Proportion of Kimpul Flour and Brown Rice Flour on Food Bar Processing

Rejeki, Fungki Sri (2019) Proportion of Kimpul Flour and Brown Rice Flour on Food Bar Processing. Social Science Research Network. (Unpublished)

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Abstract

Food bar is a rod-shaped food product, a mixture of various dry ingredients combined using a binder. The binder used were kimpul and brown rice flour. Kimpul flour serves as a substitute for wheat flour, which has a high IG value and contains gluten, which cannot be consumed by people with celiac disease and children with autism. Brown rice flour serves as a source of protein and vitamins. The study aimed were: (1) to determine the effect of the proportion of kimpul and brown rice flour on the nutritional content and organoleptic properties, (2) determine the best alternative process. This study used Randomized Block Design with the treatment of the proportion of Kimpul and Brown Rice Flour with four levels, namely: P1=90:10; P2=80:20; P3=70:30; P4=60:40 and repeated three times. The research parameters were an organoleptic test, the content of water, protein, fat, carbohydrate, and calories. The results showed that the proportion of kimpul and brown rice flour significantly affected color, texture, protein and carbohydrate content, but did not significantly affect the content of water, and fat. Keywords: Food bar, Kimpul flour, Brown rice flour, Process engineering

Item Type:	Other
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Faculty of Engineering > Agro-industrial Technology Study Program
Depositing User:	Sulimin BP3
Date Deposited:	08 Apr 2021 02:13
Last Modified:	08 Apr 2021 02:13
URI:	http://erepository.uwks.ac.id/id/eprint/8819

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