Effect and Psychological Analysis of Obese Teenagers Psychology by Addition of Sorghum and Edaname to the Fiber Content of Organoleptyc Food Bar Tofu Dregs Flour as a Snack

Abstract

Background: Obesity is included in the three burdens of malnutrition that Indonesia is currently facing. Diet plays a major role in increasing the risk of obesity, especially in adolescents. The incidence of obesity can be associated with fiber intake obtained from food, such as snacks. Food bar is one type of snack bar that can be added with various ingredients such as sorghum and edamame. These ingredients are added to increase fiber levels in food bars and as an alternative snack for teenagers, especially obese teenagers. Objective: This study aims to analyze the fiber and organoleptic levels of tofu pulp flour food bars with the addition of sorghum and edamame. Method: Quantitative research with experimental research design, true experimental research type and posttest only control design. Analysis of fiber content using gravimetric methods and organoleptic tests on 25 respondents in Kaliwates District, Jember Regency. Statistical data analysis of organoleptic testing uses the Friedman Test, while fiber content uses the Tukey test. Results: Analysis of fiber content of tofu pulp flour food bar without or with the addition of sorghum and edamame by 2.29%, 2.52%, 2.57%, and 3.59%. The results of statistical data analysis of fiber content of the tukey test showed a significant difference, while the friedman test with a p value of ≤ 0.05 showed significant results on the color, taste, and texture of the food bar. The best formula is obtained in the treatment of adding 40% sorghum and 60% edamame (X3) with a recommendation of consuming 2 bars per snack. Conclusion: There is an effect of the addition of sorghum and edamame on the fiber and organoleptic content of food bars. Treatment X 3 is a food bar that can be recommended as a distraction from an organoleptic point of view and has the highest crude fiber content of 3.59%.