<![CDATA[The purpose of this study was to evaluate the sensory characteristics of snack bars from composite of goroho plantain flour, soybean and canary. This study used a completely randomized design (CRD) method consisting of 5 (five) treatments and 3 (three) replications with the following treatments : treatment A 40 g of goroho plantain flour, 35 g of soybean flour, 25 g of canary, treatment B 50 g of goroho plantain flour, 30 g of soybean flour and 20 g of canary, treatment C 60 g of goroho plantain flour, 25 g of soybean flour and 15 g of canary, treatment D 70 g of goroho plantain flour, 20 g of soybean flour and 10 g of canary and treatment E 80 g of goroho plantain flour, 15 g of soybean flour and 5 g of canary. The result interm of color: neutral – slightly like, aroma: neutral – slightly like, taste: neutral – slightly like and texture: neutral – slightly like. Keywords : snack bars, composite flour, goroho plantain, soybean, canary]]>
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