FORMULASI SNACK BAR BERBASIS BIJI QUINOA DAN BIJI CHIA SEBAGAI NUTRASETIKAL UNTUK PASIEN DIABETES MELITUS TIPE 2

NENG ELINNIA ALSRILANI, - (2025) FORMULASI SNACK BAR BERBASIS BIJI QUINOA DAN BIJI CHIA SEBAGAI NUTRASETIKAL UNTUK PASIEN DIABETES MELITUS TIPE 2. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.

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Abstract

Prevalensi diabetes melitus tipe 2 terus meningkat secara global, namun ketersediaan makanan selingan yang sehat dan sesuai untuk penderita diabetes masih terbatas. Penelitian ini bertujuan untuk mengembangkan formula snack bar berbasis biji quinoa dan biji chia sebagai produk nutrasetikal, serta mengevaluasi karakteristik fisik, proksimat, dan stabilitas mikrobiologis produk. Lima formula dengan variasi komposisi quinoa dan chia dikembangkan dan dievaluasi menggunakan uji sensorik dengan 40 panelis, analisis proksimat, serta uji stabilitas selama 28 hari pada kondisi dipercepat. Hasil penelitian menunjukkan bahwa Formula 4 dengan komposisi quinoa 40% dan chia 10% merupakan formulasi optimal dengan skor penerimaan sensorik tertinggi pada parameter rasa, tekstur, dan penampilan. Analisis proksimat Formula 4 menunjukkan kadar air 13,92%, abu 2,68%, protein 11,01%, lemak 9,61%, dan karbohidrat 62,78%. Uji stabilitas membuktikan bahwa penambahan tokoferol sebagai pengawet alami efektif mempertahankan mutu sensorik dan menekan pertumbuhan bakteri hingga 3,33 × 10⁵ CFU/g pada hari ke-28, meskipun pertumbuhan jamur telah melampaui batas cemaran sejak hari ke-14, mengindikasikan umur simpan efektif sekitar dua minggu. Snack bar yang dikembangkan mengandung kombinasi serat pangan, protein berkualitas, asam lemak esensial, fitosterol, dan senyawa fenolik yang berpotensi mendukung pengendalian kadar gula darah pada penderita diabetes melitus tipe 2. Penelitian ini menyimpulkan bahwa snack bar berbasis quinoa dan chia dapat menjadi alternatif makanan selingan yang praktis, aman, dan fungsional bagi penderita diabetes, dengan rekomendasi untuk optimalisasi formulasi dan penelitian lanjutan berupa uji klinis. ------ The prevalence of type 2 diabetes mellitus continues to increase globally, yet the availability of healthy and suitable snack foods for diabetic patients remains limited. This research aimed to develop a quinoa and chia seed-based snack bar formulation as a nutraceutical product and to evaluate its physical characteristics, proximate composition, and microbiological stability. Five formulas with varying compositions of quinoa and chia were developed and evaluated using sensory testing with 40 panelists, proximate analysis, and stability testing over 28 days under accelerated conditions. The results demonstrated that Formula 4, containing 40% quinoa and 10% chia, was the optimal formulation with the highest sensory acceptance scores for taste, texture, and appearance parameters. Proximate analysis of Formula 4 showed moisture content of 13.92%, ash 2.68%, protein 11.01%, fat 9.61%, and carbohydrate 62.78%. Stability testing proved that the addition of tocopherol as a natural preservative effectively maintained sensory quality and suppressed bacterial growth to 3.33 × 10⁵ CFU/g on day 28, although fungal growth exceeded contamination limits from day 14, indicating an effective shelf life of approximately two weeks. The developed snack bar contained a combination of dietary fiber, quality protein, essential fatty acids, phytosterols, and phenolic compounds that potentially support blood glucose control in type 2 diabetes mellitus patients. This research concluded that quinoa and chia-based snack bars can serve as a practical, safe, and functional snack alternative for diabetic patients, with recommendations for formula optimization and further clinical trial research.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	snack bar, biji quinoa, biji chia, diabetes melitus tipe 2, nutrasetikal, analisis proksimat, stabilitas mikrobiologi. ------ snack bar, quinoa seeds, chia seeds, type 2 diabetes mellitus, nutraceutical, proximate analysis, microbiological stability
Subjects:	Q Science > Q Science (General) R Medicine > RS Pharmacy and materia medica
Divisions:	Program Studi S1 Farmasi
Depositing User:	pustakawan - -
Date Deposited:	18 Nov 2025 09:02
Last Modified:	18 Nov 2025 09:02
URI:	http://repository.stfi.ac.id/id/eprint/3474

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