<![CDATA[ABSTRACT The purpose of this research was to find the effect of ratio of orange flesh sweet potato flour with soybeans and addition of fructose syrup on the quality of snack bar. The research was using completely randomized design with two factors, i.e ratio of orange flesh sweet potato flour with soybeans (S): (85%:15%; 70%:30%; 55%:45%; and 40%:60%) and addition of fructose syrup (F): (10%; 20%; 30% and 40%). The results showed that the ratio of orange flesh aweet potato flour with soybeans had highly significant effect on moisture content, ash content, protein content, fat content, dietary fiber content, carbohydrate content, betacarotene content, organoleptic value (color, flavour, taste, texture), and general acceptance. The addition of fructose syrup had highly significant effect on moisture content, organoleptic value (color, taste, texture), and general acceptance. The interaction of ratio of orange flesh sweet potato flour with soybeans and addition of fructose syrup had highly significant effect on moisture content. The ratio of orange flesh sweet potato flour with soybeans of (85%:15%) and the addition of fructose syrup (40%) gave the best quality of snack bar. Keywords : Fructose Syrup, Orange Flesh Sweet Potato Flour, Snack Bar, Soybeans ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung ubi jalar oranye dengan kacang kedelai dan penambahan sirup fruktosa terhadap mutu snack bar. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan tepung ubi jalar oranye dengan kacang kedelai (S): (85%:15%; 70%:30%; 55%:45%; dan 40%:60%) dan penambahan sirup fruktosa (F): (10%; 20%; 30%; dan 40%). Hasil penelitian menunjukkan bahwa perbandingan tepung ubi jalar oranye dengan kacang kedelai memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar serat kasar, kadar karbohidrat, kadar betakaroten, organoleptik warna, aroma, rasa, tekstur, dan penerimaan umum. Penambahan sirup fruktosa memberikan pengaruh berbeda sangat nyata terhadap kadar air, organoleptik warna, rasa, tekstur, dan penerimaan umum. Interaksi perbandingan tepung ubi jalar oranye dengan kacang kedelai serta penambahan sirup fruktosa memberikan pengaruh sangat nyata terhadap kadar air. Komposisi perbandingan tepung ubi jalar oranye dengan kacang kedelai (85%:15%) dan penambahan sirup fruktosa (40%) menghasilkan snack bar yang terbaik. Kata kunci : Kacang Kedelai, Sirup Fruktosa, Snack Bar , Tepung Ubi Jalar Oranye]]>
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