<![CDATA[ABSTRACT The purpose of this study was to determine the fiber content of the snack bar from banana kapok flour and mung beans on the organoleptic characteristics and nutritional value at the snack bar. This study used a completely randomized design (CRD) consisting of 5 types of treatment for the addition of mung beans namely D0 (100 g: 0 g), D1 (90 g: 10 g), D2 (80 g: 20). g), D3 (70 g: 30 g) and D4 (60 g: 40 g) with 3 replications. Data were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). The test method used was organoleptic including (color, aroma, hedonic texture, descriptive texture and taste) and proximate tests including (moisture content, ash content, carbohydrate content, protein content, fat content and crude fiber content). The results showed that the snack bar formulation with the formulation of kepok banana flour and mung beans had a very significantly effect on color, aroma, hedonic texture, taste, and overall but had no significant effect on the descriptive texture. The selected treatment in making of snack bars was D3 treatment (formulation of 70 g of Kepok banana flour: 30 g of green beans) with an average color of 3.93 (like), aroma of 3.70 (like), taste of 3.67 (like) and texture of 3 , 63 (liked). While the proximate value of the selected sample had moisture content, ash content, fat content, protein content and carbohydrate content i.e 32.02%, 1.38%, 20.65%, 13.20%, and 32.83%, respectively. Keywords: snack bar, kepok banana flour, mung beans ABSTRAK Penelitian ini bertujuan untuk mengetahui kandungan serat pada snack bar dari tepung pisang kepok dan kacang hijau terhadap karakteristik organoleptik dan nilai proksimat pada snack bar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 jenis perlakuan penambahan kacang hijau yaitu D0 (100 g : 0 g), D1 (90 g : 10 g), D2 (80 g : 20 g), D3 (70 g : 30 g) dan D4 ( 60 g : 40 g) dengan 3 kali ulangan. Data dianalisis menggunakan Analisis ragam (Analysis of Varian) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Metode pengujian yang dilakukan yaitu organoleptik meliputi (warna, aroma, tekstur hedonik, tekstur deskriptif dan rasa) serta uji proksimat meliputi (kadar air, kadar abu, kadar karbohidrat, kadar protein, kadar lemak dan kadar serat kasar). Hasil penelitian menunjukkan bahwa formulasi snack bar dengan formulasi tepung pisang kepok dan kacang hijau berpengaruh sangat nyata terhadap warna, aroma, tekstur hedonik, rasa, dan overall namun tidak berpengaruh nyata pada tekstur deskriptif. Perlakuan terpilih dalam pembuatan snack bar yaitu perlakuan D3 (formulasi 70 g tepung pisang kepok : 30 g kacang hijau) dengan rerata warna 3,93 (suka), aroma 3,70 (suka), rasa 3,67 (suka) dan tekstur 3,63 (suka). Sedangkan nilai proksimat sampel terpilih memiliki kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat berturut-turut sebesar 32.02%, 1,38%, 20.65%, 13.20 %, dan 32.83%. Kata kunci: snack bar, tepung pisang kepok, kacang hijau]]>
