<![CDATA[White jackbean is type of bean that grows in tropical and subtropical areas. White jackbean has large protein and complex carbohydrate content. The autoclaving - cooling process can be used to change starch into resistant starch in the white jackbe an flour through gelatinization and retrogradation processes. White jackbean flour treated with autoclaving – cooling process can be used as a raw material for the formulation of food bars. Currently food bars have been in great demand along with the needs to consume healthy and nutritious ready-to-eat food. This study aims to determine the appropriate formulation of white jack bean flour treated with autoclaving – cooling process to produce food bars with the best physical, chemical and organoleptic properties.The results showed that the best formulation is the formulation of white jackbean flour : wheat flour = 60 : 40 with 48.81% carbohydrate content, 14.87% protein content, 16.57% fat content, 17.07% moisture content, 2.68% ash content, 2269.3 gf breaking strength, 6.43 N texture, 79.59 color (L), 15.71 color (a), 17.21 color (b), 4.02 color organoleptic, 3.88 flavor organoleptic, 3.83 aroma organoleptic, 3.83 texture organoleptic. and 11,38% resistant starch content.]]>
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