Optimization of Snackbar Product Formulation Based on Butterfly Pea Flower Extract (Clitoria ternatea L.) and Canna Tuber Flour by D-Optimal Design Expert Mixture Methods

Optimization of Snackbar Product Formulation Based on Butterfly Pea Flower Extract (Clitoria ternatea L.) and Canna Tuber Flour by D-Optimal Design Expert Mixture Methods | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Optimization of Snackbar Product Formulation Based on Butterfly Pea Flower Extract (Clitoria ternatea L.) and Canna Tuber Flour by D-Optimal Design Expert Mixture Methods Diki Nanang Surahman, Hari Hariadi, Rifdah Kartika, Cahya Edi Wahyu Anggara, and 5 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7030149/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract The purpose of this study was to determine the best formulation in making Snackbar Based on Butterfly Pea Flower Extract and Canna Tuber Flour using the Design Expert program, Mixture D-Optimal method. So as to obtain Snackbar Based on Butterfly Pea Flower Extract and Canna Tuber Flour with optimal chemical and organoleptic quality. Preliminary research verifies the formulation with organoleptic responses used to determine the upper and lower limits in the design expert program in the main research. The main research conducted was to determine the optimal formulation of Snackbar Based on butterfly Pea Flower Extract and Canna Tuber Flour by considering the changing variables, namely canna tuber flour, butterfly Pea flower extract, and palm ant sugar consisting of 5 stages including the formulation design stage, formulation stage, upper and lower limits, optimization stage, and verification stage using the Design Expert program D-Optimal method. The responses used include protein content, carbohydrate content, crude fiber content, fat content, ash content, total sugar content, water content, antioxidant activity, and organoleptic test. The selected formulation of Snackbar Based on butterfly pea Flower Extract and canna tuber Flour is 13.44% canna tuber flour, 13.54% ant palm sugar, 0.38% butterfly pea flower extract. The resulting desirability value is 0.686. Based on the results of verification in the laboratory, the moisture content was 6.66%, fat content was 17.22%, total sugar content was 13.90%, protein content was 10.27%, carbohydrate content was 62.79%, crude fiber content was 5.32%, ash content was 3.06%, color attribute score was 4.27 (rather like), aroma was 4.43 (rather like), taste was 4.33 (rather like), texture was 3.37 (rather dislike), and overall 3.53 (rather dislike). Butterfly Pea Flower Canna Tuber Flour Snackbar Formulation Optimization Design Expert Program D-Optimal method Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Figure 7 Figure 8 Figure 9 Figure 10 Figure 11 Figure 12 Figure 13 1. Introduction Indonesia is a country located on the Pacific Ring of Fire, making it vulnerable to natural disasters such as earthquakes and volcanic eruptions. These natural disasters cause damage that affects the limited need for food and availability of clean water. This emergency situation requires emergency food to meet the nutritional needs of disaster victims, the ideal emergency food given should contain nutrients and can meet the energy needs. The average daily energy required by Indonesians is 2150 kcal (Kemenkes RI, 2013 ). In addition, due to modern and convenient lifestyles, many people today choose ready-to-eat foods. A suitable food alternative to keep up with the times is snack bar products. Snackbar is a snack product that is generally consumed as a hunger suppressant in between the main meals of the day. Some of the advantages of a snack bar are that it has a convenient form (bar and solid) and can be consumed by anyone. In addition, snack bars also have a relatively long shelf life and are known to be rich in nutrients, so in connection with the increasingly dynamic lifestyle of the community, food products with these characteristics are often needed to support daily activities (Simanjorang, Johan, & Rahmayuni, 2020). Snack bar is usually rectangular in shape, which contains nutrients needed by humans, and moreover, snack bar is a food that can be consumed ready to eat and has high nutritional value (Indrawan, 2018). The use of canna tuber in Indonesia is usually still in traditional food processing such as only steamed, made into chips and other traditional foods, besides that so far people still consider canna tuber as a low class food. From the nutritional content of canna tuber, it is a source of carbohydrate that has the potential to be developed and has considerable prospects and opportunities as a raw material for the food industry. Its development and utilization can be improved by applying the right cultivation technology in an effort to increase productivity and the availability of a reasonable market guarantee. The increase in production must be followed by processing technology that can grow the agro- industry. Industries that have prospects for development are the processing of semi-finished products such as flour or other finished products (Nurul, 2016). The nutritional content of canna flour has good prospects if it is properly processed or managed, because it is an alternative source of carbohydrates derived from local resources that can be processed according to the needs in making types of food. canna flour contains 85.20 grams of carbohydrate per 100 grams and 0.70 grams of protein per 100 grams, and the fiber content is 2.20 grams per 100 grams (Directorate of Nutrition of the Indonesian Ministry of Health, 2017 in Dianty, 2017). Butterfly pea flowers are plants that have the Latin name Clitoria ternatea L. High anthocyanins in this flower are organic compounds that act as antioxidants that function against free radicals, and antioxidants can also help provide additional nutrients to body cells, and the florets can be consumed, and can be used as an attractive blue color (Gebriella Maharani Simamora et al, 2017: 113). The blue substance contained in butterfly pea flowers (Clitoria ternatea L.), apart from being a source of antioxidants, the crude butterfly pea extract of flowers can be used as an alternative dye and is safe for consumption so that anthocyanins can have potential in foodstuffs as a natural color giver (Hartono, 2013 ). Apart from being a natural colorant, anthocyanins are generally water soluble so that they can be used for food and beverage products that are safe for consumption (Mahmudatu Sa'adah, 2014). Currently, the use of butterfly pea flowers is still limited, so it is necessary to process modifications of butterfly pea flowers in order to obtain balanced nutrients. Making Snackbar based on butterfly pea flower extract and canna tuber flour is expected to help increase selling value, and also as an effort to diversify local food products so that based on the description above, it is necessary to conduct research to determine the optimization of Snackbar formulations based on butterfly pea flower extract and canna tuber flour using Design Expert Mixture D-Optimal method. Design Expert Mixture D-Optimal method is one of the software that can be used to determine the optimal formulation, which is used to optimize the main response process caused by several variables, and the goal is to optimize the response. Design Expert 13 offers several design options with their respective functions, including Mixture Design which is used to find the optimal formulation (Bas & Boyaci, 2007 ). 2. Materials and methods 2.1. Materials The ingredients used in the process of making a butterfly pea and canna tuber flour. Canna tuber flour obtained from Bantul district, Central Java. The materials in the process of production of snack bar from Butterfly pea flower extract and canna tuber flour include Butterfly Pea Flower Extract, Canna Tuber Flour, Mung Beans Flour, Oats, roasted almond, oats, sorghum puff, pumpkin seeds, sesame, Date palm, Margarine, Ant Palm Sugar, Salt, Vanilla Powder and Water. The materials used for chemical analysis were Distilled water, filter paper, charcoal band, Kjeldahl salt, concentrated H2SO4 solution, 0.1 N HCl solution, PP indicator, 0.1 N NaOH solution, Luff-Schoorl solution, 6 N H2SO4 solution, KI powder, standard sodium thiosulfate solution, Amylum solution, 10 N H2SO4 solution, DPPH powder, PA Methanol solution, DPPH solution, DPPH test solution, and tartaric acid. 2.2. Preparation of Snackbar Making The process of weighing all the ingredients according to the recipe takes place, then the canna tuber flour, mung bean flour, oats and sesame are first roasted at a temperature of 140 o C-180 o C for 3–5 minutes. Then the caramel is made by heating ant palm sugar, margarine and water at 180 o C for 15 minutes. Then all the ingredients are added to the caramel and mixed until all the ingredients are mixed. After the ingredients have been mixed, they are spread on a 24cm x 4cm x 4cm baking tray that has been covered with some baking paper for shaping. Then the cutting is done with a weight of 30 grams per square. The sliced Snackbar is then tempered at room temperature. After that, it is placed in a fridge to finish at a temperature of 5 o C within 1 hour. Then it goes to the last process, which is packaging. 2.3. Chemical analysis of snackbar 2.3.1. Moisture content analysis One of the crucial laboratory chemical analysis techniques used in the food sector is moisture content analysis. Food quality and resistance to potential spoiling are assessed using this moisture content test. The oven method and the gravimetric method are two instances of testing techniques. By weighing the component after it has been separated into its pure condition, the gravimetric method, an analytical chemistry technique, can be used to calculate the amount of a known substance and component. The procedure for analyzing the water content of the gravimetric method is an empty cup heated in an oven at 105ºC for 30 minutes and then put into an applicator for 15 minutes and weighed (W0). 15 minutes in an exicator and weighing (W0). Then Then 2 grams of sample is put in a cup that has known weight and weighed (W1) then dried in the oven at 105ºC for 3 hours. Then put in an exicator for fifteen to thirty minutes, after which the cup and its contents are weighed and dried again for 1 hour and then put back for 1 hour and put back for 1 hour. put back for 1 hour and put back into the applicator and weighed again (W2). then weighed again (W2). Drying was carried out until getting a constant W2 which is constant. Moisture content can be calculated using: $$\:\%Moisture\:Conten\left(\%\right)=\frac{(\text{W}1-\text{W}2)}{(\text{W}1-\text{W}0)}x100\%$$ Description: W0 : Weight of empty cup (g) W1 : Weight of cup + initial sample (before drying process) (g) W2 : Weight of cup + constant sample (after drying process) (g) 2.3.2. Protein content analysis Weighing the material to 0.1 to 0.5 g and then placing it in a 100 mL Kjeldhal flask allows us to determine its protein content. then disassembled (heated to a boiling point) until the solution turns bright green and the SO2 is gone. After allowing the solution to cool, it was moved to a 50 ml flask, diluted with distilled water to the appropriate level, placed in a distillation apparatus, and then distilled using 5–10 ml of 30–33% NaOH. A few drops of indicator (0.1% bromcresol green solution and 0.1% methyl red solution in 95% alcohol separately and combined between 10 ml of bromcresol green and 2 ml of methyl red) were then added to the distillate, which was then collected in a solution of 10 ml of 3% boric acid. and used the following formula to determine the protein concentration of the material after titrating with a 0.02 N HCl solution until the solution becomes pink $$\:\%Protein=\frac{\left(\text{V}\text{A}-\text{V}\text{B}\right)\text{H}\text{C}\text{l}\:\text{X}\:\text{N}\text{H}\text{C}\text{l}\:\text{x}\:\text{14,007}\:}{\text{W}\text{s}\text{a}\text{m}\text{p}\text{l}\text{e}\:\text{x}\:1000}x100\%$$ Description: VA : ml HCl for sample titration VB : ml HCl for blanket titration N : normality of the standard HCl used 14,007 : atomic weight of Nitrogen W : Weight of sample (g) 2.3.3. Fat Content The Soxhlet method involves weighing a sample up to 5 grams, wrapping it in filter paper, and placing it on a Soxhlet extraction equipment that is positioned on a condenser with a fat flask underneath. After adding enough hexane solvent to the fat flask based on the size of the Soxhlet, the mixture was refluxed for at least 16 hours until the solvent settled back into the flask. The fat flask's solvent is collected and distilled. After that, the fat flask with the extracted fat is dried for five hours at 105ºC in an oven. After 20 to 30 minutes of cooling in a desiccator, the fat flask was weighed. The following formula can be used to determine fat content using the Soxhlet method. $$\:\%Fat\:Content\left(\%\right)=\frac{(\text{W}1-\text{W}0)}{\left(\text{W}\text{s}\right)}x100\%$$ Description: W0 : Weight of empty cup (g) W1 : Weight of cup + initial sample (before drying process) (g) 2.3.4. Ash content analysis Ash is an inorganic material that is left over after burning biological material (Sudarmadji, 2003). This analysis's basic idea is to oxidize all organic materials at high temperatures (around 550°C) and then weigh the residue that remains after combustion. The sample is smoothed, and two grams are weighed on a porcelain chair with a known weight to complete the procedure. then dried for three to five hours at 500–6000C in a furnace. The porcelain is heated in the oven for fifteen minutes after the furnace is switched off and allowed to cool. After cooling in a desiccator, the porcelain is weighed one last time. The mathematical technique is then used to determine the amount of ash. The following appendix displays the findings from the computation of the analysis of the water, protein, fat, and ash contents. $$\:\%Ash\:Conten\left(\%\right)=\frac{(\text{W}1-\text{W}2)}{(\text{W}1-\text{W}0)}x100\%$$ Description: W0 : Weight of empty cup (g) W1 : Weight of cup + initial sample (g) W2 : Weight of cup + constant sample (after drying process) (g) 2.3.6. Antioxidant Activity Analysis by DPPH Method The antioxidant analysis procedure with the DPPH method is as follows: a) Preparation of 0.2 M DPPH Solution DPPH powder weighed ± 7.88 mg and then dissolved with methanol PA as much as 100 mL The solution was stirred until homogeneous and measured absorbance using a UV-Vis spectrophotometer. b) Preparation of Blank Solution as much as 2.0 mL A DPPH solution of 0.2 mL was put into a test tube and methanol p.a. 2.0 mL was. The solution was homogenized and incubated in a dark place for 30 minutes. This solution was made for three repetitions. c) Preparation of Test Solution A 1000 μg/mL mother solution was made in order to create the test solution. To create test solutions with concentrations of 50 μg/mL, 125 μg/mL, 200 μg/mL, 275 μg/mL, and 350 μg/mL, the parent solution was pipetted 0.5 mL, 1.25 mL, 2.0 mL, 2.75 mL, and 3.5 mL into a 10 mL volumetric flask. After pipetting 2.0 mL of each test solution into a test tube, 2 mL of 0.2 mL DPPH was added. After homogenizing the mixture, it was allowed to sit at room temperature for half an hour in the dark. Up to three repetitions of the test solution were made. d) Measurement of Antioxidant Activity Each solution was incubated at room temperature for 30 minutes in the dark then the absorbance was measured using a UV-Vis spectrophotometer at a wavelength of 515 nm. IC50 value was determined using a linear regression equation formula with percent inhibition as ordinate (y) and concentration as abscissa (x). Percent inhibition of each solution $$\:\%Inhibition=\frac{(\text{A}\text{b}\text{s}\text{o}\text{r}\text{b}\text{a}\text{n}\text{c}\text{e}\:\text{o}\text{f}\:\text{B}\text{l}\text{a}\text{n}\text{k}-\:\text{S}\text{a}\text{m}\text{p}\text{l}\text{e}\:\text{A}\text{b}\text{s}\text{o}\text{r}\text{b}\text{a}\text{n}\text{c}\text{e})}{\text{A}\text{b}\text{s}\text{o}\text{r}\text{b}\text{a}\text{n}\text{c}\text{e}\:\text{o}\text{f}\:\text{b}\text{l}\text{a}\text{n}\text{k}}x100\%$$ 2.3.5. Carbohydrate content analysis Carbohydrate content is determined by the difference method, which involves water content, protein content, fat content, and ash content. The following equation is used in calculating carbohydrate content using the by-difference $$\:Carbohydrate\:Content\left(\%\right)=100\%-(\%Water+Protein+Fat+Ash)$$ 2.3.7. Total Sugar Content Luff schoorl Method Determination of Reduced Sugar Content Before Inversion After weighing three to five grams of the sample, it was dissolved in a 250 ml measuring flask and distilled water was added until the limit was reached. After that, give each of the two 250 ml Erlenmeyer pipettes 25 ml of the experimental sample solution, and use 10.2 ml of aqua dest as a blank. 10 ml of the luff solution was pipetted, and it was then mixed until it was uniform. After 10 minutes of refluxing with running water, add 20 schoorl ml of distilled water. Next, add 10 ml of 6 N H2SO4 and stir until it's homogenous. Finally, add 1 gram of KI and mix until it's homogenous. Add 2.5 ml of 1% amylum solution after titrating with thiosulfate standard solution till light yellow. Titrate again until the blue hue goes away. $$\:Reduced\:sugar\:content\:before\:inversion=\frac{\left(\text{f}\text{p}\:\text{x}\:\text{m}\text{g}\:\text{o}\text{f}\:\text{s}\text{u}\text{g}\text{a}\text{r}\:\text{x}\:\text{0,001}\right)}{\left(\text{W}\:\text{S}\text{a}\text{m}\text{p}\text{l}\text{e}\right)}x100\%$$ Determination of Reduced Sugar Content After Inversion Piped 25 ml of experimental solution for reducing sugar, 100 ml of distilled water and 10 ml of 25% HCl were then added to a 250 ml Erlenmeyer flask, heated in a hot water bath at 70–80°C for 10–15 minutes, quickly cooled under running water, and then five drops of phenolphthalein indicator were added. After neutralizing with a small amount of 30% NaOH solution until it turns pink, apply 1% acetic acid to restore its natural hue. After adding 10 ml of Luff Schoorl solution and 20 ml of distilled water to a 250 ml volumetric flask, the sample was refluxed for 10 minutes and cooled with cold running water. Next, 10 ml of 6 N H2SO4 was added, and it was stirred until it was homogenous. Finally, one gram of KI was added and stirred until it was homogenous. Next, a thiosulfate solution is added until it turns pale yellow, followed by two milliliters of H2SO4 6 N that is swirled until it is homogenous and one gram of KI that is also stirred until it is homogenous. $$\:Reduced\:sugar\:content\:before\:inversion=\frac{\left(\text{f}\text{p}\:\text{x}\:\text{m}\text{g}\:\text{o}\text{f}\:\text{s}\text{u}\text{g}\text{a}\text{r}\:\text{x}\:\text{0,001}\right)}{\left(\text{W}\:\text{S}\text{a}\text{m}\text{p}\text{l}\text{e}\right)}x100\%$$ $$\:Source\:Content=\left\{\left(\%Recuded\:Sugar\:\:content\:before\:inversioan-\%\:Recuded\:sugar\:content\:before\:inversion\right)x\:\text{0,095}\%\right\}$$ $$\:\text{T}\text{o}\text{t}\text{a}\text{l}\:\text{S}\text{u}\text{g}\text{a}\text{r}\:\text{C}\text{o}\text{n}\text{t}\text{e}\text{n}\text{t}\:=\:(\text{%}\:\text{R}\text{e}\text{d}\text{u}\text{c}\text{e}\text{d}\:\text{s}\text{u}\text{g}\text{a}\text{r}\:\text{c}\text{o}\text{n}\text{t}\text{e}\text{n}\text{t}\:\text{b}\text{e}\text{f}\text{o}\text{r}\text{e}\:\text{i}\text{n}\text{v}\text{e}\text{r}\text{s}\text{i}\text{o}\text{n}\:+\:\text{%}\:\text{S}\text{u}\text{c}\text{r}\text{o}\text{s}\text{e}\:)$$ 2.3.8 Crude Fiber Analysis Using the Gravimetric Method The procedure in this Gravimetric method is that a sample of 2–3 grams is put into an Erlenmeyer flask, added 100mL of 0,3 N H2SO4 and 2 drops of CHCI3 heat for 30 minutes. Filter and wash the residue with distilled water until acid-free (blue litmus remains blue). Transfer the residue to another Erlenmeyer. Rinse with 0.3 N NaOH then add 2–3 drops of CHCl3 heat for 30 minutes. Filter the paper residue on the previously constant (dried at 105◦C, and wash with hot distilled water until base-free (red litmus remains red). Then rinse the residue with 10 mL of 95% alcohol. Dry in the oven for 1 hour. After drying, store in an applicator and weigh, do it repeatedly until a constant weight is obtained. The formula for fiber content is as follows: $$\:\%Fiber\:Content=\frac{(\text{W}\text{f}\text{i}\text{b}\text{e}\text{r}\:\text{p}\text{a}\text{p}\text{e}\text{r}-\:\text{W}\text{c}\text{o}\text{n}\text{s}\text{t}\text{a}\text{n}\text{t}\:\text{p}\text{a}\text{p}\text{e}\text{r})}{\text{W}\text{S}\text{a}\text{m}\text{p}\text{l}\text{e}}x100\%$$ 2.4. Statistical analysis The reseach design model used in this research is a Design expert mixture d-optimalizing methods. The research design was composed of two variables, which consist of the independent and dependent variables. The independent variables in this research were butterfly pea flower extract, and ant palm sugar while the dependent variables were Mung Beans Flour, Oats, roasted almond, oats, sorghum puff, pumpkin seeds, sesame, Date palm, Margarine, Ant Palm Sugar, Salt, Vanilla Powder and Water. Then some formulations are offered by the Design Expert. The products based on the Design Expert formula then need to be analyzed for chemicals, and sensory responses. Table 1 The independent variables No. Ingredients Low High 1. Canna Tuber Flour 5,42 13,56 2. Ant Palm Sugar 13,54 20,6 3. Butterfly Pea Flower Extract 0,27 1,35 Table 2 The dependent variables No. Ingredients Amount (%) 1 Mung beans flour 6,77 2 Margarine 4,07 3 Pumkin seeds 6,77 4 Water 13,56 5 Salt 0,41 6 Vanilla powder 0,41 7 Sorgum puff 6,77 8 Sesame 6,77 9 Oats 6,77 10 Roasted almond 13,56 11 Date palm 6,77 Table 3 Snackbar formulas to be analyzed on design expert F Canna Tuber Flour (%) Butterfly Pea Flower Extract (%) Ant Palm Sugar (%) 1 6.71 1.35 19.31 2 12.48 1.35 13.54 3 9.82 0.66 16.88 4 13.56 0.27 13.54 5 6.50 0.27 20.60 6 12.13 0.30 14.92 7 10.71 1.35 15.31 8 12.48 1.35 13.54 9 5.85 0.91 20.60 10 5.85 0.91 20.60 11 9.05 0.27 18.04 12 13.56 0.27 13.54 13 7.85 0.27 19.24 14 7.94 1.33 18.09 Table 4 Chemical Analysis of snackbar based on butterfly pea flower extract and canna tuber flour. F Moisture (%) Ash (%) Protein (%) Fat (%) F1 7,30 3,32 10,09 18,37 F2 7,20 3,10 10,35 20,91 F3 7,34 2,84 10,18 18,34 F4 7,47 2,70 10,33 18,14 F5 7,96 2,72 10,21 17,79 F6 7,34 2,06 10,27 18,14 F7 7,39 3,04 10,31 20,23 F8 7,23 3,08 10,37 20,91 F9 9,98 2,95 10,28 15,66 F10 9,89 2,99 10,28 16,02 F11 7,49 2,62 10,11 17,85 F12 7,47 1,03 10,33 18,34 F13 7,53 2,68 10,08 17,70 F14 7,27 3,22 10,15 18,45 F CH (%) Total Sugar (%) Crude Fiber (%) F1 60,97 23,21 5,15 F2 52,82 15,85 10,02 F3 61,54 21,74 5,13 F4 61,10 13,34 5,11 F5 62,08 24,83 4,78 F6 62,19 16,35 4,99 F7 58,93 16,87 8,97 F8 52,82 15,08 10,02 F9 63,72 26,46 4,26 F10 63,32 26,13 4,19 F11 62,16 17,21 4,88 F12 62,77 14,66 5,11 F13 62,31 23,03 4,80 F14 60,91 22,80 5,32 3. Results and discussion 3.1. Moisture Content Analysis Based on Table 4. The response of snackbar moisture content using variable change raw materials (ant palm sugar, butterfly flower extract, and canna tuber flour) was formulated. The 14 formulations show the range of moisture content of snackbar from 7.20–9.98% according to USDA standards.According to USDA standards (2015), the moisture content of snackbar is 11.26%. According to Winarno ( 2008 ) in (Avianty, et al, 2013). The moisture content in food that is safe for storage is less than 14%, so snack bars with low moisture content are safe for storage. A moisture content of 14–15% is sufficient to prevent the growth of bacteria and mold. Result from the ANOVA test analysis showed that the response of water content of snackbar based on butterfly pea flower extract and canna tuber flour with the cubic model recommended by the design expert showed the results of the analysis of the formulation made had a significant effect (probability < 0.05) on the chemical response of water content showed that the model made was significant (probability < 0.05), at a value of p = 0.0001. This means that of the 14 formulations made, the effect was significant (probability < 0.05). This means that the 14 formulations made have a real effect on the chemical response of water content, so that the response can be used in the optimization process to obtain a product with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.1546, indicating that the lack of fit is not significant to noise. The lack of fit value is not significant, indicating that there is agreement between the chemical analysis data on moisture content analysis and the model. The equation of the mathematical model of moisture content analysis is the coefficient of each factor contained in the following equation: Y = A(7.46) + B(8.49) + C(2074.40) Description: A = canna tuber flour B = ant palm sugar C = butterfly pea flower extract Based on the equation obtained, it can be seen that the highest component contributing to the analysis of water content in snackbar products based on butterfly pea flower extract and canna tuber flour is the interaction coefficient C (Butterfly Pea Flower Extract). This is characterized by the interaction coefficient C has the highest value of 2074.40 when compared to the coefficients of other components. The optimal formulation graph for chemical analysis of moisture content can be seen in Fig. 1 . The contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar) and C (butterfly pea flower extract) affect each other's water content analysis. The blue color shows the lowest moisture content analysis value of 7.20. The red color shows the highest water content analysis response value of 9.98. The dots shown on the graph show the results of the combination of the three components with different amounts that produce water content analysis. 