Chemical, Physical Properties and Preferences Level of Snack Bars from Gembili Flour, Purple Yam Flour and Red Beans

Faculty of Agroindustry, Universitas Mercu Buana Yogyakarta, Indonesia

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Abstract

Snack bars are emergency food provided to meet nutritional needs in certain circumstances. The raw materials used to make it are typically wheat flour and soybeans. In this research, snack bars were made from local tubers, purple yam flour, gembili flour as an energy source, and red beans as a source of protein. This research aims to develop a popular snack bar that can potentially serve as a source of antioxidants. In this research, snack bars were made from purple yam flour: gembili flour (30:70; 40:60; 50:50) and red bean granule (10; 20; 30). The resulting snack bars were tested for color, texture, antioxidants, anthocyanins, and total phenols. The data obtained were tested statistically using a Completely Randomized Design (CRD). If significant differences were found, Duncan's New Multiple Range Test (DNMRT) was used at a 95% confidence level. The results of the study showed that the snack bar made with purple yam flour: flour gembili (50:50) and red bean granule flour 30 were most preferred by the panelists with the criteria of water content 10.94%, ash content 8.53%, fat content 22.09%, texture 2,570 gF, anthocyanin content 27.94 mg/100g db, total phenols 300.36 EGA mg/100 g db, color L = 59.53, a=6.7 and b=9.93.