Formulation of Banana Snack Bar with Moringa Leaf Substitution for Physical Characteristics and Nutritional Content as Functional Food for Breastfeeding Mothers
DOI:
https://doi.org/10.58730/jnhs.v3i1.214Keywords:
Daun Kelor, Pisang Mas, Snack Bar, Pangan Fungsional, Ibu MenyusuiAbstract
Breastfeeding is a crucial period in the lives of both mothers and infants, during which nutritional needs increase to support breast milk production and maintain maternal health. Practical functional food innovations, such as snack bars, can be an alternative to meet the nutritional needs of breastfeeding mothers. This study aimed to determine the effect of Moringa oleifera leaf substitution on the nutritional content and sensory quality of Mas banana (Musa acuminata) snack bars, a functional food for breastfeeding mothers. The study used a Completely Randomized Design (CRD) with four moringa leaf substitution treatments (0%, 5%, 10%, and 15%) and three replications. Analysis included proximate analysis, iron, calcium, vitamin A, antioxidants, and organoleptic tests (taste, aroma, color, and texture). The results showed that moringa leaf substitution significantly increased protein, iron, calcium, and vitamin A content (p<0.05). The best formulation was obtained at 10% substitution, with a protein content of 11.92%, iron content of 5.86 mg/100 g, and antioxidant activity of 48.3%, as well as the highest level of panelist preference. It was concluded that the banana snack bar with a 10–15% moringa leaf substitution has high nutritional value, good antioxidant activity, and has the potential to be a functional food to support the health of breastfeeding mothers.References
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