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

BUDI AGUSTIANI, ROSITA (2017) Karakteristik Fisik, Kimia dan Sensoris Snack Bar Bekatul Beras Hitam (Oryza sativa L.) dan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) sebagai Makanan Sehat. Other thesis, Universitas Sebelas Maret.

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    Abstract

    Black rice bran and purple sweet potato flour are local materials that have not been widely utilized by the community. The potential of both materials used as raw material for making a snack bar is very large because it has a high nutrient content. The study was conducted by making some variations in the use of both black rice bran and purple sweet potato flour on the snack bar. The result showed snack bar has physical characteristics of hardness (6,1553 N), chemical characteristics of water content (20,873% bb), ash (3,0782% bk), fat content (12,564% bk), protein (7,5305% bk), carbohydrate (76,828% bk), total calories (84,933 kkal/25g), dietary fiber (12,464% bk), vitamin B1 (<0,25 ppm), antioxidant activity IC50 (443,218 ppm), also organoleptic characteristics include color, flavor, taste, texture and overalls that acceptable in sensorial. This snack bar has a fat content and total calories equivalent to commercial snack bar products, as well as higher dietary fiber and antioxidant activity compared to commercial snack bar products. Comparison of the use of raw black rice bran and purple sweet potato flour at the best snack bar is 30%:70%. Keywords: Black rice bran, healthy snack, purple sweet potato flour, snack bar

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian > Ilmu dan Teknologi Pangan
    Depositing User: Indrawan indra
    Date Deposited: 18 Dec 2017 20:05
    Last Modified: 18 Dec 2017 20:05
    URI: https://eprints.uns.ac.id/id/eprint/37588

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