<![CDATA[Background: Diabetes mellitus is one of the metabolic syndrome diseases in which the prevalence hasbeen increasing year by year. The selection of food materials needs to be considered, specifically theuse of alternative food ingredients high in fiber to slow the rise of blood sugar levels. Objective: Thisresearch aimed to determine of organoleptic quality and nutrient content of snack bars with addition ofchickpea flour and chia seeds. Method: This study used experimental method Completely RandomizedDesign (CRD) consisting of three formulas namely the addition of chickpea flour and chia seeds,specifically F1 (70:30), F2 (80:20), and F3 (90:10). The parameters measured in this study werepanelist acceptance, proximate content (water, ash, protein, fat and carbohydrates), dietary fiber andglucose level from most prefered snack bar. Results: Organoleptic test results were analyzedstatistically using Kruskall Wallis followed by the Mann Whitney a significant difference in theorganoleptic analysis for taste, aroma, color, and texture of the snack bars (p<0.05), in the acceptanceanalysis formula 3 with a proportion of 90% chickpea flour and 10% chia seed revealed energy (500kcal), protein content (14,58%), fat (35,20%), carbohydrates (31,72), dietary fiber (20,96%) andglucose level (9,03%). Conclusion : this research suggests that snack bars made from chickpea flourand chia seeds are well-accepted sensory by the general public]]>
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