Formulation of granola bar based on soybean and moringa leaf flour as alternative snack for adolescent

Malnutrition in adolescents occur as a result of unhealthy eating behavior. Providing nutritious snacks contribute to prevent malnutrition in adolescents. Some local nutritious food ingredients that can be given to adolescents are soybean and moringa leaves. The aims of this study were to analyze the sensory properties of granola bar formulations based on soybean and moringa leaf flour, and to analyze the nutritional content of the selected formula. This study was experimental research using a completely randomized design with three treatments. The formulations of granola bar in the ratio of soybean flour and moringa leaf flour were F1 (95:5), F2 (90:10), and F3 (85:15). The variables included sensory tests (descriptive and hedonic test) and nutritional contents. The result showed that the formulations (F1, F2, and F3) gave no significantly different in few descriptive parameters (colour, sweetness, soybean taste, crunchy texture, and bitter aftertaste) and hedonic parameters (color, flavor, and texture). However, this formulation gave significantly different in moringa aroma, moringa flavor, and aroma preference (p<0.05). The overall sensory test showed that F1 was a selected formula. The nutritional content of F1 in 100 grams was 433 kcal of total energy, 149.4 kcal of energy from fats, 16.6 gram of fats, 16.6 g of protein, and 54.3 g of carbohydrates. F1 meets the requirements for protein sources claims, namely contributing 27.6% of nutritional adequacy per 100 grams. Snack bar based on soybean and moringa leaf flour in F1 had the potential to be an healthy alternative snack for adolescent.