Open AccessChocolate Bar with Moringa and Dates as Calcium-Rich Food with Low Glycemic Index for Endurance Athletes
Author(s) -
Inni Fatmawati,
Putri Ronitawati,
Vitria Melani,
Nazhif Gifari,
Rachmanida Nuzrina
Publication year - 2020
Publication title -
journal of functional food and nutraceutical
Language(s) - English
Resource type - Journals
eISSN - 2686-0309
pISSN - 2685-9297
DOI - 10.33555/jffn.v1i2.26
Subject(s) - moringa , food science , dark chocolate , glycemic index , calcium , dietary fiber , athletes , glycemic , chemistry , medicine , microbiology and biotechnology , biology , insulin , organic chemistry , physical therapy
This research aims to provide chocolate for endurance athletes by utilizing the potential of highly nutritious local foods. The ingredients used are chocolate, moringa leaves (Moringa oleifera), and dates (Phoenix dactylifera). This research method uses a Completely Randomized Design (CRD) with One Way Anova statistical analysis. Samples were analyzed by testing in a food laboratory. In this study, moringa powder was used for its calcium content and dates were used for its carbohydrates content with a low glycemic index. In 100 grams of developed chocolate contains 3.27 g of water, 1.83 g of ash, 30.4 g of fat, 5.32 g of protein, 59.1 g of carbohydrate, 0.38 g of crude fiber, 427.07 mg of calcium.