3.2. Ash Content Analysis Based on Table 4. Based on the results of chemical analysis, the ash content of butterfly pea flower snackbar and canna tuber flour can be seen in Table 4. Of the 14 formulations, the ash content ranged from 1.03%-3.32%. From these results, it can be seen that the highest result was 3.32%. The higher the addition of butterfly pea flower extract powder, the higher the ash content in snackbar. This is because the ash content of bayang flower extract powder is high at 6.03% per 100 grams. The decrease in ash content can be caused by the use of water in the processing process which can reduce the availability of minerals because minerals will dissolve in water. Ash content roughly describes the amount of minerals contained in a food material (Rauf, 2015 ). Other ingredients also affect ash content. Based on USDA (2018), the quality requirements for ash content in snackbar products do not meet the standards because the high ash content exceeds 1.90%. The results of the anova test analysis can be seen in Table 4. Linear models recommended by design experts show that the formulations made have a significant effect (probability < 0.05) on the chemical response of ash content, at a value of p = 0,0056. This means that the 14 formulations made have a significant effect on the chemical response of ash content, so that the response can be used for the optimization process, to obtain a product with optimum characteristics. The lack of fit value is greater than 0,05, which is 0,9970, indicating that the lack of fit is not significant to noise. The lack of fit value is not significant, indicating that there is agreement between the ash content analysis data and the model. The value of lack of fit not significant is a requirement for a good model and shows that there is a match between the ash content analysis data and the model. The equation of the mathematical model of ash content analysis is the coefficient of each factor contained in the following equation: Y = A(2.05) + B(2.70) + C(8.73) Description: A = canna tuber flour B = ant palm sugar C = butterfly pea flower extract Based on the equation obtained, it can be seen that the highest component contributing to the analysis of ash content in snackbar products based on butterfly pea flower extract and canna tuber flour is the interaction coefficient C (butterfly pea Flower Extract). This is characterized by the interaction coefficient C having the highest value of 8,73 when compared to the coefficients of other components. The optimal formulation graph for ash content analysis can be seen in Fig. 2 . The contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar) and C (butterfly pea flower extract) affect the ash content analysis. The blue color shows the ash content analysis value of 1,03. The red color shows the highest ash content analysis response value of 3,32. The dots on the graph show the combination of the three components with different amounts that produce the ash content analysis response. 3.3. Carbohydrate content analysis Based on Table 4. Based on the results of chemical analysis of carbohydrate content in bayang flower snackbar and canna tuber flour can be seen in Table 6 . Of the 14 formulations, the results of carbohydrate content ranged from 52.82%-63.72%. From these results it can be seen that the highest result is 63.72%. Based on this analysis, the higher the addition of canna tuber flour and butterfly pea flower extract powder, the higher the carbohydrate content in the snackbar. This is because canna tuber flour has a very high carbohydrate content of 83.60%. According to (Wijayanti, 2016) carbohydrates increase due to high starch content. Other ingredients also affect the calculation of carbohydrate content. According to (Subandoro et al., 2013), carbohydrate content calculated by difference is influenced by several other nutritional components, the lower the other nutritional components, the higher the resulting carbohydrate content. Vice versa, the higher the other nutritional components, the lower the carbohydrate content. Nutritional components that affect the amount of carbohydrate content include protein, fat, water and ash. The results of the anova test analysis can be seen in Table 6. The special quartic model recommended by the design expert shows that the formulation made has a significant effect (probability < 0.05) on the chemical response of carbohydrate content shows that the model made is significant (probability < 0.05), at a value of p = 0.0001. This means that the 14 formulations made have a significant effect on the chemical response of carbohydrate content, so that the response can be used for the optimization process, to get a product with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.9703, indicating that the lack of fit is not significant to noise. The value of lack of fit not significant indicates that there is a match between the data from the analysis of fat content with the model. The value of lack of fit not significant is a requirement for a good model and indicates the existence of conformity between the data of the analysis of fat content with the model. The equation of the mathematical model of carbohydrate content analysis is the coefficient of each factor contained in the following equation: Y = A(61.96) + B(61.93) - C(436.47) Description: A = canna tuber flour B = ant palm sugar C = butterfly pea flower extract Based on the equation obtained, it can be seen that the highest component contributing to the analysis of carbohydrate content in snackbar products based on butterfly pea flower extract and canna tuber flour is the interaction coefficient A (canna tuber flour). This is indicated by the interaction coefficient A has the highest value of 61.96% when compared to the coefficients of other components. The optimal formulation graph for carbohydrate content analysis can be seen in Fig. 3 . The contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar) and C (butterfly pea flower extract) affect the carbohydrate content analysis. The blue color shows the lowest carbohydrate content analysis value of 52.82%. The red color shows the highest carbohydrate content analysis value of 63.72%. The dots shown on the graph show the results of the combination of the three components with different amounts that produce the response of carbohydrate content analysis. 3.4. Protein Content Analysis Based on Table 4. Based on the results of chemical analysis of protein content in snackbar from 14 formulations, the results of protein content ranged from 10.08%-10.37%. From these results it can be seen that the highest result is 10.37%. Based on this analysis, the more the addition of canna tuber flour and butterfly pea flower extract powder, the higher the protein content in the snackbar. This is because butterfly pea flower extract powder has a high protein content of 19% and canna tuber flour of 0.80%. So that the more the addition of butterfly pea flower extract powder and canna tuber flour to the snackbar, the more the protein content in the snackbar increases. Heating can affect protein levels where the longer the heating, the lower the protein content, these changes depend on the time and temperature conditions during processing (Yulia, 2019 ). Other ingredients also affect protein levels. Based on SNI (1992), the quality requirements for protein content in snackbar products have met the standards due to the high protein content entering the average of 9–25%. The results of the anova test analysis can be seen in Table 4 the cubic model recommended by the design expert shows that the formulation made has a significant effect (probability < 0.05) on the chemical response of protein content, at a value of p = 0.0001. This means that the 14 formulations made have a significant effect on the chemical response of protein content, so that the response can be used for the optimization process, to get a product with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.1911, indicating that the lack of fit is not significant to noise. The value of lack of fit not significant indicates that there is a match between the data from the analysis of protein levels with the model. The value of lack of fit not significant is a requirement for a good model and shows the suitability between the data from the analysis of protein levels with the model. The equation of the mathematical model of protein content analysis is the coefficient of each factor contained in the following equation: Y = A(10.33) + B(10.45) - C(2091.24) Description: A = canna tuber flour B = ant palm sugar C = butterfly pea flower extract Based on the equation obtained, it can be seen that the highest component contributing to the analysis of protein content in snackbar products based on butterfly pea flower extract and canna tuber flour is the interaction of coefficient B (ant palm sugar). This is characterized by the interaction coefficient B has the highest value of 10,45 when compared to the coefficients of other components. The optimal formulation graph for protein content analysis can be seen in Fig. 4 . The contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar) and C (butterfly pea flower extract) affect each other's fat content analysis. The blue color shows the lowest protein content analysis value of 10,08%. The red color shows the highest protein content analysis value of 10,37%. The dots shown on the graph show the results of the combination of the three components with different amounts that produce a protein content analysis response. 3.5. Fat Content Analysis Based on Table 4. Based on the results of chemical analysis of fat content in snackbars from 14 formulations, the results of fat content ranged from 15,66% − 20,91%. From these results it can be seen that the highest result is 20,91%. Based on this analysis, the more the addition of canna tuber flour and butterfly pea flower extract powder, the higher the fat content of the snackbar. This is because the fat content of butterfly pea flower extract powder is 2,50% and canna tuber flour is 1,70%. Other ingredients also affect fat content. Based on SNI (1992), the quality requirements for fat content in snackbar products have met the standards because it is not less than 1,40 and the quality requirements for fat content are not more than 14%. The results of the anova test analysis can be seen in Table 4. The quartic model recommended by the design expert shows that the formulation made has a significant effect (probability < 0.05) on the chemical response of fat content, the model made is significant (probability < 0.05), at a value of p = 0.0001. This means that the 14 formulations made have a significant effect on the chemical response of protein content, so that the response can be used for the optimization process, to obtain products with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.5391, indicating that the lack of fit is not significant to noise. The lack of fit value is not significant, indicating that there is a match between the data from the fat content analysis and the model. The value of lack of fit not significant is a requirement for a good model and shows that there is a match between the data from the analysis of fat content with the model. The equation of the mathematical model of fat content analysis is the coefficient of each factor contained in the following equation: Y = A(18.18) + B(17.67) + C(652.26) Description: A = canna tuber flour B = ant palm sugar C = Butterfly pea flower abstract Based on the equation obtained, it can be seen that the highest component contributing to the analysis of fat content in snackbar products based on butterfly flower extract and canna tuber flour is the interaction coefficient C (butterfly pea Flower Extract). This is characterized by the interaction coefficient C has the highest value of 652,26 when compared to the coefficients of other components. The optimal formulation graph for fat content analysis can be seen in Fig. 5 . The contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar) and C (butterfly pea flower extract) influences the fat content analysis. The blue color shows the lowest fat content analysis value of 15,66%. The red color shows the highest fat content analysis value of 20,91%. The dots shown on the graph show the results of the combination of the three components with different amounts that produce a fat content analysis response. 3.6. Total Sugar Content Analysis Based on the results of chemical analysis of total sugar content in snack bars from 14 formulations, the results of total sugar content ranged from 13,34%-26,46%. From these results it can be seen that the highest result is 26,46%. Based on this analysis, the more the addition of ant palm sugar, the higher the total sugar content in the snackbar. This is because palm ant sugar has a very high sugar content of 84,21%. Other ingredients also affect the total sugar content. The anova test analysis results can be seen in Table 4. The qubic model recommended by the design expert shows that the formulation made has a significant effect (probability < 0.05) on the chemical response of total sugar content, at a value of p = 0.0001. This means that the 14 formulations made have a real effect on the chemical response of total sugar content, so that the response can be used for the optimization process, to get a product with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.0741, which indicates that the lack of fit is not significant to noise. The value of lack of fit not significant indicates that there is a match between the data from the analysis of total sugar content with the model. The value of lack of fit not significant is a requirement for a good model and shows that there is a match between the data from the analysis of total sugar levels with the model. The equation of the mathematical model of total sugar content analysis is the coefficient of each factor contained in the following equation: Y = A(13.77) + B(26.30) + C(25.84) Description: A = canna tuber flour B = ant Palm sugar C = butterfly pea flower extract Based on the equation obtained, it can be seen that the highest component contributing to the analysis of total sugar content in snackbar products based on butterfly pea flower extract and canna tuber flour is the interaction coefficient B (Ant Palm Sugar). This is characterized by the interaction coefficient B has the highest value of 26.30% when compared to the coefficients of other components. The optimal formulation graph for total sugar content analysis can be seen in Fig. 6 . The contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar) and C (butterfly pea flower extract) affect the total sugar content analysis. The blue color shows the lowest total sugar content analysis value of 13,34%. The red color shows the highest total sugar content analysis value of 26,46%. The dots shown on the graph show the results of the combination of the three components with different amounts that produce a total sugar content analysis response. 3.7. Crude Fiber Content analysis Beside on Table 4. Based on the results of chemical analysis of crude fiber content in snackbars from 14 formulations, the results of crude fiber content ranged from 4.19%-10.02%. From these results it can be seen that the highest result is 10.02%. Based on this analysis, the more canna tuber flour and butterfly pea flower extract powder, the higher the fiber content in the snackbar. This is because the fiber content contained in canna tuber flour is very high at 5,64% and butterfly pea flower extract powder is 14%. Other ingredients can also affect fiber content. According to Atmaka, et al ( 2013 ) the heating process can damage fiber components. Heating can cause the components of the fiber to degrade, so that when crude fiber analysis is carried out using acids and bases the fiber components will be hydrolyzed so that the levels can decrease. According to USDA (2019), the fiber in snackbar is 3,4%. Based on the results of all samples in this study, it exceeds the USDA standard. Meanwhile, this states that the nutritional content is high in fiber if there is dietary fiber of not less than 6 grams per 100 grams (BPOM, 2016 ). So that snackbar products in 14 formulations can be categorized as high in fiber because they have met BPOM standards. The results of the anova test analysis can be seen in Table 4, the quartic model recommended by the design expert shows that the formulation made has a significant effect (probability < 0.05) on the chemical response of crude fiber content, at a value of p = 0.0001. This means that of the 14 formulations made, the effect is significant (probability < 0.05). This means that the 14 formulations made have a significant effect on the chemical response of crude fiber content, so that the response can be used for the optimization process, to obtain products with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.7086, indicating that the lack of fit is not significant to noise. The value of lack of fit not significant indicates that there is a match between the data from the analysis of crude fiber content with the model. The value of lack of fit not significant is a requirement for a good model and shows that there is a match between the data from the analysis of crude fiber content with the model. The equation of the mathematical model of crude fiber analysis is the coefficient of each factor contained in the following equation: Y = A(5.10) + B(4.79) + C(318.53) Description: A = canna tuber flour B = ant palm sugar C = butterfly pea flower extract Based on the equation obtained, it can be seen that the highest component contributing to the analysis of crude fiber content in snack bar products based on butterfly pea flower extract and canna tuber flour is the interaction coefficient C (butterfly pea Flower Extract). This is indicated by the interaction coefficient C has the highest value of 318.53 when compared to the coefficients of other components. The optimal The contour plot graph illustrates how the combination of A (canna tuber flour), B (and palm sugar), and C (butterfly pea flower extract) affect the analysis of crude fiber content. The blue color shows the lowest crude fiber analysis value of 4,19%. The red color shows the highest crude fiber analysis value of 10,02%. The dots shown on the graph show the results of the combination of the three components with different amounts that produce the crude fiber analysis response. 3.8. Antioxidant Activity Analysis The following are the results of the antioxidant activity test analysis that has been carried out on the 14 snack bar formulations based on butterfly pea flower extract and canna tuber flour can be seen in Table 5 and Table 6 . Table 5 Antioxidant Activity Analysis Results for the Whole Formulation F Antioxidant Activity IC50 (ppm) F2 882,5326 F4 751,5166 F5 739,1338 F14 802,8514 Table 6 IC50 Measurement of the Antioxidant Activity of the DPPH Method Nilai IC50 Keterangan > 50 ppm Sangat Kuat 50–100 ppm Kuat 101–150 ppm Sedang 151–200 ppm Lemah 200–1000 ppm Sangat Lemah Sumber : (Yuslianti et al ., 2018). Based on the results of the chemical analysis of the antioxidant activity in butterfly pea flower snack bar and canna tuber flour can be seen in Table 5 . Selected 4 of 14 formulations with F2 with IC50 of 882.53 ppm, F4 with IC50 of 751,51 ppm, F5 with IC50 of 739,13 ppm. From these results, it can be seen that the highest result obtained is F5 at 739.,3 ppm. This is due to the high antioxidant content of 126,80 ppm. The higher the addition of concentration in butterfly pea flower extract, the higher the antioxidant activity. Based on IC50 measurements, antioxidant activity is very weak, namely 200–1000 ppm due to the many other components that affect antioxidants and heating. The value of antioxidant activity written with a large IC50 value is influenced by temperature. Too high a temperature can reduce antioxidant activity (Martini et al., 2020 ). Weak antioxidant activity can be caused by high water content. The high water content in the sample is easily damaged so antioxidant activity cannot be seen (Jayanti, 2019 ). Antioxidants are chemical components that in certain levels or amounts can inhibit or slow down damage due to the oxidation process. Antioxidants work by donating one electron to compounds that are oxidants so that they can block the activity of these oxidant compounds (Winarti, 2010 ). Antioxidants are needed to protect the body from free radicals. The IC50 value is the concentration of the substrate solution or sample that can reduce DPPH activity by 50% or can be said to be a number that shows the concentration of extracts (ppm) that can inhibit the oxidation process by 50%. A compound is said to have very strong antioxidant activity if the IC50 value is 3.9. Organoleptic On Color Table 7 Organoleptic Response Results Color Attributes F Color 1 3,53 2 3,93 3 3,60 4 3,93 5 3,27 6 3,13 7 3,93 8 4,00 9 3,87 10 3,87 11 3,13 12 4,10 13 3,67 14 3,03 Based on Table 9 . the results of the analysis of organoleptic responses to color from 14 formulations of snackbar products based on telling butterfly pea extract and canna tuber flour, which are between 3.03–4.10. The highest color attribute value is in formulation 12 while the lowest is in formulation 14. The average value of the organoleptic response to the color attribute is 3.61. The results of the analysis of variance or anova test can be seen in the cubic model table recommended by the design expert, which shows that the formulation made has a significant effect (probability < 0.05) on the organoleptic response to color attributes, indicating that the model made is significant (probability < 0.05), at a value of p = 0.0014. This means that the 14 formulations made have a significant effect on the organoleptic response to the color attribute so that the response can be used for the optimization process, to obtain a product with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.6278, which indicates that the lack of fit is not significant to noise. The lack of fit value is not significant, indicating that there is a match between the data from the organoleptic response to the color attribute with the model. The value of lack of fit not significant is a requirement for a good model and indicates a match between the data from the organoleptic analysis of color attributes with the model. The optimal formulation graph for organoleptic response to color can be seen in Fig. 8 . The contour plot graph illustrates how the combination of A (Canna tuber flour), B (ant palm sugar), and C (butterfly pea flower extract) influences the organoleptic response to color attributes. The blue color shows the organoleptic response value to the lowest color attribute of 3.03. The red color shows the value of the organoleptic response to the highest color attribute of 4,10. The dots shown on the graph show the results of the combination of the three components with different amounts that produce organoleptic responses to color attributes. 