Snack bar adalah salah satu produk pangan padat yang berbentuk batang dan merupakan campuran dari berbagai bahan kering dan umumnya memiliki kalori yang tinggi. Tepung mocaf dan tepung kacang hijau dapat dimanfaatkan sebagai bahan pembuatan snack bar. Namun, dalam pembuatannya diperlukan modifikasi seperti penambahan selai kacang, penelusuran metode pemanggangan, dan penambahan binder seperti protein isolat kedelai untuk membentuk snack bar dengan tekstur yang baik dan nilai kalori yang tinggi. Tujuan dari penelitian ini adalah menghasilkan snack bar yang terbuat dari bahan baku tepung mocaf dan tepung kacang hijau, dengan penambahan selai kacang tanah untuk meningkatkan karakteristik fisikokimia dan organoleptik Tahap pendahuluan dilakukan untuk membuat dan mengetahui karakteristik bahan baku. Tahap I adalah pembuatan snack bar untuk mengetahui penambahan konsentrasi gula aren (0%, 1,62, 3,01, 4,23%) serta metode pemanggangan terpilih (150ºC;30 menit, 100ºC;20 menit 150ºC;10 menit, 100ºC;10 menit 150ºC;20 menit). Tahap II adalah pembuatan snack bar untuk menentukan konsentrasi protein isolat kedelai terpilih (0,99, 1,96, 2,91, 3,84 dan 4,76%.). Perlakuan terbaik pada tahap I adalah penggunaan konsentrasi gula aren 4,23% dan metode 100ºC selama 20 menit 150ºC selama 10 menit. Snack bar tersebut memiliki kadar air (17,12±0,31%), hardness (1140,60±7,32), lightness (43,68±0,68). Berdasarkan uji skoring, snack bar memiliki kepadatan “agak padat”, warna “agak kuning”, rasa kacang “agak terasa kacang”, rasa manis “agak terasa manis”, Hasil uji hedonik menyatakan bahwa tekstur, warna, rasa manis, aroma, dan penerimaan keseluruhan “netral” dan rasa kacang yang “agak disukai”. Perlakuan terbaik tahap II adalah penambahan konsentrasi protein isolat kedelai sebesar 1,9%. Snack bar tersebut memiliki kadar air (15,98±0,13%), hardness (1193,26±67,32), lightness (51,83±0,22). Berdasarkan uji skoring, snack bar memiliki mouthfeel “agak tidak kering”, warna “agak tidak kuning”, rasa manis “agak terasa manis”, Hasil uji hedonik menyatakan bahwa tekstur, rasa, dan penerimaan keseluruhan “agak disukai” dan penilaian warna “netral. / A snack bar is a solid food product shaped like a bar, made from a mixture of various dry ingredients, and generally high in calories. Mocaf flour and mung bean flour can be utilized as ingredients for making snack bars. However, modifications are required in the process, such as adding peanut butter, exploring baking methods, and including binders like isolated soy protein to produce snack bars with good texture and high-calorie content. The objective of this study was to produce a snack bar made from mocaf flour and mung bean flour, with the addition of peanut butter to enhance its physicochemical and organoleptic characteristics.A preliminary stage was conducted to analyze and understand the characteristics of the raw materials. Stage I involved producing snack bars to test the addition of palm sugar at different concentrations (0, 1.62, 3.01, 4.23%) and selected baking methods (150ºC for 30 minutes, 100ºC for 20 minutes followed by 150ºC for 10 minutes, and 100ºC for 10 minutes followed by 150ºC for 20 minutes). Stage II involved producing snack bars to determine the optimal isolated soy protein concentration (0.99, 1.96, 2.91, 3.84 and 4.76%.). The best treatment in Stage I was using 4.23% palm sugar and baking at 100ºC for 20 minutes followed by 150ºC for 10 minutes. This snack bar had a moisture content of (17.12±0.31%), hardness of (1140.60±7.32), and lightness of (43.68±0.68). Based on scoring tests, the snack bar was rated as “slightly dense,” “slightly yellow,” with a “slightly noticeable peanut flavor,” and “slightly sweet” taste. Hedonic tests indicated that the texture, color, sweetness, aroma, and overall acceptance were rated as “neutral,” while the peanut flavor was “somewhat liked.” The best treatment in Stage II was using 1.9% isolated soy protein resulting in a snack bar with a moisture content of (15.98±0.13%), hardness of (1193.26±67.32), and lightness of (51.83±0.22). Based on scoring tests, the snack bar was described as having a “slightly not dry” mouthfeel, “slightly not yellow” color, and “slightly sweet” taste. Hedonic tests showed the texture, flavor, and overall acceptance were “somewhat liked,” while the color was rated as “neutral.”