Physicochemical and Organoleptic Characteristics of Snack Bars (Study: Proportion of Flaxseed Flour : Red Rice Flour and Addition of Honey

This study aims to determine the best treatment combination between the proportions of flaxseed flour and brown rice flour with the addition of honey for the chemical and organoleptic characteristics of snack bars. This study used a completely randomized design (CRD) on a two-factor factorial with three replications. Factor I: flaxseed flour: brown rice flour (20%: 80%; 25%: 35%; 30%: 70%) and factor II: the addition of honey (40%; 45%; 50%). Chemical characteristic data were analyzed using ANOVA and DMRT test at the 5% level, while organoleptic data were analyzed using the Friedman test at the 5% level. The results of the study obtained the best treatment in the proportion of flaxseed flour: brown rice flour (30%; 70%) and the addition of honey (40%) with chemical characteristics of water content of 12.38%, ash content of 0.86%, protein content of 13.33%, fat content of 10.48%, crude fiber content of 5.37%, and carbohydrate content of 62.93% and the preference value for taste parameters of 4.80 (neutral), color 5.00 (like), aroma 4.90 (neutral), texture 4.73 (neutral).