Formulasi Snack Bar Dari Buah Salak Sidimpuan (Salacca Sumatrana Becc.) Untuk Meningkatkan Stamina Olahraga

Abstract

Endurance training positively impacts health, but it can be dangerous if done continuously for an extended period. Endurance training requires higher carbohydrate-based fuel to maintain muscle energy production levels. In addition, intense endurance training can increase levels of creatine kinase (CK), lactate dehydrogenase (LDH), and malondialdehyde (MDA). Based on this, this study aims to: (1) Obtain the best drying quality of dried Salak Sidimpuan fruit that can be used in making snack bars, (2) Obtain the quality snack bar formula from Salak Sidimpuan fruit, (3) Determine the effect of snack bar supplementation on sports stamina. The research materials were salak sidimpuan, purple sweet potato flour, mocaf flour, margarine, eggs, and brown sugar from coconut. Chemicals included DPPH, LDH, CK, and MDA reagents. The object of the research was white male rats (Rattus Novergicus). The study used an experimental method with a completely randomized design and a posttest-only control group. The research was conducted in three stages: drying salak sidimpuan, making snack bars (SB), and testing the effects of SB supplementation. Stamina parameters (dependent variables) included Alanine Aminotransferase (ALT), Aspartate Aminotransferase (AST), CK, LDH, MDA, and swimming time, and the independent variable was SB supplementation. The study showed that the phytochemical composition of salak sidimpuan fruit extract consisted of flavonoids, glycosides, saponins, and tannins. The highest antioxidant activity of salak sidimpuan preparations was found at a drying temperature of 450C and was significantly different from the drying temperatures of 350C and 550C. The lowest water content of dried salak sidimpuan was found at a drying temperature of 550C. The panelists quite liked the nine Snack Bar (SB) formulas developed. Snack bars (100g) had a calorie content between 365.34- 468.64kcal; carbohydrates between 59.40g-67.09g; fat between 18.85g-25.03g; protein between 1.38g-2.36g; ash content between 1.47g-2.16g; and water content between 9.97g-12.66g. The highest antioxidant activity with the DPPH method was found in SB8 and was used for functional tests. Supplementation of SB 400mg/200gBW can significantly reduce AST levels. Supplementation of SB 300 mg/200gBW and 400mg/200gBW can substantially reduce ALT levels. Supplementation of SB 400mg/200gBW can significantly reduce LDH levels. Further research is needed on the amount and time of snack bar consumption in a day to provide significant benefits to reduce fatigue during endurance exercise. It can prevent oxidative stress due to exercise.