KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SNACK BAR TINGGI SERAT BERBASIS TEPUNG BEKATUL DAN TEPUNG KACANG MERAH

Snack bar is a snack bar-shaped usually made of wheat flour and soybeans. In Indonesia, wheat and soybeans are still imported commodities. One of the efforts to reduce imports of wheat and soybeans is to use existing local food. Local food commodities that can be used as a substitute for wheat are bran flour and red bean flour, one of which is high in fiber which is beneficial for health. The purpose of this study was to determine the effect of bran flour and red bean flour on the physicochemical and organoleptic characteristics of the snack bar and to determine the best formulation of a high fiber snack bar based on bran flour and red bean flour. The stages of the research carried out were the process of making flour and the process of making snack bars. This research was conducted using a simple Randomized Block Design (RAK) with 8 treatments and repeated three times. Parameters analyzed were water content, ash, fat, protein, carbohydrate, fiber, fracture strength and organoleptic. The results showed that there was an effect of snack bar formulation on water content, ash content, protein content, fat content, carbohydrate content, fiber content, texture and organoleptic. Based on the results of the De Garmo test, the best formulation in this study was the formulation of 50% rice bran flour and 50% red bean flour (TBTM 7) with the results of water content 18.78%, ash content 3.94%, fat content 26.28%, protein content 6.47%, carbohydrate content 44.54%, fiber content 9.03%, fracture power 13.08N, taste organoleptic 4.32 (neutral), color organoleptic 4.52 (neutral), aroma organoleptic 4.36 (neutral), favorite organoleptic 4,12 (neutral)