<![CDATA[Type 2 diabetes mellitus characterized by chronic hyperglycemia and oxidative stress. Snack bars with functional ingredients such as legumes may help regulate blood glucose levels. Jackfruit seeds and pigeon peas are sources of protein, complex carbohydrates, and bioactive compounds. This study aimed to analyze macronutrient content, antioxidant activity, and organoleptic quality of jackfruit seeds and pigeon pea flour snack bars. This study used a completely randomized design (CRD) one factor with two replications. The proportions of jackfruit seeds and pigeon pea flour are: F1 (30%:70%), F2 (40%:60%), F3 (50%:50%). Macronutrient content was analyzed using proximate analysis, antioxidant activity using the DPPH method, and organoleptic quality through a hedonic test. Macronutrient and antioxidant activity data were analyzed through descriptive analysis while organoleptic quality was analyzed by Kruskall-Wallis continued with Mann-Whitney. Best formulation determined with Multiple Attribute Decission Making (MADM). Results showed that F1 had the highest protein (23.86%) and the lowest carbohydrate (49.50%), F2 had the lowest energy (412.4 kcal/100g), while F3 had the lowest fat (12.95%) and the highest antioxidant activity (9.03%). F3 was the most preferred by panelists. The best snack bar was F3, with protein 15.98%, fat 12.95%, carbohydrates 58.30%, energy 413.7 kcal/100g, and antioxidant activity of 9.03%.]]>
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