KARAKTERISTIK KIMIA DAN ORGANOLEPTIK SNACK BAR BERBASIS TEPUNG AMPAS KELAPA (Cocos nucifera L.) DAN TEPUNG KACANG HIJAU (Vigna radiata)

Abstract

ABSTRAK

Penelitian ini bertujuan untuk menganalisis karakteristik snack bar tepung ampas kelapa (Cocos nucifera L.) dan tepung kacang hijau (Vigna radiata) serta mengukur tingkat penerimaan panelis pada snack bar tersebut. Penelitian ini menggunakan metode eksperimen Rancangan Acak Lengkap (RAL) dengan perlakuan formulasi tepung ampas kelapa dan tepung kacang hijau. Perlakuan A (tepung ampas kelapa 30%: tepung kacang hijau 70%) merupakan perlakuan yang paling disukai panelis dengan skor kesesuaian rasa, bau, warna, dan tekstur masing-masing 3,40 (netral), 3,72 (suka), 4 (suka) dan 3,48 (suka) dengan nilai gizi snack bar yaitu kadar air 29,73%, kadar abu 1,77%, kadar protein 10,63%, kadar lemak 13,48%, karbohidrat 43,64% dan serat kasar 10,03%.

Kata kunci: Tepung ampas kelapa; tepung kacang hijau, snack bar.

ABSTRACT

This study aims to analyze the characteristics of the snack bar of coconut dregs flour (Cocos nucifera L.) and mung bean flour (Vigna radiata) and to measure the panelists' acceptance rate at the snack bar. This study used a completely randomized design (CRD) experimental method with the formulation treatment of coconut dregs flour and mung bean flour. Treatment A (30% coconut dregs flour: 70% mung bean flour) was the most preferred treatment for the panelists with a score of suitability for taste, smell, color, and texture, respectively 3.40 (neutral), 3.72 (like), 4 (like) and 3.48 (like) with the nutritional value of the snack bar, namely 29.73% water content, 1.77% ash content, 10.63% protein content, 13.48% fat content, 43.64% carbohydrates and fiber roughly 10.03%.

Keywords: Coconut Dregs Flour, Mung Bean Flour, Snack Bar.