<![CDATA[Type 2 diabetes mellitus is a chronic disease requiring management through dietary regulation and appropriate food choices. Purple sweet potatoes and almonds contain fiber, bioactive compounds, protein, and unsaturated fats that can be utilized in food product development. This study aimed to develop a snack bar made from purple sweet potato puree and almonds and to evaluate consumer acceptance of the resulting product. A quantitative approach with a simple experimental design was employed, involving three formulations: F1 (70% purple sweet potato puree and 30% almonds), F2 (50% purple sweet potato puree and 50% almonds), and F3 (30% purple sweet potato puree and 70% almonds). Organoleptic testing was conducted with 30 untrained panelists using a five-point hedonic scale covering color, aroma, taste, texture, and overall acceptance. The results showed that F2 achieved the highest average scores for color (4.17), taste (4.37), texture (4.33), and overall acceptance (4.40). Meanwhile, F1 received the highest average score for aroma (4.27), whereas F2 scored 4.23. Overall organoleptic assessment results indicated that F2 was the best formulation, as it garnered the highest level of acceptance compared to F1 and F3. The research findings suggest that the snack bar made from purple sweet potato puree and almonds has the potential to serve as an alternative snack option. However, this study did not conduct analyses of nutritional composition or glycemic index, nor did it test blood glucose responses; therefore, further research is required to determine the physiological benefits of the product for individuals with type 2 diabetes mellitus.]]>
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