<![CDATA[ABSTRACT This research was aimed to know the effect of purple sweet potato, mung beans and wheat flours proportion and the addition of CMC on the quality of food bar. The research had been performed using factorial completely randomized design (CRD) with two factors, i.e; the proportion of purple sweet potato, mung beans and wheat flours (T) of (10:50:40, 20:40:40, 30:30:40, 40:20:40 and 50:10:40) and the addition of CMC (C) of (0,5%, 1%, and 1,5%). Parameters analyzed were moisture content, ash content, protein content, fat content, crude fiber content, carbohydrate content, color index, organoleptic values (color, flavor, taste, and texture) and general acceptance. The results showed that the proportion of purple sweet potato, mung beans and wheat had highly significant effect on moisture content, ash content, protein content, fat content, crude fiber content, carbohydrate content, color index, organoleptic values (color, taste, and texture) and general acceptance but had no significant effect on organoleptic values (flavor). The addition of CMC had highly significant effect on moisture content, protein content, crude fiber content, carbohydrate content, and organoleptic values (texture) but had no significant effect on ash content, fat content, color index, organoleptic values (color, flavor, and taste) and general acceptance. The interaction of purple sweet potato, mung beans and wheat and the addition of CMC had significant effect on moisture content and crude fiber content of the food bar. The (50:10:40) proportion of purple sweet potato, mung beans and wheat flour and 1,5% of CMC produced the best quality of food bar. Keyword : CMC (Carboxy Methyl Cellulose), Food Bar, Mung Beans Flour, Purple Sweet Potato Flour, Wheat Flour ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung ubi jalar ungu, tepung kacang hijau, dengan tepung terigu dan penambahan CMC terhadap mutu food bar. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan dua faktor, yaitu perbandingan tepung ubi jalar ungu, tepung kacang hijau, dengan tepung terigu (T) ; (10:50:40, 20:40:40, 30:30:40, 40:20:40 dan 50:10:40) ; dan penambahan CMC (C) ; (0,5%, 1%, dan 1,5%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar, kadar karbohidrat, indeks warna, uji hedonik (warna, aroma, rasa, dan tekstur), dan uji penerimaan umum. Hasil penelitian menunjukkan bahwa perbandingan tepung ubi jalar ungu, tepung kacang hijau, dengan tepung terigu memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar, kadar karbohidrat, indeks warna, nilai hedonik (warna, rasa, dan tekstur), dan nilai penerimaan umum tetapi memberikan pengaruh berbeda tidak nyata terhadap nilai hedonik aroma. Penambahan CMC memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar protein, kadar serat kasar, kadar karbohidrat, dan nilai hedonik tekstur dan memberikan pengaruh berbeda tidak nyata terhadap kadar abu, kadar lemak, indeks warna, nilai hedonik (warna, aroma dan rasa) dan nilai penerimaan umum. Interaksi perbandingan tepung ubi jalar ungu, tepung kacang hijau, dengan tepung terigu dan penambahan CMC memberikan pengaruh berbeda nyata terhadap kadar air dan kadar serat. Perbandingan tepung ubi jalar ungu, tepung kacang hijau, dengan tepung terigu (50:10:40) dan penambahan CMC 1,5% menghasilkan food bar dengan mutu yang terbaik. Kata kunci : CMC (Carboxy Methyl Cellulose), Food Bar, Tepung Kacang Hijau, Tepung Terigu, Tepung Ubi Jalar Ungu]]>
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