The KARAKTERISTIK KIMIA, FISIK DAN ORGANOLEPTIK SNACK BAR BERBASIS SORGUM (Sorghum bicolor (L.) moench) DAN KACANG METE

Authors

  • Ana Rifdah Salsabiela Universitas Teknologoi Sumbawa
  • Chairul Anam Afgani Universitas Teknologi Sumbawa
  • Muhammad Alhajj Dzulfikri

Keywords:

Chemical, Physical, Organoleptic, Snack Bar

Abstract

Snack bar has become quite popular and there are various main ingredients used. There are many kinds of local-food based ingredients used as new innovations on making snack bars. Sorghum and cashews are among the local food commodities with a high nutritional content, and are potential to be used as main ingredients for snack bars. The objective of this study was to determine the effect of adding sorghum and cashew nuts on the quality of snack bars, including its water content, color and organoleptic quality (hedonic and scoring. This is an experimental laboratory research conducted in Universitas Teknologi Sumbawa, and was designed using a Completely Randomized Design (CRD) with 2 factors, namely shorgum:cashew combinations. Each factor has 3 treatments; A (80:20), B (50 :50), and C (20:80). Data is analyzed by ANOVA (Analysis of Variance) using SPSS software with a significance level of 5% and continued with Duncan's Multiple Range Test (DMRT) for any results that are significantly different. The results showed that the combination of sorghum and cashews gives significant effect on the water content, color and organoleptic quality of snack bar. The value of water content ranges from 10.97-12.18%, brightness (L* value) ranges from 42.3-46.0 and oHue has an average value of 62.20-84.13 resulted on snack bars with yellow-red in color. The organoleptic test showed the color of snack bar is yellow-brown-glossy and are acceptable to panelists. The texture of the snack bar is hard and are acceptable to panelists. 

 

Published

2021-11-25

How to Cite

Salsabiela, A. R., Afgani, C. A., & Muhammad Alhajj Dzulfikri. (2021). The KARAKTERISTIK KIMIA, FISIK DAN ORGANOLEPTIK SNACK BAR BERBASIS SORGUM (Sorghum bicolor (L.) moench) DAN KACANG METE. Food and Agro-Industry Journal, 2(2), 41-52. Retrieved from https://jurnal.uts.ac.id/index.php/JTP/article/view/1222