Fenomena globalisasi mendorong pekerja, terutama di wilayah perkotaan, untuk mengadopsi gaya hidup padat dan serba cepat sehingga tren permintaan terhadap makanan siap konsumsi seperti snack bar terus meningkat setiap tahunnya. Akan tetapi, mayoritas snack bar komersial yang diperjualbelikan di pasaran masih memiliki kandungan gula dan lemak tinggi sedangkan serat dan protein rendah sehingga berkontribusi terhadap peningkatan risiko obesitas. Penelitian ini bertujuan untuk mengembangkan formulasi snack bar berbahan dasar isolat protein kacang polong dan kacang hitam sebagai bentuk pencegahan terhadap obesitas. Metode penelitian yang digunakan adalah eksperimental dengan pendekatan Rancangan Acak Lengkap (RAL) satu faktorial terhadap empat formulasi snack bar. Uji hedonik dilakukan terhadap 43 panelis tidak terlatih dewasa muda (18—29 tahun) serta dianalisis menggunakan uji Friedman dan post hoc menggunakan Wilcoxon-Signed Rank dengan koreksi Bonferroni. Hasil uji Friedman menunjukkan bahwa lima dari enam parameter mutu sensori memiliki perbedaan penerimaan hedonik di antara empat formulasi snack bar yang sangat signifikan (p<0,001), yaitu rasa, warna, aroma, tekstur, dan keseluruhan. Dengan demikian, diperoleh formulasi snack bar dengan tingkat penerimaan mutu hedonik keseluruhan tertinggi, yaitu formulasi R3 (3,60). Hasil analisis zat gizi menunjukkan bahwa setiap sajian (45 g) formulasi R3 mengandung 132,90 kkal energi, 18,95% kadar air, 6,21 gram karbohidrat, 6,52 gram lemak, 12,35 gram protein, 1,47 gram BCAA, 4,68 gram serat pangan, 1,42 gram gula total, dan 167,15 mg natrium. Uji alergenisitas menunjukkan bahwa tidak terdeteksi adanya alergen kacang pada snack bar formulasi R3. Penelitian ini mengindikasikan bahwa snack bar berbasis isolat protein kacang polong dan kacang hitam berpotensi sebagai pangan fungsional yang mendukung regulasi berat badan melalui kandungan tinggi protein, BCAA, dan serat.

Globalization encourages workers, particularly in urban areas, to adopt increasingly fast-paced lifestyles, resulting in a growing demand for convenient ready-to-eat foods such as snack bars. However, most commercially available snack bars are characterized by high sugar and fat contents and low levels of protein and dietary fiber, which may contribute to an increased risk of obesity. This study aimed to develop a snack bar formulation based on pea protein isolate and black beans as a potential dietary strategy for obesity prevention. An experimental study employing a single-factor Completely Randomized Design (CRD) was conducted using four snack bar formulations. Hedonic evaluation was conducted in 43 young adult untrained panelists aged 18–29 years. The data were analyzed using the Friedman test followed by the Wilcoxon Signed-Rank post hoc test with Bonferroni correction. The Friedman test showed highly significant differences (p<0.001) among the four formulations in five of the six sensory quality attributes assessed, namely taste, color, aroma, texture, and overall acceptability. Moreover, formulation R3 achieved the highest overall hedonic acceptance score (3.60). Nutritional analysis demonstrated that each serving (45 g) of formulation R3 contained 132.90 kcal of energy, 18.95% moisture, 6.21 g carbohydrates, 6.52 g fat, 12.35 g protein, 1.47 g branched-chain amino acids (BCAAs), 4.68 g dietary fiber, 1.42 g total sugars, and 167.15 mg sodium. Allergenicity testing indicated that no peanut allergen was detected in formulation R3. These findings suggest that a snack bar formulated with pea protein isolate and black beans has the potential to serve as a functional food that supports body weight regulation through its high protein, BCAA, and dietary fiber contents.