Nutritional Content and Likeability Level of Tempeh Flour and Beetroot Flour (Beta Vulgaris L.) Based Snack Bars as an Alternative Snack for Athletes

Abstract

Background: Muscle fatigue is a condition frequently experienced by athletes following intense physical activity, necessitating practical and nutritious snacks to support recovery and enchance performance. Snack bars made form local ingredients have the potential to serve as an alternative, particularly those rich in protein from tempeh a source of branched- chain amino acids (BCAAs) and nitrates derived from beets to support recovery and improve performance. Purpose: This study aims to analyze the acceptability and nutritional content of snack bars made from tempeh flour and beet flour as an alternative snack for athletes. Methods: this study employed a quantitative experimental method using 3x3 factorial completely randomized design (CRD), resulting in 9 formulations based on the ratio of tempeh flour to beet flour. Acceptability analysis was perfformed by 40 semi-trained panelists, while nutritional analysis (proximate analysis) was conducted in an accredited laboratory. Statiscal analysis was performaed using the non-parametric Kruskal-Wallis test. Result: There were no significant differences (p>0,05), with an average liking score of 3,2 – 3,4 (fairly liked). The best formulation was F5 (80% tempeh flour and 10% beet flour) with a preference score of 0,7. The nutritional content of F5 per 100 gr includes energy 308 kcal, protein 9,12 gr, fat 4,33 gr, and carbohydrates 58,13 gr. Conclusion: The snack bar formulation with an 80% tempeh flour to 10% beet flour ratio is the best formulation and meets the criteria for a sports bar or snack for athletes. Background: Muscle fatigue is a condition frequently experienced by athletes following intense physical activity, necessitating practical and nutritious snacks to support recovery and enchance performance. Snack bars made form local ingredients have the potential to serve as an alternative, particularly those rich in protein from tempeh a source of branched- chain amino acids (BCAAs) and nitrates derived from beets to support recovery and improve performance. Purpose: This study aims to analyze the acceptability and nutritional content of snack bars made from tempeh flour and beet flour as an alternative snack for athletes. Methods: this study employed a quantitative experimental method using 3x3 factorial completely randomized design (CRD), resulting in 9 formulations based on the ratio of tempeh flour to beet flour. Acceptability analysis was perfformed by 40 semi-trained panelists, while nutritional analysis (proximate analysis) was conducted in an accredited laboratory. Statiscal analysis was performaed using the non-parametric Kruskal-Wallis test. Result: There were no significant differences (p>0,05), with an average liking score of 3,2 – 3,4 (fairly liked). The best formulation was F5 (80% tempeh flour and 10% beet flour) with a preference score of 0,7. The nutritional content of F5 per 100 gr includes energy 308 kcal, protein 9,12 gr, fat 4,33 gr, and carbohydrates 58,13 gr. Conclusion: The snack bar formulation with an 80% tempeh flour to 10% beet flour ratio is the best formulation and meets the criteria for a sports bar or snack for athletes.