Effect of Baking Temperature and Duration Towards Proximate, Crude Fiber Content and Antioxidant of Sweet Potato Snackbar Coated with Soursop Yoghurt

Abstract

Snack bars are defined as snack products in the form of stems and are a mixture of various ingredients such as cereals, fruits, nuts, which are bound to each other with the help of a binder agent. Utilization of purple sweet potato and soursop fruit to diversify food and improve its quality and nutritional value. This study was conducted to determine the chemical characteristics of the purple sweet potato snack bar coated with soursop yogurt in the form of water content, ash content, fat content, protein content, carbohydrate content, total energy, crude fiber, and antioxidant activity (IC50). This study used two factors and two replications. The first factor is the roasting temperature (120°C, 130°C, 140°C, 150°C, 160°C), and the second factor is the roasting time (50 minutes, 70 minutes, 90 minutes). The results showed that the temperature and baking time had a significant effect on the chemical characteristics of the resulting snack bar. From the results of chemical analysis of purple sweet potato snack bar with the addition of soursop yogurt, the best treatment was at a temperature of 120°C and a roasting time of 50 minutes with a water content of 11.12%, ash content of 1.74%, fat content of 11.39%, protein 3.85%, carbohydrates 72.23 %, calories 340.79 Kcal, crude fiber 3.88%, and antioxidants 129.86 ppm.