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All Journal Lencana: Jurnal Inovasi Ilmu Pendidikan
Vanessa Melia Octaviany
Universitas Negeri Surabaya
Arts Humanities Education Languange, Linguistic, Communication & Media Other

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Inovasi Snack Bar Dengan Proporsi Tepung Ubi Kayu (Manihot Esculenta) dan Tepung Kacang Hijau (Vigna Radiata) Vanessa Melia Octaviany; Ita Fatkhur Romadhoni; Nugrahani Astuti; Lilis Sulandari
Lencana: Jurnal Inovasi Ilmu Pendidikan Vol. 2 No. 4 (2024): Oktober : Lencana: Jurnal Inovasi Ilmu Pendidikan
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/lencana.v2i4.4084

Abstract

This research aims to develop a snack bar innovation using a combination of cassava flour and mung bean flour in three different proportions: 35g:15g, 30g:20g, and 25g:25g. An organoleptic test was conducted to evaluate the color, taste, shape, compactness, aroma, and overall preference of each product variation. The results of the organoleptic test showed that the proportion of cassava flour and mung bean flour significantly affected the panelists' preferences. The 25g:25g proportion received the highest scores for color, taste, and compactness, while the 35g:15g proportion was preferred for aroma. The 30g:20g proportion demonstrated a good balance in all aspects but did not stand out in any specific category. Nutritional content analysis indicated that the snack bar with a combination of cassava flour and mung bean flour contained 57.81% carbohydrates, 11.82% protein, 6.05% fat, and 1.2% fiber. It can be concluded that the combination of cassava flour and mung bean flour in a 25g:25g proportion is the best formula favored by the panelists.
Co-Authors Ita Fatkhur Romadhoni Lilis Sulandari Nugrahani Astuti