Analysis of nutritional quality and sensory quality of an omega- 3-rich mocaf-based snack bar with the addition of Sacha (Plukenetia Volubilis L.) for elementary school-aged children

Abstract

The nutritional status of elementary school-aged children is a major concern because it affects their growth, cognitive development, and academic achievement. Children’s snack consumption patterns in Indonesia tend to be unhealthy, thereby increasing the risk of malnutrition and stunting. This study aims to analyze the effect of adding Sacha Inchi oil on the organoleptic quality and nutritional content of omega-3-rich mocaf flour-based snack bars as a functional food alternative for elementary school children. The study employed a laboratory experimental design with three different formulations varying the proportions of mocaf flour and Sacha Inchi oil. Organoleptic and hedonic tests were conducted on 30 semi-trained panelists to evaluate attributes such as color, taste, aroma, and texture. Nutritional analysis was performed via proximate analysis (carbohydrates, protein, fat, moisture, ash) and omega-3 testing at the BRIN laboratory. The results showed that the snack bar formulation with a 30% mocaf flour and 4% Sacha Inchi oil ratio (F3) was most preferred by panelists in terms of color, taste, aroma, and texture. ANOVA statistical analysis revealed significant differences in color and taste attributes, but no significant differences in aroma and texture among the formulations. The nutritional content of the best formulation (F3) per serving (50 g) is as follows: energy 218 kcal, protein 3.7 g, fat 8.96 g, fiber 30.78 g, and omega-3 75 mg. The study indicates that the addition of Sacha Inchi oil to mocaf-based snack bars can improve organoleptic quality and nutritional content, making them a potential healthy snack alternative to support the nutritional status of elementary school-aged children. Further research is recommended to test the product’s shelf life and nutritional stability during storage.