STUDI PEMBUATAN SNACK BAR DENGAN FORMULASI TEPUNG UBI JALAR (Ipomea batatas) Dan DAUN KITOLOD (Isotoma longiflora (L.) C. Presl.) SEBAGAI ALTERNATIF CAMILAN SEHAT

The Snack bar is bar-shaped snacks and most are made of wheat that isn't an Indonesian local commodity, so innovation needed for utilizing local foodstuffs such as sweet potatoes and kitolod leaf that had the antioxidant compound that can prevent free radical reaction. This research had a purpose to find out the effect of sweet potato flour and kitolod leaf flour on the physical, chemical and organoleptic characteristics of snack bar. The treatment design consisted of 3 factors, factor 1 which was the type of sweet potato factor, factor 2 which was the factor of the concentration of sweet potato flour and factor 3 which was the concentration factor of kitolod flour.The research was done are chemical analysis included water levels, fat levels, protein levels and dietary fibers on snack bar. Anti oxidant levels analyzed, physical analyzed included texture and color, as well as organoleptic analyzed included taste, favorite, and appearance on snack bar. The study was conducted to determine the influence of the type of sweet potato, the concentration of sweet potato flour and the concentration of starch flour using a split plot design. The results showed that there were very real effects of three factors on the test of water content, fat content, protein content, texture, brightness (L) and yellowness (b) at the snack bar. The parameter value of water content showed a very significant effect on the proportion of kitolod leaf flour around 1.33% -3.38%, while the antioxidant parameters that has a significant effect around 53.10% -77.93%. In the food fibers parameter there are also real effects on three factors. The favorite organoleptic test results showed a real effect of 2 factors, namely the type of sweet potato and the concentration of kitolod flour in the range of values 1.53-2.30, and the concentration of sweet potato flour and kitolod flour concentration in the range of 4.25-4.65, while taste and appearance were not have a real impact