Development of High Dietary Fiber Cereal Bar as Emergency Food Product and The Chemical-Microbiological Properties and Nutritional Content
Background: Dietary fiber is essential for maintaining digestive health, especially during emergencies with limited food availability. Objectives: To analyze the chemical, microbiological, and nutritional properties of high-fiber cereal bars designed as emergency food. Methods: This study used a...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universitas Airlangga
2024-12-01
|
| Series: | Amerta Nutrition |
| Subjects: | |
| Online Access: | https://e-journal.unair.ac.id/AMNT/article/view/63864 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823859052761841664 |
|---|---|
| author | Ani Radiati Sumarto Sumarto Fahmi Hafid Emma Kamelia Lia Nurcahyani Dini Mariani Siti Badriah Tjahja Muhandri |
| author_facet | Ani Radiati Sumarto Sumarto Fahmi Hafid Emma Kamelia Lia Nurcahyani Dini Mariani Siti Badriah Tjahja Muhandri |
| author_sort | Ani Radiati |
| collection | DOAJ |
| description | Background: Dietary fiber is essential for maintaining digestive health, especially during emergencies with limited food availability.
Objectives: To analyze the chemical, microbiological, and nutritional properties of high-fiber cereal bars designed as emergency food.
Methods: This study used an experimental design. The cereal bars were made from rice crisps and oats and tested based on chemical and microbiological parameters. Chemical analysis included dietary fiber, carbohydrates, protein, fat, minerals, and vitamins while the microbiological analysis covered total plate count (TPC) and detection of pathogenic bacteria such as Escherichia coli, Salmonella, and Staphylococcus aureus in accordance with food safety standards from the Indonesian Food and Drug Authority (BPOM). The testing was conducted from November 3–15, 2023, at PT Saraswanti Indo Genetech laboratory, Indonesia.
Results: The test showed that the mixed berry cereal bar contained 9.43% dietary fiber, exceeding BPOM standards. The product was free from heavy metal contamination (arsenic, cadmium, mercury, lead, and tin) and showed no trans fats. Microbiological tests confirmed that the product was safe from pathogenic microbes, with total plate count (TPC) and Enterobacteriaceae within safe limits. The product also did not contain Salmonella or Staphylococcus aureus.
Conclusions: This high-fiber cereal bar meets strict food safety and nutritional standards, making it suitable for development as emergency food. Its high fiber content and lack of harmful contaminants make it safe and nutritious for disaster victims. Continued testing and development with diverse flavors and formulations are recommended to improve acceptance across age groups in emergency situations. |
| format | Article |
| id | doaj-art-8446b1e1dba64b91b36c9ade86f1133c |
| institution | Kabale University |
| issn | 2580-1163 2580-9776 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Universitas Airlangga |
| record_format | Article |
| series | Amerta Nutrition |
| spelling | doaj-art-8446b1e1dba64b91b36c9ade86f1133c2025-02-11T09:11:48ZengUniversitas AirlanggaAmerta Nutrition2580-11632580-97762024-12-0182SP677410.20473/amnt.v8i2SP.2024.67-7462031Development of High Dietary Fiber Cereal Bar as Emergency Food Product and The Chemical-Microbiological Properties and Nutritional ContentAni Radiati0Sumarto Sumarto1https://orcid.org/0000-0003-0013-7464Fahmi Hafid2https://orcid.org/0000-0002-1508-3094Emma Kamelia3Lia Nurcahyani4https://orcid.org/0000-0002-5092-7950Dini Mariani5https://orcid.org/0000-0002-2567-6774Siti Badriah6https://orcid.org/0000-0001-7196-7305Tjahja Muhandri7https://orcid.org/0000-0001-6351-0129Politeknik Kesehatan Kemenkes Tasikmalaya, TasikmalayaPoliteknik Kesehatan Kemenkes Tasikmalaya, TasikmalayaPoliteknik Kesehatan Kemenkes Surabaya, SurabayaPoliteknik Kesehatan Kemenkes Tasikmalaya, TasikmalayaPoliteknik Kesehatan Kemenkes Tasikmalaya, TasikmalayaPoliteknik Kesehatan Kemenkes Tasikmalaya, TasikmalayaCenter of Excellent (CoE) on Health And Disaster Emergency (HADE) Center, Politeknik Kesehatan Kemenkes Tasikmalaya, TasikmalayaSoutheast Asian Food and Agricultural Science and Technology (SEAFAST) Center IPB University, Kampus IPB Darmaga, Kabupaten BogorBackground: Dietary fiber is essential for maintaining digestive