PERBANDINGAN TEPUNG UBI JALAR UNGU (Ipomoea batatas var Ayumurasaki) DAN OKARA DALAM PEMBUATAN MAKANAN SELINGAN

THE COMPARISON OF SWEET POTATOES AND OKARA FLOUR IN THE MAKING OF SNACK BAR

Tengku Mia Rahmiati*, Fadlan Hidayat, Chairuni AR, Sri Ruhul Huda, Sholihati
* tengku_mia@yahoo.com

A sSnack bar is one of functional food products,in forms of rod and solid, whichcan be categorized as a healthy snack because it is comprised of complete nutrients; protein, carbohydrates, vitamin, and mineral. One of the main ingredients in making the snack bar are sweet potatoes flour and okrara (soybean milk waste) flour. This study aimed to find out the effect of the sweet potatoes and okara flour comparison on the characteristics of the snack bars. The study employed Completely Randomized Design (CRD) non factorial with the percentage of ware (sweet potatoes and okara flour comparison) 40%: 60%, 50% : 50%, 60% : 40% dan 70% : 30. The result showed that the best treatment on the comparison of the sweet potatoes flour and okara flour is 50%:50% (T2) that produced snack bar with the chemical traits ware water content of 11,06 %, protein of 10,93 %, fiber of 3,55%. The organoleptic test were texture of 3.53 (like), taste of 3.83 (like), hedonic test for colour of 3.69 (like) and smell of 3.78 (like) .

Keywords:
Okara flour; sweet potatoes flour; snack bar, fungsional food

Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Inovasi dan Tantangan Pengembangan Produk Hasil Pertanian yang Halal, Aman, dan Berdaya Saing Tinggi

Page number:
133-136

Volume:
2

Issue:
1

Publication date:
17 October 2022

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