Development of Cereal Bar Product from Fig

Abstract

This study aimed to investigate the nutritional, physical properties and sensory characteristics of fig mixed cereal bar. sample group It is the general public aged 15 years and over, totaling 50 people, using a 9-level propensity score (9-Point Hedonic Scale) to find the mean and standard deviation.

         The quantity of fig mixed with crispy cereal is 12.5, 25, 37.5, and 50 percent by total weight. The samples of 4 formulas of the product development of fig mixed cereal bar were examined for sensory quality, color, aroma, taste, quantity of fig, texture (crisp) and overall acceptable. By tasting 9 tastes (9 –Point Hedonic Scale), using 50 tasting testers to find the mean and standard deviation, it was found that the formula third that mixed with Fig 37.5 percent have acceptable of appearance, color, taste, texture and the highest overall preference. When used to study product quality by analyzing the physical, chemical and microbial quality, it was found that the product development of fig mixed cereal bar. L* value is 51.08, a* value is 32.02, b* value is 28.82. Chemical quality test results. It was found that the product development of fig mixed cereal bar had content 5.32 percent of moisture, had a pH of 6.97 and sweetness 2.17º Brix. It was 2.4 x 102 CFU / g. (total plate count)