Analysis of the Fat, Tannin, and Iron Content of Snack bars Utilizing Banana Flour, Sorghum Flour, and Added Tamarind Leaf Flour

Abstract

Hypercholesterolemia is a non-communicable disease caused by an increase in total body fat content. Additionally, it can be caused by the habit of consuming foods high in saturated fat. Therefore, one approach is to modify food products by using banana flour, sorghum flour, and tamarind leaf flour in the production of snack bars. This research aimed to analyze the differences in fat, tannin, and iron levels in snack bars made from banana flour, sorghum flour, and the addition of tamarind leaf flour. The study was an experimental type, utilizing a Completely Randomized Design (CRD). This research used snack bar samples consisting of three formulation ratios of Banana Flour : Sorghum Flour : Tamarind Leaf Flour, namely F1 (80%:10%:10%), F2 (75%:10%:15%), and F3 (70%:10%:20%).. Fat content was tested using the Soxhlet method, tannin was measured using the UV-Visspectrophotometry method, and iron content was determined using the atomic absorption spectrophotometry method. Fat and tannin analyses were conducted using the One-Way ANOVA test, while iron analysis was performed using the Kruskal-Wallis test. The research results showed that the optimal low fat content in F1 was 13.72%, the optimal high tannin content in F3 was 4.2 mg, and the optimal high iron content in F3 was 0.057 mg.. The study concludes that there are significant differences in tannin content with a -value 0,001  and iron content with a -value 0,026, while fat content do not show a significant difference with a -value 0,056