3.10. Organoleptic On Odor Table 8 Organoleptic Response Result Odor Attributes F Odor 1 3,83 2 2,93 3 3,27 4 3,87 5 3,97 6 3,40 7 3,07 8 2,90 9 4,20 10 4,17 11 3,37 12 3,30 13 3,33 14 3,13 Based on Table 8 . The results of the analysis of organoleptic responses to the odor of 14 formulations of snackbar products based on butterfly pea flower extract and canna tuber flour are between 2,90 − 4,20. The highest odor attribute value is in formulation 9 while the lowest is in formulation 8. The average value of the organoleptic response to the aroma attribute is 3,48. The results of the analysis of variance or ANOVA test can be seen in Table 8 , the quadratic model recommended by the design expert shows that the formulation made has a significant effect (probability < 0.05) on the organoleptic response to the odor attribute. Shows the model made is significant (probability < 0.05), at a value of p = 0.0015. This means that the 14 formulations made have a significant effect on the organoleptic response to the odor attribute so that the response can be used for the optimization process, to obtain a product with optimum characteristics. The result of the lack of fit value greater than 0.05 is obtained, which is 0.7635, which indicates that the lack of fit is not significant to noise. The value of lack of fit not significant indicates that there is a match between the data from the organoleptic response to the aroma attribute with the model. The value of lack of fit not significant is a requirement for a good model and indicates a match between the data from the organoleptic analysis of aroma attributes with the model. The optimal formulation graph for organoleptic response to aroma can be seen in Fig. 9 . The contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar), and C (butterfly pea flower extract) influences the organoleptic response to the odor attribute. The blue color shows the organoleptic response value to the lowest odor attribute, which is 2,90. The red color shows the value of the organoleptic response to the highest aroma attribute, namely 4,20. The dots shown on the graph show the results of the combination of the three components with different amounts that produce organoleptic responses to aroma attributes. 3.11. Organoleptic on flavor Table 9 Organoleptic Response Result Taste Attributes F Taste 1 4,20 2 4,13 3 3,60 4 3,53 5 3,27 6 3,33 7 3,47 8 4,17 9 4,10 10 4,13 11 3,40 12 3,63 13 3,67 14 3,03 Based on Table 9 . the results of the analysis of organoleptic responses to the taste of 14 formulations of snackbar products based on butterfly pea flower extract and canna tuber flour are between 3,03–4,20. The highest value of taste attributes is in formulation 4 while the lowest is in formulation 14. The average value of the organoleptic response to the taste attribute is 4,20. The results of the analysis of variance or ANOVA test can be seen in the cubic model table recommended by the design expert, which shows that the formulation made has a significant effect (probability < 0.05) on the organoleptic response to the taste attributes, indicating that the model made is significant (probability < 0.05), at a value of p = 0.0003. This means that the 14 formulations made have a significant effect on the organoleptic response to the taste attribute so that the response can be used for the optimization process, to obtain a product with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.2682, which indicates that the lack of fit is not significant to noise. The lack of fit value is not significant, indicating that there is a match between the data from the organoleptic response to the flavor attribute and the model. The lack of fit value obtained, which is not significant, is a requirement for a good model and shows that there is a match between the data from the organoleptic analysis of the taste attributes and the model. The optimal formulation graph for organoleptic response to taste can be seen in Fig. 10. The contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar), and C (butterfly pea flower extract) influences the organoleptic response to the taste attribute. The blue color shows the organoleptic response value to the lowest taste attribute of 3,03. The red color shows the value of the organoleptic response to the highest taste attribute of 4,20. The dots shown on the graph show the results of the combination of the three components with different amounts that produce organoleptic responses to taste attributes. 3.12. Organoleptic On Texture Table 10 Organoleptic Response Result Texture Attributes F Tekstur 1 3,73 2 3,00 3 3,20 4 2,93 5 3,37 6 3,13 j7 3,10 8 3,20 9 3,90 10 3,90 11 2,30 12 3,93 13 3,47 14 3,57 Based on Table 10 . The results of the analysis of organoleptic responses to the texture of 14 formulations of snackbar products based on butterfly pea flower extract and canna tuber flour are between 2.30–3.93. The highest texture attribute value is formulation 12 while the lowest is formulation 11. The average value of the organoleptic response to the texture attribute is 3.34. Based on the above research, formulation F12 is most preferred because the high addition of canna flour makes the texture of the snackbar not too hard so F12 is most favored by panelists. The results of the analysis of variance or ANOVA test can be seen in the cubic model table recommended by the design expert, which shows that the formulation made has no significant effect (probability 0.05) greater than 0.05, at a p-value = 0.1508. This means that of the 14 formulations made, there is no significant effect (probability > 0.05). This means that the 14 formulations made have no significant effect on the organoleptic response to the texture attribute, so the response is not good enough to be used for the optimization process, to get a product with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.6586, which indicates that the lack of fit is not significant to noise. The value of lack of fit not significant indicates that there is a match between the data from the organoleptic response to the texture attribute with the model. The value of lack of fit not significant is a requirement for a good model and indicates a match between the data from the organoleptic analysis of texture attributes with the model. The optimal formulation graph for organoleptic response to texture can be seen in Fig. 11. The contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar), and C (butterfly pea flower extract) influence the organoleptic response to texture attributes. The blue color shows the organoleptic response value to the lowest taste attribute of 2,30. The red color shows the value of the organoleptic response to the highest texture attribute of 3,93. The dots shown on the graph show the results of the combination of the three components with different amounts that produce organoleptic responses to texture attributes. 3.13. Organoleptic On Overall Table 11 Organoleptic Response Result Overall Attributes F Overall 1 3,53 2 3,67 3 4,53 4 3,47 5 3,37 6 3,40 7 3,33 8 3,67 9 4,17 10 4,17 11 3,53 12 3,30 13 3,37 14 3,20 Based on Table 11 . The results of the analysis of organoleptic responses to the overall attributes of 14 formulations of snackbar products based on butterfly pea flower extract and canna tuber flour are between 3,20 − 4,53. The highest overall attribute value is in formulation 3 while the lowest is in formulation 14. The average value of the organoleptic response to the overall attribute is 3.00. The results of the analysis of variance or ANOVA test can be seen in Table 11 . The special quartic model recommended by the design expert shows the formulation made has no significant effect (probability < 0.05) on the organoleptic response to the overall attribute showing the model made is significant (probability < 0.05), at a value of p = 0.0007. This means that the 14 formulations made have a significant effect on the overall attribute organoleptic response so that the response can be used for the optimization process, to get a product with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.2210, which indicates that the lack of fit is not significant to noise. The lack of fit value is not significant, indicating that there is a match between the organoleptic response data and the overall attributes. The optimal formulation graph for organoleptic response Overall can be seen in Fig. 12 . The contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar), and C (butterfly pea flower extract) influence the organoleptic response to the overall attribute. The blue color shows the organoleptic response value to the lowest color attribute of 3,20. The red color shows the value of the organoleptic response to the highest color attribute of 4,53. The dots shown on the graph show the results of the combination of the three components with different amounts that produce organoleptic responses to the overall attributes. 3.14. Selected results of optimization of formulations The selected formulation is the optimal solution or formulation predicted by the d-optimal mixture design expert method based on the analysis of chemical responses (moisture content, ash content, protein content, fat content, carbohydrate content, total sugar content, and crude fiber content, and organoleptic responses (color, aroma taste, texture, and overall). This design expert program processes all responses from each formulation and provides solutions to the formulation of snackbar products based on butterfly pea flower extract and canna tuber flour according to the desired optimization. Goal setting is chosen based on the desired value of each variable change and the responses that can be selected include minimize, in range, and maximize. The weighting or importance value is selected based on the level of importance in each variable change and the response that can be selected is 1 (+) to 5 (+++++). The higher the importance value, the more important the weighting level. A large importance value will get the most optimum product, but it is difficult to get a high desirability value (Wahyudi, 2012 ). The desirability graph on the snackbar product formulation can be seen in the figure. The most optimal snackbar based on butterfly pea flower extract and canna tuber flour is selected based on the largest desirability value and close to 1. The desirability value of the optimal formula is 0.686. The selected explanation shows that based on the optimization results that have been carried out, the optimal formulation 1 best meets the desired optimization target. The resulting desirability value is strongly influenced by the complexity of the components, the range used in the components, the number of components and responses, and the target to be achieved in obtaining the optimum formula. The number of components and responses affects the desirability value of the optimum formula. The more the number of components and responses, the more difficult it will be to achieve the optimum state so the desirability value that will be achieved is likely to be low (Wahyudi, 2013). The following is a comparison of the analysis results from the design expert program with the results of the Snackbar formulation laboratory analysis in the following table. Table 12. Comparison of Optimal Formulation Results of Design Expert Analysis of Mixture D-Optimal Method with Laboratory Analysis Results and Organoleptic Tests Response Predicted Mean Optimal Formulation Verification Results Moisture content 6,61 6,66 Fat content 17,30 17,22 Protein content 10,28 10,27 Carbohydrate content 61,81 62,79 Cruide fiber content 5,09 5,32 Ash content 2,13 3,06 Total sugar content 13,93 13,90 Color 4,32 4,27 Odor 3,57 3,43 Taste 4,20 4,33 Texture (Hardness) 3,40 3,37 Overall 3,42 3,53 Comparison of program results with laboratory analysis and organoleptic tests aims to measure the desirability value produced by the program which has an almost appropriate accuracy value. Based on the data generated, the difference in results of the two do not differ too much. This is because the application can only predict the results of the optimal formula produced based on the response from the analysis results. Based on the optimal formula verification table that has been carried out, it can be seen that the verification results are still the predictions determined by the design expert version 13 program. This is indicated by the results of laboratory analysis of the entire response having a value that meets the 95% Prediction Interval (PI). This result indicates that the formulation predicted by the design expert 13 application is correct. 3.15. Calorie Calculation Result of Selected Optimal The caloric value of food products is the result of the conversion of carbohydrate, protein, and fat levels into calories after multiplying by each calorie per gram produced by each nutrient (Arsani et al., 2014 ). Based on the results of calorie calculations which are the result of the conversion of protein, fat, carbohydrate, total sugar, and crude fiber levels. Per 100 grams, the result is 524.15 Kcal and per 30 grams, the result is 157.23 Kcal. The higher the carbohydrate, protein and fat content in food products, the higher the total calories produced (Rinda and Asyik, 2018 ). According to the United States Department of Agriculture (USDA) in 2018, the calories in food bar products (or similar snackbar products) in 100 grams of product must meet 403 kcal of energy. In this calorie calculation, 524.15 Kcal is obtained in 100 grams, meaning that it meets the calories in snackbar products. The need for energy can be referred to as the level of nutritional adequacy expressed in the Nutritional Adequacy Rate (NAR), which is the average daily nutritional intake that is sufficient to meet the nutritional needs of a person both in certain age groups, gender, and physiology (Rokhmah, 2016). 3.16. Calculation Result of Nutrient Adequacy Rate (NAR) Food consumption patterns are the composition of the type, and amount of food consumed and the frequency of consumption of a person or group of people at a certain time interval (Baliwati et al. 2010). Based on the research of snackbars based on butterfly pea flower extract and canna tuber flour, in calculating the NAR, it looks at the BPOM regulations (2016), regarding the Nutrition Label Reference Nutrition Requirements (NAR) for the general category. The following is a comparison of the nutritional content of the selected snackbar formulation with commercial Snackbar products in the following table. Table 13. Comparison of the Nutritional Content of Selected Formulation Snackbars to the Nutritional Requirements of commercial Fitbars Based on the optimal formula verification table that has been carried out, it can be seen that the verification results are still the predictions determined by the design expert version 13 program. This is indicated by the results of laboratory analysis of the entire response having a value that meets the 95% Prediction Interval (PI). This result indicates that the formulation predicted by the design expert 13 application is correct. 4. Conclusion 1. It can be concluded that the optimal formulation aims to produce a snackbar product formulation based on butterfly pea flower extract and canna tuber flour that has the best characteristics, namely with variable changes in canna tuber flour with 13,44%, ant palm sugar with 13,54%, butterfly pea flower extract with 0,38%. Fixed variables of mung bean flour at 67,77%, butter at 4,07%, pumpkin seeds at 6,77%, water at 13,56%, salt at 0,41%, vanilla powder at 0,41%, sorghum puff at 6,77%, white sesame with 6,77%, oats with 6,77%, roasted almonds with 13,56%, and dates with 6,77%. 2. Prediction results in the Design Expert program on the optimal formulation of snackbar products based on butterfly pea flower extract and canna tuber flour in each response have a moisture content of 6,66%, fat content of 17,22%, protein content of 10,27%, the carbohydrate content of 62,79%, crude fiber content of 5,32%, ash content of 3,06%, total sugar content of 13,90%, on organoleptic color attributes 4,27, organoleptic aroma attributes 3,43, organoleptic texture attributes 3,37, organoleptic taste attributes 4,33 and organoleptic overall attributes 3,53. The formulation has a desirability value of 0,686. 3. Prediction results in the optimal formulation analysis in the laboratory of snackbar products based on butterfly pea flower extract and canna tuber flour in each response have a moisture content of 6,61%, fat content of 17,30%, protein content of 10,28%, carbohydrate content of 61,81%, fiber content of 5,09%, ash content of 2,13%, total sugar content of 13, 93%, on organoleptic color attributes 4,32, organoleptic odor attributes 3,57, organoleptic taste attributes 4,20, organoleptic texture attributes 3,40, and organoleptic overall attributes 3,42 and calorie count per 100 grams of snackbar of 448,08 kcal, calorie count per 30 g snackbar of 13,442,4 kcal. Declarations Statement of Competing Interest declaration : not applicable Statement of Consent to Publish : not applicable Statement of Consent to Participate : not applicable Ethics statement : not applicable Author Contribution Diki Nanang Surahman (analysis of variance of lab and Data, Main Idea, Write)Hari Hariadi (analysis of variance of lab and Data, Main Idea, Write)Rifdah Kartika (analysis of variance of lab and Data, Write)Cahya Edi Wahyu Anggara (analysis of variance of lab and Data, Write)Seri Intan Kuala (analysis of variance of lab and Data, Write)Nurhamidar Rahman (analysis of variance of lab and Data, Write)Taufik Rahman (analysis of variance of lab and Data, Write) Fithria Novianti (analysis of variance of lab and Data, Write)Nurhaidar Rahman (analysis of variance of lab and Data, Write) Acknowledgement AcknowledgmentsAcknowledgements: The author would like to thank the National Research Innovation Agency as the funder of this research.Statement of Consent to Publish: not applicableStatement of Consent to Participate: not applicableEthics statement: not applicable Data Availability The data that support the findings of this study are available from the corresponding author upon reasonable request. 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Media Gizi Indonesia, 11(1): 94–100 Simanjorang, T. H., Johan, V. S., &Rahmayuni.(2020). Pemanfaatan Tepung Biji Nangka dan Sale Pisang Ambon dalam Pembuatan SnackBar . Jurnal Agroindustri Halal. Soekarto, S. T. 2002. Penilaian Organoleptik untuk Industri Pangan dan Hasil Pertanian. Bharatara Karya Aksara. Jakarta. Subandoro, R.H., Basito dan Atmaka, w. 2013. Pemanfaatan Tepung Millet Kuning dan Tepung Ubi Jalar Kuning Sebagai Substitusi Tepung Terigu dalam Pebuatan Cookies Terhadap Karakteristik Organoleptik dan Fisikokimia. Junal Teknosains Pangan. Sudarmadji. S., Haryono, B., Suhardi. 1996. Analisa Bahan Makanan dan Pertanian . Liberty Yogyakarta. Yogyakarta. Jayanti, Annisa Septarila Azza. 2019. Pengaruh Variasi Suhu Pengeringan Terhadap Aktivitas Antioksidan Teh Daun Kumis Kucing . [Skripsi]. Fakultas Ilmu Keguruan Dan Ilmu Pendidikan. Universitas Sanata Dharma. Yogyakarta Wahyudi, 2012. Optimalisasi Formula Produk Ekstruksi Snack Makaroni dari Tepung Sukun dengan Metode Desain Campuran (Mixture Design). IPB. Bogor. Winarno, F. 2008. Kimia Pangan Dan Gizi: Edisi Terbaru. Jakarta. Gramedia Pustaka Utama. Winarti, Sri. 2010. Makanan Fungsional . Yogyakarta: Graha Ilmu. Yulia, H. D. (2019). Pengaruh penambahan Kacang Hijau ( Vigna radiata ) terhadap sifat organoleptik, kadar zat gizi dan daya terima Kahimela Bars. Poltekkes. Mataram. Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7030149","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":501987618,"identity":"1becf4ee-e658-462e-a2dc-84ef9bb744a5","order_by":0,"name":"Diki Nanang Surahman","email":"","orcid":"","institution":"National Research and Innovation Agency","correspondingAuthor":false,"prefix":"","firstName":"Diki","middleName":"Nanang","lastName":"Surahman","suffix":""},{"id":501987619,"identity":"57891733-add7-427e-a93a-2ba16e6bdba5","order_by":1,"name":"Hari 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11:03:24","extension":"png","order_by":10,"title":"Figure 10","display":"","copyAsset":false,"role":"figure","size":156403,"visible":true,"origin":"","legend":"\u003cp\u003eContour Plot Graph of Organoleptic Response to Taste Attributes\u003c/p\u003e","description":"","filename":"10.png","url":"https://assets-eu.researchsquare.com/files/rs-7030149/v1/09d0fd707c3c54198f7522b4.png"},{"id":89478300,"identity":"ad9b9191-c707-4c89-aac0-e36b1af83b14","added_by":"auto","created_at":"2025-08-20 11:11:24","extension":"png","order_by":11,"title":"Figure 11","display":"","copyAsset":false,"role":"figure","size":185675,"visible":true,"origin":"","legend":"\u003cp\u003eContour Plot Graph of Organoleptic Response to Texture Attributes\u003c/p\u003e","description":"","filename":"11.png","url":"https://assets-eu.researchsquare.com/files/rs-7030149/v1/68605557f5504056c309ecd0.png"},{"id":89477674,"identity":"7b5ab320-2824-499c-83c0-333d9e4ef292","added_by":"auto","created_at":"2025-08-20 11:03:24","extension":"png","order_by":12,"title":"Figure 12","display":"","copyAsset":false,"role":"figure","size":155605,"visible":true,"origin":"","legend":"\u003cp\u003eContour Plot Graph of Organoleptic Response to Overall Attributes\u003c/p\u003e","description":"","filename":"12.png","url":"https://assets-eu.researchsquare.com/files/rs-7030149/v1/7875cdd610315ee7337712af.png"},{"id":89477678,"identity":"2f938f68-dc99-416a-ad3f-ba7f72209a2f","added_by":"auto","created_at":"2025-08-20 11:03:24","extension":"png","order_by":13,"title":"Figure 13","display":"","copyAsset":false,"role":"figure","size":116576,"visible":true,"origin":"","legend":"\u003cp\u003eDesirability Graph of Snackbar Based on Butterfly Pea Flower Extract and Canna Tuber Flour\u003c/p\u003e","description":"","filename":"13.png","url":"https://assets-eu.researchsquare.com/files/rs-7030149/v1/fde46f889c1fb47b71107d7e.png"},{"id":97248882,"identity":"aec27f26-b32e-4ee2-84a5-301ecc697dfe","added_by":"auto","created_at":"2025-12-02 13:07:54","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":3492824,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-7030149/v1/b0e62cb0-7696-4c09-8a43-2472b957ed83.