scholarly journals Evaluation of consumer acceptance and nutritional value from opak crackers with the addition of triggerfish (Canthidermis maculata)

2022 ◽  
Vol 956 (1) ◽  
pp. 012013
Author(s):  
S Sufiat ◽  
Indani ◽  
U Azmi ◽  
S Safrida
Keyword(s):  
Experimental Study ◽  
Nutritional Value ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
Training And Education ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Hedonic Scale ◽  
Almost All ◽  
Test Result

Abstract Triggerfish (Canthidermis maculata) is one of the fish types which can be used in opak crackers for the additional nutrition. This research aims to determine (1) the consumer acceptability and (2) the nutritional value of the triggerfish opak crackers. The method used in this study is an experimental study using a completely randomized design with two treatments and three repetitions. The experiment using 3 levels of triggerfish addition; 0%, 20%, and 40% respectively. The result of experiments that have been conducted on 30 respondents who are the students at Faculty of Teacher Training and Education by using 5 levels of hedonic scale shows that the opak crackers with the addition of triggerfish is the most preferable and the experiment proves that the nutritional level increased as well. The result of the acceptance showed that almost all consumers like opak Crackers in the (AI) treatment with the addition of 20% triggerfish because it had triggerfish characteristics such as aroma, crunchy texture, and the taste. However, when it comes for the color, respondents preferred the A0 formula, which is the crackers without the addition of triggerfish. The proximate test result reveals that the triggerfish opak crackers contains 83.32% carbohydrate, 8.42% protein, 1.99% fat, 0.47% ash, and 3% water.

scholarly journals KARAKTERISTIK SENSORIS DAN KANDUNGAN SERAT BISKUIT DARI JANTUNG PISANG (Musa paradisiaca) SEBAGAI MAKANAN SELINGAN ANAK OBESITAS

2021 ◽  
Vol 1 (2) ◽  
pp. 93-100
Author(s):  
Hersa Khoirunisa
Keyword(s):  
Nutritional Value ◽  
Obese Children ◽  
Weighting Method ◽  
Total Dietary Fiber ◽  
High Fiber ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Test Result ◽  
Selection Of

Penelitian ini bertujuan untuk menghasilkan makanan fungsional berupa produk biskuit tinggi serat yang dapat dijadikan makanan selingan anak obesitas. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak lengkap dengan factor berupa jenis formula. Pemilihan biskuit terbaik dilakukan dengan menggunakan metode pembobotan antara nilai gizi dan hasil uji hedonik. Biskuit F1 dengan subtitusi 35% dan F2 dengan subtitusi 45% tidak memiliki perbedaan yang nyata dari hasil analisis uji hedonik menggunakan ANOVA, sehingga F2 merupakan formula terpilih dengan kandungan serat yang lebih tinggi dari F1 setara dengan 13% dari Angka Kecukupan Gizi (AKG) serat. Satu takaran saji (50g) biskuit jantung pisang mengandung energi 220 Kal, 3.55g protein, 8.9g lemak, 31.64g karbohidrat, dan 3.99g total serat pangan.  ABSTRACT: The aim of this study was to produce functional foods in the form of high-fiber biscuit that could be used as a snack for obese children. The experimental design used in this study was a completely randomized design with the formulas as the treatment factor. The selection of the best biscuits was done by weighting method between nutritional value and the result of hedonic test. F1 biscuits with 35 % substitution of banana inflorescence flour and F2 with 45% substitution did not have significant difference by ANOVA of the hedonic test result, so F2 with higher fiber than F1 was chosen as the preferred formula, which could contribute 13% of fiber based on Recommended Dietary Allowance (RDA). One serving (50g) of banana inflorescence biscuits contains 220 Kal, 3.55g protein, 8.9g fat, 31.64g carbohydrate, and 3.99g of total dietary fiber. Keywords: Banana inflorescence, biscuit, fiber, obesity 

PENGARUH SUBSTITUSI TEPUNG BUAH LINDUR (Bruguiera Gymnorrhiza) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN AKTVITAS ANTIOKSIDAN BROWNIES

