ABSTRACT
RINDA AFRIANA SARI (D1C1 14 118) the effect of Snack Bar Composition Based on Tempe Flour and Lamtoro Seed (Leucaena leucocephala (Lam.) de Wit) Against Nutrition, Organoleptic Value and Contribution of Nutrition Adequacy. (Guided by Ansharullah as mentor I and Nur Asyik as mentor II)
The purpose of this research is to know the effect of tempe flour and lamtoro seed formulation on organoleptic characteristics (color, flavor, taste and texture), nutrient content (protein content, fat content, carbohydrate content, fiber content, moisture content and ash content) nutritional products snack bar. This research used Completely Randomized Design (CRD) with 6 treatment ie control (commercial) and treatment with various formulation ie R1 (100% tempe flour formulation), R2 (100% tempe flour formulation), R3 (formulation 80% tempe flour and 20% lamtoro seeds), R4 (70% tempe flour formulation and 30% lamtoro seeds) and R5 (60% tempe powder formulation and 40% lamtoro seeds). The treatment of R5 was the most preferred treatment of panelists with a preference score of 3.70 (slightly like), 3.33 (slightly like) flavor, 3.47 (slightly like) flavor and 3.57 (slightly like) texture , the highest protein, carbohydrate and fiber levels in R1 were 16.26%, 50.31% and 2.88% respectively. The highest fat content in R2 was 17.21%. The highest water content and ash content on R5 is 20.59% and 1.73%. Based on the highest rate of consumers are common, the highest contribution of R1 treatment was 23,46%. The best treatment of the organoleptic assessment of tempe flour and lamtoro seeds formulations in the manufacture of snack bar products ie R5 treatment (60% tempe flour and 40% lamtoro seeds) with a mean preferred by the panelists. While for% NAR (Nutrient Adequacy Rate) that is at treatment of R1 (100% tempe flour formulation) which contribute higher energy in fulfilling requirement of food of interlude.

Key words: tempe flour, lamtoro seeds, snack bar