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Development of High Protein Energy Bar Incorporated With ‘Kacang Koro’
Nurul Syamimi Binti Robaie
Supervisor: Dr Mohamad Khairi Bin Mohd Zainol
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Energy bar is a source of nutrition that can be served as satisfying snacks for athletes.
This study will be carried out to develop an energy bar using ‘Kacang Koro’. The aim of
the study is to develop, measure the physicochemical properties and sensory acceptability
of the ‘Kacang Koro’ energy bar. Five formulations of the energy bar using different
amount of ‘Kacang Koro’ (20%, 40%, 60%, 80% and 100%) will be developed and study
the physical properties that will be studied includes colour profile, texture profile analysis
and pH. The energy bar will also be analyzed for their proximate value, calorie content
and microbial test. The sensory preference analysis will be focused only for untrained
panel. The formulation of energy bar with 60% ‘Kacang Koro’ is expected to be the best
formulation for sensory acceptance compared to others. The ‘Kacang Koro’ energy bar is
affordable and more nutritious than the commercial energy bar, which is qualified for
athlete’s snacks.
1287 | UMT UNDERGRADUATE RESEARCH DAY