PENGEMBANGAN FOOD BAR BERBASIS TEPUNG UBI UNGU (Ipomoea batatas L. Poir) DENGAN TEPUNG KACANG TUNGGAK (Vigna unguiculata) SERTA PENAMBAHAN KULIT SEMANGKA SEGAR SEBAGAI TOPPING

The food bars that are generally available still use wheat flour as the main ingredient, where wheat is one of the ingredients with a high gluten content and is still imported. Therefore, there is a need to develop products that are not only practical but can also meet the balanced nutritional needs of the body. One potential substitute is purple sweet potato and cowpea flour, which are rich in protein. This study aims to determine the effect of adding purple sweet potato flour and cowpea flour on the physical, chemical, and organoleptic characteristics of food bars. The research employed a Completely Randomized Design (CRD) with one factor and six formulations, comparing the ratio of purple sweet potato flour to cowpea flour: F0 (0:0), F1 (90:10), F2 (70:30), F3 (50:50), F4 (30:70), and F5 (10:90). The results showed that the addition of cowpea flour had a significant effect on protein content, texture, aroma, and overall acceptability, but did not significantly affect moisture, fat, ash, carbohydrate content, color, or taste.