<![CDATA[Natural disasters significantly disrupt distribution routes and local food access, necessitating the development of practical, nutrient-dense emergency food bars utilizing local resources. This study aimed to evaluate the sensory properties (color, aroma, taste, and texture) and proximate compositions (moisture, fat, protein, carbohydrate, and total energy) of a food bar formulated from corn, banana, and peanut, determine superior treatment. The experiment was arranged in a Completely Randomized Design (CRD) consisting of five formulations (P1 to P5) with four replications. Sensory analysis involved 25 untrained panelists using a 5-point hedonic scale, while proximate data were analyzed using Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT). The results indicated that variations in raw material proportions significantly affected both organoleptic characteristics and nutritional values. Formulation P3 (60% banana: 20% corn: 20% peanut) emerged as the most preferred treatment by the panelists, achieving the highest preference scores for color (4.03), aroma (4.24), and taste (4.09). Conversely, increasing the proportions of peanut and corn significantly increased the nutritional content, where formulation P5 (40% banana: 30% corn: 30% peanut) achieved the highest fat (15.625%), protein (13.340%), and total energy (414.365 kcal/100 g). However, all formulations exhibited high moisture contents (up to 20.295% in P2) that exceeded the commercial emergency food standards. In conclusion, while P3 excelled in sensory acceptance and P5 offered the highest energy density, further verification regarding storage stability and microbiological safety is required]]>
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