PEMANFAATAN TEPUNG KACANG MERAH DAN SALAK PADANG SIDIMPUAN (Salacca sumatrana R.) DALAM PEMBUATAN SNACK BAR
Abstract: The study was
purpose to get the best combination of red bean flour and Padang sidimpuan (Salacca sumatrana
R.)bark.The research used a Complete Randomized Design (CRD) with 5 treatments
and 3 replications.The treatments were red bean flour 70%: bark fruit30%, red
bean flour60%: bark fruit40%, red bean flour 50% : bark fruit 50%, red bean
flour40%: bark fruit60%and red bean flour30%: bark fruit 70%. The data obtained were analyzed statistically
using Anova and DNMRT at 5%.Theresearch showed that using redbean flour and
bark fruit were significant on water content, ash content, fat content, crude
fiber content, protein content, carbohydrate content and sensory test. The best
treatment of snack bar from this research was red bean flour 40% : bark fruit
30%which had water content 23,31%, ash content 1,84%,fat content 14,44%, crude
fiber content 8,57%, protein content 13,45%, carbohydrate content 46,94%. light
brown on colour outsideand yellowish brown on colour inside, red bean flour and
fruit flavour, red bean flour and fruit taste, the texture creamy and dense and
overall assesment of snack bar was
preferred by the panelists.
Penulis: Linda Nopita Sari
Siregar, Noviar Harun, Rahmayuni
Kode Jurnal: jppertaniandd170287