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Wd Wd Sitti Aisyah Nurul Fahlani ◽  
Tamrin Tamrin ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
National Standards ◽  
Bruguiera Gymnorrhiza ◽  
Nutritional Values ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test ◽  
Color Texture

ABSTRACT                     This study aimed to analyze the effect of lindur fruit flour substitution on organoleptic characteristics, nutritional value, and antioxidant activity of lindur fruit flour brownies. This research was conducted using a completely randomized design (CRD) with various percentages of formulation of substitution of lindur fruit flour:wheat flour, namely M1 = (100%:0%), M2 = (90%:10%), M3 = (80%:20 %), M4 = (70%:30%), and M5 = (60%:40%). The research data were analyzed using analysis of variance, with further testing using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the HCN content of lindur fruit flour reached 21.81 mg/kg. The M3 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, texture, aroma, and taste reached 4.14 (like), 4.13 (like), 3.79 (like), and 4.30 (like), respectively. The nutritional values of selected M3 brownies show that it contained 30.57% water, 1.20% ash, 3.70% fat, 5.63% protein, and 58.90% carbohydrate. Analysis of antioxidant activity in selected M3 brownies was 465.58 ppm which is categorized as very weak. It can be concluded that the substitution of lindur fruit flour in making brownies had a very significant effect on color, texture, and taste. However, the effect was not significant on the aroma and the analysis of the nutritional value of the selected treatment. The brownie product substituted with lindur fruit flour met the national standards for water, ash, and fat contents.Keyword: Brownies, Lindur Fruit ABSTRAK    Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung buah lindur terhadap karakteristik organoleptik, nilai gizi, dan aktivitas antioksidan brownies tepung buah lindur. Penelitian ini dilakukan dengan menggunakan Rancangan Acak  Lengkap  (RAL) dengan berbagai presentase formulasi, substitusi tepung buah lindur: tepung terigu yaitu M1 =  (100% : 0%), M2 = (90% : 10%), M3 = 80% : 20%), M4 = (70% : 30%), dan M5 = (60% : 40%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analysis of Varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan analisis kadar HCN tepung buah lindur yaitu 21,81 mg/kg. Perlakuan M3 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,14 (suka), tekstur  4,13 (suka), aroma 3,79 (suka) dan rasa 4,30 (suka). Analisis Nilai gizi produk browies tepilih M3 meliputi kadar air (30,57%), kadar abu (1,20), Kadar lemak (3,70%), kadar protein (5,63%) dan kadar karbohidrat (58,90%). Analisis aktivitas antioksidan pada brownies terplih M3 yaitu 465,58 ppm dengan kategori sangat lemah. Dapat disimpulkan bahwa substiusi tepung buah lindur pada pembuatan brownies berpengaruh sangat nyata terhadap warna, tekstur, dan rasa. Tetapi berpengaruh tidak nyata terhadap aroma. dan analisis nilai gizi perlakuan terpilih. Berdasarkan standar mutu SNI brownies, bahwa produk brownies substitusi tepung buah lindur sudah memenuhi standar mutu SNI untuk kadar air dan kadar abu serta kadar lemak.Kata kunci:   Brownies, tepung, Buah Lindur

scholarly journals Perlakuan Berbagai Dosis Pupuk ZA Pertumbuhan Dan Hasil Tanaman Bayam Merah (Amaranthus gangeticus)

2021 ◽  
Vol 5 (2) ◽  
pp. 180
Author(s):  
Edy Kustiani ◽  
Mariyono Mariyono ◽  
Bela Citra Ayuningtyas
Keyword(s):  
Analysis Of Variance ◽  
Nutritional Value ◽  
Environmental Design ◽  
Dry Weight ◽  
Growth And Yield ◽  
Dose Treatment ◽  
Randomized Design ◽  
Number Of Leaves ◽  
Completely Randomized Design ◽  
The Ideal

