UJI DAYA TERIMA FORMULASI DAN ANALISIS KADAR ZAT BESI SNACK BAR BERBASIS KOMPOSIT TEPUNG KACANG MERAH, BUAH BIT, DAN KURMA

Four snack bar formulations were developed:
F1 (red kidney bean flour-dominant), F2 (beetroot-dominant), F3 (date-dominant), and F4 (balanced composition). Acceptability was evaluated using a hedonic test involving 25 untrained panelists
based on color, aroma, taste, and texture, while iron content was analyzed using the Atomic Absorption Spectrophotometry (AAS) method. The results showed that formulation F4 was the most preferred in terms of color, taste, and texture, whereas formulation F3 was the most preferred for aroma. The highest iron content was found in F1 (31.0 mg/kg), while the lowest was observed in F2 (23.5 mg/kg). One serving (50 g) of the snack bar contributed 7.83%–10.33% of the Recommended Dietary Allowance (RDA) for iron among adolescent girls aged 16–18 years. Therefore, the snack bar has the potential to be developed as an iron-rich snack for adolescent girls.