Nutritional Analysis and Sensory Characteristics of Cowpea (Vigna unguiculata L.) and Jack Bean (Canavalia ensiformis) Snack Bars with Variation of Chocolate Type

¹ Department of Food Science Technology, Universitas Sebelas Maret, Jl. Ir. Sutami 36A, Surakarta 57126, Indonesia
² Research and Development Center for Food, Nutrition and Public Health, Universitas Sebelas Maret, Jl. Ir Sutami 36A, Surakarta 57126, Indonesia

^* Corresponding author: dimasrahadian@staff.uns.ac.id

Abstract

The implementation of a healthy lifestyle is important to improve the quality of human life. This study aims to determine the effect of the type of legumes (cowpea and jack bean) and the type of chocolate (white, milk and dark) in making snack bars on the content of water content, ash content, carbohydrates, protein, fat, calories, antioxidant activity, and Nutritional Adequacy Score as well as hedonic level of the snack bar products produced. The research used a quantitative experimental method using a completely randomized design (CRD) with the factors of bean type (cowpea and jack bean) and chocolate type (milk chocolate, dark chocolate, and white chocolate). The results showed that the variation of bean type and chocolate type affected the chemical and sensory characteristics. Jack beans contain protein and fat resulting higher protein and fat content of the formulated snack bars. In contrast, snack bars formulated with cowpea contains higher water content, ash content, and antioxidant activity. All the formulated chocolates are acceptable according to the hedonic test. However, formulation using dark chocolate resulted in less acceptance score.