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Mocaf can be used as an alternative raw material for making complementary food because it has high carbohydrate content. However, the protein content is low so that it is necessary to substitute other ingredients which have high protein content such as soybean. The objective of this study was to characterize the mocaf-based biscuits containing soybean flour at concentrations of 10%, 15%, and 20%, and particle sizes of 420, 250, and 177 µm. Pasting properties of composite flours were evaluated in terms of peak viscosity, breakdown viscosity, setback viscosity, final viscosity, and pasting temperatures, while physicochemical properties of mocaf-based biscuit and microstructures were investigated in terms of moisture, ash, protein, fat, carbohydrate, calorie contents, color, hardness, and fracturability. Higher concentrations of soybean flour were associated with increased ash, protein, and fat content, as well as hardness. Moreover, the hardness of biscuits varied significantly depending on the particle sizes of soybean flour. Finally, the highest protein contents were achieved using 20% soybean flour with a particle size of 420 µm.

The use of egg in food formulation affects the characteristic of product. In this research, snack bar was made of banana flour and puree. The effect of egg addition, that were 0% as control, 5%, 9%, 13% and 17% on proximate, water activity (aw) and textural properties of the snack bar was evaluated. Results indicated that egg addition increased water, fat, ash and protein of the snack bar with the percentage range are as follow: water 18.13-30.01 %db, fat 15.08-17.89 %db, ash 3.00-3.11 %db, and protein 3.91-6.95 %db. The aw value of the snack bar increased when the amount of egg was increased, meanwhile the textural properties including the hardness and cohesiveness were decreased. The range of aw, hardness, springiness, and cohesiveness of the treated samples were as follow,: 0.70-0.82; 11.12-14.31 kgf; 0.62-0.85  and 0.27-0.37, respectively.Keywords: Banana flour, banaa puree, snack bar, egg, food texture ABSTRAKPenggunaan telur dalam formulasi makanan akan berpengaruh pada karakteristik produk yang dihasilkan. Dalam penelitian ini telah dibuat makanan ringan berbentuk batang (snack bar) diformulasikan dari bahan-bahan baku utama tepung pisang dan pure pisang. Pengaruh penambahan telur (0% sebagai kontrol, 5%, 9%, 13% dan 17%) terhadapkandungan proksimat, nilai air bebas (aw) dan tekstural dari produk snack bar tersebut dievaluasi. Dari hasil percobaan terungkap bahwa penambahan telur mampu meningkatkan kandungan proksimat yaitu air, lemak, abu dan protein dari snack bar tersebut dengan kisaran secara berturut-turut yaitu air 18,13-30,01 %bk, lemak 15,08-17,89 %bk,abu 3,00-3,11 %bk, dan protein 3,91-6,95 %bk. Nilai aw dari snack bar tersebut juga meningkat seiring peningkatan konsentrasi telur yang digunakan, sedangkan karakteristik tekstural produk snack tersebut yang meliputi kekerasan dan elastisitasnya cenderung menurun. Kisaran dari nilai aw, kekerasan, elastisitas, kekenyalan dari sampel snack bar secaraberturut-turut adalah : 0,70-0,82; 11,12-14,31 kgf; 0,62-0,85 dan 0,27-0,37.Kata kunci: Tepung pisang, puree pisang, snack bar, telur, tekstur pangan

This study aimed to evaluate the proximate and vitamin C of Physalis. Two species of Physalis, namely, P. angulata L. and P. peruviana L., used as models for a comparative study. Proximate composition, fiber, and vitamin C of all part of Physalis, i.e., leaf, stem, bud, and fruit of Physalis were analyzed. Physalis angulata collected from Pagaden subdistrict (latitude: 6030’24” S, longitude: 107048’74”E, elevation: 55 MAMSL) Subang District, West Java Province, and Physalis peruviana collected from Pamulihan subdistrict (latitude: 6052’27.06”S, longitude: 107049’24.95”E, elevation: 947 MAMSL), Sumedang district, West Java Province. The results of the study showed that the existence of proximate composition and vitamin C in plant shoot of P. angulata and P. peruviana relatively evenly spread. The proximate composition and vitamin C of Physalis angulata had the same pattern as compared to that of Physalis peruviana. The results of paired sample test showed that there were no significant differences in proximate composition and vitamin C between Physalis angulata and Physalis peruviana.

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