Formulasi dan karakteristik fisikokimia banana bar pisang candi (Musa paradisiaca linn) dan tepung sorgum sebagai alternatif pangan low GI (indeks glikemik rendah) bagi penyandang obesitas

Obesity is a condition where there excessive accumulation of fat in the body. As result, weight far above standard and can endanger health. People with obesity have higher risk developing disease than people normal nutritional status. An alternative overcoming this intake foods that low GI. It necessary to develop GI food types as an or snacks glycemic index value, such banana bars. The purpose study was obtain formulation physicochemical characteristics Banana Bar temple (Musa paradisiaca Linn) sorghum flour Low (Low Glycemic Index) for obese people. research consist three stages, first manufacture Bars from candi banana, maizena flour, second sensory characterization Bars, third analysis products. results showed most preferred bar 40% 30% coconut sugar. products protein content 4.09, 0.32 fat, 41.87 water content, 0.88 ash, 52.29 carbohydrates, 0.56 crude fiber. While value 72.95 (medium).