Pengaruh Perbedaan Konsentrasi Gelatin Terhadap Sifat Fisikokimia Dan Organoleptik Snack Bar Beras Hitam Dengan Pre-Treatment Perendaman Larutan Cacl2 Hasil Ekstraksi Cangkang Telur

Novitasari, Melinda, Setijawati, Erni, Ristiarini, Susana, Suseno, Thomas Indarto Putut and Jati, Ignasius Radix A.P. (2018) Pengaruh Perbedaan Konsentrasi Gelatin Terhadap Sifat Fisikokimia Dan Organoleptik Snack Bar Beras Hitam Dengan Pre-Treatment Perendaman Larutan Cacl2 Hasil Ekstraksi Cangkang Telur. Pengaruh Perbedaan Konsentrasi Gelatin Terhadap Sifat Fisikokimia Dan Organoleptik Snack Bar Beras Hitam Dengan Pre-Treatment Perendaman Larutan Cacl2 Hasil Ekstraksi Cangkang Telur, 17 (2). pp. 98-103. ISSN 2613-909X

	Text (Pengaruh Perbedaan Konsentrasi Gelatin Terhadap Sifat Fisikokimia Dan Organoleptik Snack Bar Beras Hitam Dengan Pre-Treatment Perendaman Larutan Cacl2 Hasil Ekstraksi Cangkang Telur) 13-Pengaruh_perbedaan_konsentrasi_gelatin_.pdf Download (200kB)
	Text (Pengaruh Perbedaan Konsentrasi Gelatin Terhadap Sifat Fisikokimia Dan Organoleptik Snack Bar Beras Hitam Dengan Pre-Treatment Perendaman Larutan Cacl2 Hasil Ekstraksi Cangkang Telur) 13-Pengaruh_perbedaan_konsentrasi_gelatin_hasil cek similarity.pdf Download (1MB)

Abstract

Black Rice (Oryza sativa L. indica) is one of rice variety that high in fiber and high in pythocemical compounds (antioxidants). One form of black rice innovation product that can be done is to process it into a black rice snack bar. Black rice snack bar made by mixing rice puff with binder agents. The binder agents that can be used is a mixture of high fructose corn syrup, sucrose, and gelatin. The addition of gelatin in differences concentration can affect the physicochemical and organoleptic properties of the black rice snack bar. Pre treatment with CaCl2 solution from eggshell was performed to improve the texture of snack bar. The design of the research to be used was a single factor Randomized Block Design (RBD), which consisted of six treatment levels and four replications. The factor used was the proportion factor of gelatin concentration. The usage level of gelatin is 8%; 10%; 12%; 14%; 16%; and 18%. The result was analyzed statistically by using ANOVA (Analysis of Variance) test at α=5% to find out whether the treatment given to the sample of black rice snack bar gave significant difference to each parameter tested. If the ANOVA test results show a real difference, then the test was continued by multiple benchmarking test using DMRT (Duncan's Multiple Range Test) with α=5%. Moisture content was 3,51-4,57%; Water activity (aw) was 0,353-0,424; Texture (hardness) was 22,6394-65,5292 N. Snack bar with 12% gelatin addition was the most preferable for its organoleptic properties. The total anthocyanin content was 1,26 mg/100 g dry sample. The total dietary fiber was 2,18%.

Item Type:	Article
Uncontrolled Keywords:	black rice snack bar, gelatin, physicochemical, organoleptic
Subjects:	Agriculture and Food Technology
Divisions:	Journal Publication
Depositing User:	F.X. Hadi
Date Deposited:	22 Jun 2023 01:34
Last Modified:	22 Jun 2023 01:34
URI:	http://repository.ukwms.ac.id/id/eprint/35153

Actions (login required)

View Item