Red spinach (Amaranthus gangeticus) is one of the most popular vegetables because of its high nutritional value and easy cultivation. Efforts to increase the production of red spinach are to fertilize to meet the needs of both macro and micronutrients. This study aimed to determine the effect of ZA fertilizer dose on the growth and yield of red spinach. The environmental design used was a non-factorial, completely randomized design with four replications. The factors tested were the dose of ZA fertilizer which consisted of 6 levels, namely: without ZA fertilizer (D0); 0.4 gr/polybag (D1); 0.8 gr/polybag (D2); 1.2 gr/polybag (D3); 1.6 gr/polybag (D4); 2 gr/polybag (D5). The data obtained were analyzed using analysis of variance, and if the results were significantly different, the BNT test was continued at a 5% level. The growth and yield of red spinach showed significant differences due to the ZA fertilizer dose treatment. The ZA fertilizer dose treatment of 1.2 g/polybag (D3) resulted in the highest plant height, the number of leaves, and leaf area of red spinach at 14, 21, and 28 days after planting. The ZA fertilizer dose treatment of 1.2 g/polybag (D3) resulted in the highest wet and dry weight plants of 49.15 and 4.38 grams, respectively. The ZA 1.2 gr/polybag dose is the ideal dose to increase the productivity of red spinach.Bayam merah (Amaranthus gangeticus) termasuk sayuran penting yang disukai masyarakat karena bernilai gizi tinggi dan mudah pembudidayaannya. Upaya peningkatan hasil bayam merah salah satunya dengan pemupukan untuk menambah nutrisi yang dibutuhkan tanaman. Tujuan dari penelitian ini adalah mempelajari respon pertumbuhan dan hasil tanaman bayam merah pada perlakuan dosis pupuk ZA. Pelaksanaan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor. Faktor yang diujikan adalah dosis pupuk ZA, terdiri 6 taraf, yaitu: tanpa pupuk ZA (D0); 0.4 gr/polybag (D1); 0.8 gr/polybag (D2); 1.2 gr/polybag (D3); 1.6 gr/polybag (D4); 2 gr /polybag (D5). Percobaan dilakukan dengan ulangan sebanyak 4 kali. Analisis data menggunakan analysis of variance (ANOVA), apabila berbeda nyata dilanjutkan uji Beda Nyata Terkecil (BNT) taraf 5%. Perlakuan dosis pupuk ZA berpengaruh nyata terhadap pertumbuhan dan hasil tanaman bayam merah. Perlakuan dosis pupuk ZA 1.2 gr/polybag (D3) menghasilkan tinggi, jumlah dan luas daun tanaman bayam merah tertinggi pada pengamatan umur 14, 21, dan 28 HST. Dosis pupuk ZA 1.2 gr/polybag (D3) juga menunjukkan berat basah dan berat kering tanaman tertinggi sebesar 49.15 dan 4.38 gram. Dosis ZA 1.2 gr/polybag merupakan dosis ideal untuk meningkatkan produktivitas tanaman bayam merah.

scholarly journals The Effect Of Rajalele Probiotic On Survival Rate Of Fish Juvenile Pangasius pangasius, Oreochromis niloticus, Cyprinus carpio

2020 ◽  
Vol 6 (1) ◽  
pp. 88-95
Author(s):  
Marlina Doloksaribu ◽  
Robert Martua Simanjuntak ◽  
Ied Hidayani Parinduri
Keyword(s):  
Social Sciences ◽  
Experimental Study ◽  
Data Analysis ◽  
Survival Rate ◽  
Cyprinus Carpio ◽  
Oreochromis Niloticus ◽  
Fish Farming ◽  
Randomized Design ◽  
The Social ◽  
Completely Randomized Design

The use of probiotics is certainly one of the solutions in overcoming the problem of increasing seed in fish farming. One of them is the use of probiotic king catfish, in this study tested on catfish, tilapia and goldfish. This research is an experimental study. The design used in this study was a Completely Randomized Design with 4 treatments 3 replications. Data analysis used Statistical Package for the Social Sciences version 15. The results of the analysis of the highest seed survival rate were obtained on Pangasius pangasius (95%), on Oreochromis niloticus (83,33 %), and Cyprinus carpio (80%). The treatment of Rajalele probiotics has a very significant effect (very significant) Fanalysis (23.01) > Ftable 0.01 (7.59) on the graduation of Pangasius pangasius, Oreochromis niloticus, and Cyprinus carpio. The conclusion of this study shows that the survival rate the highest in Pangasius pangasius

scholarly journals Pengaruh penambahan serbuk jagung pada komposisi media tanam terhadap pertumbuhan miselium bibit F1 jamur tiram putih (Pleurotus ostreatus)

