The Potential of Blondo-Based Snack Bars and Sea Grape Flour Substitution to Support Athlete Performance

Potensi Snack Bar Berbasis Blondo dan Substitusi Tepung Anggur Laut untuk Mendukung Performa Atlet

Blondo Sea Grapes Athletes Sports Food

Authors

  • Shalma Devi Nutrition Study Program, Undergraduate Program, Faculty of Health Sciences, “Veteran” National Development University of Jakarta, Jakarta, Indonesia
  • Malin Nur Aeni Nutrition Study Program, Undergraduate Program, Faculty of Health Sciences, “Veteran” National Development University of Jakarta, Jakarta, Indonesia
  • Thifal Hazimah Al Insyirah Nutrition Study Program, Undergraduate Program, Faculty of Health Sciences, “Veteran” National Development University of Jakarta, Jakarta, Indonesia
  • Haikal Rizky Azmi Nutrition Study Program, Undergraduate Program, Faculty of Health Sciences, “Veteran” National Development University of Jakarta, Jakarta, Indonesia
  • Antonius Gunawan Nutrition Study Program, Undergraduate Program, Faculty of Health Sciences, “Veteran” National Development University of Jakarta, Jakarta, Indonesia
  • Nanang Nasrullah
    nasrullah@upnvj.ac.id
    Nutrition Study Program, Undergraduate Program, Faculty of Health Sciences, “Veteran” National Development University of Jakarta, Jakarta, Indonesia
14 March 2025
Photo by Jade Wulfraat on Unsplash
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Background: Sports injuries represented an unavoidable morbidity condition among athletes. Data from the 2016 Summer Olympics in Rio de Janeiro demonstrated that 1,101 out of 11,274 athletes (9.8%) experienced injuries, with 19% sustaining two or more types of injuries. In world championships, 81 injury cases per 1,000 athletes were recorded. Muscle injuries dominated 30-40% of cases in soccer players and more than 59% in weightlifters. Blondo, a coconut oil industry by-product, contained 16.9 g protein, 23.9 g fat, 31.8 g carbohydrates, and 341 kcal energy per 100 g. Sea grapes (Caulerpa Lentillifera) contained chlorophyll a and b, which functioned as antioxidants to protect body cells from post-exercise free radicals.

Objectives: This study aimed to analyze the chemical and sensory characteristics of blondo and sea grape-based snack bars.

Methods: The research employed a Completely Randomized Design with three formulas (F1: 50%, F2: 75%, F3: 100% blondo). Analysis included proximate testing, fiber content, antioxidant activity, and organoleptic testing.

Results: ANOVA analysis revealed that blondo addition did not significantly affect the measured variables (p-value>0.05). However, moisture, ash, protein, fat, and fiber content increased, while carbohydrate content decreased, potentially benefiting athletes. Additionally, decreased IC50 values indicated increased antioxidant activity with blondo addition.

Conclusions: Blondo and sea grapes demonstrated potential as sports food ingredients, with F3 being the most preferred formula, containing 518.5 kcal, 14.11 g protein, 27.17 g fat, and 54.27 g carbohydrates.