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The disaster area in west java it-s around 70 point for example in Tasikmalaya, Ciamis, Pangandaran and Garut. The most potential local ingredient on there it-s sweet potato and mung beans. They are can be expanded to be an emergency food. The most emergency food with easyly to make it-s a food bar. Food bar it-s one of the food with the bigger calories its mixed of food ingredient, with riched of nutrient dan be formed to be a solid product. The research was did to find out the description of organoleptic (colour, taste, flavour and texture) and a nutritional content on food bar tapioca flour, yellow sweet potato and mung beans. This type of the research was experimental with descriptive analysis. Experimental design used 5 variant with comparison tapioca flour, sweet potato flour and mung bean flour with each other formula A (80%:0%:20%), formula B (55%:25%:20%), formula C (40%:40%:20%), formula D (25%:55%:20%) dan formula E (0%:80%:20%). The calculated of nutritional content used Table of Indonesian Food Composition. The valuation organoleptic was involved 30 panelist. The result of organoleptic showing that the B formula more preferable from taste parameter and texture. Formula D is better than color parameters. While for flavour parameter was neutral. The nutritional content of food bar was produced calories 246 – 259 cal, protein 8 %, fat 52-55 % and carbohydrate 36 – 40 %. The recomended product for emergency food it was B formula.