Effect of banana flour and tempeh flour on sensory characteristics of prebiotic snack bar

Purnasari, Galih and Sasmita, Irene Ratri Andia and Susindra, Yoswenita (2021) Effect of banana flour and tempeh flour on sensory characteristics of prebiotic snack bar. Effect of banana flour and tempeh flour on sensory characteristics of prebiotic snack bar, 980. ISSN 1755-1315

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Abstract

Prebiotic snack bar is a food innovation in the form of a bar that contains a source of functional nutrients that can improve chronic small intestinal inflammation syndrome (pediatric environmental enteropathy) in stunting children, increase the absorption of nutrition, and then improve the nutritional status of stunting children. The aim of this research was to determine the sensory characteristics of snack bar with any level of banana flour and tempeh flour addition. Sensory analyses were carried out on flavor, color, taste, texture and overall of the snack bar. The results showed that the ratio of banana flour : tempeh flour (95% : 5%) was more acceptable in terms of flavor (3,89), color (3,60), taste (3,91), texture (3,77) and overall (4,00). The result also showed that the addition of tempeh flour and banana flour to the formulation snack bar had a significant effect (p ≤ 0,05) on the sensory quality of prebiotic snack bar

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