Development of a Red Bean and Soybean Based Snack Bar as a Natural Source of B-Complex Vitamins
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Abstract
Vitamin B deficiency remains a nutritional issue in Indonesia, particularly among adolescents and young adults, leading to anemia and reduced productivity. Snack bars are among the most popular ready to eat foods consumed by this demographic, yet many lack balanced nutritional quality. This study aimed to develop a red bean and soybean based snack bar as a natural source of B-complex vitamins through descriptive observation and formulation analysis. The research was conducted qualitatively by outlining the formulation process, observing sensory characteristics such as color, texture, taste, and aroma, and reviewing relevant scientific literature regarding the nutritional potential of the selected ingredients. The formulation combined red beans and soybeans to explore their effects on product texture and flavor balance. Observations indicated that the combination produced a compact, cohesive bar with a pleasant nutty flavor and slightly dense texture. Literature analysis supported that both legumes naturally contain B vitamins, including thiamine and folate, which are essential for energy metabolism and red blood cell production. Overall, this study provides a descriptive understanding of how red beans and soybeans can be formulated into a functional snack bar with improved sensory appeal and potential nutritional benefits. The findings offer a conceptual basis for future development of plant-based snack products enriched with natural sources of B-complex vitamins.
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