Formulation of Nutrient-Dense Snack Bars Based on Local Food Sources for Stunting Prevention: Proximate and Micronutrient Characteristics
Abstract
Stunting remains a significant public health concern in Indonesia, particularly in regions with limited access to nutritious foods, such as East Nusa Tenggara Province (NTT). This study aimed to develop and evaluate a high nutrient snack bar formulated from a combination of four local ingredients (purple sweet potato, mung beans, anchovies, and moringa leaves). A completely randomized design (CRD) of five formulations was performed in triplicates. Proximate composition (moisture, protein, fat, carbohydrate, and ash) and selected micronutrients (vitamin C, iron, and omega-3 fatty acids) were analyzed. Results indicated that ingredient composition significantly influenced the nutritional profiles of the snack bars. Formulations F3 and F4 exhibited superior nutrient density, characterized by higher levels of protein, fat, and omega-3 fatty acids, along with lower moisture content, whereas formulation F2 showed the highest sensory acceptability. In terms of micronutrient content, F1 and F5 contained higher levels of vitamin C and iron, while F3 and F4 were richer in omega-3 fatty acids. These findings highlight a trade-off between nutritional quality and sensory acceptance, with each formulation demonstrating distinct functional properties. The development of snack bars based on local ingredients shows strong potential as a functional food for stunting prevention through a food-to-food fortification approach.
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References
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