2021 ◽  
Vol 10 (2) ◽  
pp. 158-170
Author(s):  
Muhaeming Muhaeming ◽  
Jamilah Jamilah ◽  
Zulkarnaim Zulkarnaim
Keyword(s):  
Experimental Study ◽  
Analysis Of Variance ◽  
Pleurotus Ostreatus ◽  
Medium Composition ◽  
Oyster Mushroom ◽  
Control Treatment ◽  
Mycelium Growth ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design

Penambahan nutrisi perlu dilakukan untuk meningkatkan produktivitas pertumbuhan jamur tiram putih (Pleurotus ostreatus). Salah satu bahan yang dapat digunakan adalah serbuk jagung. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan serbuk jagung pada komposisi media tanam terhadap pertumbuhan miselium bibit F1 jamur tiram putih (Pleurotus ostreatus) dan mengetahui konsentrasi serbuk jagung yang paling baik digunakan pada pertumbuhan  miselium bibit F1 jamur tiram putih (Pleurotus ostreatus). Penelitian ini mengunakan Rancangan Acak Lengkap (RAL) 4 perlakuan dan 3 ulangan sehingga diperoleh 12 satuan percobaan; P0 (perlakuan kontrol), P1 (25%), P2 (50%), dan P3 (100%). Variabel yang diukur adalah persentase pertumbuhan miselium yang diamati pada hari ke-6, 12 dan 18 dan waktu penyebaran miselium Hari Setelah Inokulasi (HSI). Data hasil penelitian dianalisis menggunakan analysis of variance (ANOVA) dengan uji lanjut menggunakan uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan bahwa ada pengaruh pada pertumbuhan miselium bibit F1 jamur tiram putih (Pleurotus ostreatus) dengan penambahan serbuk jagung pada komposisi media tanam. Selain Itu, konsentrasi serbuk jagung yang memberikan hasil yang paling baik terhadap pertumbuhan miselium adalah P2 dengan konsentrasi 50%. Kata kunci : miselium F1; Pleurotus ostreatus; serbuk jagung  ABSTRACTAdditional nutrition needs to be done to increase the productivity of oyster mushroom (Pleurotus ostreatus) growth. One of the materials that can be used is corn powder. This study aimed to determine the effect of corn powder on the planting medium composition towards mycelium growth of oyster mushroom F1 seeds (Pleurotus ostreatus) and to find the best concentration of corn powder to grow mycelium seeds F1 oyster mushroom (Pleurotus ostreatus). This research was an experimental study using a Completely Randomized Design (CRD) with 4 treatments namely; P0 (control treatment), P1 (25%), P2 (50%), and P3 (100%), and 3 repetitions so that obtained 12 experimental units. The variables measured were the mycelium growth percentage on days 6, 12, and 18, and the mycelium widespread time after the day of inoculation. The data were analyzed using ANOVA then continued on the Least Significant Difference (LSD) test. The results showed that the addition of corn powder on oyster mushroom growing media affected mycelium growth of the oyster mushroom F1 seeds (Pleurotus ostreatus). It also found that the P2 with a 50% concentration of corn powder gave the widest mycelium growth.  Keywords: corn powder; mycelium; Pleurotus ostreatus

scholarly journals Pemanfaatan sukun muda untuk peningkatan nilai gizi abon ikan tongkol

2021 ◽  
Vol 2 (2) ◽  
pp. 185
Author(s):  
Eva Fitriyaningsih
Keyword(s):  
Experimental Design ◽  
Nutritional Value ◽  
Economic Value ◽  
Chemical Properties ◽  
Animal Nutrition ◽  
P Value ◽  
Randomized Design ◽  
Study Results ◽  
Completely Randomized Design ◽  
Actual Participation

