Indonesian has a large risk of natural disasters therefore it is important to develop emergency food products for high-risk target groups such as lactating mothers. This study aimed to formulate torbangun flour into food bars that serve as essential nutritional support for breastfeeding mothers during emergency disaster situations. This experimental study using a completely randomized design. The research phase began by formulating materials for product development consisting of torbangun flour, sweet potato flour, green bean flour, pineapple pulp and guava pulp. Continued by processing food bars and organoleptic testing the products. The most prefered product was analyzed for energy content, protein, antioxidant activity and quercetin content. The results showed that the most preferred product was a food bar torbangun with a composition of 21% sweet potato flour, 28% green bean flour, 12% margarine, 12% granulated sugar, 11% eggs, 14% pineapple pulp and 2% torbangun leaf flour. Every 100 g of food bars contain 395 kcal of energy; protein 11 g; antioxidant activity of 30.29 mg / 100g AEAC (ascorbic acid equivalent antioxidant capacity) and quercetin content of 11.7 ppm. The food bar torbangun is recommended as a functional supplementary food for breastfeeding mothers in emergencies due to natural disasters.