Effect of Comparison of Purple Sweet Potato (Ipomea batatas L.), Red Bean (Vigna angularis), and Maizena Flour on the Characteristics of Snack Bars

Current food demands require not only palatable products but also foods that meet nutritional needs, are safe for consumption, economical, and available in ready-to-eat packaging. Snack bars include long-lasting food to store and also snacks that are practical and well-liked. Cornstarch is used to improve the texture and stability of snack bars. This study aims to determine the effect of the comparison of purple sweet potato flour, red bean flour, and cornstarch on the physical and organoleptic characteristics of snack bars. This study used the factorial group random design method with Factor I including the comparison between purple sweet potato flour and red bean flour (T) in three levels of treatment: T1 (70%:30%), T2 (60%:40%), and T3 (50%:50%). Factor II is the addition of cornstarch at two levels, namely 5% and 10%. The study showed that the comparison of purple sweet potato flour, red bean flour, and cornstarch did not have a significant effect on moisture content and snack bar texture, but had a significant effect on organoleptic tests, with the values for each level of preference for color, taste, and overall snack bar being 0.017 < 0.050, 0.022 < 0.05, and 0.037 < 0.05, respectively.