TY - JOUR AU - Rachmayani, Nuri AU - Rahayu, Winiati P. AU - Faridah, Didah Nur AU - Syamsir, Elvira PY - 2017/12/28 Y2 - 2024/03/29 TI - SNACK BAR TINGGI SERAT BERBASIS TEPUNG AMPAS TAHU (OKARA) DAN TEPUNG UBI UNGU JF - Jurnal Teknologi dan Industri Pangan JA - J. Teknol Industri Pangan VL - 28 IS - 2 SE - Research Paper DO - 10.6066/jtip.2017.28.2.139 UR - https://journal.ipb.ac.id/index.php/jtip/article/view/17532 SP - 139-149 AB -  Unbalanced dietary consumption, lack of dietary fiber intake and low physical activity could lead to excessive nutrients resulting in obesity. This research aims to create high-fiber snack food in the form of snack bar made from pulp of tofu flour (okara), purple sweet potato flour, and cornstarch. The experimental design was a complete factorial randomized design with two variables and two replications. Two variables tested were the ratio between purple sweet potato flour and cornstarch of 1:1 and 1:2 (w/w), and the addition okara of 20, 25, and 30%. As a control, a snack bar was made from wheat flour. The analysis performed include sensory and physicochemical analysis. The recommended high-fiber healthy snack bar was the snack bar made from 20% okara, with a ratio of purple sweet potato flour to cornstarch of 1:2 (w/w). This snack bar had a sensory score of 4.31 on the overall attribute which means neutral. The anthocyanin level of the cookies was 1.97 mg/100 g (db) and dietary fiber level was 13.87% (db), therefore they can be categorized as high fiber okara food according to the head of BPOM regulation number HK 03.1.23.11.11.09909 year 2011. ER -