health, especially during emergencies with limited food availability. Objectives: To analyze the chemical, microbiological, and nutritional properties of high-fiber cereal bars designed as emergency food. Methods: This study used an experimental design. The cereal bars were made from rice crisps and oats and tested based on chemical and microbiological parameters. Chemical analysis included dietary fiber, carbohydrates, protein, fat, minerals, and vitamins while the microbiological analysis covered total plate count (TPC) and detection of pathogenic bacteria such as Escherichia coli, Salmonella, and Staphylococcus aureus in accordance with food safety standards from the Indonesian Food and Drug Authority (BPOM). The testing was conducted from November 3–15, 2023, at PT Saraswanti Indo Genetech laboratory, Indonesia. Results: The test showed that the mixed berry cereal bar contained 9.43% dietary fiber, exceeding BPOM standards. The product was free from heavy metal contamination (arsenic, cadmium, mercury, lead, and tin) and showed no trans fats. Microbiological tests confirmed that the product was safe from pathogenic microbes, with total plate count (TPC) and Enterobacteriaceae within safe limits. The product also did not contain Salmonella or Staphylococcus aureus. Conclusions: This high-fiber cereal bar meets strict food safety and nutritional standards, making it suitable for development as emergency food. Its high fiber content and lack of harmful contaminants make it safe and nutritious for disaster victims. Continued testing and development with diverse flavors and formulations are recommended to improve acceptance across age groups in emergency situations.https://e-journal.unair.ac.id/AMNT/article/view/63864dietary fiberemergency food productfood safetymicrobiological analysis |
| spellingShingle | Ani Radiati Sumarto Sumarto Fahmi Hafid Emma Kamelia Lia Nurcahyani Dini Mariani Siti Badriah Tjahja Muhandri Development of High Dietary Fiber Cereal Bar as Emergency Food Product and The Chemical-Microbiological Properties and Nutritional Content Amerta Nutrition dietary fiber emergency food product food safety microbiological analysis |
| title | Development of High Dietary Fiber Cereal Bar as Emergency Food Product and The Chemical-Microbiological Properties and Nutritional Content |
| title_full | Development of High Dietary Fiber Cereal Bar as Emergency Food Product and The Chemical-Microbiological Properties and Nutritional Content |
| title_fullStr | Development of High Dietary Fiber Cereal Bar as Emergency Food Product and The Chemical-Microbiological Properties and Nutritional Content |
| title_full_unstemmed | Development of High Dietary Fiber Cereal Bar as Emergency Food Product and The Chemical-Microbiological Properties and Nutritional Content |
| title_short | Development of High Dietary Fiber Cereal Bar as Emergency Food Product and The Chemical-Microbiological Properties and Nutritional Content |
| title_sort | development of high dietary fiber cereal bar as emergency food product and the chemical microbiological properties and nutritional content |
| topic | dietary fiber emergency food product food safety microbiological analysis |
| url | https://e-journal.unair.ac.id/AMNT/article/view/63864 |
| work_keys_str_mv | AT aniradiati developmentofhighdietaryfibercerealbarasemergencyfoodproductandthechemicalmicrobiologicalpropertiesandnutritionalcontent AT sumartosumarto developmentofhighdietaryfibercerealbarasemergencyfoodproductandthechemicalmicrobiologicalpropertiesandnutritionalcontent AT fahmihafid developmentofhighdietaryfibercerealbarasemergencyfoodproductandthechemicalmicrobiologicalpropertiesandnutritionalcontent AT emmakamelia developmentofhighdietaryfibercerealbarasemergencyfoodproductandthechemicalmicrobiologicalpropertiesandnutritionalcontent AT lianurcahyani developmentofhighdietaryfibercerealbarasemergencyfoodproductandthechemicalmicrobiologicalpropertiesandnutritionalcontent AT dinimariani developmentofhighdietaryfibercerealbarasemergencyfoodproductandthechemicalmicrobiologicalpropertiesandnutritionalcontent AT sitibadriah developmentofhighdietaryfibercerealbarasemergencyfoodproductandthechemicalmicrobiologicalpropertiesandnutritionalcontent AT tjahjamuhandri developmentofhighdietaryfibercerealbarasemergencyfoodproductandthechemicalmicrobiologicalpropertiesandnutritionalcontent |