Snack bar is solid rod-shaped food that is usually consumed between meals.
Obese sufferers need a snack bar that is high in fiber to meet their daily fiber
needs. High-fiber ingredients used are soybean husk flour and pumpkin flour.
This study aims to identify organoleptic quality, level of preference, and
nutritional value of snack bars made from soybean husk flour and yellow
pumpkin flour. This research is an experimental research. The study design
will be used with 3 treatments with a ratio of 20:10, 18:12, 16:14 and
repetition (replication) 3 times. The method used is the hedonic test on 4
panelists. The data collection tool uses an organoleptic test form which is
then processed descriptively using Excel. The selected snack bar is the
concentration of soybean skin flour and yellow pumpkin flour 20:10 with the
criteria for brownish yellow color, unpleasant aroma, non-bitter taste, soft
texture and energy nutritional value of 153.01 k cal, protein 2,524 grams, fat
5, 1025 grams, carbohydrates 19,865 grams and fiber 5,595 grams.