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"\u003cp\u003eOptimization of Snackbar Product Formulation Based on Butterfly Pea Flower Extract (Clitoria ternatea L.) and Canna Tuber Flour by D-Optimal Design Expert Mixture Methods\u003c/p\u003e","fulltext":[{"header":"1. Introduction","content":"\u003cp\u003eIndonesia is a country located on the Pacific Ring of Fire, making it vulnerable to natural disasters such as earthquakes and volcanic eruptions. These natural disasters cause damage that affects the limited need for food and availability of clean water. This emergency situation requires emergency food to meet the nutritional needs of disaster victims, the ideal emergency food given should contain nutrients and can meet the energy needs. The average daily energy required by Indonesians is 2150 kcal (Kemenkes RI, \u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2013\u003c/span\u003e). In addition, due to modern and convenient lifestyles, many people today choose ready-to-eat foods. A suitable food alternative to keep up with the times is snack bar products.\u003c/p\u003e\u003cp\u003eSnackbar is a snack product that is generally consumed as a hunger suppressant in between the main meals of the day. Some of the advantages of a snack bar are that it has a convenient form (bar and solid) and can be consumed by anyone. In addition, snack bars also have a relatively long shelf life and are known to be rich in nutrients, so in connection with the increasingly dynamic lifestyle of the community, food products with these characteristics are often needed to support daily activities (Simanjorang, Johan, \u0026amp; Rahmayuni, 2020). Snack bar is usually rectangular in shape, which contains nutrients needed by humans, and moreover, snack bar is a food that can be consumed ready to eat and has high nutritional value (Indrawan, 2018).\u003c/p\u003e\u003cp\u003eThe use of canna tuber in Indonesia is usually still in traditional food processing such as only steamed, made into chips and other traditional foods, besides that so far people still consider canna tuber as a low class food. From the nutritional content of canna tuber, it is a source of carbohydrate that has the potential to be developed and has considerable prospects and opportunities as a raw material for the food industry. Its development and utilization can be improved by applying the right cultivation technology in an effort to increase productivity and the availability of a reasonable market guarantee. The increase in production must be followed by processing technology that can grow the agro- industry. Industries that have prospects for development are the processing of semi-finished products such as flour or other finished products (Nurul, 2016).\u003c/p\u003e\u003cp\u003eThe nutritional content of canna flour has good prospects if it is properly processed or managed, because it is an alternative source of carbohydrates derived from local resources that can be processed according to the needs in making types of food. canna flour contains 85.20 grams of carbohydrate per 100 grams and 0.70 grams of protein per 100 grams, and the fiber content is 2.20 grams per 100 grams (Directorate of Nutrition of the Indonesian Ministry of Health, 2017 in Dianty, 2017).\u003c/p\u003e\u003cp\u003eButterfly pea flowers are plants that have the Latin name Clitoria ternatea L. High anthocyanins in this flower are organic compounds that act as antioxidants that function against free radicals, and antioxidants can also help provide additional nutrients to body cells, and the florets can be consumed, and can be used as an attractive blue color (Gebriella Maharani Simamora et al, 2017: 113).\u003c/p\u003e\u003cp\u003eThe blue substance contained in butterfly pea flowers (Clitoria ternatea L.), apart from being a source of antioxidants, the crude butterfly pea extract of flowers can be\u003c/p\u003e\u003cp\u003eused as an alternative dye and is safe for consumption so that anthocyanins can have potential in foodstuffs as a natural color giver (Hartono, \u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e2013\u003c/span\u003e). Apart from being a natural colorant, anthocyanins are generally water soluble so that they can be used for food and beverage products that are safe for consumption (Mahmudatu Sa'adah, 2014). Currently, the use of butterfly pea flowers is still limited, so it is necessary to process modifications of butterfly pea flowers in order to obtain balanced nutrients.\u003c/p\u003e\u003cp\u003eMaking Snackbar based on butterfly pea flower extract and canna tuber flour is expected to help increase selling value, and also as an effort to diversify local food products so that based on the description above, it is necessary to conduct research to determine the optimization of Snackbar formulations based on butterfly pea flower extract and canna tuber flour using Design Expert Mixture D-Optimal method. Design Expert Mixture D-Optimal method is one of the software that can be used to determine the optimal formulation, which is used to optimize the main response process caused by several variables, and the goal is to optimize the response. Design Expert 13 offers several design options with their respective functions, including Mixture Design which is used to find the optimal formulation (Bas \u0026amp; Boyaci, \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2007\u003c/span\u003e).\u003c/p\u003e"},{"header":"2. Materials and methods","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e\u003ch2\u003e2.1. Materials\u003c/h2\u003e\u003cp\u003eThe ingredients used in the process of making a butterfly pea and canna tuber flour. Canna tuber flour obtained from Bantul district, Central Java. The materials in the process of production of snack bar from Butterfly pea flower extract and canna tuber flour include Butterfly Pea Flower Extract, Canna Tuber Flour, Mung Beans Flour, Oats, roasted almond, oats, sorghum puff, pumpkin seeds, sesame, Date palm, Margarine, Ant Palm Sugar, Salt, Vanilla Powder and Water. The materials used for chemical analysis were Distilled water, filter paper, charcoal band, Kjeldahl salt, concentrated H2SO4 solution, 0.1 N HCl solution, PP indicator, 0.1 N NaOH solution, Luff-Schoorl solution, 6 N H2SO4 solution, KI powder, standard sodium thiosulfate solution, Amylum solution, 10 N H2SO4 solution, DPPH powder, PA Methanol solution, DPPH solution, DPPH test solution, and tartaric acid.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec4\" class=\"Section2\"\u003e\u003ch2\u003e2.2. Preparation of Snackbar Making\u003c/h2\u003e\u003cp\u003eThe process of weighing all the ingredients according to the recipe takes place, then the canna tuber flour, mung bean flour, oats and sesame are first roasted at a temperature of 140\u003csup\u003eo\u003c/sup\u003eC-180\u003csup\u003eo\u003c/sup\u003eC for 3\u0026ndash;5 minutes. Then the caramel is made by heating ant palm sugar, margarine and water at 180\u003csup\u003eo\u003c/sup\u003eC for 15 minutes. Then all the ingredients are added to the caramel and mixed until all the ingredients are mixed. After the ingredients have been mixed, they are spread on a 24cm x 4cm x 4cm baking tray that has been covered with some baking paper for shaping. Then the cutting is done with a weight of 30 grams per square. The sliced Snackbar is then tempered at room temperature. After that, it is placed in a fridge to finish at a temperature of 5\u003csup\u003eo\u003c/sup\u003eC within 1 hour. Then it goes to the last process, which is packaging.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec5\" class=\"Section2\"\u003e\u003ch2\u003e2.3. Chemical analysis of snackbar\u003c/h2\u003e\u003cdiv id=\"Sec6\" class=\"Section3\"\u003e\u003ch2\u003e2.3.1. Moisture content analysis\u003c/h2\u003e\u003cp\u003eOne of the crucial laboratory chemical analysis techniques used in the food sector is moisture content analysis. Food quality and resistance to potential spoiling are assessed using this moisture content test. The oven method and the gravimetric method are two instances of testing techniques. By weighing the component after it has been separated into its pure condition, the gravimetric method, an analytical chemistry technique, can be used to calculate the amount of a known substance and component. The procedure for analyzing the water content of the gravimetric method is an empty cup heated in an oven at 105\u0026ordm;C for 30 minutes and then put into an applicator for 15 minutes and weighed (W0). 15 minutes in an exicator and weighing (W0). Then Then 2 grams of sample is put in a cup that has known weight and weighed (W1) then dried in the oven at 105\u0026ordm;C for 3 hours. Then put in an exicator for fifteen to thirty minutes, after which the cup and its contents are weighed and dried again for 1 hour and then put back for 1 hour and put back for 1 hour. put back for 1 hour and put back into the applicator and weighed again (W2). then weighed again (W2). Drying was carried out until getting a constant W2 which is constant. Moisture content can be calculated using:\u003cdiv id=\"Equa\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equa\" name=\"EquationSource\"\u003e\n$$\\:\\%Moisture\\:Conten\\left(\\%\\right)=\\frac{(\\text{W}1-\\text{W}2)}{(\\text{W}1-\\text{W}0)}x100\\%$$\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eDescription:\u003c/p\u003e\u003cp\u003eW0 : Weight of empty cup (g)\u003c/p\u003e\u003cp\u003eW1 : Weight of cup\u0026thinsp;+\u0026thinsp;initial sample (before drying process) (g)\u003c/p\u003e\u003cp\u003eW2 : Weight of cup\u0026thinsp;+\u0026thinsp;constant sample (after drying process) (g)\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec7\" class=\"Section3\"\u003e\u003ch2\u003e2.3.2. Protein content analysis\u003c/h2\u003e\u003cp\u003eWeighing the material to 0.1 to 0.5 g and then placing it in a 100 mL Kjeldhal flask allows us to determine its protein content. then disassembled (heated to a boiling point) until the solution turns bright green and the SO2 is gone. After allowing the solution to cool, it was moved to a 50 ml flask, diluted with distilled water to the appropriate level, placed in a distillation apparatus, and then distilled using 5\u0026ndash;10 ml of 30\u0026ndash;33% NaOH. A few drops of indicator (0.1% bromcresol green solution and 0.1% methyl red solution in 95% alcohol separately and combined between 10 ml of bromcresol green and 2 ml of methyl red) were then added to the distillate, which was then collected in a solution of 10 ml of 3% boric acid. and used the following formula to determine the protein concentration of the material after titrating with a 0.02 N HCl solution until the solution becomes pink\u003cdiv id=\"Equb\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equb\" name=\"EquationSource\"\u003e\n$$\\:\\%Protein=\\frac{\\left(\\text{V}\\text{A}-\\text{V}\\text{B}\\right)\\text{H}\\text{C}\\text{l}\\:\\text{X}\\:\\text{N}\\text{H}\\text{C}\\text{l}\\:\\text{x}\\:\\text{14,007}\\:}{\\text{W}\\text{s}\\text{a}\\text{m}\\text{p}\\text{l}\\text{e}\\:\\text{x}\\:1000}x100\\%$$\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eDescription:\u003c/p\u003e\u003cp\u003eVA : ml \u003cem\u003eHCl\u003c/em\u003e for sample titration\u003c/p\u003e\u003cp\u003eVB : ml \u003cem\u003eHCl\u003c/em\u003e for blanket titration\u003c/p\u003e\u003cp\u003eN : normality of the standard \u003cem\u003eHCl\u003c/em\u003e used 14,007 : atomic weight of Nitrogen\u003c/p\u003e\u003cp\u003eW : Weight of sample (g)\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec8\" class=\"Section3\"\u003e\u003ch2\u003e2.3.3. Fat Content\u003c/h2\u003e\u003cp\u003eThe Soxhlet method involves weighing a sample up to 5 grams, wrapping it in filter paper, and placing it on a Soxhlet extraction equipment that is positioned on a condenser with a fat flask underneath. After adding enough hexane solvent to the fat flask based on the size of the Soxhlet, the mixture was refluxed for at least 16 hours until the solvent settled back into the flask. The fat flask's solvent is collected and distilled. After that, the fat flask with the extracted fat is dried for five hours at 105\u0026ordm;C in an oven. After 20 to 30 minutes of cooling in a desiccator, the fat flask was weighed. The following formula can be used to determine fat content using the Soxhlet method.\u003cdiv id=\"Equc\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equc\" name=\"EquationSource\"\u003e\n$$\\:\\%Fat\\:Content\\left(\\%\\right)=\\frac{(\\text{W}1-\\text{W}0)}{\\left(\\text{W}\\text{s}\\right)}x100\\%$$\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eDescription:\u003c/p\u003e\u003cp\u003eW0 : Weight of empty cup (g)\u003c/p\u003e\u003cp\u003eW1 : Weight of cup\u0026thinsp;+\u0026thinsp;initial sample (before drying process) (g)\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec9\" class=\"Section3\"\u003e\u003ch2\u003e2.3.4. Ash content analysis\u003c/h2\u003e\u003cp\u003eAsh is an inorganic material that is left over after burning biological material (Sudarmadji, 2003). This analysis's basic idea is to oxidize all organic materials at high temperatures (around 550\u0026deg;C) and then weigh the residue that remains after combustion. The sample is smoothed, and two grams are weighed on a porcelain chair with a known weight to complete the procedure. then dried for three to five hours at 500\u0026ndash;6000C in a furnace. The porcelain is heated in the oven for fifteen minutes after the furnace is switched off and allowed to cool. After cooling in a desiccator, the porcelain is weighed one last time. The mathematical technique is then used to determine the amount of ash. The following appendix displays the findings from the computation of the analysis of the water, protein, fat, and ash contents.\u003cdiv id=\"Equd\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equd\" name=\"EquationSource\"\u003e\n$$\\:\\%Ash\\:Conten\\left(\\%\\right)=\\frac{(\\text{W}1-\\text{W}2)}{(\\text{W}1-\\text{W}0)}x100\\%$$\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eDescription:\u003c/p\u003e\u003cp\u003eW0 : Weight of empty cup (g)\u003c/p\u003e\u003cp\u003eW1 : Weight of cup\u0026thinsp;+\u0026thinsp;initial sample (g)\u003c/p\u003e\u003cp\u003eW2 : Weight of cup\u0026thinsp;+\u0026thinsp;constant sample (after drying process) (g)\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec10\" class=\"Section3\"\u003e\u003ch2\u003e2.3.6. Antioxidant Activity Analysis by DPPH Method\u003c/h2\u003e\u003cp\u003eThe antioxidant analysis procedure with the DPPH method is as follows:\u003c/p\u003e\u003cp\u003ea)\u0026nbsp;Preparation\u0026nbsp;of\u0026nbsp;0.2\u0026nbsp;M\u0026nbsp;DPPH\u0026nbsp;Solution\u003c/p\u003e\n\u003cp\u003eDPPH powder weighed \u0026plusmn; 7.88 mg and then dissolved with methanol PA as much as 100 mL The solution was stirred until homogeneous\u0026nbsp;and\u0026nbsp;measured\u0026nbsp;absorbance\u0026nbsp;using\u0026nbsp;a\u0026nbsp;UV-Vis\u0026nbsp;spectrophotometer.\u003c/p\u003e\n\u003cp\u003eb)\u0026nbsp;Preparation\u0026nbsp;of\u0026nbsp;Blank Solution\u0026nbsp;as\u0026nbsp;much\u0026nbsp;as\u0026nbsp;2.0\u0026nbsp;mL\u003c/p\u003e\n\u003cp\u003eA DPPH solution of 0.2 mL was put into a test tube and\u0026nbsp;methanol p.a. 2.0 mL was. The solution was homogenized\u0026nbsp;and incubated in a dark place for 30 minutes. This solution\u0026nbsp;was\u0026nbsp;made for three repetitions.\u003c/p\u003e\n\u003cp\u003ec)\u0026nbsp;Preparation\u0026nbsp;of\u0026nbsp;Test\u0026nbsp;Solution\u003c/p\u003e\n\u003cp\u003eA 1000 \u0026mu;g/mL mother solution was made in order to create the test solution. To create test solutions with concentrations of 50 \u0026mu;g/mL, 125 \u0026mu;g/mL, 200 \u0026mu;g/mL, 275 \u0026mu;g/mL, and 350 \u0026mu;g/mL, the parent solution was pipetted 0.5 mL, 1.25 mL, 2.0 mL, 2.75 mL, and 3.5 mL into a 10 mL volumetric flask. After pipetting 2.0 mL of each test solution into a test tube, 2 mL of 0.2 mL DPPH was added. After homogenizing the mixture, it was allowed to sit at room temperature for half an hour in the dark. Up to three repetitions of the test solution were made.\u003c/p\u003e\n\u003cp\u003ed) \u0026nbsp;Measurement of Antioxidant Activity Each solution was incubated at room temperature for 30 minutes in the dark then the absorbance was measured using a UV-Vis spectrophotometer at a wavelength of 515 nm. IC50 value was determined using a linear regression equation formula with percent inhibition as ordinate (y) and concentration as abscissa (x). Percent inhibition of each solution\u003c/p\u003e\u003cp\u003e\u003cdiv id=\"Eque\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Eque\" name=\"EquationSource\"\u003e\n$$\\:\\%Inhibition=\\frac{(\\text{A}\\text{b}\\text{s}\\text{o}\\text{r}\\text{b}\\text{a}\\text{n}\\text{c}\\text{e}\\:\\text{o}\\text{f}\\:\\text{B}\\text{l}\\text{a}\\text{n}\\text{k}-\\:\\text{S}\\text{a}\\text{m}\\text{p}\\text{l}\\text{e}\\:\\text{A}\\text{b}\\text{s}\\text{o}\\text{r}\\text{b}\\text{a}\\text{n}\\text{c}\\text{e})}{\\text{A}\\text{b}\\text{s}\\text{o}\\text{r}\\text{b}\\text{a}\\text{n}\\text{c}\\text{e}\\:\\text{o}\\text{f}\\:\\text{b}\\text{l}\\text{a}\\text{n}\\text{k}}x100\\%$$\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec11\" class=\"Section3\"\u003e\u003ch2\u003e2.3.5. Carbohydrate content analysis\u003c/h2\u003e\u003cp\u003eCarbohydrate content is determined by the difference method, which involves water content, protein content, fat content, and ash content. The following equation is used in calculating carbohydrate content using the by-difference\u003cdiv id=\"Equf\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equf\" name=\"EquationSource\"\u003e\n$$\\:Carbohydrate\\:Content\\left(\\%\\right)=100\\%-(\\%Water+Protein+Fat+Ash)$$\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec12\" class=\"Section3\"\u003e\u003ch2\u003e2.3.7. Total Sugar Content Luff schoorl Method\u003c/h2\u003e\u003cp\u003e\u003cul\u003e\u003cli\u003e\u003cp\u003eDetermination of Reduced Sugar Content Before Inversion\u003c/p\u003e\u003c/li\u003e\u003c/ul\u003e\u003c/p\u003e\u003cp\u003eAfter weighing three to five grams of the sample, it was dissolved in a 250 ml measuring flask and distilled water was added until the limit was reached. After that, give each of the two 250 ml Erlenmeyer pipettes 25 ml of the experimental sample solution, and use 10.2 ml of aqua dest as a blank. 10 ml of the luff solution was pipetted, and it was then mixed until it was uniform. After 10 minutes of refluxing with running water, add 20 schoorl ml of distilled water. Next, add 10 ml of 6 N H2SO4 and stir until it's homogenous. Finally, add 1 gram of KI and mix until it's homogenous. Add 2.5 ml of 1% amylum solution after titrating with thiosulfate standard solution till light yellow. Titrate again until the blue hue goes away.\u003cdiv id=\"Equg\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equg\" name=\"EquationSource\"\u003e\n$$\\:Reduced\\:sugar\\:content\\:before\\:inversion=\\frac{\\left(\\text{f}\\text{p}\\:\\text{x}\\:\\text{m}\\text{g}\\:\\text{o}\\text{f}\\:\\text{s}\\text{u}\\text{g}\\text{a}\\text{r}\\:\\text{x}\\:\\text{0,001}\\right)}{\\left(\\text{W}\\:\\text{S}\\text{a}\\text{m}\\text{p}\\text{l}\\text{e}\\right)}x100\\%$$\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cul\u003e\u003cli\u003e\u003cp\u003eDetermination of Reduced Sugar Content After Inversion Piped 25 ml of experimental solution for reducing sugar,\u003c/p\u003e\u003c/li\u003e\u003c/ul\u003e\u003c/p\u003e\u003cp\u003e100 ml of distilled water and 10 ml of 25% HCl were then added to a 250 ml Erlenmeyer flask, heated in a hot water bath at 70\u0026ndash;80\u0026deg;C for 10\u0026ndash;15 minutes, quickly cooled under running water, and then five drops of phenolphthalein indicator were added. After neutralizing with a small amount of 30% NaOH solution until it turns pink, apply 1% acetic acid to restore its natural hue. After adding 10 ml of Luff Schoorl solution and 20 ml of distilled water to a 250 ml volumetric flask, the sample was refluxed for 10 minutes and cooled with cold running water. Next, 10 ml of 6 N H2SO4 was added, and it was stirred until it was homogenous. Finally, one gram of KI was added and stirred until it was homogenous. Next, a thiosulfate solution is added until it turns pale yellow, followed by two milliliters of H2SO4 6 N that is swirled until it is homogenous and one gram of KI that is also stirred until it is homogenous.\u003cdiv id=\"Equh\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equh\" name=\"EquationSource\"\u003e\n$$\\:Reduced\\:sugar\\:content\\:before\\:inversion=\\frac{\\left(\\text{f}\\text{p}\\:\\text{x}\\:\\text{m}\\text{g}\\:\\text{o}\\text{f}\\:\\text{s}\\text{u}\\text{g}\\text{a}\\text{r}\\:\\text{x}\\:\\text{0,001}\\right)}{\\left(\\text{W}\\:\\text{S}\\text{a}\\text{m}\\text{p}\\text{l}\\text{e}\\right)}x100\\%$$\u003c/div\u003e\u003c/div\u003e\u003cdiv id=\"Equi\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equi\" name=\"EquationSource\"\u003e\n$$\\:Source\\:Content=\\left\\{\\left(\\%Recuded\\:Sugar\\:\\:content\\:before\\:inversioan-\\%\\:Recuded\\:sugar\\:content\\:before\\:inversion\\right)x\\:\\text{0,095}\\%\\right\\}$$\u003c/div\u003e\u003c/div\u003e\u003cdiv id=\"Equj\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equj\" name=\"EquationSource\"\u003e\n$$\\:\\text{T}\\text{o}\\text{t}\\text{a}\\text{l}\\:\\text{S}\\text{u}\\text{g}\\text{a}\\text{r}\\:\\text{C}\\text{o}\\text{n}\\text{t}\\text{e}\\text{n}\\text{t}\\:=\\:(\\text{%}\\:\\text{R}\\text{e}\\text{d}\\text{u}\\text{c}\\text{e}\\text{d}\\:\\text{s}\\text{u}\\text{g}\\text{a}\\text{r}\\:\\text{c}\\text{o}\\text{n}\\text{t}\\text{e}\\text{n}\\text{t}\\:\\text{b}\\text{e}\\text{f}\\text{o}\\text{r}\\text{e}\\:\\text{i}\\text{n}\\text{v}\\text{e}\\text{r}\\text{s}\\text{i}\\text{o}\\text{n}\\:+\\:\\text{%}\\:\\text{S}\\text{u}\\text{c}\\text{r}\\text{o}\\text{s}\\text{e}\\:)$$\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec13\" class=\"Section3\"\u003e\u003ch2\u003e2.3.8 Crude Fiber Analysis Using the Gravimetric Method\u003c/h2\u003e\u003cp\u003eThe procedure in this Gravimetric method is that a sample of 2\u0026ndash;3 grams is put into an Erlenmeyer flask, added 100mL of 0,3 N H2SO4 and 2 drops of CHCI3 heat for 30 minutes. Filter and wash the residue with distilled water until acid-free (blue litmus remains blue). Transfer the residue to another Erlenmeyer. Rinse with 0.3 N NaOH then add 2\u0026ndash;3 drops of CHCl3 heat for 30 minutes. Filter the paper residue on the previously constant (dried at 105◦C, and wash with hot distilled water until base-free (red litmus remains red). Then rinse the residue with 10 mL of 95% alcohol. Dry in the oven for 1 hour. After drying, store in an applicator and weigh, do it repeatedly until a constant weight is obtained. The formula for fiber content is as follows:\u003cdiv id=\"Equk\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equk\" name=\"EquationSource\"\u003e\n$$\\:\\%Fiber\\:Content=\\frac{(\\text{W}\\text{f}\\text{i}\\text{b}\\text{e}\\text{r}\\:\\text{p}\\text{a}\\text{p}\\text{e}\\text{r}-\\:\\text{W}\\text{c}\\text{o}\\text{n}\\text{s}\\text{t}\\text{a}\\text{n}\\text{t}\\:\\text{p}\\text{a}\\text{p}\\text{e}\\text{r})}{\\text{W}\\text{S}\\text{a}\\text{m}\\text{p}\\text{l}\\text{e}}x100\\%$$\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e\u003c/div\u003e\u003c/div\u003e\u003cdiv id=\"Sec14\" class=\"Section2\"\u003e\u003ch2\u003e2.4. Statistical analysis\u003c/h2\u003e\u003cp\u003eThe reseach design model used in this research is a Design expert mixture d-optimalizing methods. The research design was composed of two variables, which consist of the independent and dependent variables. The independent variables in this research were butterfly pea flower extract, and ant palm sugar while the dependent variables were Mung Beans Flour, Oats, roasted almond, oats, sorghum puff, pumpkin seeds, sesame, Date palm, Margarine, Ant Palm Sugar, Salt, Vanilla Powder and Water. Then some formulations are offered by the Design Expert. The products based on the Design Expert formula then need to be analyzed for chemicals, and sensory responses.