Snack bars available on the market today generally contain high energy, sugar, fat, and carbohydrate, so that they cannot be consumed by type 2 diabetes mellitus (DM) patients. The purpose of this study is to obtain the best ingredients made from Goroho banana flour and palm sugar in making snack bars based on sensory and chemical characteristics and a low glycemic index value that is in compliance with snack requirements for the aforementioned patients. This study included the stages of ingredients preparation, snack bars making, and the analysis of organoleptic, chemical, and glycemic index characteristics of snack bars. There were four different formulations in this study, determined by the Microsoft Exel Solver. It employed a Completely Randomized Design of single factor with three replications and the determination of the best formulation using the Bayes method. Further, the glycemic index test utilized the Trapezoid method. The results indicate that there is a difference of organoleptic test of the flavor and texture. Meanwhile, there is no significant difference in the level of 5% for the aroma and color based on the ANOVA statistical test.
Keywords : Snack Bars, Goroho Banana Flour, Type 2 Diabetes Mellitus, Glycemic Index.