The sensory characteristics and business feasibility of a snack bar made from cocoa cake and banana chips “Tanduk”

Snack bar as a variant of today’s processed food has various types of constituent components. This study aims to determine the sensory characteristics and the feasibility of a snack bar made with cocoa cake and banana chips Tanduk as raw materials. The snack bars were made in three comparison formulas for cocoa cake and banana chips Tanduk, namely Formula 1 (30:70), Formula 2 (40:60), Formula 3 (50:50) and 3 replicates. The sensory testing method used 30 untrained panelists with five parameters (color, texture, taste, aroma, and overall) which were calculated on a hedonic scale. The feasibility of production of snack bar was measured according to the parameters of Break Event Point (BEP), Net Present Value (NPV), Gross Benefit Cost Ratio (Gross B/C Ratio), Payback Period (PP), and Internal Rate of Return (IRR). We found that the three snack bar formulas made from cocoa cake and banana chips Tanduk were not significantly different (p1, PP for 2 years and 9 months, and an IRR of 10.94%.