Chaploo leaves added cereal bar product

Abstract

The objectives of this study were to dry Chaploo Leaves at 3 levels: 50, 60 and 70C for 3 hours. It was found difference in the moisture values aw and color significantly (p<0.05). 60C is the best value. Then, based on 3 formulas of Cereal Bar mixed with Chaploo leaves, sensory evaluation in terms of color, flavor, taste, texture and overall acceptable were conducted. Scores of nine levels (9-Point Hedonic Scale) was used for taste test. Factorials Randomized complete Block Design (RCBD) compared the differences of the measures, Duncan's New Multi Rank Test (DMRT) found that the scores for flavor taste texture and overall 3