WIBOWO, ADE SURYA (2018) SNACK BAR BASED OF MUCUNA BEAN FLOUR (Mucuna pruriens) AND SWEET POTATO (Ipomoea batatas) REVIEWED FROM CHEMICAL CHARACTERISTICS AND SENSORY. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

The development of snack in Indonesia is very quick, it’s already become a habit for Indonesian people to consume snack. The habit for consuming too much high calories snacks is one of the reason why people suffer from obesity. The society has become more aware the importance of a healthy lifestyle, so it cause the increase of many new kind of food products such as low calories snack bar. One of snack bar’s alternative development is using local food ingredients such as yellow sweet potato ( Ipomoea batatas ) and koro benguk ( Mucuna pruriens ), but the society still don’t know how the process. It needs a special process so the weakness of each ingredients can be covered by combining them to be snack bar product. This experiment has purpose to know the best snack bar formulation that made of yellow sweet potato ( Ipomoea batatas ) and koro benguk ( Mucuna pruriens ), the nutrition of snack bar by proximate analysis, and the most favorable formulation by sensory analysis. The proximate analysis includes water content analysis, minerals analysis, protein analysis ( Kjedahl ), fat analysis ( Soxhlet ), dan carbohydrate analysis ( by difference ). The sensory analysis includes rating test analysis by using commercial snack bar product as control variable. The experiment results show that the best formulaton snack bar is snack bar UK73 that has 12,61 % protein content, 17,83 % fat content, and 37,55 % carbohydrate content with lower calories than commercial control, which is 108,32 ccal . The sensory analysis’ result shows that snack bar with formulation snack bar UK73 is the most acceptable than snack bar UK64 and snack bar UK55 sample in parameter of aroma, taste, color, texture, and overall.

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