KARAKTERISTIK FISIKOKIMIA SNACK BARS TEPUNG AMPAS KELAPA (Cocos nucifera L.) DAN TEPUNG UBI JALAR KUNING (Ipomea batatas L.)

ABSTRACTModern community life makes the need for fast food increases. One of foods that is often consumed cereal and beans. This research was conducted to produce snack bars are healthy rich in fiber. study uses a completely randomized design (CRD) method with treatment coconut pulp yellow sweet potato flour, each carried out 3 replications. The parameters tested were chemical properties (water content, ash protein fat carbohydrate, crude fiber, antioxidant activity), physical (hardness test), sensory (color, taste, scent, texture).Based on organoleptic test results panelists preferred C (50% flour : 50% flour) moisture content 28.28%, 1.60%, 7.74%, 14.27%, carbohydrates 48.11%, fiber 12.51%, activity 49.64 ppm, terms hardness level 80.55 mm/g/sec. Keywords Snack Bars , Coconut Pulp Flour, Yellow Yam Flour ABSTRAKKehidupan masyarakat yang modern membuat kebutuhan makanan siap saji semakin meningkat. Salah satu sering dikonsumsi adalah sereal dan kacang-kacangan. Penelitian ini dilakukan untuk menghasilkan produk sehat kaya akan serat. menggunakan metode penelitian Rancangan Acak Lengkap (RAL) dengan perlakuan tepung ampas kelapa ubi jalar kuning masing-masing kali pengulangan. Parameter diuji sifat kimia (kadar air, kadar abu, protein, lemak, karbohidrat, serat kasar, aktivitas antioksidan), fisik (uji tingkat kekerasan), sensoris (warna, rasa, aroma, tekstur).Berdasarkan hasil uji organoleptik paling disukai panelis kuning) dimana air 28,28%, abu 1,60%, 7,74%, lemak 14,27%, karbohidrat 48,11%, kasar 12,51%, antioksidan 49,64 kekerasan 80,55 mm/g/det.Kata kunci: bars, Tepung Ampas Kelapa, Ubi Jalar Kuning