The effect of roasting temperature on proximate and dietary fiber of food bar salak (Sidimpuan cultivar) fruit

The Sidimpuan Salak fruit was the mascot of Padangsidimpuan City, North Sumatra, Indonesia. In this study, formulates to be a high-calorie food bar. primary elements for making bars are purple sweet potato flour, tapioca and dried salak fruit. others were egg whites, margarine, emulsifiers, high glucose syrup. All mixed evenly molded into with size 3×8×1.5 cm weight 50 g. Food from roasted used temperatures 80, 90, 100. results showed differences in proximate composition, calorific value, dietary fiber content salak. most increased carbohydrate, fat, calorie get at roasting temperature 80°C, protein mineral obtain 100°C, gets 100°C. A bar 80°C.