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eThe independent variables\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"4\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eNo.\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eIngredients\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eLow\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eHigh\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e1.\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eCanna Tuber Flour\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e5,42\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e13,56\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e2.\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAnt Palm Sugar\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e13,54\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e\u003cp\u003e20,6\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e3.\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eButterfly Pea Flower Extract\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0,27\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1,35\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eThe dependent variables\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"3\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eNo.\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eIngredients\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eAmount (%)\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eMung beans flour\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e6,77\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eMargarine\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e4,07\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e\u003cem\u003ePumkin seeds\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e6,77\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eWater\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e13,56\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eSalt\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e0,41\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eVanilla powder\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e0,41\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e7\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eSorgum \u003cem\u003epuff\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e6,77\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eSesame\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e6,77\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e9\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e\u003cem\u003eOats\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e6,77\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e\u003cem\u003eRoasted\u003c/em\u003e almond\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e13,56\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e11\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eDate palm\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e6,77\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\n\u003ch1 style='margin-top:3.1pt;margin-right:0cm;margin-bottom:0cm;margin-left:5.0pt;font-size:13px;font-family:\"Times New Roman\",serif;'\u003eTable\u0026nbsp;3\u003c/h1\u003e\n\u003cp style='margin-top:1.7pt;margin-right:0cm;margin-bottom:0cm;margin-left:5.0pt;font-size:13px;font-family:\"Times New Roman\",serif;'\u003eSnackbar\u0026nbsp;formulas\u0026nbsp;to\u0026nbsp;be\u0026nbsp;analyzed on\u0026nbsp;design expert\u003c/p\u003e\n\u003ctable style=\"border-collapse: collapse;border: none;width: 262px;\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 35.15pt;border: 1pt solid black;padding: 0cm;height: 45.95pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:normal;font-size:15px;font-family:\"Times New Roman\",serif;margin-left:14.75pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003eF\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 63.85pt;border-top: 1pt solid black;border-right: 1pt solid black;border-bottom: 1pt solid black;border-image: initial;border-left: none;padding: 0cm;height: 45.95pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:normal;font-size:15px;font-family:\"Times New Roman\",serif;margin-top:0cm;margin-right:5.4pt;margin-bottom:.0001pt;margin-left:20.95pt;text-indent:-15.15pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003eCanna Tuber\u0026nbsp;Flour\u0026nbsp;(%)\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 60.15pt;border-top: 1pt solid black;border-right: 1pt solid black;border-bottom: 1pt solid black;border-image: initial;border-left: none;padding: 0cm;height: 45.95pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height: normal;font-size:15px;font-family:\"Times New Roman\",serif;margin-top:0cm;margin-right:6.2pt;margin-bottom:.0001pt;margin-left:6.8pt;text-indent:5.15pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003eButterfly\u0026nbsp;Pea Flower Extract (%)\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 37.8pt;border-top: 1pt solid black;border-right: 1pt solid black;border-bottom: 1pt solid black;border-image: initial;border-left: none;padding: 0cm;height: 45.95pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height: normal;font-size:15px;font-family:\"Times New Roman\",serif;margin-top:0cm;margin-right:5.8pt;margin-bottom:.0001pt;margin-left:7.15pt;text-indent:4.2pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003eAnt\u0026nbsp;Palm\u003c/span\u003e\u003c/p\u003e\n \u003cp style='margin:0cm;text-align:center;line-height: 11.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-top:0cm;margin-right:5.8pt;margin-bottom:.0001pt;margin-left:11.35pt;text-indent:-4.2pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003eSugar\u0026nbsp;(%)\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 35.15pt;border-right: 1pt solid black;border-bottom: 1pt solid black;border-left: 1pt solid black;border-image: initial;border-top: none;padding: 0cm;height: 11.45pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.45pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-left:14.95pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003e1\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 63.85pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;padding: 0cm;height: 11.45pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.45pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-left:23.15pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003e6.71\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 60.15pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;padding: 0cm;height: 11.45pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.45pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-top:0cm;margin-right:19.9pt;margin-bottom:.0001pt;margin-left:20.25pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003e1.35\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 37.8pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;padding: 0cm;height: 11.45pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.45pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-top:0cm;margin-right:6.2pt;margin-bottom:.0001pt;margin-left:6.55pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003e19.31\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 35.15pt;border-right: 1pt solid black;border-bottom: 1pt solid black;border-left: 1pt solid black;border-image: initial;border-top: none;padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-left:14.95pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003e2\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 63.85pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;background: rgb(255, 217, 102);padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-left:20.6pt;'\u003e\u003cspan style=\"font-size:13px;color:black;\"\u003e12.48\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 60.15pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;background: rgb(255, 217, 102);padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-top:0cm;margin-right:19.9pt;margin-bottom:.0001pt;margin-left:20.25pt;'\u003e\u003cspan style=\"font-size:13px;color:black;\"\u003e1.35\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 37.8pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;background: rgb(255, 217, 102);padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-top:0cm;margin-right:6.2pt;margin-bottom:.0001pt;margin-left:6.55pt;'\u003e\u003cspan style=\"font-size:13px;color:black;\"\u003e13.54\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 35.15pt;border-right: 1pt solid black;border-bottom: 1pt solid black;border-left: 1pt solid black;border-image: initial;border-top: none;padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-left:14.95pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003e3\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 63.85pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-left:23.15pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003e9.82\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 60.15pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-top:0cm;margin-right:19.9pt;margin-bottom:.0001pt;margin-left:20.25pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003e0.66\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 37.8pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-top:0cm;margin-right:6.2pt;margin-bottom:.0001pt;margin-left:6.55pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003e16.88\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 35.15pt;border-right: 1pt solid black;border-bottom: 1pt solid black;border-left: 1pt solid black;border-image: initial;border-top: none;padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-left:14.95pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003e4\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 63.85pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;background: rgb(247, 201, 172);padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-left:20.6pt;'\u003e\u003cspan style=\"font-size:13px;color:black;\"\u003e13.56\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 60.15pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;background: rgb(247, 201, 172);padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp 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style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-top:0cm;margin-right:19.9pt;margin-bottom:.0001pt;margin-left:20.25pt;'\u003e\u003cspan style=\"font-size:13px;color:black;\"\u003e1.35\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 37.8pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;background: rgb(255, 217, 102);padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-top:0cm;margin-right:6.2pt;margin-bottom:.0001pt;margin-left:6.55pt;'\u003e\u003cspan style=\"font-size:13px;color:black;\"\u003e13.54\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 35.15pt;border-right: 1pt solid black;border-bottom: 1pt solid black;border-left: 1pt solid black;border-image: 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11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-left:12.55pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003e12\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 63.85pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;background: rgb(247, 201, 172);padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-left:20.6pt;'\u003e\u003cspan style=\"font-size:13px;color:black;\"\u003e13.56\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 60.15pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;background: rgb(247, 201, 172);padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-top:0cm;margin-right:19.9pt;margin-bottom:.0001pt;margin-left:20.25pt;'\u003e\u003cspan style=\"font-size:13px;color:black;\"\u003e0.27\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 37.8pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;background: rgb(247, 201, 172);padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-top:0cm;margin-right:6.2pt;margin-bottom:.0001pt;margin-left:6.55pt;'\u003e\u003cspan style=\"font-size:13px;color:black;\"\u003e13.54\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 35.15pt;border-right: 1pt solid black;border-bottom: 1pt solid black;border-left: 1pt solid black;border-image: initial;border-top: none;padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-left:12.55pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003e13\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 63.85pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-left:23.15pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003e7.85\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 60.15pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-top:0cm;margin-right:19.9pt;margin-bottom:.0001pt;margin-left:20.25pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003e0.27\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 37.8pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-top:0cm;margin-right:6.2pt;margin-bottom:.0001pt;margin-left:6.55pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003e19.24\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 35.15pt;border-right: 1pt solid black;border-bottom: 1pt solid black;border-left: 1pt solid black;border-image: initial;border-top: none;padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-left:12.55pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003e14\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 63.85pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-left:23.15pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003e7.94\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 60.15pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-top:0cm;margin-right:19.9pt;margin-bottom:.0001pt;margin-left:20.25pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003e1.33\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 37.8pt;border-top: none;border-left: none;border-bottom: 1pt solid black;border-right: 1pt solid black;padding: 0cm;height: 11.5pt;vertical-align: top;\"\u003e\n \u003cp style='margin:0cm;text-align:center;line-height:10.5pt;font-size:15px;font-family:\"Times New Roman\",serif;margin-top:0cm;margin-right:6.2pt;margin-bottom:.0001pt;margin-left:6.55pt;'\u003e\u003cspan style=\"font-size:13px;\"\u003e18.09\u003c/span\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003ch1 style='margin-top:8.6pt;margin-right:0cm;margin-bottom:.0001pt;margin-left:0cm;font-size:13px;font-family:\"Times New Roman\",serif;text-align:center;'\u003e\u0026nbsp;\u003c/h1\u003e\u003cp\u003e\u003cb\u003eTable\u0026nbsp;4\u003c/b\u003e\u003c/p\u003e\u003cp\u003eChemical Analysis of snackbar based on butterfly pea flower extract and canna tuber flour.\u003c/p\u003e\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eF\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eMoisture\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003e(%)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eAsh\u003c/strong\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003e(%)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 21.5909%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eProtein\u0026nbsp;(%)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 16.6667%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eFat\u0026nbsp;(%)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e7,30\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e3,32\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 21.5909%;\"\u003e\n \u003cp\u003e10,09\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 16.6667%;\"\u003e\n \u003cp\u003e18,37\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e7,20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e3,10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 21.5909%;\"\u003e\n \u003cp\u003e10,35\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 16.6667%;\"\u003e\n \u003cp\u003e20,91\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e7,34\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e2,84\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 21.5909%;\"\u003e\n \u003cp\u003e10,18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 16.6667%;\"\u003e\n \u003cp\u003e18,34\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e7,47\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e2,70\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 21.5909%;\"\u003e\n \u003cp\u003e10,33\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 16.6667%;\"\u003e\n \u003cp\u003e18,14\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e7,96\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e2,72\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 21.5909%;\"\u003e\n \u003cp\u003e10,21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 16.6667%;\"\u003e\n \u003cp\u003e17,79\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e7,34\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e2,06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 21.5909%;\"\u003e\n \u003cp\u003e10,27\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 16.6667%;\"\u003e\n \u003cp\u003e18,14\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e7,39\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e3,04\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 21.5909%;\"\u003e\n \u003cp\u003e10,31\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 16.6667%;\"\u003e\n \u003cp\u003e20,23\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e7,23\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e3,08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 21.5909%;\"\u003e\n \u003cp\u003e10,37\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 16.6667%;\"\u003e\n \u003cp\u003e20,91\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e9,98\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e2,95\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 21.5909%;\"\u003e\n \u003cp\u003e10,28\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 16.6667%;\"\u003e\n \u003cp\u003e15,66\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e9,89\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e2,99\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 21.5909%;\"\u003e\n \u003cp\u003e10,28\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 16.6667%;\"\u003e\n \u003cp\u003e16,02\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e7,49\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e2,62\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 21.5909%;\"\u003e\n \u003cp\u003e10,11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 16.6667%;\"\u003e\n \u003cp\u003e17,85\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e7,47\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e1,03\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 21.5909%;\"\u003e\n \u003cp\u003e10,33\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 16.6667%;\"\u003e\n \u003cp\u003e18,34\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e7,53\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e2,68\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 21.5909%;\"\u003e\n \u003cp\u003e10,08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 16.6667%;\"\u003e\n \u003cp\u003e17,70\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e7,27\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e3,22\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 21.5909%;\"\u003e\n \u003cp\u003e10,15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 16.6667%;\"\u003e\n \u003cp\u003e18,45\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eF\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eCH\u0026nbsp;(%)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eTotal\u0026nbsp;Sugar\u0026nbsp;(%)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" valign=\"top\" style=\"width: 38.2576%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eCrude\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003eFiber\u0026nbsp;(%)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e60,97\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e23,21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" valign=\"top\" style=\"width: 38.2576%;\"\u003e\n \u003cp\u003e5,15\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e52,82\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e15,85\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" valign=\"top\" style=\"width: 38.2576%;\"\u003e\n \u003cp\u003e10,02\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e61,54\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e21,74\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" valign=\"top\" style=\"width: 38.2576%;\"\u003e\n \u003cp\u003e5,13\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e61,10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e13,34\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" valign=\"top\" style=\"width: 38.2576%;\"\u003e\n \u003cp\u003e5,11\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e62,08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e24,83\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" valign=\"top\" style=\"width: 38.2576%;\"\u003e\n \u003cp\u003e4,78\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e62,19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e16,35\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" valign=\"top\" style=\"width: 38.2576%;\"\u003e\n \u003cp\u003e4,99\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e58,93\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e16,87\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" valign=\"top\" style=\"width: 38.2576%;\"\u003e\n \u003cp\u003e8,97\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e52,82\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e15,08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" valign=\"top\" style=\"width: 38.2576%;\"\u003e\n \u003cp\u003e10,02\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e63,72\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e26,46\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" valign=\"top\" style=\"width: 38.2576%;\"\u003e\n \u003cp\u003e4,26\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e63,32\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e26,13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" valign=\"top\" style=\"width: 38.2576%;\"\u003e\n \u003cp\u003e4,19\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e62,16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e17,21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" valign=\"top\" style=\"width: 38.2576%;\"\u003e\n \u003cp\u003e4,88\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e62,77\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e14,66\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" valign=\"top\" style=\"width: 38.2576%;\"\u003e\n \u003cp\u003e5,11\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e62,31\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e23,03\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" valign=\"top\" style=\"width: 38.2576%;\"\u003e\n \u003cp\u003e4,80\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 17.0455%;\"\u003e\n \u003cp\u003eF14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 25%;\"\u003e\n \u003cp\u003e60,91\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 19.697%;\"\u003e\n \u003cp\u003e22,80\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" valign=\"top\" style=\"width: 38.2576%;\"\u003e\n \u003cp\u003e5,32\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\u003c/div\u003e"},{"header":"3. Results and discussion","content":"\u003cdiv id=\"Sec16\" class=\"Section2\"\u003e\u003ch2\u003e3.1. Moisture Content Analysis\u003c/h2\u003e\u003cp\u003eBased on Table\u0026nbsp;4. The response of snackbar moisture content using variable change raw materials (ant palm sugar, butterfly flower extract, and canna tuber flour) was formulated. The 14 formulations show the range of moisture content of snackbar from 7.20\u0026ndash;9.98% according to USDA standards.According to USDA standards (2015), the moisture content of snackbar is 11.26%. According to Winarno (\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e2008\u003c/span\u003e) in (Avianty, et al, 2013). The moisture content in food that is safe for storage is less than 14%, so snack bars with low moisture content are safe for storage. A moisture content of 14\u0026ndash;15% is sufficient to prevent the growth of bacteria and mold.