<![CDATA[ABSTRACTThe purpose of this study was to determine the effect of the formulation of red rice flour and cornflour on the organoleptic value and nutritional content of the snack bar. This study used a completelyrandomized design (CRD) with 3 replications. Treatment of S4 sample (60% of brown rice flour: 40% of cornflour) was the treatment most favored by panelists with a score of preference for color, flavor and texture were4.09 (like), 4.27 (like), 4.60 (like) and 4.13 (like). The proximate value of this sample including of water, ash,fat, protein, carbohydrate and crude fiber contents were 8.49%, 2.35%, 13.63%, 3.71%, 71.75 % and 3.57%,respectively. Snack bars based red rice flour and corn flour based had high fiber content and based onorganoleptic value can be accepted (preferred) by panelists.Keywords: Red rice flour, corn flour, snack barABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung beras merah dan tepungjagung terhadap nilai organoleptik dan kandungan gizi snack bar. Penelitian ini menggunakan RancanganAcak Lengkap (RAL) dengan 3 ulangan. Perlakuan S4 (Tepung beras merah 60% : Tepung jagung 40%)merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aromarasa dan tekstur berturut-turut sebesar 4,09 (suka), 4,27 (suka), 4,60 (suka) dan 4,13 (suka). Nilai proksimatsampel yersebut meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan kadar seratkasar berturut-turut sebesar 8,49%, 2,35%, 13,63%, 3,71 %, 71,75 % dan 3,57%. Snack bar berbasis tepungberas merah dan tepung jagung memiliki kandungan serat yang tinggi dan berdasarkan penilaian organoleptikdapat diterima (disukai) oleh panelis.Kata kunci: Tepung beras merah, tepung jagung, snack bar]]>
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