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KARAKTERISTIK KIMIA DAN SENSORI SNACK BAR DARI LABU KUNING DAN KACANG HIJAU

Jurnal Sains dan Teknologi Pangan · Vol. 6 No. 3 (2021)

DOI
10.33772/jstp.v6i3.16000
ISSN
2527-6271
Published
2021-06-23
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

Snack bar is a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which formed into one with binder. The purpose of this research was to get the best formulation of yellow pumpkin flour and green beans flour on the chemical and sensory characteristics of snack bar. This research was conducted experimentally by using a completely randomized design (CRD) with four treatments and four replications. The treatments in this research was the ratio of yellow pumpkin flour and green beans flour, which were LK1 (80:20), LK2 (60:40), LK3 (40:60) and LK4 (20:80). Data obtained were statistically analyzed using analysis of variance (ANOVA). If the F count is greater than or equal to the F table, further tests will be continued with duncan’s new multiple range test (DNMRT) at 5% level. The best treatments in this research was the ratio of yellow pumpkin flour and green beans flour (20:80) where 18.29% moisture content, 2.49% ash content, 7.83% protein content, 13.16% fat content, 2.01% crude fiber content, 58.22% carbohydrat content, 382.69 kcal energy. The descriptive test showed that the snack bar had yellowish brown color, a little flavoring green beans, solid, a little green bean taste and overall assessment hedonically was favored by panelists.Keywords: snack bar, yellow pumpkin, green beans

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5 authors · 6 co-authorship links

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Dewi Fortuna AyuAffiliation unknown1
Lutfi Dila Dwi SeptianAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">KARAKTERISTIK KIMIA DAN SENSORI SNACK BAR DARI LABU KUNING DAN KACANG HIJAU</dc:title>
	<dc:creator>Alhadi, Muhamad</dc:creator>
	<dc:creator>Fitriani, Shanti</dc:creator>
	<dc:creator>Rahmayuni, Rahmayuni</dc:creator>
	<dc:description xml:lang="en-US">Snack bar is a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which formed into one with binder.  The purpose of this research was to get the best formulation of yellow pumpkin flour and green beans flour on the chemical and sensory characteristics of snack bar.  This research was conducted experimentally by using a completely randomized design (CRD) with four treatments and four replications.  The treatments in this research was the ratio of yellow pumpkin flour and green beans flour, which were LK1 (80:20), LK2 (60:40), LK3 (40:60) and LK4 (20:80).  Data obtained were statistically analyzed using analysis of variance (ANOVA).  If the F count is greater than or equal to the F table, further tests will be continued with duncan’s new multiple range test (DNMRT) at 5% level. The best treatments in this research was the ratio of yellow pumpkin flour and green beans flour (20:80) where 18.29% moisture content, 2.49% ash content, 7.83% protein content, 13.16% fat content, 2.01% crude fiber content, 58.22% carbohydrat content, 382.69 kcal energy.  The descriptive test showed that the snack bar had yellowish brown color, a little flavoring green beans, solid, a little green bean taste and overall assessment hedonically was favored by panelists.Keywords: snack bar, yellow pumpkin, green beans</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US">Muhamad Alhadi, Universitas Riau, Department of Agriculture</dc:contributor>
	<dc:date>2021-06-23</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/16000</dc:identifier>
	<dc:identifier>10.33772/jstp.v6i3.16000</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v6i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/16000/12099</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Jurnal Sains dan Teknologi Pangan</dc:rights>
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