Effect of strawberry fruit substitution (Fragaria x ananassa) on organoleptic, proximate levels and dietary fiber levels for diabetes mellitus patients

Mia Srimiati* -  Program Studi Gizi, Universitas Binawan, Jakarta Timur, DKI Jakarta, Indonesia
Febry Harsanti -  Program Studi Gizi, Universitas Binawan, Jakarta Timur, DKI Jakarta, Indonesia
DOI : 10.30867/action.v8i2.961

Supp. File(s): common.other common.other common.other common.other

Strawberry is a nutritious food, but the variety of processed foods is still limited; therefore, innovation is required to develop a wider range of strawberry-based products. This study aimed to analyze the effect of strawberry substitution on the characteristics of snack bars. The experimental design employed a completely randomized design (CRD) with three levels of strawberry fruit substitution on the flour: F0 (without strawberries), F1 (25%), F2 (50%), and F3 (75%). All snack bar ingredients were mixed until it became a smooth dough, then baked at 180°C with a low heat setting for 30 minutes. The study was conducted in March-June 2022, with 35 respondents. The organoleptic test data were analyzed with the Kruskal Wallis test and the Mann-Whitney test (data was not normal), the proximate content and dietary fiber were analyzed with a t-test. The result, the organoleptic test revealed that the snack bar with the selected formula was F1 (25%) with proximate results of 5,65% water content, 0,45% ash content, 2,7% protein, 13,93% fat, 27,26% carbohydrates, and food fiber content of 5,68%. Based on the proximate test and dietary fiber content, there was no statistically significant (p= 0,112) difference between the control and F1 formulas. In conclusion, strawberry fruit substitution affects the characteristics of snack bars.

