Formulation and Characterization of Low Caloric Snackfood Bars Based on Goroho Banana Flour (Musa Acuminate, Sp)

Commonly, the snack food bars in the market were made of high-calorie materials which cannot be consumed by certain people such as those who are on low-calorie diet namely diabetes patients, obesity and those who were maintaining the body weight. The research aimed to gain the best formulation of raw materials that produced chemical characteristics, organoleptic test and calorie value for 70 kcal/bar. It applied one factor completely randomized design with three replications during the determination of the best formulation by the Bayes method. Result of this work found that the formulation of raw materials of snack food bars influenced chemical characteristics and organoleptic of snack food bars. Beside that formulation 1 is the best formulation of raw materials of snack food bars which containing fat content for 7.43%, 13.67% protein, 62, 70% carbohydrate, 2.5% ash and water content for 14.72%. Then, the acceptance level of panellists on texture, colour and aroma were relatively liked by them. Also, it obtained low calorie for 68.14 kcal/bar that could be consumed for 2-3 bars in a day to meet snack need for 10-15% out of daily calorie need.