TUGAS AKHIR - PENGOLAHAN SNACK BAR TEPUNG UBI JALAR PUTIH _MUHAMMAD ASSIDDIQ_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Assiddiq, Muhammad and Syahrial, Syahrial and Musawantoro, Muhammad (2024) TUGAS AKHIR - PENGOLAHAN SNACK BAR TEPUNG UBI JALAR PUTIH _MUHAMMAD ASSIDDIQ_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

MUH. ASSIDDIQ. 2024. Production of Snack bars from White Sweet Potato Flour (Ipomoea batatas L.) Culinary Arts Study Program, Hospitality Department, Makassar Tourism Polytechnic. Supervisors: Dr. Syahrial, S.Sos., M.AP., CHE. and Muhammad Musawantoro, S.Pd., M.Pd. This study aims to develop Snack bars made from white sweet potato flour (Ipomoea batatas), which is a variety of sweet potato with high nutritional content, including complex carbohydrates, fiber, vitamins, and minerals. White sweet potato flour was chosen as the main ingredient because it is gluten-free, has a low glycemic index, and is rich in essential nutrients for health. Processing white sweet potatoes into flour increases shelf life and facilitates its use in various food products, such as Snack bars. This research used a true experimental method with three formulation variations: 100% white sweet potato flour, a mixture of white sweet potato flour and wheat flour (70%:30%), and a mixture of white sweet potato flour and wheat flour (50%:50%). The evaluation was carried out on the color, aroma, texture, and taste aspects of the Snack bars using sensory testing involving limited and trained panelists. The results showed that Snack bars with a formulation of 70% white sweet potato flour and 30% wheat flour had the best sensory characteristics, with a softer texture and balanced taste. The use of white sweet potato flour as the main ingredient in Snack bars not only provides high nutritional benefits but also supports the local economy and environmental sustainability. The products resulting from this research have the potential to be developed as healthy, functional, and sustainable snacks. Keywords: White sweet potato flour, Snack bars, sensory testing, formulation.

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