The purpose of the research is to produce a snack that is rich in fibers with addition of algae eucheuma cottonii is a diversified fruit banana jackfruit.
The research method used was random design group (RAK) factorial pattern 3 x 3 by 3 times repeats. The first factor is the ratio of banana jackfruit meat porridge with tapioca (S) which consists of s1 (1:1), s2 (1,5:1), and s3 (2:1), and the second factor is the concentration of the porridge algae eucheuma cottonii (E) consisting of e1 (5%), e2 (10%) and e3 (15%).
The observed parameter were chemical analysis including moisture content, amount of fiber, and the levels of starch. Physical analysis includes volume development. Analysis of organoleptic include color, taste, texture and flavor.
The results of this research that the comparison of banana jackfruit meat porridge with tapioca starch levels affect the volume development, color, and taste snack banana jackfruit. Concentration of the porridge algae eucheuma cottonii influence on moisture content, color, taste, and flavor of banana jackfruit snack. Comparison of the interactions between banana jackfruit meat porridge with tapioca and the concentration of porridge algae eucheuma cottonii effect on levels of fiber and banana jackfruit snack texture. The sample was selected from the research is s1e3 (comparison of banana jackfruit meat porridge with tapioca 1:1 and the concentration of porridge algae eucheuma cottonii 15%) and moisture levels of 9,73%, fibre of 16%, starch levels of 24,20%, and the volume development of 177,52%.
Keywords : shelf life and moisture content,