\u003c/p\u003e\u003cp\u003eResult from the ANOVA test analysis showed that the response of water content of snackbar based on butterfly pea flower extract and canna tuber flour with the cubic model recommended by the design expert showed the results of the analysis of the formulation made had a significant effect (probability\u0026thinsp;\u0026lt;\u0026thinsp;0.05) on the chemical response of water content showed that the model made was significant (probability\u003c/p\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.05), at a value of p\u0026thinsp;=\u0026thinsp;0.0001. This means that of the 14 formulations made, the effect was significant (probability\u003c/p\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.05). This means that the 14 formulations made have a real effect on the chemical response of water content, so that the response can be used in the optimization process to obtain a product with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.1546, indicating that the lack of fit is not significant to noise. The lack of fit value is not significant, indicating that there is agreement between the chemical analysis data on moisture content analysis and the model.\u003c/p\u003e\u003cp\u003eThe equation of the mathematical model of moisture content analysis is the coefficient of each factor contained in the following equation:\u003c/p\u003e\u003cp\u003eY\u0026thinsp;=\u0026thinsp;A(7.46)\u0026thinsp;+\u0026thinsp;B(8.49)\u0026thinsp;+\u0026thinsp;C(2074.40)\u003c/p\u003e\u003cp\u003eDescription:\u003c/p\u003e\u003cp\u003eA\u0026thinsp;=\u0026thinsp;canna tuber flour B\u0026thinsp;=\u0026thinsp;ant palm sugar\u003c/p\u003e\u003cp\u003eC\u0026thinsp;=\u0026thinsp;butterfly pea flower extract\u003c/p\u003e\u003cp\u003eBased on the equation obtained, it can be seen that the highest component contributing to the analysis of water content in snackbar products based on butterfly pea flower extract and canna tuber flour is the interaction coefficient C (Butterfly Pea Flower Extract). This is characterized by the interaction coefficient C has the highest value of 2074.40 when compared to the coefficients of other components. The optimal formulation graph for chemical analysis of moisture content can be seen in Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003eThe contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar) and C (butterfly pea flower extract) affect each other's water content analysis. The blue color shows the lowest moisture content analysis value of 7.20. The red color shows the highest water content analysis response value of 9.98. The dots shown on the graph show the results of the combination of the three components with different amounts that produce water content analysis.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec17\" class=\"Section2\"\u003e\u003ch2\u003e3.2. Ash Content Analysis\u003c/h2\u003e\u003cp\u003eBased on Table\u0026nbsp;4. Based on the results of chemical analysis, the ash content of butterfly pea flower snackbar and canna tuber flour can be seen in Table\u0026nbsp;4. Of the 14 formulations, the ash content ranged from 1.03%-3.32%. From these results, it can be seen that the highest result was 3.32%. The higher the addition of butterfly pea flower extract powder, the higher the ash content in snackbar. This is because the ash content of bayang flower extract powder is high at 6.03% per 100 grams. The decrease in ash content can be caused by the use of water in the processing process which can reduce the availability of minerals because minerals will dissolve in water. Ash content roughly describes the amount of minerals contained in a food material (Rauf, \u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e2015\u003c/span\u003e). Other ingredients also affect ash content. Based on USDA (2018), the quality requirements for ash content in snackbar products do not meet the standards because the high ash content exceeds 1.90%.\u003c/p\u003e\u003cp\u003eThe results of the anova test analysis can be seen in Table\u003c/p\u003e\u003cp\u003e4. Linear models recommended by design experts show that the formulations made have a significant effect (probability\u003c/p\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.05) on the chemical response of ash content, at a value of p\u0026thinsp;=\u0026thinsp;0,0056. This means that the 14 formulations made have a significant effect on the chemical response of ash content, so that the response can be used for the optimization process, to obtain a product with optimum characteristics. The lack of fit value is greater than 0,05, which is 0,9970, indicating that the lack of fit is not significant to noise. The lack of fit value is not significant, indicating that there is agreement between the ash content analysis data and the model. The value of lack of fit not significant is a requirement for a good model and shows that there is a match between the ash content analysis data and the model. The equation of the mathematical model of ash content analysis is the coefficient of each factor contained in the following equation:\u003c/p\u003e\u003cp\u003eY\u0026thinsp;=\u0026thinsp;A(2.05)\u0026thinsp;+\u0026thinsp;B(2.70)\u0026thinsp;+\u0026thinsp;C(8.73)\u003c/p\u003e\u003cp\u003eDescription:\u003c/p\u003e\u003cp\u003eA\u0026thinsp;=\u0026thinsp;canna tuber flour B\u0026thinsp;=\u0026thinsp;ant palm sugar\u003c/p\u003e\u003cp\u003eC\u0026thinsp;=\u0026thinsp;butterfly pea flower extract\u003c/p\u003e\u003cp\u003eBased on the equation obtained, it can be seen that the highest component contributing to the analysis of ash content in snackbar products based on butterfly pea flower extract and canna tuber flour is the interaction coefficient C (butterfly pea Flower Extract). This is characterized by the interaction coefficient C having the highest value of 8,73 when compared to the coefficients of other components. The optimal formulation graph for ash content analysis can be seen in Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003eThe contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar) and C (butterfly pea flower extract) affect the ash content analysis. The blue color shows the ash content analysis value of 1,03. The red color shows the highest ash content analysis response value of 3,32. The dots on the graph show the combination of the three components with different amounts that produce the ash content analysis response.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec18\" class=\"Section2\"\u003e\u003ch2\u003e3.3. Carbohydrate content analysis\u003c/h2\u003e\u003cp\u003eBased on Table\u0026nbsp;4. Based on the results of chemical analysis of carbohydrate content in bayang flower snackbar and canna tuber flour can be seen in Table\u0026nbsp;\u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e6\u003c/span\u003e. Of the 14 formulations, the results of carbohydrate content ranged from 52.82%-63.72%. From these results it can be seen that the highest result is 63.72%. Based on this analysis, the higher the addition of canna tuber flour and butterfly pea flower extract powder, the higher the carbohydrate content in the snackbar. This is because canna tuber flour has a very high carbohydrate content of 83.60%. According to (Wijayanti, 2016) carbohydrates increase due to high starch content. Other ingredients also affect the calculation of carbohydrate content. According to (Subandoro et al., 2013), carbohydrate content calculated by difference is influenced by several other nutritional components, the lower the other nutritional components, the higher the resulting carbohydrate content. Vice versa, the higher the other nutritional components, the lower the carbohydrate content. Nutritional components that affect the amount of carbohydrate content include protein, fat, water and ash.\u003c/p\u003e\u003cp\u003eThe results of the anova test analysis can be seen in Table\u003c/p\u003e\u003cp\u003e6. The special quartic model recommended by the design expert shows that the formulation made has a significant effect (probability\u0026thinsp;\u0026lt;\u0026thinsp;0.05) on the chemical response of carbohydrate content shows that the model made is significant (probability\u0026thinsp;\u0026lt;\u0026thinsp;0.05), at a value of p\u0026thinsp;=\u0026thinsp;0.0001. This means that the 14 formulations made have a significant effect on the chemical response of carbohydrate content, so that the response can be used for the optimization process, to get a product with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.9703, indicating that the lack of fit is not significant to noise. The value of lack of fit not significant indicates that there is a match between the data from the analysis of fat content with the model. The value of lack of fit not significant is a requirement for a good model and indicates the existence of conformity between the data of the analysis of fat content with the model.\u003c/p\u003e\u003cp\u003eThe equation of the mathematical model of carbohydrate content analysis is the coefficient of each factor contained in the following equation:\u003c/p\u003e\u003cp\u003eY\u0026thinsp;=\u0026thinsp;A(61.96)\u0026thinsp;+\u0026thinsp;B(61.93) - C(436.47)\u003c/p\u003e\u003cp\u003eDescription:\u003c/p\u003e\u003cp\u003eA\u0026thinsp;=\u0026thinsp;canna tuber flour B\u0026thinsp;=\u0026thinsp;ant palm sugar\u003c/p\u003e\u003cp\u003eC\u0026thinsp;=\u0026thinsp;butterfly pea flower extract\u003c/p\u003e\u003cp\u003eBased on the equation obtained, it can be seen that the highest component contributing to the analysis of carbohydrate content in snackbar products based on butterfly pea flower extract and canna tuber flour is the interaction coefficient A (canna tuber flour). This is indicated by the interaction coefficient A has the highest value of 61.96% when compared to the coefficients of other components. The optimal formulation graph for carbohydrate content analysis can be seen in Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e3\u003c/span\u003e.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003eThe contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar) and C (butterfly pea flower extract) affect the carbohydrate content analysis. The blue color shows the lowest carbohydrate content analysis value of 52.82%. The red color shows the highest carbohydrate content analysis value of 63.72%. The dots shown on the graph show the results of the combination of the three components with different amounts that produce the response of carbohydrate content analysis.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec19\" class=\"Section2\"\u003e\u003ch2\u003e3.4. Protein Content Analysis\u003c/h2\u003e\u003cp\u003eBased on Table\u0026nbsp;4. Based on the results of chemical analysis of protein content in snackbar from 14 formulations, the results of protein content ranged from 10.08%-10.37%. From these results it can be seen that the highest result is 10.37%. Based on this analysis, the more the addition of canna tuber flour and butterfly pea flower extract powder, the higher the protein content in the snackbar. This is because butterfly pea flower extract powder has a high protein content of 19% and canna tuber flour of 0.80%. So that the more the addition of butterfly pea flower extract powder and canna tuber flour to the snackbar, the more the protein content in the snackbar increases. Heating can affect protein levels where the longer the heating, the lower the protein content, these changes depend on the time and temperature conditions during processing (Yulia, \u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e2019\u003c/span\u003e). Other ingredients also affect protein levels. Based on SNI (1992), the quality requirements for protein content in snackbar products have met the standards due to the high protein content entering the average of 9\u0026ndash;25%.\u003c/p\u003e\u003cp\u003eThe results of the anova test analysis can be seen in Table\u0026nbsp;4 the cubic model recommended by the design expert shows that the formulation made has a significant effect (probability\u0026thinsp;\u0026lt;\u0026thinsp;0.05) on the chemical response of protein content, at a value of p\u0026thinsp;=\u0026thinsp;0.0001. This means that the 14 formulations made have a significant effect on the chemical response of protein content, so that the response can be used for the optimization process, to get a product with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.1911, indicating that the lack of fit is not significant to noise. The value of lack of fit not significant indicates that there is a match between the data from the analysis of protein levels with the model. The value of lack of fit not significant is a requirement for a good model and shows the suitability between the data from the analysis of protein levels with the model.\u003c/p\u003e\u003cp\u003eThe equation of the mathematical model of protein content analysis is the coefficient of each factor contained in the following equation:\u003c/p\u003e\u003cp\u003eY\u0026thinsp;=\u0026thinsp;A(10.33)\u0026thinsp;+\u0026thinsp;B(10.45) - C(2091.24)\u003c/p\u003e\u003cp\u003eDescription:\u003c/p\u003e\u003cp\u003eA\u0026thinsp;=\u0026thinsp;canna tuber flour B\u0026thinsp;=\u0026thinsp;ant palm sugar\u003c/p\u003e\u003cp\u003eC\u0026thinsp;=\u0026thinsp;butterfly pea flower extract\u003c/p\u003e\u003cp\u003eBased on the equation obtained, it can be seen that the highest component contributing to the analysis of protein content in snackbar products based on butterfly pea flower extract and canna tuber flour is the interaction of coefficient B (ant palm sugar). This is characterized by the interaction coefficient B has the highest value of 10,45 when compared to the coefficients of other components. The optimal formulation graph for protein content analysis can be seen in Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e4\u003c/span\u003e.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003eThe contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar) and C (butterfly pea flower extract) affect each other's fat content analysis. The blue color shows the lowest protein content analysis value of 10,08%. The red color shows the highest protein content analysis value of 10,37%. The dots shown on the graph show the results of the combination of the three components with different amounts that produce a protein content analysis response.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec20\" class=\"Section2\"\u003e\u003ch2\u003e3.5. Fat Content Analysis\u003c/h2\u003e\u003cp\u003eBased on Table\u0026nbsp;4. Based on the results of chemical analysis of fat content in snackbars from 14 formulations, the results of fat content ranged from 15,66% \u0026minus;\u0026thinsp;20,91%. From these results it can be seen that the highest result is 20,91%. Based on this analysis, the more the addition of canna tuber flour and butterfly pea flower extract powder, the higher the fat content of the snackbar. This is because the fat content of butterfly pea flower extract powder is 2,50% and canna tuber flour is 1,70%. Other ingredients also affect fat content. Based on SNI (1992), the quality requirements for fat content in snackbar products have met the standards because it is not less than 1,40 and the quality requirements for fat content are not more than 14%.\u003c/p\u003e\u003cp\u003eThe results of the anova test analysis can be seen in Table\u003c/p\u003e\u003cp\u003e4. The quartic model recommended by the design expert shows that the formulation made has a significant effect (probability\u0026thinsp;\u0026lt;\u0026thinsp;0.05) on the chemical response of fat content, the model made is significant (probability\u0026thinsp;\u0026lt;\u0026thinsp;0.05), at a value of p\u0026thinsp;=\u0026thinsp;0.0001. This means that the 14 formulations made have a significant effect on the chemical response of protein content, so that the response can be used for the optimization process, to obtain products with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.5391, indicating that the lack of fit is not significant to noise. The lack of fit value is not significant, indicating that there is a match between the data from the fat content analysis and the model. The value of lack of fit not significant is a requirement for a good model and shows that there is a match between the data from the analysis of fat content with the model.\u003c/p\u003e\u003cp\u003eThe equation of the mathematical model of fat content analysis is the coefficient of each factor contained in the following equation:\u003c/p\u003e\u003cp\u003eY\u0026thinsp;=\u0026thinsp;A(18.18)\u0026thinsp;+\u0026thinsp;B(17.67)\u0026thinsp;+\u0026thinsp;C(652.26)\u003c/p\u003e\u003cp\u003eDescription:\u003c/p\u003e\u003cp\u003eA\u0026thinsp;=\u0026thinsp;canna tuber flour\u003c/p\u003e\u003cp\u003eB\u0026thinsp;=\u0026thinsp;ant palm sugar\u003c/p\u003e\u003cp\u003eC\u0026thinsp;=\u0026thinsp;Butterfly pea flower abstract\u003c/p\u003e\u003cp\u003eBased on the equation obtained, it can be seen that the highest component contributing to the analysis of fat content in snackbar products based on butterfly flower extract and canna tuber flour is the interaction coefficient C (butterfly pea Flower Extract). This is characterized by the interaction coefficient C has the highest value of 652,26 when compared to the coefficients of other components. The optimal formulation graph for fat content analysis can be seen in Fig.\u0026nbsp;\u003cspan refid=\"Fig5\" class=\"InternalRef\"\u003e5\u003c/span\u003e.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003eThe contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar) and C (butterfly pea flower extract) influences the fat content analysis. The blue color shows the lowest fat content analysis value of 15,66%. The red color shows the highest fat content analysis value of 20,91%. The dots shown on the graph show the results of the combination of the three components with different amounts that produce a fat content analysis response.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec21\" class=\"Section2\"\u003e\u003ch2\u003e3.6. Total Sugar Content Analysis\u003c/h2\u003e\u003cp\u003eBased on the results of chemical analysis of total sugar content in snack bars from 14 formulations, the results of total sugar content ranged from 13,34%-26,46%. From these results it can be seen that the highest result is 26,46%. Based on this analysis, the more the addition of ant palm sugar, the higher the total sugar content in the snackbar. This is because palm ant sugar has a very high sugar content of 84,21%. Other ingredients also affect the total sugar content.\u003c/p\u003e\u003cp\u003eThe anova test analysis results can be seen in Table\u0026nbsp;4. The qubic model recommended by the design expert shows that the formulation made has a significant effect (probability\u003c/p\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.05) on the chemical response of total sugar content, at a value of p\u0026thinsp;=\u0026thinsp;0.0001. This means that the 14 formulations made have a real effect on the chemical response of total sugar content, so that the response can be used for the optimization process, to get a product with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.0741, which indicates that the lack of fit is not significant to noise. The value of lack of fit not significant indicates that there is a match between the data from the analysis of total sugar content with the model. The value of lack of fit not significant is a requirement for a good model and shows that there is a match between the data from the analysis of total sugar levels with the model.\u003c/p\u003e\u003cp\u003eThe equation of the mathematical model of total sugar content analysis is the coefficient of each factor contained in the following equation:\u003c/p\u003e\u003cp\u003eY\u0026thinsp;=\u0026thinsp;A(13.77)\u0026thinsp;+\u0026thinsp;B(26.30)\u0026thinsp;+\u0026thinsp;C(25.84)\u003c/p\u003e\u003cp\u003eDescription:\u003c/p\u003e\u003cp\u003eA\u0026thinsp;=\u0026thinsp;canna tuber flour B\u0026thinsp;=\u0026thinsp;ant Palm sugar\u003c/p\u003e\u003cp\u003eC\u0026thinsp;=\u0026thinsp;butterfly pea flower extract\u003c/p\u003e\u003cp\u003eBased on the equation obtained, it can be seen that the highest component contributing to the analysis of total sugar content in snackbar products based on butterfly pea flower extract and canna tuber flour is the interaction coefficient B (Ant Palm Sugar). This is characterized by the interaction coefficient B has the highest value of 26.30% when compared to the coefficients of other components. The optimal formulation graph for total sugar content analysis can be seen in Fig.\u0026nbsp;\u003cspan refid=\"Fig6\" class=\"InternalRef\"\u003e6\u003c/span\u003e.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003eThe contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar) and C (butterfly pea flower extract) affect the total sugar content analysis. The blue color shows the lowest total sugar content analysis value of 13,34%. The red color shows the highest total sugar content analysis value of 26,46%. The dots shown on the graph show the results of the combination of the three components with different amounts that produce a total sugar content analysis response.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec22\" class=\"Section2\"\u003e\u003ch2\u003e3.7. Crude Fiber Content analysis\u003c/h2\u003e\u003cp\u003eBeside on Table\u0026nbsp;4. Based on the results of chemical analysis of crude fiber content in snackbars from 14 formulations, the results of crude fiber content ranged from 4.19%-10.02%. From these results it can be seen that the highest result is 10.02%.