<![CDATA[Food bars are foods that are in the form of bars, have high nutritional value, and are good for the body. Food bar products are one of the efforts to create products that are beneficial to the human body. The purpose of this study was to determine a good and appropriate formulation in producing a food bar based on the hedonic test. and studied the sensory, physical, and chemical characteristics of the resulting Foodbar. The food bar that has been obtained is made with three formulations. F1 treatment (15g tilapia meal; 10g seaweed meal), F2 treatment (12.5g value fish meal; 12.5g seaweed meal), and F3 treatment (10g value fish meal; 15g seaweed meal). Food bar evaluations were carried out, including hedonic tests, kamba density tests, and proximate tests. Hedonic test results: F1 texture parameters 3, color 3, taste 2, and aroma 3. F3 texture parameters: 3, color: 3, taste: 2, and aroma: 3, and F3 texture parameters: 3, color: 4, taste: 3, and aroma: 3. Kamba density test results: F1 0.54 g/ml, F2 0.54 g/ml, and F3 0.53 g/ml. The results of the proximate F1 test were water parameters 33.67%, ash 54.67%, protein 29.67%, fat 32.00%, and carbohydrates 22.67%. F2 parameters: water 41.67%, ash 54.67%, protein 29.33%, fat 34.33%, and carbohydrates 37.00% & F3 parameters: water 37.67%, ash 53.67%, protein 29.33%, fat 34.00%, and carbohydrates 44.00%. The best formulation based on the hedonic test was F3 (10g fish meal value; 15g seaweed flour), with the final value for each parameter of texture 3, color 4, taste 3, and aroma 3. Description of the parameters of texture, aroma, and taste, namely dislike and color, namely like.]]>
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