Background: Using young breadfruit to increase the breadfruit usability and economic value, one of the efforts is through the enrichment of the type of processed breadfruit products, breadfruit provides nutritional value that is beneficial to health, one of the help of breadfruit is increasing breadfruit for shredded products.Objectives: This study aims to find out how to improve young breadfruit 20%, 30%, 40% of the chemical properties (carbohydrate, protein, and fiber) of shredded tuna.Methods: This study used an experimental design with a non-factorial Completely Randomized Design (CRD) with three preparations and three repetitions. Then the chemical tests (carbohydrate, protein, and fiber) at the Laboratory of Animal Nutrition and Feed Technology of the Faculty of Agriculture, Syiah Kuala University, Banda Aceh.Results: The study results showed actual participation in young breadfruit 20%, 30%, and 40% of the chemical properties (carbohydrate, protein, and fiber) in shredded tuna with a p-value < 0.05.Conclusion: Agreeing that 20%, 30%, and 40% of young breadfruit were approved for shredded tuna's chemical properties (carbohydrate, protein, and fiber).

scholarly journals PENGARUH LAMA PENGUKUSAN TERHADAP KUALITAS KERUPUK SINGKONG DENGAN BAHAN DASAR TEPUNG CASAVA

AGRICA ◽  
2019 ◽  
Vol 12 (2) ◽  
pp. 38-43
Author(s):  
Yuyun Wahyuni
Keyword(s):  
Ash Content ◽  
Consumer Acceptance ◽  
Physical Factors ◽  
Food Ingredients ◽  
Randomized Design ◽  
Treatment Factor ◽  
Completely Randomized Design ◽  
Processed Products ◽  
Organoleptic Parameters

Cassava is also known as cassava, an annual tropical and sub-tropical tree from the Euphorbiaceae family. Tubers widely recognized as staple foods. Cassava has advantages compared to other food ingredients. Aside from being a staple food, many kinds of cassava processed products have utilized by our community, including cassava crackers. This study used a Completely Randomized Design (CRD) with 5 (five) treatments and 4 (four) replications or 5 x 4 to obtain 20 experimental units. The treatment factor is steaming length, which consists of 5 levels of steaming time as follows: A: 30 minutes, B: 60 minutes, C: 90 minutes, D: 120 minutes, E: 150 minutes. The quality of cassava crackers to be tested or measured based on their physical appearance is related to consumer acceptance. In conducting organoleptic testing, panelists influenced by several factors. Factors that influence panelists include physical factors and psychological factors. The organoleptic parameters observed included color, taste, and degree of crispness. Laboratory tests include carbohydrate tests, water content, ash content, protein, and fat content. The conclusion was that the effect of steaming time had no significant effect on moisture content, ash content, protein, and crispness, while the effect of steaming duration had a significant impact on the levels of fat, carbohydrate, taste, and color in cassava crackers. The best quality of the five treatments was treatment 5 (p5), ie, steaming time with 150 minutes

scholarly journals Kualitas Sosis Daging Ayam Dengan Penambahan Tepung Tapioka

2020 ◽  
Vol 5 (2) ◽  
pp. 64
Author(s):  
Bulkaini Bulkaini ◽  
Djoko Kisworo ◽  
Sukirno Sukirno ◽  
Rani Wulandani ◽  
Maskur Maskur
Keyword(s):  
Protein Content ◽  
Nutritional Value ◽  
Ash Content ◽  
The Other ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour ◽  
Addition Level ◽  
Range Test

The study was aimed to determine the effect of tapioca flour addition atvarious levels on the quality of chicken sausage. The research was design based on a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatment of tapioca flour addition level were: 0%, 10%, 20% and 30%. Data ofsausage quality were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test. The results showed that the addition of tapioca flour in the process of chicken sausage making were significantly affect (P <0.05) moisture and protein content, while the fat and ash content were not significantly effected (P> 0.05) by the treatment. The addition of 10% tapioca flour obtained the highest nutritional value of protein (17.67 ± 0.93) % as compared to the other levels.

