Snack Bar Formulation With Addition of Beetroot (Beta Vulgaris. L) Flour to Help Relieve Symptoms of Pre-menstrual Syndrome for Adolescents
Abstract Objectives The objective of this study was to develop snack bar formulation made from Beetroot Flour and analyzed the nutrition contain. Methods This study used the experimental design. The snackbar was carried out into two stages, first stage to determine the best formula without adding beetroot flour and the second stage, with the addition of beetroot flour at the following amounts: 40 g (F1), 50 g (F2), and 60 g (F3). Nutrition contain of all of the formula was analyzed. Results Magnesium (Mg) contain of a single portion (100 g) of F1 was 101,4 mg (44% provided Mg from the RDA of adolescent girl), F2 was 113,3 mg (49,2% provided Mg from the RDA of adolescent girl), and F3 was 138,2 mg (60% provided Mg from the RDA of adolescent girl). Magnesium is important to produce serotonin and dopamine hormone that can help relieve of premenstrual syndrome. Conclusions Beetroot flour could be used to improve nutrient profile of snack bars, which could be used to fulfill the nutrient needs of adolescents and could help relieve the symptoms of pre-menstrual syndrom. Funding Sources This study was funded by Lembaga Penelitian dan Pengabdian Masyarakat Universitas Al Azhar Indonesia (LP2M UAI).