Tingkat Kesukaan Pada Snack Bar Berbasis Tepung Talas (Preference Level of Talas Base Snack Bar)

Santi Noviasari, Farah Dzikrillah, Ismail Sulaiman

Abstract


Snack bars are a type of bar-shaped snack food that has a solid texture and is usually in the form of a bar that is sometimes added with fruits. Snack bars are mainly made from cereals, but they can also be made from flours and various dried fruits, then mixed with binders such as syrup and honey. Taro (Colocasia esculanta) is a tuber that produces high non-rice carbohydrates, especially starch, which is 80%. Red dragon fruit skin can be used as a basic ingredient in the processing process because it has good functional value, namely containing antioxidant compounds. This study aims to determine the sensory characteristics of taro flour-based snack bars with the addition of red dragon fruit peel extract as a source of antioxidants into functional food products or healthy food that can be consumed by the wider community. This study used the Complete Randomized Design (CRD) method with 2 (two) factors. Factor I is the addition of red dragon fruit skin extract (N1 = 20%, N2 = 30% and N3 = 40%). Factor II is the roasting temperature (P1 = 140oC, P2 = 150oC and P3 = 160oC). In this study, the best sensory snack bar product produced was in the treatment of adding 40% red dragon fruit peel extract and 160oC roasting temperature with an aroma value of 3.25 (neutral), taste 2.72 (neutral) and texture 2.87 (neutral).


Keywords


Snack Bar, Red Dragon Fruit Skin Extract, Taro

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References


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DOI: https://doi.org/10.17969/jimfp.v8i3.25745

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E-ISSN: 2614-6053 2615-2878 Statistic Indexing | Citation


Alamat Tim Redaksi:
Fakultas Pertanian,Universitas Syiah Kuala
Jl. Tgk. Hasan Krueng Kalee No. 3, Kopelma Darussalam,
Banda Aceh, 23111, Indonesia.
Email:jimfp@usk.ac.id