Karakteristik Fisik, Kimia dan Sensoris Snack Bar Bekatul Beras Merah (Oryza sativa L.) dan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) Sebagai Makanan Sehat

AMALIA, SAFIRAH (2017) Karakteristik Fisik, Kimia dan Sensoris Snack Bar Bekatul Beras Merah (Oryza sativa L.) dan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) Sebagai Makanan Sehat. Other thesis, Universitas Sebelas Maret.

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    Abstract

    Food is a factor that greatly affects human health. Foods that provide healthful effects to the body are known as healthy foods or functional foods. Healthy foods contain functional components such as dietary fibre, antioxidants and vitamins. One of the innovations of healthy food processing products that are in demand is a snack bar. In this study used red rice bran and purple sweet potato flour which is a local food and contains bioactive compounds and beneficial to health. The purpose of this study was to determine the effect of the use of red rice bran and purple sweet potato flour on the snack bar. The results showed that the ratio of red rice bran and purple sweet potato flour influenced the value of proximate, dietary fibre, vitamin B1, antioxidant activity of IC50, calorie, texture and sensory characteristics snack bar. The best snack bar formulation based on physical, chemical and sensorial characteristics was snack bar with 10% red rice bran and 90% purple sweet potato flour with water content value 26.046%, ash content 3.218%, fat content 6.723%, protein content 9.063%, carbohydrate content 54.948%, dietary fiber content 11.025%, calories 90.495 kcal/25 g, vitamin B1 0.25 ppm and antioxidant activity of IC50 681.069 ppm.

    Item Type: Thesis (Other)
    Subjects: N Fine Arts > NA Architecture
    S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > Ilmu dan Teknologi Pangan
    Depositing User: Rea Aisha Champa
    Date Deposited: 14 Dec 2017 22:39
    Last Modified: 14 Dec 2017 22:39
    URI: https://eprints.uns.ac.id/id/eprint/37371

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