Pemanfaatan Tepung Bekatul Rendah Lemak Pada Pembuatan Kripik Simulasi

Abstract

<p class="MsoNormal" style="margin: 0cm 21.6pt .0001pt 18pt; text-align: justify; text-indent: 27pt;"><span lang="en-us" xml:lang="en-us">The objectives of this study are to </span><span lang="en-us" xml:lang="en-us">determine the substitution level of defatted rice bran flour substituted to wheat flour, to know the impact of defatted rice bran flour substitution to physical, chemical and organoleptic characteristics of simulated chips, and to compare defatted rice bran flour with whole rice bran flour as substituted raw material in making of simulated chips to physical, chemical, and organoleptic characteristics. The substitution of defatted rice bran increased content of water, ash, protein and fiber, but fat, carbohydrate and energy decreased compare with control simulated chips (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0.05). Organoleptic test of simulated chips with some levels of defatted rice bran flour substitution showed that acceptance of panelist to color has mode ranged from not like to like; mode of aroma ranged from neutral to like; and both of taste and crispiness has mode ranged from not like to like. Percentage of panelist that accepted simulated chips color in some level of defatted rice bran flour substitution ranged from 20% to 96.7%, aroma 76.7% to 90%, taste 50% to 100% and crispiness 53.3% to 100%. The substitution of defatted rice bran flour will decrease acceptance of panelist to color, aroma, taste and crispiness (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0,05). Simulated chips substituted by defatted rice bran flour and whole rice bran flour shows that the content of water, ashes, carbohydrate, energy, insoluble dietary fiber and total dietary fiber of simulated chips were not significantly difference (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0.05), but there was a significantly difference for fat and soluble dietary fiber. The organoleptic test showed that the color, aroma and taste of simulated chips were not significantly difference, but there was a significantly difference for crispiness (</span><span style="font-family: Symbol;" lang="en-us" xml:lang="en-us">a</span><span lang="en-us" xml:lang="en-us"> = 0,05).</span></p>

Comparison of Physicochemical Characteristics and Amino Acid Composition of Water-Soluble Tempe Flour and Commercial SoybeanProtein Isolate

“…Pengujian densitas kamba (Adeleke dan Odedeji, 2010), aw menggunakan Shibaura aw meter WA-360 (Fukushima Shibaura Electronics co. Ltd., Jepang), derajat putih dengan KETT Digital Whitenessmeter Model C-100 (KETT Electric Laboratory Tokyo, Jepang. Sifat fungsional protein ketiga tepung meliputi derajat putih (Hartoyo dan Sunandar, 2006) (Damayanti dan Listyorini, 2006).…”

Karakteristik Kimia Roti Tepung Beras Dengan Tambahan Enzim Transglutaminase

“…Berdasarkan data yang diperoleh kadar air roti beras lebih rendah dari roti tawar terigu, sedangkan kandungan air tepung beras yang digunakan sebagai bahan baku roti yaitu sebesar 11,42% lebih tinggi dibandingkan kadar air pada terigu sebesar 9,8% (Damayanthi, 2006). Rendahnya kadar air pada roti beras disebabkan karena pada pembuatan roti, gluten terbentuk karena adanya air yang ditambahkan sehingga adonan menahan gas yang terbentuk dengan baik.…”

Pembuatan Flakes Dengan Variasi Tepung Gandum Dan Tepung Kelapa Dalam Upaya Peningkatan Mutu Flakes

“…Aroma merupakan bau yang khas dari produk yang keluar setelah dilakukan proses pengolahan pada produk tersebut (Darmayanti, 2007). Berdasarkan pengujian uji skoring dan hedonik aroma flakes kelapa yang dilakukan oleh panelis menunjukkan bahwa F-hitung sampel yaitu (0,07379) lebih rendahdari F-tabel pada taraf 5% yaitu (4,65) dan pada taraf 1% yaitu (9,89).…”