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Utilizing Kacang Koro (Canavalia ensiformis) As a Protein Sources in Protein
Energy Bars.
Nur E’zzati Binti Hamzah
Supervisor: Dr. Mohamad Khairi Bin Mohd Zainol
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
The objective of this study is to produce a new product, “kacang koro” (Canavalia
ensiformis) energy bars. Five formulation of energy bar will be produce using different
level percentage of arabic gum in “kacang koro” energy bar which 20%, 40%, 60%, 80%
and 100% of arabic gum. The product will be subjected to physicochemical properties
and sensory acceptability analysis. The bar will subjected to physical analysis of energy
bar, the colour profile analysis, texture analysis and also it pH value. Chemical analysis,
the proximate analysis, calorie content and microbial test will be also analysed.
Formulations C and D are expected to be the best of acceptable from untrained panel.
“Kacang koro” energy bar is affordable and more nutritious and suitable for athlete.
1317 | UMT UNDERGRADUATE RESEARCH DAY