EVALUASI SENSORIK DAN EFEKTIVITAS PRODUK SNACK BAR BERBASIS KACANG-KACANGAN UNTUK MENDUKUNG SIKLUS MENSTRUASI REGULER :

Putri Dewi; mastina

doi:10.53416/stmj.v5i2.405

Authors

Putri Dewi Universitas Adiwangsa Jambi
mastina Universitas Nurul Hasanah Kutacane

DOI:

https://doi.org/10.53416/stmj.v5i2.405

Keywords:

snack bar, legumes, menstrual cycle, pms, Functional Food

Abstract

Irregular menstrual cycles and premenstrual symptoms (PMS) are common issues among women of reproductive age, often linked to inadequate nutritional intake. Functional food products based on legumes are considered promising in supporting reproductive health. This study aimed to develop a legume-based snack bar and evaluate its effectiveness in improving menstrual cycle regularity. The research was conducted in two stages. The first stage involved the development of three snack bar formulas followed by sensory evaluation using a 5-point hedonic scale by 30 semi-trained panelists. The best-performing formula was analyzed for its nutritional content using proximate analysis and NutriSurvey software. The second stage was a quasi-experimental intervention involving 60 subjects randomly assigned to intervention and control groups. The intervention group consumed one snack bar (35 g/day) for four consecutive weeks. Menstrual cycle regularity and symptoms were assessed using a menstrual diary and the Modified Menstrual Symptom Questionnaire (M-MSQT). Formula 3 showed the highest sensory scores and contained 3.8 mg of iron per serving. Significant improvements were observed in menstrual cycle length, bleeding duration, dysmenorrhea intensity, and PMS scores in the intervention group (p < 0.05). The legume-based snack bar was effective in improving menstrual cycle regularity and reducing PMS symptoms, and may serve as a functional food innovation for young women.

References

Belch, G. E., & Belch, M. A. (2015). Advertising and Promotion: An Integrated Marketing Communications Perspective (10th ed.). Boston: McGraw-Hill Irwin.

Patel, S., Das, A., & Chatterjee, R. (2023). Development and sensory evaluation of high-protein bars using plant-based ingredients. Nutrition Journal, 22(1), 112. https://doi.org/10.1186/s12937-023-01061-w

Nouri, K., Huber, J. C., Walch, K., & Ott, J. (2017). Iron deficiency and menstrual cycle: A neglected correlation. European Journal of Obstetrics & Gynecology and Reproductive Biology, 210, 247–250.

Sadeghi, A., Ebrahimi, S., & Abedini, S. (2022). Effects of dietary fiber intake on hormonal balance and reproductive health. Journal of Nutrition and Food Sciences, 10(2), 45–51.

Khademi, A., Jalali, M., & Rezaei, M. (2024). Relationship between micronutrient intake and menstrual disorders in young women: A cross-sectional study. BMC Women's Health, 24(1), 235.

Yao, Y., Sang, W., Zhou, M., & Ren, G. (2018). Antioxidant and anti-inflammatory properties of flavonoids in dietary legumes. Journal of Functional Foods, 40, 173–184.

Michopoulou, E., Goulis, D. G., & Georgopoulos, N. A. (2022). The role of nutrition throughout the menstrual cycle: A narrative review. Nutrients, 14(2), 388.

Zhu, F., Du, B., & Xu, B. (2020). Snacking behavior, nutrient intake and hormonal regulation during menstrual phases. Appetite, 150, 104655.

Granda, D., Wojciechowska, R., & Plichta, M. (2025). Daily consumption of legumes and reduced risk of PMS: A cohort study. Journal of Plant-Based Health, 3(1), 11–19.

Heidari-Beni, M., Asemi, Z., & Esmaillzadeh, A. (2021). Dietary interventions for premenstrual syndrome: A systematic review and meta-analysis. Nutrition Reviews, 79(4), 370–388.

Warti, R., Sari, N., & Mulyaningsih, D. (2020). Efektivitas pangan lokal dalam intervensi siklus menstruasi mahasiswa. Jurnal Kesehatan Reproduksi, 8(2), 101–109.

Artifia, D. (2019). Potensi kacang-kacangan sebagai sumber pangan fungsional: Tinjauan teknologi pangan. Jurnal Pangan dan Gizi, 14(1), 55–63.

Jafari, F., Ghaedi, E., & Zarei, M. (2023). Supplement-based vs food-based interventions in managing menstrual pain: A comparative review. Journal of Women’s Health, 32(1), 68–75.

Kumar, N., & Singh, A. (2018). Development and evaluation of high protein energy bar using nuts and cereals. International Journal of Food Science and Nutrition, 3(6), 94–99.

Lee, Y. M., & Kim, Y. (2021). The role of nutrition education in managing menstrual health among college students. Public Health Nutrition, 24(12), 3560–3567.

Rahmawati, I., & Suryani, D. (2020). Peran zat besi terhadap kesehatan reproduksi remaja putri. Jurnal Gizi dan Kesehatan, 12(1), 33–38.

Nisa, K., & Anindita, R. (2019). Sensory acceptability of iron-rich snack bars in adolescent girls. Indonesian Journal of Nutrition and Dietetics, 7(2), 89–94.

Sutrisno, H., & Yulianti, T. (2022). Pengaruh konsumsi makanan tinggi zat besi terhadap nyeri haid. Jurnal Ilmu Gizi Indonesia, 5(3), 147–152.

Kurniawan, D., & Marlina, E. (2021). Evaluasi produk pangan fungsional berbasis kacang tanah. Agroindustri Indonesia, 10(2), 97–103.

Park, S., & Lee, H. (2017). Effects of high-protein diet on menstrual health in women with functional hypothalamia. Journal of Clinical Endocrinology & Metabolism, 102(12), 4564–4571.

Badriyah, S., & Fitria, D. (2018). Hubungan konsumsi kacang-kacangan dengan kejadian premenstrual syndrome pada mahasiswi. Jurnal Gizi Prima, 3(1), 45–51.

WHO. (2021). Guideline: Daily Iron Supplementation in Menstruating Women. Geneva: World Health Organization.