athletes' nutrition. This type of research is experimental research using the hedonic test method with a Completely Randomized Design (CRD) research design. There are two repetitions. The assessment in the form of an organoleptic test was carried out by thirty students who were level II and level III students of the DIII Nutrition Study Program, Health Polytechnic, Ministry of Health, Tasikmalaya, Cirebon Region, and the estimated nutritional content was calculated using the 2017 Indonesian Food Composition Table (TKPI). the average value of all organoleptic parameters was F2 (20% soybean flour and 20% Ambon banana). The nutritional content of the best Ambon soybean and banana flour snack bar per 100g is 365 kcal energy, 17.9g protein, 21.4g fat, 34.8g carbohydrates. Keywords: Organoleptic, Ambon banana, Snack bar, Soybean Flour, Nutrition 1 Student of DIII Nutrition Study Program, Poltekkes Kemenkes Tasikmalaya 2 Lecturers of the DIII Nutrition Study Program at the Tasikmalaya Ministry of Health Polytechnic
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