Author
Adviser
During state emergencies, internally displaced people require humanitarian necessities such as food, water, shelter, clothing, medicine, and first-aid, to be able to increase their survivability rate (Zahra et al., 2014). Fast and efficient evacuation of communities to evacuation sites, are conducted to prevent casualties and deaths, rather than if people stayed at their homes (Xu et al., 2018). The evacuees often rely on the relief goods brought by the local government. This causes several nutritional deficiencies, especially if their intake would only consist of different kinds of bread and noodles, if eaten in long periods of time (Inoue et al., 2014). Emergency food products have been used as temporary substitutes for meals in times of disasters, both man-made or natural (World Health Organization, 2004). The study aims to develop a plant-based nutrient-dense snack bar, appropriate for adults, which can be consumed during disaster feeding. The study used 4 setups, with three treatments of varying ratios for sweet potato flour:mung bean grits:mung bean flour. The last setup, which is the control setup, only uses all-purpose flour for the snack bar. With a serving size of 2.5 cm x 7 cm x 1 cm rectangles, the bars were evaluated by 100 respondents within the required age range. Using a five-point hedonic scale, the bars were evaluated via its appearance, odor, taste, texture, and general acceptability. Among the treatments, treatment 3 was the most accepted product and was then subject to nutrient evaluation. To reach the recommended energy goal, the evacuees must consume 6-6 ½ bars per day. The bar, however, failed to reach the required amount for the protein, calcium, vitamin B2, and vitamin C. as opposed to this, the bar was able to provide more than the required values for the following nutrients: fat, phosphorus, iron, sodium, thiamin, and vitamin A.