PENGARUH KOMPOSISI SNACK BAR BERBASIS TEPUNG TEMPE DAN BIJI LAMTORO (Leucaena leucocephala (Lam.) de Wit) TERHADAP, PENILAIAN ORGANOLEPTIK, PROKSIMAT, DAN KONTRIBUSI ANGKA KECUKUPAN GIZI - Rinda, Rinda; ansharullah, ansharullah; Asyik, Nur (Jurnal Sains dan Teknologi Pangan, 2018)
ABSTRACT The purpose of this research was to know the formulation effect of tempe flour and lamtoro seed on organoleptic test (color,flavor, taste and texture), nutrient content (protein content, fat content, carbohydrate, fiber content, moisture content and ashcontent) in snack bar products. This research used Completely Randomized Design (RAL) with 5 treatment of tempe flourand lamtoro seed ie. 100%:0% (R1), 90%: 10% (R2), 80%: 20% (R3), 70%: 30% (R4) and 60%: 40% (R5). The treatment ofR5 was the most preferred treatment of panelists with a preference of color score of 3.70 (rather like), aroma of 3.33 (ratherlike), flavor of 3.47 (rather like) and texture of 3.57 (rather like). The highest levels of protein, carbohydrate and fiber in theR1 sample were 16.26%, 50.31% and 2.88%, respectively. The highest fat content in R2 sample was 17.21%. The highestwater content and ash content in R5 sample were 20.59% and 1.73%. Based on DRA food interlude mother pregnant, thehighest contribution of R1 treatment was 19.67%. It can be concluded that the product of snack bar with R5 treatment wasaccepted and preferred by panelist. Keywords: snack bar, tempe flour, lamtoro seeds ABSTRAK Tujuan dari penelitian ini untuk mengetahui pengaruh formulasi tepung tempe dan biji lamtoro terhadap penilaianorganoleptik (warna, aroma, rasa dan tekstur), kandungan gizi (kadar protein, kadar lemak, kadar karbohidrat, kadar serat,kadar air, dan kadar abu) dan kontribusi zat gizi pada produk snack bar. Penelitian ini menggunakan Rancangan AcakLengkap (RAL) dengan 5 perlakuan penambahan tepung tempe dan biji lamtoro yaitu 100% (R1), 90%:10% (R2), 80%:20%(R3), 70%:30% (R4) dan 60%:40% (R5). Perlakuan R5 merupakan perlakuan yang paling disukai panelis dengan skorpenilaian kesukaan terhadap warna sebesar 3,70 (agak suka), aroma sebesar 3,33 (agak suka), rasa sebesar 3,47 (agaksuka) dan tekstur sebesar 3,57 (agak suka). Kadar protein, karbohidrat dan serat tertinggi pada sampel R1 yaitu berturutturutsebesar16,26%,50,31%dan2,88%.KadarlemaktertinggipadasampelR2sebesar17,21%.Kadarairdankadarabutertinggipada R5 sebesar 20,59% dan 1,73%. Berdasarkan AKG makanan selingan ibu hamil kontribusi energi tertinggiyaitu perlakuan R1 19,67%. Sehingga dapat disimpulkan produk snack bar dengan perlakuan R5 dapat diterima dan lebihdisukai panelis. Kata kunci: Snack bar, tepung tempe, biji lamtoro.