Nutritional composition and sensory properties of snack bars made from sago worm paste (Rhynchophorus ferrugineus) as an alternative food
Sago worms are a sustainable and nutritious food ingredient that requires further development to increase its wider utilization. This study aimed to develop snack bars made from sago worm paste and evaluate their proximate and sensory properties. The research stages included the preparation of sago...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/04/bioconf_icnf2024_03008.pdf |
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| author | Canti Meda Muliawan Shinta |
| author_facet | Canti Meda Muliawan Shinta |
| author_sort | Canti Meda |
| collection | DOAJ |
| description | Sago worms are a sustainable and nutritious food ingredient that requires further development to increase its wider utilization. This study aimed to develop snack bars made from sago worm paste and evaluate their proximate and sensory properties. The research stages included the preparation of sago worm paste and snack bars, followed by proximate and sensory analysis of the snack bars. Four formulas were used for the ratio of sago worm paste to wheat flour: 0:100 (F0), 25:75 (F1), 50:50 (F2), and 75:25 (F3). The ash, protein, lipid content, and total energy of the sago worm paste snack bars increased, while the acceptance scores for taste and aftertaste decreased. All snack bars were evaluated in accordance with the United States Department of Agriculture (USDA) standards. Additionally, the panellists accepted all snack bar treatments based on color, aroma, taste, aftertaste, texture, and overall acceptance. Formula F2 was found to be the best based on its nutritional composition and sensory properties. |
| format | Article |
| id | doaj-art-623479a5dee348ed8c7c6201796aad12 |
| institution | Kabale University |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-623479a5dee348ed8c7c6201796aad122025-02-05T10:43:00ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011530300810.1051/bioconf/202515303008bioconf_icnf2024_03008Nutritional composition and sensory properties of snack bars made from sago worm paste (Rhynchophorus ferrugineus) as an alternative foodCanti Meda0Muliawan Shinta1Food Technology Study Program, School of Bioscience, Technology, and Innovation, Atma Jaya Catholic University of IndonesiaFood Technology Study Program, School of Bioscience, Technology, and Innovation, Atma Jaya Catholic University of IndonesiaSago worms are a sustainable and nutritious food ingredient that requires further development to increase its wider utilization. This study aimed to develop snack bars made from sago worm paste and evaluate their proximate and sensory properties. The research stages included the preparation of sago worm paste and snack bars, followed by proximate and sensory analysis of the snack bars. Four formulas were used for the ratio of sago worm paste to wheat flour: 0:100 (F0), 25:75 (F1), 50:50 (F2), and 75:25 (F3). The ash, protein, lipid content, and total energy of the sago worm paste snack bars increased, while the acceptance scores for taste and aftertaste decreased. All snack bars were evaluated in accordance with the United States Department of Agriculture (USDA) standards. Additionally, the panellists accepted all snack bar treatments based on color, aroma, taste, aftertaste, texture, and overall acceptance. Formula F2 was found to be the best based on its nutritional composition and sensory properties.https://www.bio-conferences.org/articles/bioconf/pdf/2025/04/bioconf_icnf2024_03008.pdf |
| spellingShingle | Canti Meda Muliawan Shinta Nutritional composition and sensory properties of snack bars made from sago worm paste (Rhynchophorus ferrugineus) as an alternative food BIO Web of Conferences |
| title | Nutritional composition and sensory properties of snack bars made from sago worm paste (Rhynchophorus ferrugineus) as an alternative food |
| title_full | Nutritional composition and sensory properties of snack bars made from sago worm paste (Rhynchophorus ferrugineus) as an alternative food |
| title_fullStr | Nutritional composition and sensory properties of snack bars made from sago worm paste (Rhynchophorus ferrugineus) as an alternative food |
| title_full_unstemmed | Nutritional composition and sensory properties of snack bars made from sago worm paste (Rhynchophorus ferrugineus) as an alternative food |
| title_short | Nutritional composition and sensory properties of snack bars made from sago worm paste (Rhynchophorus ferrugineus) as an alternative food |
| title_sort | nutritional composition and sensory properties of snack bars made from sago worm paste rhynchophorus ferrugineus as an alternative food |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/04/bioconf_icnf2024_03008.pdf |
| work_keys_str_mv | AT cantimeda nutritionalcompositionandsensorypropertiesofsnackbarsmadefromsagowormpasterhynchophorusferrugineusasanalternativefood AT muliawanshinta nutritionalcompositionandsensorypropertiesofsnackbarsmadefromsagowormpasterhynchophorusferrugineusasanalternativefood |