Evaluasi Sensori Snack Bar Talipuk Dengan Penambahan Tepung Pisang Kepok (Musa paradisiaca forma typica) pada Panelis Anak-anak dan Dewasa

Talipuk seeds are one of the local food ingredients in South Kalimantan, which have potential to be processed into various kinds food, is a snack bar. To increase nutritional value talipuk bar, it necessary add kepok banana flour. The bar type with solid characteristics and made from combination several combined help binder. This study aimed determine best formulation addition flour based on sensory tests 30 panelists children adults. treatment this was manufacture bars 0% (control), 25%, 50%, 75%, 100%, analysis used test (taste, color, aroma, texture) preference (hedonic) identified De Garmo effectiveness index test. Sensory results showed that children's hedonic found 100% (de 0.87) values each attribute: taste (1,95), color (1,93), aroma texture (1,95). In adult panelists, at 50% concentration 0,72) (5,99), (6,38), (6,02), (6,35).