Karakteristik Fisik, Kimia dan Sensoris Snack Bar Bekatul Beras Hitam (Oryza sativa L.) dan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) sebagai Makanan Sehat

Black rice bran and purple sweet potato flour are local materials that have not been widely utilized by the community. The potential of both materials used as raw material for making a snack bar is very large because it has a high nutrient content. The study was conducted by making some variations in the use of both black rice bran and purple sweet potato flour on the snack bar. The result showed snack bar has physical characteristics of hardness (6,1553 N), chemical characteristics of water content (20,873% bb), ash (3,0782% bk), fat content (12,564% bk), protein (7,5305% bk), carbohydrate (76,828% bk), total calories (84,933 kkal/25g), dietary fiber (12,464% bk), vitamin B1 (