Characterization of Snack Food Bars Made of Nixtamalized Corn Flour and Flour Of Nike Fish for Emergency Food

Utilization of local food source such as nixtamalized corn flour and nike flour as base ingredients in producing snack bars may add the product value and also reduce production costs. The purpose of this study was to produce a prototype snack food bars weighing 50 grams for each bar, containing calories that meet the standards of Emergency Food Product (EFP) by 233 kcal/bar, and being favored by consumers. Snack food bars produced in this study used the formulation in the previous study, consisted of 26.77% nixtamalized corn flours, 6.69% nike flours, 9.37% corn starch, 20.08% chocolate, 13.01% margarine, 13.38% egg whites, and 13.38% sugar. Snack food bars were produced through six steps: weighing ingredients, mixing, molding, baking in the oven, cooling, and packaging. The baking process used three combinations of temperature and time, each with 3 replicates. Bars were baked at 1000C for 20 minutes, and then followed by temperature of 1400C (treatment A), 1500 C (treatment B), or 1600C (treatment C) for 40 minutes. Snack food bars produced by baking temperature combination were less preferred by the panelists based on the taste attributes due to the distinctive flavor of nike flours persisted in the bars. Baking temperature C (at 1000 C for 20 minutes, followed by 1600C for 40 minutes) got the highest score based on the texture attributes. The nutrient and calorie content of snack food bars produced did not show much difference with the formulation result. Snack food bars produced in this study contained 10.1751 g fat, 3.5694 g protein and 32.2681 g carbohydrate in every 50 g of snack bars. Based on the formulation result, snack food bars contained 9.8 g fat, 5.84 g protein, and 30.37 g carbohydrate per 50 g of snack bars. Snack food bars produced in this study International Journal of Agriculture System (IJAS) [ ] 34 contained 234.926 kcal per 50 g of snack bar while based on the formulation result, snack food bars contained 233 kcal per 50 g of snack bar. This implies that Snack food bars based local product has the potential to developed in the regional in security food in the face of emergency condition.


Introduction
Emergency Food Product (EFP) is a processed food product specifically designed to meet the daily energy requirements of a person (2,100 kcal) and consumed in emergency situation and condition like floods, landslides, earthquakes, famine, fire, war and other events that result in humans cannot live a normal life (IOM 1995in Zoumas et al., 2002. EFP has a purpose to reduce the incidence of disease and number of deaths among the refugees by providing nutritious food to be used as a source of energy (2,100 kcal) for 15 days (Zoumas et al., 2002;Sitanggang & Syamsir, 2010, Hoisington et al.,2011. A variety of EFP that have the potential to be developed is a snack food bars. Snack food bar is an emergency food in the form of solid food made of flour, through a baking process (Darniadi, 2012). Snack food bars have a bar form, which is an advantage, making them easier to distribute around the refugee camps. They also have a long shelf life because of the low water activity (a w ) values compared to the semi-wet products which have a higher a w values. Another advantage of the snack bars is the resistance of shocks due to the solid, not easily broken, and not fragile structure (Melia, 2011).

Development of snack food bars made
of local food source has not been done extensively. In this study, local food source like nike flours and nixtamalized corn flours were used. Nike pflours was obtained by grinding nike (Awaous melanocephalus), a species of fish living in Gorontalo. Nike contains high protein, approximately 16.89%. However, nike has not been optimally used as a food source, thus, it was used in this study as the protein source of the EFP. Nixtamalized corn flours was used as the carbohydrate source in this study. Nixtamalization is an ancient process, where corn grain is cooked in ash-lime to produce softening (Ruiz-Gutiérrez, 2010).
EFP in bar form has not had specific standards in Indonesia. The standard of EFP complies to Zoumas et al. (2002), i.e the product should be able to meet the daily en- (2,100 kcal). The aim of this study was to produce a snack food bar using the formulation result on the previous study.

Materials
The ingredients used to make snack food bars in this study were nixtamalized cornmeal, nike powder, margarine, cornstarch, sugar, egg whites, chocolate.

Apparatus
Equipment used to make snack food bars were oven, mixers, sieve and containers for mixing. Chemical reagents and tools were used for proximate analysis.

Production of snack food bars
Snack food bars were made through six steps: weighing ingredients, mixing,

Caloric Value
The caloric value was calculated on the basis of the composition of the food bars, the Atawater conversion factors of 4 kcal/g (protein), 4kcal/g (carbohydrates) and 9 kcal/g (lipids), according to Osborne and Voogt (1978) in Paiva et al. (2012)

Results and Discussion
The formulation result in the previ-

The Influence of baking temperature on the taste of snack food bars
Taste is an important quality attribute to determine consumer acceptance of a certain product. The taste of a food product is affected by the composition of the product.
The result of organoleptic test on the taste of the snack food bars are presented in Figure   1. Organoleptic test result in Figure 1 shows that the responses to the taste of snack  Baking temperature treatments in the production of snack food bars do not significantly affect the score given by the panelists based on the texture of snack food bars. This is supported by the ANOVA result which showed that F value <F table (α = 5%). in snack food bars can be seen in Table 3.