Pengaruh Perbandingan Tepung Kacang Ginkgo (Ginkgo Biloba L.) Dengan Nanas Kering (Ananas Cosmosus (L) Merr.) Terhadap Karateristik Snack Bar


 This study was aimed to determine the effect of ginkgo nut powder comparison with dried pineapple characteristics snack bar and exact between that able produce best characteristics.The experimental design used Completely Randomized Design treatment composition consisting 5 levels: 70%:30%; 60%:40%; 50%:50%; 40%:60% 30%:70%. The repeated 3 times obtain 15 units experiment. obtained data analyzed by ANOVA if had significant on observed variables then continued Duncan,s Multiple Range Test (DMRT). fruit significantly affected water content, ash fat protein carbohydrate total calories, antioxidant activity, color (hedonic test), aroma texture scoring taste test) overall acceptance bar. Comparison 30% powder: 70% characteristic criteria content 15.23 %, 3.08 18.90 3.84 58.92 calories 421.26 kkal, activity 66.74 normal, moderately liked a bit hard normal.