Analisis Zat Gizi Makro (Karbohidrat, Protein, dan Serat) pada Snack bar Berbasis Labu Kuning (Cucurbita moschata Duchesne) sebagai Camilan Sehat untuk Hipertensi = Analysis of Macronutrient (Carbohydrate, Protein, and Fiber) in Pumpkin-based Snack bar (Cucurbita moschata Duchesne) as Healthy Snacks for Hypertension

Background: Hypertension is a global health issue influenced by dietary patterns, especially low fiber and high sodium intake. Consuming healthy snacks high in fiber and low in sodium is one preventive effort. Pumpkin-based snack bars have potential as functional snacks due to their content of complex carbohydrates, plant-based protein, and dietary fiber. Objective: This study aimed to analyze the carbohydrate, protein, and fiber content of pumpkin-based snack bars as a healthy snack option for individuals with hypertension. Methods: The product was developed in four formulations with varying compositions of oatmeal, pumpkin flour, and wheat flour. The control formula (F1) consisted of 0 g pumpkin flour, 100 g oatmeal, and 70 g wheat flour; F2 consisted of 70 g pumpkin flour, 30 g oatmeal, and 30 g wheat flour; the selected formula (F3) used 40 g pumpkin flour, 60 g oatmeal, and 30 g wheat flour; and F4 consisted of 50 g pumpkin flour, 50 g oatmeal, and 35 g wheat flour. Nutrient content was analyzed using the Luff Schoorl method for carbohydrates, the Kjeldahl method for protein, and the gravimetric method for fiber. Results: Per 35 g serving, formula F3 contained 14.17 g carbohydrates, 3.36 g protein, and 7.22 g fiber. Based on 15% of the Recommended Dietary Allowance (RDA) for ages 19–29, carbohydrate content met 21.96% (male) and 26.24% (female), protein met 34.46% (male) and 37.33% (female), and fiber met 130.09% (male) and 150.42% (female). Conclusion: The pumpkin-based snack bar is high in fiber and has potential as a functional snack for hypertension prevention. Further research is needed to analyze total dietary fiber and fiber types.

Keyword : pumpkin, snack bar, carbohydrate, protein, fiber, hypertension.