\u003c/p\u003e\u003cp\u003eBased on this analysis, the more canna tuber flour and butterfly pea flower extract powder, the higher the fiber content in the snackbar. This is because the fiber content contained in canna tuber flour is very high at 5,64% and butterfly pea flower extract powder is 14%. Other ingredients can also affect fiber content. According to Atmaka, et al (\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2013\u003c/span\u003e) the heating process can damage fiber components. Heating can cause the components of the fiber to degrade, so that when crude fiber analysis is carried out using acids and bases the fiber components will be hydrolyzed so that the levels can decrease. According to USDA (2019), the fiber in snackbar is 3,4%. Based on the results of all samples in this study, it exceeds the USDA standard. Meanwhile, this states that the nutritional content is high in fiber if there is dietary fiber of not less than 6 grams per 100 grams (BPOM, \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). So that snackbar products in 14 formulations can be categorized as high in fiber because they have met BPOM standards.\u003c/p\u003e\u003cp\u003eThe results of the anova test analysis can be seen in Table\u0026nbsp;4, the quartic model recommended by the design expert shows that the formulation made has a significant effect (probability\u0026thinsp;\u0026lt;\u0026thinsp;0.05) on the chemical response of crude fiber content, at a value of p\u0026thinsp;=\u0026thinsp;0.0001. This means that of the 14 formulations made, the effect is significant (probability\u003c/p\u003e\u003cp\u003e\u0026lt;\u0026thinsp;0.05). This means that the 14 formulations made have a significant effect on the chemical response of crude fiber content, so that the response can be used for the optimization process, to obtain products with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.7086, indicating that the lack of fit is not significant to noise. The value of lack of fit not significant indicates that there is a match between the data from the analysis of crude fiber content with the model. The value of lack of fit not significant is a requirement for a good model and shows that there is a match between the data from the analysis of crude fiber content with the model.\u003c/p\u003e\u003cp\u003eThe equation of the mathematical model of crude fiber analysis is the coefficient of each factor contained in the following equation:\u003c/p\u003e\u003cp\u003eY\u0026thinsp;=\u0026thinsp;A(5.10)\u0026thinsp;+\u0026thinsp;B(4.79)\u0026thinsp;+\u0026thinsp;C(318.53)\u003c/p\u003e\u003cp\u003eDescription:\u003c/p\u003e\u003cp\u003eA\u0026thinsp;=\u0026thinsp;canna tuber flour B\u0026thinsp;=\u0026thinsp;ant palm sugar\u003c/p\u003e\u003cp\u003eC\u0026thinsp;=\u0026thinsp;butterfly pea flower extract\u003c/p\u003e\u003cp\u003eBased on the equation obtained, it can be seen that the highest component contributing to the analysis of crude fiber content in snack bar products based on butterfly pea flower extract and canna tuber flour is the interaction coefficient C (butterfly pea Flower Extract). This is indicated by the interaction coefficient C has the highest value of 318.53 when compared to the coefficients of other components. The optimal\u003c/p\u003e\u003cp\u003eThe contour plot graph illustrates how the combination of A (canna tuber flour), B (and palm sugar), and C (butterfly pea flower extract) affect the analysis of crude fiber content. The blue color shows the lowest crude fiber analysis value of 4,19%. The red color shows the highest crude fiber analysis value of 10,02%. The dots shown on the graph show the results of the combination of the three components with different amounts that produce the crude fiber analysis response.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec23\" class=\"Section2\"\u003e\u003ch2\u003e3.8. Antioxidant Activity Analysis\u003c/h2\u003e\u003cp\u003eThe following are the results of the antioxidant activity test analysis that has been carried out on the 14 snack bar formulations based on butterfly pea flower extract and canna tuber flour can be seen in Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e5\u003c/span\u003e and Table\u0026nbsp;\u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e6\u003c/span\u003e.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 5\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eAntioxidant Activity Analysis Results for the Whole Formulation\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"2\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eF\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAntioxidant Activity\u003c/p\u003e\u003cp\u003eIC50 (ppm)\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eF2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e882,5326\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eF4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e751,5166\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eF5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e739,1338\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eF14\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e802,8514\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab5\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 6\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eIC50 Measurement of the Antioxidant Activity of the DPPH Method\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"2\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eNilai IC50\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eKeterangan\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u0026gt;\u0026thinsp;50 ppm\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eSangat Kuat\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e50\u0026ndash;100 ppm\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eKuat\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e101\u0026ndash;150 ppm\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eSedang\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e151\u0026ndash;200 ppm\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eLemah\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e200\u0026ndash;1000 ppm\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eSangat Lemah\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eSumber : (Yuslianti \u003cem\u003eet al\u003c/em\u003e., 2018).\u003c/p\u003e\u003cp\u003eBased on the results of the chemical analysis of the antioxidant activity in butterfly pea flower snack bar and canna tuber flour can be seen in Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e5\u003c/span\u003e. Selected 4 of 14 formulations with F2 with IC50 of 882.53 ppm, F4 with IC50 of 751,51 ppm, F5 with IC50 of 739,13 ppm. From these results, it can be seen that the highest result obtained is F5 at 739.,3 ppm. This is due to the high antioxidant content of 126,80 ppm. The higher the addition of concentration in butterfly pea flower extract, the higher the antioxidant activity. Based on IC50 measurements, antioxidant activity is very weak, namely 200\u0026ndash;1000 ppm due to the many other components that affect antioxidants and heating. The value of antioxidant activity written with a large IC50 value is influenced by temperature. Too high a temperature can reduce antioxidant activity (Martini et al., \u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). Weak antioxidant activity can be caused by high water content. The high water content in the sample is easily damaged so antioxidant activity cannot be seen (Jayanti, \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e2019\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eAntioxidants are chemical components that in certain levels or amounts can inhibit or slow down damage due to the oxidation process. Antioxidants work by donating one electron to compounds that are oxidants so that they can block the activity of these oxidant compounds (Winarti, \u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e2010\u003c/span\u003e). Antioxidants are needed to protect the body from free radicals.\u003c/p\u003e\u003cp\u003eThe IC50 value is the concentration of the substrate solution or sample that can reduce DPPH activity by 50% or can be said to be a number that shows the concentration of extracts (ppm) that can inhibit the oxidation process by 50%. A compound is said to have very strong antioxidant activity if the IC50 value is\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec24\" class=\"Section2\"\u003e\u003ch2\u003e3.9. Organoleptic On Color\u003c/h2\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab6\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 7\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eOrganoleptic Response Results Color Attributes\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"2\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eF\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eColor\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,53\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,93\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,60\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,93\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,27\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,13\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e7\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,93\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e4,00\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e9\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,87\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,87\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e11\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,13\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e12\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e4,10\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e13\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,67\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e14\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,03\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eBased on Table\u0026nbsp;\u003cspan refid=\"Tab8\" class=\"InternalRef\"\u003e9\u003c/span\u003e. the results of the analysis of organoleptic responses to color from 14 formulations of snackbar products based on telling butterfly pea extract and canna tuber flour, which are between 3.03\u0026ndash;4.10. The highest color attribute value is in formulation 12 while the lowest is in formulation 14. The average value of the organoleptic response to the color attribute is 3.61.\u003c/p\u003e\u003cp\u003eThe results of the analysis of variance or anova test can be seen in the cubic model table recommended by the design expert, which shows that the formulation made has a significant effect (probability\u0026thinsp;\u0026lt;\u0026thinsp;0.05) on the organoleptic response to color attributes, indicating that the model made is significant (probability\u0026thinsp;\u0026lt;\u0026thinsp;0.05), at a value of p\u0026thinsp;=\u0026thinsp;0.0014. This means that the 14 formulations made have a significant effect on the organoleptic response to the color attribute so that the response can be used for the optimization process, to obtain a product with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.6278, which indicates that the lack of fit is not significant to noise. The lack of fit value is not significant, indicating that there is a match between the data from the organoleptic response to the color attribute with the model. The value of lack of fit not significant is a requirement for a good model and indicates a match between the data from the organoleptic analysis of color attributes with the model. The optimal formulation graph for organoleptic response to color can be seen in Fig.\u0026nbsp;\u003cspan refid=\"Fig7\" class=\"InternalRef\"\u003e8\u003c/span\u003e.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003eThe contour plot graph illustrates how the combination of A (Canna tuber flour), B (ant palm sugar), and C (butterfly pea flower extract) influences the organoleptic response to\u003c/p\u003e\u003cp\u003ecolor attributes. The blue color shows the organoleptic response value to the lowest color attribute of 3.03. The red color shows the value of the organoleptic response to the highest color attribute of 4,10. The dots shown on the graph show the results of the combination of the three components with different amounts that produce organoleptic responses to color attributes.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec25\" class=\"Section2\"\u003e\u003ch2\u003e3.10. Organoleptic On Odor\u003c/h2\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab7\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 8\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eOrganoleptic Response Result Odor Attributes\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"2\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eF\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eOdor\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,83\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2,93\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,27\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,87\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,97\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,40\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e7\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,07\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2,90\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e9\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e4,20\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e4,17\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e11\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,37\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e12\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,30\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e13\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,33\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e14\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,13\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eBased on Table\u0026nbsp;\u003cspan refid=\"Tab7\" class=\"InternalRef\"\u003e8\u003c/span\u003e. The results of the analysis of organoleptic responses to the odor of 14 formulations of snackbar products based on butterfly pea flower extract and canna tuber flour are between 2,90\u0026thinsp;\u0026minus;\u0026thinsp;4,20. The highest odor attribute value is in formulation 9 while the lowest is in formulation 8. The average value of the organoleptic response to the aroma attribute is 3,48.\u003c/p\u003e\u003cp\u003eThe results of the analysis of variance or ANOVA test can be seen in Table\u0026nbsp;\u003cspan refid=\"Tab7\" class=\"InternalRef\"\u003e8\u003c/span\u003e, the quadratic model recommended by the design expert shows that the formulation made has a significant effect (probability\u0026thinsp;\u0026lt;\u0026thinsp;0.05) on the organoleptic response to the odor attribute. Shows the model made is significant (probability\u0026thinsp;\u0026lt;\u0026thinsp;0.05), at a value of p\u0026thinsp;=\u0026thinsp;0.0015. This means that the 14 formulations made have a significant effect on the organoleptic response to the odor attribute so that the response can be used for the optimization process, to obtain a product with optimum characteristics. The result of the lack of fit value greater than 0.05 is obtained, which is 0.7635, which indicates that the lack of fit is not significant to noise. The value of lack of fit not significant indicates that there is a match between the data from the organoleptic response to the aroma attribute with the model. The value of lack of fit not significant is a requirement for a good model and indicates a match between the data from the organoleptic analysis of aroma attributes with the model. The optimal formulation graph for organoleptic response to aroma can be seen in Fig.\u0026nbsp;\u003cspan refid=\"Fig8\" class=\"InternalRef\"\u003e9\u003c/span\u003e.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003eThe contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar), and C (butterfly pea flower extract) influences the organoleptic response to the odor attribute. The blue color shows the organoleptic response value to the lowest odor attribute, which is 2,90. The red color shows the value of the organoleptic response to the highest aroma attribute, namely 4,20. The dots shown on the graph show the results of the combination of the three components with different amounts that produce organoleptic responses to aroma attributes.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec26\" class=\"Section2\"\u003e\u003ch2\u003e3.11. Organoleptic on flavor\u003c/h2\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab8\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 9\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eOrganoleptic Response Result Taste Attributes\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"2\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eF\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eTaste\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e4,20\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e4,13\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,60\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,53\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,27\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,33\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e7\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,47\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e4,17\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e9\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e4,10\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e4,13\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e11\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,40\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e12\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,63\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e13\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,67\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e14\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,03\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eBased on Table\u0026nbsp;\u003cspan refid=\"Tab8\" class=\"InternalRef\"\u003e9\u003c/span\u003e. the results of the analysis of organoleptic responses to the taste of 14 formulations of snackbar products based on butterfly pea flower extract and canna tuber flour are between 3,03\u0026ndash;4,20. The highest value of taste attributes is in formulation 4 while the lowest is in formulation 14. The average value of the organoleptic response to the taste attribute is 4,20.\u003c/p\u003e\u003cp\u003eThe results of the analysis of variance or ANOVA test can be seen in the cubic model table recommended by the design expert, which shows that the formulation made has a significant effect (probability\u0026thinsp;\u0026lt;\u0026thinsp;0.05) on the organoleptic response to the taste attributes, indicating that the model made is significant (probability\u0026thinsp;\u0026lt;\u0026thinsp;0.05), at a value of p\u0026thinsp;=\u0026thinsp;0.0003. This means that the 14 formulations made have a significant effect on the organoleptic response to the taste attribute so that\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003ethe response can be used for the optimization process, to obtain a product with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.2682, which indicates that the lack of fit is not significant to noise. The lack of fit value is not significant, indicating that there is a match between the data from the organoleptic response to the flavor attribute and the model. The lack of fit value obtained, which is not significant, is a requirement for a good model and shows that there is a match between the data from the organoleptic analysis of the taste attributes and the model. The optimal formulation graph for organoleptic response to taste can be seen in Fig.\u0026nbsp;10.\u003c/p\u003e\u003cp\u003eThe contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar), and C (butterfly pea flower extract) influences the organoleptic response to the taste attribute. The blue color shows the organoleptic response value to the lowest taste attribute of 3,03. The red color shows the value of the organoleptic response to the highest taste attribute of 4,20. The dots shown on the graph show the results of the combination of the three components with different amounts that produce organoleptic responses to taste attributes.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec27\" class=\"Section2\"\u003e\u003ch2\u003e3.12. Organoleptic On Texture\u003c/h2\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab9\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 10\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eOrganoleptic Response Result Texture Attributes\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"2\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eF\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eTekstur\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,73\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,00\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,20\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2,93\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,37\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,13\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ej7\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,10\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,20\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e9\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,90\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,90\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e11\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2,30\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e12\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,93\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e13\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,47\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e14\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,57\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eBased on Table\u0026nbsp;\u003cspan refid=\"Tab9\" class=\"InternalRef\"\u003e10\u003c/span\u003e. The results of the analysis of organoleptic responses to the texture of 14 formulations of snackbar products based on butterfly pea flower extract and canna tuber flour are between 2.30\u0026ndash;3.93. The highest texture attribute value is formulation 12 while the lowest is formulation 11. The average value of the organoleptic response to the texture attribute is 3.34. Based on the above research, formulation F12 is most preferred because the high addition of canna flour makes the texture of the snackbar not too hard so F12 is most favored by panelists.