| dc.description.abstract | Advance in food technology can produce practical food products which are easy to consume.
Food Bar is practically product, contain a high-calorie and usually made from a mixture of rich
nutrient food using binder to form it into solid and compact. This research aims to determined the
quality (sensory and physicochemical) of food bar made from purple sweet potato flour and ripe
agung plantain and the best formula of food bar. This study used a completely randomized design
with one factor, i.e. composition of purple sweet potato flour and ripe agung plantain. The
combination of treatments were consist of P1 (20% purple sweet potato flour and 80% ripe agung
plantain cultivar), P2 (30% purple sweet potato flour and 70% ripe agung plantain cultivar), P3
(40% purple sweet potato flour and 60% ripe agung plantain cultivar), P4 ( 50% purple sweet potato
flour and 50% ripe agung plantain cultivar) and P5 (60% purple sweet potato purple and 40% ripe
agung plantain cultivar). The parameters observed were moisture content, ash content, fat content,
protein content, and carbohydrate content as well as the organoleptic properties. The result showed
that the interaction of the best food bar by effectiveness testing of the formula was P2. The interaction
of food bar with formula of purple sweet potato flour and ripe agung plantain cultivar significantly
affected the texture, brightness (L), the value of a* and b*, moisture content, ash content, fat content,
protein content, and carbohydrate content. The best food bar formulation (P2) had the characteristics
such as 75.22 g/mm of texture value, 43.47 of lightness value (L), 7.67 of a* value, 18.24 of b* value,
12.80% of moisture content, 2.16% of ash content, 25.14% of fat content, 4.33% of protein content,
45.24% of carbohydrate content, while the preferences score of food bar was 3.08 of color, 3.52 of
aroma, 3.2 flavor, 3.6 texture, and 3.56 score for and overall preference of the food bar. | en_US |
