PENGARUH RASIO TEPUNG PISANG RAJA NANGKA (Musa paradica) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK SNACK BAR

Abstract

The Effect of Ratio of Banana Flour (Musa paradica) and Red Bean Flour (Phaseolus vulgaris L.) on Chemical and Organoleptic Properties of Snack Bars. This research aims to analyze the chemical properties (protein, calcium, iron) and organoleptic properties, which are consisting of hedonic quality (texture, flavor, taste) and hedonic level (taste), of snack bar with ratio of red bean flour and banana flour 70:30% 60:40%, and 50:50%. This research was an experimental research using RAL, with different level of banana flour and red bean flour. The data were analyzed using ANOVA test. The results of the analyses on chemical properties, he-donic quality, and hedonic taste of snack bars showed significant differences in each treatment. Snack bar with the ratio of banana flour and red bean flour 50:50% result-ed in the highest levels of protein, calcium and iron. The highest rank of the hedonic quality was obtained from the flour ratio of 50:50% and resulting in the snack bar with the least hardness category. The hedonic quality of the aroma and taste with the highest ranking ranks was found in the snack bar with the flour ratio of 70:30%, in which the results were the least flavorful category and in the least red bean category.