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003eThe results of the analysis of variance or ANOVA test can be seen in the cubic model table recommended by the design expert, which shows that the formulation made has no significant effect (probability\u0026thinsp;\u0026lt;\u0026thinsp;0.05) on the organoleptic response to the texture attribute, indicating that the model made is not significant (probability\u0026thinsp;\u0026gt;\u0026thinsp;0.05) greater than 0.05, at a p-value\u0026thinsp;=\u0026thinsp;0.1508. This means that of the 14 formulations made, there is no significant effect (probability\u0026thinsp;\u0026gt;\u0026thinsp;0.05). This means that the 14 formulations made have no significant effect on the organoleptic response to the texture attribute, so the response is not good enough to be used for the optimization process, to get a product with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.6586, which indicates that the lack of fit is not significant to noise. The value of lack of fit not significant indicates that there is a match between the data from the organoleptic response to the texture attribute with the model. The value of lack of fit not significant is a requirement for a good model and indicates a match between the data from the organoleptic analysis of texture attributes with the model. The optimal formulation graph for organoleptic response to texture can be seen in Fig.\u0026nbsp;11.\u003c/p\u003e\u003cp\u003eThe contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar), and C (butterfly pea flower extract) influence the organoleptic response to texture attributes. The blue color shows the organoleptic response value to the lowest taste attribute of 2,30. The red color shows the value of the organoleptic response to the highest texture attribute of 3,93. The dots shown on the graph show the results of the combination of the three components with different amounts that produce organoleptic responses to texture attributes.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec28\" class=\"Section2\"\u003e\u003ch2\u003e3.13. Organoleptic On Overall\u003c/h2\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab10\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 11\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eOrganoleptic Response Result Overall Attributes\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"2\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eF\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eOverall\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,53\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,67\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e4,53\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,47\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,37\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,40\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e7\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,33\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,67\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e9\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e4,17\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e4,17\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e11\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,53\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e12\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,30\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e13\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,37\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e14\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3,20\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eBased on Table\u0026nbsp;\u003cspan refid=\"Tab10\" class=\"InternalRef\"\u003e11\u003c/span\u003e. The results of the analysis of organoleptic responses to the overall attributes of 14 formulations of snackbar products based on butterfly pea flower extract and canna tuber flour are between 3,20\u0026thinsp;\u0026minus;\u0026thinsp;4,53. The highest overall attribute value is in formulation 3 while the lowest is in formulation 14. The average value of the organoleptic response to the overall attribute is 3.00.\u003c/p\u003e\u003cp\u003eThe results of the analysis of variance or ANOVA test can be seen in Table\u0026nbsp;\u003cspan refid=\"Tab10\" class=\"InternalRef\"\u003e11\u003c/span\u003e. The special quartic model recommended by the design expert shows the formulation made has no significant effect (probability\u0026thinsp;\u0026lt;\u0026thinsp;0.05) on the organoleptic response to the overall attribute showing the model made is significant (probability\u0026thinsp;\u0026lt;\u0026thinsp;0.05), at a value of p\u0026thinsp;=\u0026thinsp;0.0007. This means that the 14 formulations made have a significant effect on the overall attribute organoleptic response so that the response can be used for the optimization process, to get a product with optimum characteristics. The lack of fit value is greater than 0.05, which is 0.2210, which indicates that the lack of fit is not significant to noise. The lack of fit value is not significant, indicating that there is a match between the organoleptic response data and the overall attributes. The optimal formulation graph for organoleptic response Overall can be seen in Fig.\u0026nbsp;\u003cspan refid=\"Fig9\" class=\"InternalRef\"\u003e12\u003c/span\u003e.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003eThe contour plot graph illustrates how the combination of A (canna tuber flour), B (ant palm sugar), and C (butterfly pea flower extract) influence the organoleptic response to the overall attribute. The blue color shows the organoleptic response value to the lowest color attribute of 3,20. The red color shows the value of the organoleptic response to the highest color attribute of 4,53. The dots shown on the graph show the results of the combination of the three components with different amounts that produce organoleptic responses to the overall attributes.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec29\" class=\"Section2\"\u003e\u003ch2\u003e3.14. Selected results of optimization of formulations\u003c/h2\u003e\u003cp\u003eThe selected formulation is the optimal solution or formulation predicted by the d-optimal mixture design expert method based on the analysis of chemical responses (moisture content, ash content, protein content, fat content, carbohydrate content, total sugar content, and crude fiber content, and organoleptic responses (color, aroma taste, texture, and overall). This design expert program processes all responses from each formulation and provides solutions to the formulation of snackbar products based on butterfly pea flower extract and canna tuber flour according to the desired optimization.\u003c/p\u003e\u003cp\u003eGoal setting is chosen based on the desired value of each variable change and the responses that can be selected include minimize, in range, and maximize. The weighting or importance value is selected based on the level of importance in each variable change and the response that can be selected is 1 (+) to 5 (+++++). The higher the importance value, the more important the weighting level. A large importance value will get the most optimum product, but it is difficult to get a high desirability value (Wahyudi, \u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e2012\u003c/span\u003e). The desirability graph on the snackbar product formulation can be seen in the figure.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003eThe most optimal snackbar based on butterfly pea flower extract and canna tuber flour is selected based on the largest desirability value and close to 1. The desirability value of the optimal formula is 0.686. The selected explanation shows that based on the optimization results that have been carried out, the optimal formulation 1 best meets the desired optimization target. The resulting desirability value is strongly influenced by the complexity of the components, the range used in the components, the number of components and responses, and the target to be achieved in obtaining the optimum formula. The number of components and responses affects the desirability value of the optimum formula. The more the number of components and responses, the more difficult it will be to achieve the optimum state so the desirability value that will be achieved is likely to be low (Wahyudi, 2013). The following is a comparison of the analysis results from the design expert program with the results of the Snackbar formulation laboratory analysis in the following table.\u003c/p\u003e\u003cp\u003e\u003cb\u003eTable\u0026nbsp;12.\u003c/b\u003e\u003c/p\u003e\u003cp\u003eComparison of Optimal Formulation Results of Design Expert Analysis of Mixture D-Optimal Method with Laboratory Analysis Results and Organoleptic Tests\u003c/p\u003e\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 36.4017%;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003cp\u003e\u003cstrong\u003e\u003cem\u003eResponse\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 27.6151%;\"\u003e\n \u003cp\u003e\u0026nbsp;\u003c/p\u003e\n \u003cp\u003e\u003cstrong\u003e\u003cem\u003ePredicted\u0026nbsp;Mean\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 35.9833%;\"\u003e\n \u003cp\u003e\u003cstrong\u003eOptimal\u0026nbsp;Formulation\u0026nbsp;Verification\u003c/strong\u003e\u003c/p\u003e\n \u003cp\u003e\u003cstrong\u003eResults\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 36.4017%;\"\u003e\n \u003cp\u003eMoisture\u0026nbsp;content\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 27.6151%;\"\u003e\n \u003cp\u003e6,61\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 35.9833%;\"\u003e\n \u003cp\u003e6,66\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 36.4017%;\"\u003e\n \u003cp\u003eFat\u0026nbsp;content\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 27.6151%;\"\u003e\n \u003cp\u003e17,30\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 35.9833%;\"\u003e\n \u003cp\u003e17,22\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 36.4017%;\"\u003e\n \u003cp\u003eProtein\u0026nbsp;content\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 27.6151%;\"\u003e\n \u003cp\u003e10,28\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 35.9833%;\"\u003e\n \u003cp\u003e10,27\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 36.4017%;\"\u003e\n \u003cp\u003eCarbohydrate\u0026nbsp;content\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 27.6151%;\"\u003e\n \u003cp\u003e61,81\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 35.9833%;\"\u003e\n \u003cp\u003e62,79\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 36.4017%;\"\u003e\n \u003cp\u003eCruide fiber\u0026nbsp;content\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 27.6151%;\"\u003e\n \u003cp\u003e5,09\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 35.9833%;\"\u003e\n \u003cp\u003e5,32\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 36.4017%;\"\u003e\n \u003cp\u003eAsh\u0026nbsp;content\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 27.6151%;\"\u003e\n \u003cp\u003e2,13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 35.9833%;\"\u003e\n \u003cp\u003e3,06\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 36.4017%;\"\u003e\n \u003cp\u003eTotal sugar\u0026nbsp;content\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 27.6151%;\"\u003e\n \u003cp\u003e13,93\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 35.9833%;\"\u003e\n \u003cp\u003e13,90\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 36.4017%;\"\u003e\n \u003cp\u003eColor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 27.6151%;\"\u003e\n \u003cp\u003e4,32\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 35.9833%;\"\u003e\n \u003cp\u003e4,27\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 36.4017%;\"\u003e\n \u003cp\u003eOdor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 27.6151%;\"\u003e\n \u003cp\u003e3,57\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 35.9833%;\"\u003e\n \u003cp\u003e3,43\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 36.4017%;\"\u003e\n \u003cp\u003eTaste\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 27.6151%;\"\u003e\n \u003cp\u003e4,20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 35.9833%;\"\u003e\n \u003cp\u003e4,33\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 36.4017%;\"\u003e\n \u003cp\u003eTexture\u0026nbsp;(Hardness)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 27.6151%;\"\u003e\n \u003cp\u003e3,40\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 35.9833%;\"\u003e\n \u003cp\u003e3,37\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\" style=\"width: 36.4017%;\"\u003e\n \u003cp\u003eOverall\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 27.6151%;\"\u003e\n \u003cp\u003e3,42\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 35.9833%;\"\u003e\n \u003cp\u003e3,53\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\u003cp\u003eComparison of program results with laboratory analysis and organoleptic tests aims to measure the desirability value produced by the program which has an almost appropriate accuracy value. Based on the data generated, the difference in results of the two do not differ too much. This is because the application can only predict the results of the optimal formula produced based on the response from the analysis results.\u003c/p\u003e\u003cp\u003eBased on the optimal formula verification table that has been carried out, it can be seen that the verification results are still the predictions determined by the design expert version 13 program. This is indicated by the results of laboratory analysis of the entire response having a value that meets the 95% Prediction Interval (PI). This result indicates that the formulation predicted by the design expert 13 application is correct.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec30\" class=\"Section2\"\u003e\u003ch2\u003e3.15. Calorie Calculation Result of Selected Optimal\u003c/h2\u003e\u003cp\u003eThe caloric value of food products is the result of the conversion of carbohydrate, protein, and fat levels into calories after multiplying by each calorie per gram produced by each nutrient (Arsani et al., \u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2014\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eBased on the results of calorie calculations which are the result of the conversion of protein, fat, carbohydrate, total sugar, and crude fiber levels. Per 100 grams, the result is 524.15 Kcal and per 30 grams, the result is 157.23 Kcal. The higher the carbohydrate, protein and fat content in food products, the higher the total calories produced (Rinda and Asyik, \u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). According to the United States Department of Agriculture (USDA) in 2018, the calories in food bar products (or similar snackbar products) in 100 grams of product must meet 403 kcal of energy. In this calorie calculation, 524.15 Kcal is obtained in 100 grams, meaning that it meets the calories in snackbar products. The need for energy can be referred to as the level of nutritional adequacy expressed in the Nutritional Adequacy Rate (NAR), which is the average daily nutritional intake that is sufficient to meet the nutritional needs of a person both in certain age groups, gender, and physiology (Rokhmah, 2016).\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec31\" class=\"Section2\"\u003e\u003ch2\u003e3.16. Calculation Result of Nutrient Adequacy Rate (NAR)\u003c/h2\u003e\u003cp\u003eFood consumption patterns are the composition of the type, and amount of food consumed and the frequency of consumption of a person or group of people at a certain time interval (Baliwati et al. 2010).\u003c/p\u003e\u003cp\u003eBased on the research of snackbars based on butterfly pea flower extract and canna tuber flour, in calculating the NAR, it looks at the BPOM regulations (2016), regarding the Nutrition Label Reference Nutrition Requirements (NAR) for the general category. The following is a comparison of the nutritional content of the selected snackbar formulation with commercial Snackbar products in the following table.\u003c/p\u003e\u003cp\u003e\u003cb\u003eTable\u0026nbsp;13.\u003c/b\u003e\u003c/p\u003e\u003cp\u003eComparison of the Nutritional Content of Selected Formulation Snackbars to the Nutritional Requirements of commercial Fitbars\u003c/p\u003e\u003cp\u003e\u003cimg 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\" style=\"width: 336px; height: 229.68px;\" width=\"336\" height=\"229.68\"\u003e\u003c/p\u003e\u003cp\u003eBased on the optimal formula verification table that has been carried out, it can be seen that the verification results are still the predictions determined by the design expert version 13 program. This is indicated by the results of laboratory analysis of the entire response having a value that meets the 95% Prediction Interval (PI). This result indicates that the formulation predicted by the design expert 13 application is correct.\u003c/p\u003e\u003c/div\u003e"},{"header":"4. Conclusion","content":"\u003cp\u003e1. It can be concluded that the optimal formulation aims to produce a snackbar product formulation based on butterfly pea flower extract and canna tuber flour that has the best characteristics, namely with variable changes in canna tuber flour with 13,44%, ant palm sugar with 13,54%, butterfly pea flower extract with 0,38%. Fixed variables of mung bean flour at 67,77%, butter at 4,07%, pumpkin seeds at 6,77%, water at 13,56%, salt at 0,41%, vanilla powder at 0,41%, sorghum puff at 6,77%, white sesame with 6,77%, oats with 6,77%, roasted almonds with 13,56%, and dates with 6,77%.\u003c/p\u003e\n\u003cp\u003e2. Prediction results in the Design Expert program on the optimal formulation of snackbar products based on butterfly pea flower extract and canna tuber flour in each response have a moisture content of 6,66%, fat content of 17,22%, protein content of 10,27%, the carbohydrate content of 62,79%, crude fiber content of 5,32%, ash content of 3,06%, total sugar content of 13,90%, on organoleptic color attributes 4,27, organoleptic aroma attributes 3,43, organoleptic texture attributes 3,37, organoleptic taste attributes 4,33 and organoleptic overall attributes 3,53. The formulation has a desirability value of 0,686.\u003c/p\u003e\n\u003cp\u003e3. Prediction results in the optimal formulation analysis in the laboratory of snackbar products based on butterfly pea flower extract and canna tuber flour in each response have a moisture content of 6,61%, fat content of 17,30%, protein content of 10,28%, carbohydrate content of 61,81%, fiber content of 5,09%, ash content of 2,13%, total sugar content of 13, 93%, on organoleptic color attributes 4,32, organoleptic odor attributes 3,57, organoleptic taste attributes 4,20, organoleptic texture attributes 3,40, and organoleptic overall attributes 3,42 and calorie count per 100 grams of snackbar of 448,08 kcal, calorie count per 30 g snackbar of 13,442,4 kcal.\u003c/p\u003e"},{"header":"Declarations","content":"\n\u003cp\u003e\u003cstrong\u003eStatement of Competing Interest declaration\u003c/strong\u003e : not applicable\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eStatement of Consent to Publish\u003c/strong\u003e: not applicable\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eStatement of Consent to Participate\u003c/strong\u003e: not applicable\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthics statement\u003c/strong\u003e: not applicable\u003c/p\u003e\u003ch2\u003eAuthor Contribution\u003c/h2\u003e\u003cp\u003eDiki Nanang Surahman (analysis of variance of lab and Data, Main Idea, Write)Hari Hariadi (analysis of variance of lab and Data, Main Idea, Write)Rifdah Kartika (analysis of variance of lab and Data, Write)Cahya Edi Wahyu Anggara (analysis of variance of lab and Data, Write)Seri Intan Kuala (analysis of variance of lab and Data, Write)Nurhamidar Rahman (analysis of variance of lab and Data, Write)Taufik Rahman (analysis of variance of lab and Data, Write) Fithria Novianti (analysis of variance of lab and Data, Write)Nurhaidar Rahman (analysis of variance of lab and Data, Write)\u003c/p\u003e\u003ch2\u003eAcknowledgement\u003c/h2\u003e\u003cp\u003eAcknowledgmentsAcknowledgements: The author would like to thank the National Research Innovation Agency as the funder of this research.Statement of Consent to Publish: not applicableStatement of Consent to Participate: not applicableEthics statement: not applicable\u003c/p\u003e\u003ch2\u003eData Availability\u003c/h2\u003e\u003cp\u003eThe data that support the findings of this study are available from the corresponding author upon reasonable request.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003e[AOAC]. 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Bogor.\u003c/li\u003e\n\u003cli\u003eWinarno, F. 2008. Kimia Pangan Dan Gizi: Edisi Terbaru. Jakarta. Gramedia Pustaka Utama.\u003c/li\u003e\n\u003cli\u003eWinarti, Sri. 2010. \u003cem\u003eMakanan Fungsional\u003c/em\u003e. Yogyakarta: Graha Ilmu.\u003c/li\u003e\n\u003cli\u003eYulia, H. D. (2019). Pengaruh penambahan Kacang Hijau (\u003cem\u003eVigna radiata\u003c/em\u003e) terhadap sifat organoleptik, kadar zat gizi dan daya terima Kahimela Bars. Poltekkes. Mataram.\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Butterfly Pea Flower, Canna Tuber Flour, Snackbar, Formulation Optimization, Design Expert Program D-Optimal method","lastPublishedDoi":"10.21203/rs.3.rs-7030149/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7030149/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThe purpose of this study was to determine the best formulation in making Snackbar Based on Butterfly Pea Flower Extract and Canna Tuber Flour using the Design Expert program, Mixture D-Optimal method. So as to obtain Snackbar Based on Butterfly Pea Flower Extract and Canna Tuber Flour with optimal chemical and organoleptic quality. Preliminary research verifies the formulation with organoleptic responses used to determine the upper and lower limits in the design expert program in the main research. The main research conducted was to determine the optimal formulation of Snackbar Based on butterfly Pea Flower Extract and Canna Tuber Flour by considering the changing variables, namely canna tuber flour, butterfly Pea flower extract, and palm ant sugar consisting of 5 stages including the formulation design stage, formulation stage, upper and lower limits, optimization stage, and verification stage using the Design Expert program D-Optimal method. The responses used include protein content, carbohydrate content, crude fiber content, fat content, ash content, total sugar content, water content, antioxidant activity, and organoleptic test. The selected formulation of Snackbar Based on butterfly pea Flower Extract and canna tuber Flour is 13.44% canna tuber flour, 13.54% ant palm sugar, 0.38% butterfly pea flower extract. The resulting desirability value is 0.686. Based on the results of verification in the laboratory, the moisture content was 6.66%, fat content was 17.22%, total sugar content was 13.90%, protein content was 10.27%, carbohydrate content was 62.79%, crude fiber content was 5.32%, ash content was 3.06%, color attribute score was 4.27 (rather like), aroma was 4.43 (rather like), taste was 4.33 (rather like), texture was 3.37 (rather dislike), and overall 3.53 (rather dislike).\u003c/p\u003e","manuscriptTitle":"Optimization of Snackbar Product Formulation Based on Butterfly Pea Flower Extract (Clitoria ternatea L.) and Canna Tuber Flour by D-Optimal Design Expert Mixture Methods","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-08-20 11:03:19","doi":"10.21203/rs.3.rs-7030149/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"561dedfe-107d-4188-91e8-027d4d41caa3","owner":[],"postedDate":"August 20th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2025-12-01T11:23:45+00:00","versionOfRecord":[],"versionCreatedAt":"2025-08-20 11:03:19","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-7030149","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7030149","identity":"rs-7030149","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}