Kombinasi Tepung Kacang Hijau Dan Buah Nanas Dalam Pembuatan Snack Bars

The purpose of this research was get appropriated combination of mung bean flour and pineapple and the sensory properties snack bars with the best quality. This research used completely randomized design method with five treatments and three replications. The treatments in this research were KN1 (75% mung bean flour and 25% dried pineapple), KN2 (70% mung bean flour and 30% dried pineapple), KN…