PENGARUH PENAMBAHAN TEPUNG PISANG KEPOK DAN OAT TERHADAP KARAKTERISTIK FISIKO KIMIA DAN ORGANOLEPTIK MILK CHOCOLATE BARPENGARUH PENAMBAHAN TEPUNG PISANG KEPOK DAN OAT TERHADAP KARAKTERISTIK FISIKO KIMIA DAN ORGANOLEPTIK MILK CHOCOLATE BAR

Milk chocolate bars on the market contain a relatively high sugar content, accounting for approximately 60% of the total formulation. Functional food innovation can be applied, namely low-sugar and high-fiber chocolate. This study aims to determine the effect of adding banana flour and oats on the physicochemical and organoleptic characteristics of milk chocolate bars and to determine the best formulation. There are five treatments of banana flour and oat flour ratios, respectively, namely P1 (20:80), P2 (40:60), P3 (50:50), P4 (60:40), and P5 (80:20). The parameters observed include air content, fat, total phenol, antioxidants, reducing sugars, crude fiber, and QDA test. The best physicochemical analysis is found in sample P3 (50% banana flour: 50% oat flour) with a water content of 4.47%; fat content of 41.49%; total phenol content of 7.71%; antioxidant content of 10.4%; crude fiber content 5.06%; and reducing sugar content of 1.09%. The best overall organoleptic analysis was found in sample P3 (50% banana flour: 50% oat flour)