Supplement Files

Keywords : Blood sugar, Fiber, Food, Health

  1. Aminah, S. (2019). Karakteristik kimia dan organoleptik snack bar biji hanjeli (Coix lacryma jobi-L) dan kacang bogor (Vigna subterranea (L.) Verdcourt). Jurnal Agroindustri Halal, 5(2), 212–219. https://doi.org/10.30997/jah.v5i2.2029
  2. Centofanti, S., Dorrian, J., Hilditch, C., Grant, C., Coates, A., & Banks, S. (2018). Eating on nightshift: A big vs small snack impairs glucose response to breakfast. Neurobiology of Sleep and Circadian Rhythms, 4(December 2017), 44–48. https://doi.org/10.1016/j.nbscr.2017.12.001
  3. Coello, K. E., Frias, J., Martínez-Villaluenga, C., Cartea, M. E., Velasco, P., & Peñas, E. (2022). Manufacture of healthy snack bars supplemented with moringa sprout powder. LWT, 154, 112828. https://doi.org/10.1016/j.lwt.2021.112828
  4. Dhingra, D., Michael, M., Rajput, H., & Patil, R. T. (2012). Dietary fibre in foods: A review. Journal of Food Science and Technology, 49(3), 255–266. https://doi.org/10.1007/s13197-011-0365-5
  5. Green, H., Siwajek, P., & Roulin, A. (2017). Use of nutrient profiling to identify healthy versus unhealthy snack foods and whether they can be part of a healthy menu plan. Journal of Nutrition and Intermediary Metabolism, 9, 1–5. https://doi.org/10.1016/j.jnim.2017.07.001
  6. Hamidah, N., Haryuning, B. R. Y., & Setyaningrum, Y. I. (2019). Pemanfaatan kedelai dan apel malang untuk pembuatan snack bar: kajian kadar lemak dan kadar karbohidrat. AcTion: Aceh Nutrition Journal, 4(2), 117–122. https://doi.org/10.30867/action.v4i2.178
  7. He, Y., Wang, B., Wen, L., Wang, F., Yu, H., Chen, D., Su, X., & Zhang, C. (2022). Effects of dietary fiber on human health. Food Science and Human Wellness, 11(1), 1–10. https://doi.org/10.1016/j.fshw.2021.07.001
  8. Heenan, S., Soukoulis, C., Silcock, P., Fabris, A., Aprea, E., Cappellin, L., Märk, T. D., Gasperi, F., & Biasioli, F. (2012). PTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar composition. Food Chemistry, 131(2), 477–484. https://doi.org/10.1016/j.foodchem.2011.09.010
  9. Kahlon, T. S., Avena-Bustillos, R. J., & Chiu, M. C. M. (2016). Sensory evaluation of gluten-free quinoa whole grain snacks. Heliyon, 2(12), e00213. https://doi.org/10.1016/j.heliyon.2016.e00213
  10. Karuranga, J., da Rocha, F., & Yadi, H. (2017). Diabetes Atlas. In IDF Diabetes Atlas, 8th edition.
  11. Kumar, A., Mohanty, V., & Yashaswini, P. (2018). Development of high protein nutrition bar enriched with spirulina plantensis for undernourished children. Current Research in Nutrition and Food Science, 6(3), 835–844. https://doi.org/10.12944/CRNFSJ.6.3.26
  12. Mayawati, H., & Isnaeni, F. N. (2017). Hubungan Asupan Makanan Indeks Glikemik Tinggi dan Aktivitas Fisik dengan Kadar Glukosa Darah pada Pasien Diabetes Mellitus Tipe Ii Rawat Jalan di RSUD Karanganyar. Jurnal Kesehatan, 10(1), 75. https://doi.org/10.23917/jurkes.v10i1.5495
  13. Momanyi, D., Owino, W., & Makokha, A. (2020). Formulation, nutritional and sensory evaluation of baobab based ready-to-eat sorghum and cowpea blend snack bars. Scientific African, 7, e00215. https://doi.org/10.1016/j.sciaf.2019.e00215
  14. Mustofa, A., & Suhartatik, N. (2020). Meningkatkan imunitas tubuh dalam menghadapi pandemi covid-19 di Karangtaruna Kedunggupit, Sidoharjo, Wonogiri, Jawa Tengah. SELAPARANG Jurnal Pengabdian Masyarakat Berkemajuan, 4(1), 317. https://doi.org/10.31764/jpmb.v4i1.3100
  15. Nurdin, N. M., Navratilova, H. F., Ekawidyani, K. R., & Kurniawan, M. Y. (2022). Soy flour snack bars lower glycaemic response in type 2 diabetes mellitus subjects: A randomised cross-over design. Malays. J. Nutr, 28(2), 163–175. https://doi.org/10.31246/mjn-2021-0054
  16. Olagunju, A. I., Arigbede, T. I., Makanjuola, S. A., & Oyebode, E. T. (2022). Nutritional compositions, bioactive properties, and in-vivo glycemic indices of amaranth-based optimized multigrain snack bar products. Measurement: Food, 7(May), 100039. https://doi.org/10.1016/j.meafoo.2022.100039
  17. PERKENI. (2021). Pedoman Pengelolaan dan Pencegahan Diabetes Melitus Tipe 2 Dewasa di Indonesia 2021. In Global Initiative for Asthma (p. 46). www.ginasthma.org.
  18. Puspaningtyas, D. E., Nekada, C. D. Y., & Sari, P. M. (2022). Penambahan inulin terhadap indeks glikemik dan beban glikemik cookies growol: pengembangan makanan selingan diabetes. AcTion: Aceh Nutrition Journal, 7(2), 169–178. https://doi.org/10.30867/action.v7i2.738
  19. Sousa, M. F. de, Guimarães, R. M., Araújo, M. de O., Barcelos, K. R., Carneiro, N. S., Lima, D. S., Santos, D. C. Dos, Batista, K. de A., Fernandes, K. F., Lima, M. C. P. M., & Egea, M. B. (2019). Characterization of corn (Zea mays L.) bran as a new food ingredient for snack bars. LWT, 101(March 2018), 812–818. https://doi.org/10.1016/j.lwt.2018.11.088
  20. Suloi, A. N. F., Rumitasari, A., Farid, J. A., Fitriani, S. N. A., & Ramadhani, N. T. (2020). Snack bars: Camilan sehat rendah indeks glikemik sebagai alternatif pencegahan penderita diabetes. Jurnal ABDI, 2(1), 118–125.

Open Access Copyright (c) 2023 Mia Srimiati, Febry Harsanti
Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

AcTion: Aceh Nutrition Journal
Published by: Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health.
Soekarno-Hatta Street, No. 168. Health Polytechnic of Aceh, Aceh Besar, 23352. Telp/Fax: 0651 46126 / 0651 46121.
Website: https://gizipoltekkesaceh.ac.id/
E-mail: jurnal6121@gmail.com

e-issn: 2548-5741, p-issn: 2527-3310

All content is licensed under a: Creative Commons Attribution ShareAlike 4.0 International License

View My Stats

Get a feed by atom here, RRS2 here and OAI Links here