Ummisah, siti (2025) MODIFICATION KEPOK BANANA FLOUR SNACK BAR WITH SUBSTITUTION OF MACKEREL FISH FLOUR AS EMERGENCY FOOD (Analysis of Protein, Carbohydrates, Dietary Fiber, and Sensory Acceptability). S1 Undergraduate thesis, Universitas Darussalam Gontor.

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Abstract

The development of snack bars as emergency food was driven by their ease of consumption, high energy content, bar shape, and low moisture content (dry), which made them durable during storage. This study aimed to analyze the differences in protein, carbohydrate, and fiber content in banana flour by substituting mackerel fish flour and its acceptability as emergency food. This study used a Completely Randomized Design (CRD) experiment with one control and three treatment samples, which were prepared by substituting kepok banana flour with mackerel fish flour. The protein, carbohydrate, and fiber test data were statistically analyzed using One-way ANOVA with a significance level of p<0.05, and Duncan's test with p<0.05 to determine differences between formula. Sensory acceptability data were statistically analyzed using the Kruskal-Wallis and Mann-Whitney tests to assess differences between formulations. The results showed significant differences (p=0.000) in protein, carbohydrate, and fiber content among the snack bar formulations using kepok banana flour with the substitution of mackerel fish flour. No significant differences were found among formulations in terms of color (p=0.210) and texture (p=0.937), while significant differences were found in taste (p=0.003) and aroma (p=0.001). The conclusion there were differences in protein, carbohydrate, and fiber content in the formulations of snack bars using kepok banana flour with the substitution of mackerel fish flour as emergency food, and the selected formula was F2.

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