KARATERISTIK ORGANOLEPTIK DAN NILAI GIZI SNACK BAR BERBASIS TEPUNG BERAS MERAH (Oryza nivara) DAN TEPUNG JAGUNG (Zea mays L.) SEBAGAI MAKANAN SELINGAN TINGGI SERAT

Wa Ode Risky Ayu Andriani

Abstract


ABSTRACT
The purpose of this study was to determine the effect of the formulation of red rice flour and corn
flour on the organoleptic value and nutritional content of the snack bar. This study used a completely
randomized design (CRD) with 3 replications. Treatment of S4 sample (60% of brown rice flour: 40% of corn
flour) was the treatment most favored by panelists with a score of preference for color, flavor and texture were
4.09 (like), 4.27 (like), 4.60 (like) and 4.13 (like). The proximate value of this sample including of water, ash,
fat, protein, carbohydrate and crude fiber contents were 8.49%, 2.35%, 13.63%, 3.71%, 71.75 % and 3.57%,
respectively. Snack bars based red rice flour and corn flour based had high fiber content and based on
organoleptic value can be accepted (preferred) by panelists.
Keywords: Red rice flour, corn flour, snack bar
ABSTRAK
Tujuan penelitian ini adalah untuk mengetahui pengaruh formulasi tepung beras merah dan tepung
jagung terhadap nilai organoleptik dan kandungan gizi snack bar. Penelitian ini menggunakan Rancangan
Acak Lengkap (RAL) dengan 3 ulangan. Perlakuan S4 (Tepung beras merah 60% : Tepung jagung 40%)
merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma
rasa dan tekstur berturut-turut sebesar 4,09 (suka), 4,27 (suka), 4,60 (suka) dan 4,13 (suka). Nilai proksimat
sampel yersebut meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan kadar serat
kasar berturut-turut sebesar 8,49%, 2,35%, 13,63%, 3,71 %, 71,75 % dan 3,57%. Snack bar berbasis tepung
beras merah dan tepung jagung memiliki kandungan serat yang tinggi dan berdasarkan penilaian organoleptik
dapat diterima (disukai) oleh panelis.
Kata kunci: Tepung beras merah, tepung jagung, snack bar


Full Text:

PDF

Refbacks

  • There are currently no refbacks.