SNACK BAR TEPUNG KACANG ARAB (Cicer arietinum) DAN CHIA SEED (Salvia hispanica) SEBAGAI ALTERNATIF CAMILAN DIABETES MELITUS TIPE 2

Snack Bar Made of Chickpea Flour (Cicer arietinum) and Chia Seed (Salvia hispanica) as an Alternative Snack for Type 2 Diabetes Mellitus

Abstract

Background: Diabetes mellitus is one of the metabolic syndrome diseases in which the prevalence has
been increasing year by year. The selection of food materials needs to be considered, specifically the
use of alternative food ingredients high in fiber to slow the rise of blood sugar levels. Objective: This
research aimed to determine of organoleptic quality and nutrient content of snack bars with addition of
chickpea flour and chia seeds. Method: This study used experimental method Completely Randomized
Design (CRD) consisting of three formulas namely the addition of chickpea flour and chia seeds,
specifically F1 (70:30), F2 (80:20), and F3 (90:10). The parameters measured in this study were
panelist acceptance, proximate content (water, ash, protein, fat and carbohydrates), dietary fiber and
glucose level from most prefered snack bar. Results: Organoleptic test results were analyzed
statistically using Kruskall Wallis followed by the Mann Whitney a significant difference in the
organoleptic analysis for taste, aroma, color, and texture of the snack bars (p<0.05), in the acceptance
analysis formula 3 with a proportion of 90% chickpea flour and 10% chia seed revealed energy (500
kcal), protein content (14,58%), fat (35,20%), carbohydrates (31,72), dietary fiber (20,96%) and
glucose level (9,03%). Conclusion : this research suggests that snack bars made from chickpea flour
and chia seeds are well-accepted sensory by the general public