FORMULASI FOOD BAR GRITS KACANG KOMAK DAN KACANG KEDELAI HITAM MENGGUNAKAN METODE LINEAR PROGRAMMING

Abstract

Lablab bean and black soybean have high productivity and nutritional content. Both of these commodities have not been optimized as a food diversification yet, therefore their commodity value is considerably low. Commodity value can be improved by processing the commodity into food product such as food bar. Food bar is a ready to eat snack and contain high calorie and nutrition. The purpose of this research is to figured out the food bar formula that expected to give an effect of satiation, measuring the consumer's acceptance and determining the physicochemical and organoleptic aspect of food bar. The formulation was conducted by linear programming. All food bars were analyzed chemically, organoleptically and level of satiation. The result is analyzed by Friedman Test, then. The best treatment was determined by effectivity index and multiple attribute method. The best treatment of food bar was analyzed physically and compared to a commercial product with three replication. The result was analyzed by General Linear Model and Fisher Test on Minitab 17. Food bar which has the highest protein is the best formula. Its chemical characteristics contain 7.18% moisture, 2.67% ash, 13.07% protein, 19.00% fat, 58.08% carbohydrate, 3.14% crude fiber, and 227.80 kcal/50 g calorie. Organoleptic values are 3.575 for color (like), 3.750 for aroma (like), 3.700 for flavour (like), 3.425 for texture (neutral); 6.65 for satiation, 7.29 for hunger, 5.18 for desires to eat, 6.87 for satisfaction, and 3.95 for satiation index. Physical characteristics have the level of brightness 44.3; degree of redness 4.3; degree of yellowness 12.3; and texture-32.6 N/m 2 .