<![CDATA[ABSTRACT The purposes of this study were to determine the effect of red rice flour and red bean formulations on the organolepticassessment and the proximate value of the snack bar. This study used a Completely Randomized Design (CRD) with 4replications. This research was done by variation of red rice flour and red bean marked with symbol W0 = (100 g: 0 g), W1 =(90 g: 10 g), W2 = (70 g: 20 g), W3 = (70 g: 30 g) and W4 = (60 g: 40 g). The results of this study showed that theorganoleptic test had no significant effect on the color, aroma and texture of the snack bar, but had a very significant effecton the taste of the snack bar. The W4 sample was the best treatment with an organoleptic color score of 3.67 (like), aroma of3.67 (like), texture of 3.43 (somewhat like) and flavor of 3.83 (like). Moisture, ash, fat, protein, carbohydrate and fibercontents sampel W4 were 35%, 1.79%, 11.51%, 10.61%, 41.31% and 4.44, respectively %. Snack bars based on red riceflour and red beans had a high fiber content and based on organoleptic test was accepted by panelists.Keywords: Snack bar, brown rice flour, read bens. ABSTRAK Tujuan penelitian ini menentukan pengaruh formulasi tepung beras merah dan kacang merah terhadap penilaianorganoleptik snack bar dan menentukan nilai proksimat dari snack bar. Penelitian ini menggunakan Rancangan AcakLengkap (RAL) dengan 4 ulangan. Penelitian ini dilakukan variasi tepung beras merah dan kacang merah ditandai dengansimbol W0= (100 g : 0 g), W1= (90 g : 10 g), W2= (80 g : 20 g), W3= (70 g : 30 g) dan W4= (60 g : 40 g). Hasil penelitian inimenunjukkan bahwa pada uji organoleptik berpengaruh tidak nyata terhadap warna, aroma dan tesktur snack bar, tetapiberpengaruh sangat nyata terhadap rasa snack bar. Sampel W4 merupakan perlakuan terbaik dengan skor penilaianorganoleptik warna 3,67 (suka), aroma 3,67 (suka), tekstur 3,43 (agak suka) dan rasa 3,83 (suka). Kadar air, kadar abu,kadar lemak, kadar protein, karbohidrat dan kadar serat sampel W4 berturut-turut sebesar 35%, 1,79%, 11,51%, 10,61%,41,31% dan 4,44%. Snack bar berbasis tepung beras merah dan kacang merah memiliki kandungan serat yang tinggi danberdasarkan penilian organoleptik dapat diterima (disukai) oleh panelis. Kata kunci: Snack bar, tepung beras merah, kacang merah. ]]>
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