scholarly journals Effect of processing methods on consumer's acceptability and proximate composition of yellow croaker (Larimichthys polyactis)

2020 ◽  
Vol 24 ◽  
pp. 30
Author(s):  
Ayodeji Ahmed Ayeloja ◽  
F. O.A. George ◽  
W. A. Jimoh ◽  
S. A. Abdulsalami
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Solar Drying ◽  
Larimichthys Polyactis ◽  
Processing Methods ◽  
Smoked Fish ◽  
Randomized Design ◽  
Fish Product ◽  
Completely Randomized Design ◽  
Hedonic Scale

Effect of processing methods on consumer’s acceptability and proximate composition of yellow croaker was investigated. The experiment was completely randomized design where the treatments were the various processing methods employed. 12kg frozen yellow croaker fish were purchased, cut into chunks, divided into 4 groups of 3kg each, each group was salted and then subjected to different processing methods including: sun drying, deep- frying, solar drying and smoking. After processing, the products were subjected to organoleptic assessment using hedonic scale while the proximate composition was determined using standard experimental procedures.  The result of this study indicates that the odour and flavour of smoked fish product were significantly (p < 0.01) preferred by consumers above other products. Solar dried fish product had highest percentage crude protein followed by smoked fish product while smoked fish product had the highest crude ash. This study suggests that it is better to process yellow croaker by solar drying and smoking so as to get good nutrients.

scholarly journals FORMULASI PANGAN DARURAT BERBENTUK FOOD BARS BERBASIS TEPUNG MILLET PUTIH (Panicum milliaceum L.) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.)

2016 ◽  
Vol 36 (01) ◽  
pp. 23 ◽  
Author(s):  
Raden Baskara Katri Anandito ◽  
Siswanti Siswanti ◽  
Edhi Nurhartadi ◽  
Rini Hapsari
Keyword(s):  
Phaseolus Vulgaris ◽  
Consumer Acceptance ◽  
Single Factor ◽  
Phaseolus Vulgaris L ◽  
Variation Formula ◽  
Caloric Value ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Bean

This study aimed to obtain a formula emergency food in the form food bars made from white millet flour and red bean flour. Foodbars made with Intermediate Moisture Food (IMF) technology with wet dyeing technique. This study used completely randomized design (CRD), which consists of a single factor, namely the variation formula white millet flour and red bean flour. The results showed that the formula food bars with the highest level of consumer acceptance in the composition of 15 g of white millet flour, red bean flour 10 g, 2 g sugar, 10 g margarine, milk full cream 13 g, 6.043 g and the addition of water. In 100 g of food bars contained water, ash, protein, fat, carbohydrate, and caloric value a respectively of 16.45%, 1.45%, 10.99%, 35.39%, 42.26%, 0 , 81 and 233.80 kcallbar.Keywords: Emergency food, food bars, red bean flour, white millet flour ABSTRAKPenelitian ini bertujuan untuk memperoleh formula pangan darurat berbentuk food bars berbahan dasar tepung millet putih dan tepung kacang merah. Food bars dibuat dengan teknologi Intermediate Moisture Food (IMF) dengan teknik pencelupan basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari satu faktor yaitu variasi formula tepung millet putih dan tepung kacang merah (15:10; 12,5:12,5; 10:15). Hasil penelitian menunjukkan bahwa formula food bars dengan tingkat penerimaan konsumen tertinggi pada komposisi tepung millet putih 15 g, tepung kacang merah 10 g, gula halus 2 g, margarine 10 g, susu full cream 13 g, dan penambahan air 6,043 g. Dalam 100 g food bars terkandung air, abu, protein, lemak, karbohidrat nilai a  dan kalori berturut-turut sebesar 16,45%,1,45%, 10,99%, 35,39%, 42,26%, 0,81 dan 233,80 kkallbar.Kata kunci: Food bars, pangan darurat, tepung kacang merah, tepung millet putih   

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