Peran high fructose corn syrup terhadap rasio sukrosa dalam mengatur sifat fisikokimia dan organoleptik snack bar beras merah

Dealyn, Devondra Christabella Glenys, Purwanto, Maria Goretti Marianti, Jati, Ignasius Radix A.P. and Setijawati, Erni (2022) Peran high fructose corn syrup terhadap rasio sukrosa dalam mengatur sifat fisikokimia dan organoleptik snack bar beras merah. Peran high fructose corn syrup terhadap rasio sukrosa dalam mengatur sifat fisikokimia dan organoleptik snack bar beras merah, 13 (1). pp. 1-9. ISSN pISSN: 2087-9679, eISSN: 2597-436X

	Text (Peran high fructose corn syrup terhadap rasio sukrosa dalam mengatur sifat fisikokimia dan organoleptik snack bar beras merah) 17-Peran_high_fructose_corn_syrup_.pdf Download (393kB)
	Text (Peran high fructose corn syrup terhadap rasio sukrosa dalam mengatur sifat fisikokimia dan organoleptik snack bar beras merah) 17-Peran_high_fructose_corn_syrup_hasil cek similarity.pdf Download (3MB)

Abstract

A snack bar as a food product consumed by children and adults on various occasions is usually produced from flour or a mixture of rice puffs that have white rice as the main ingredient. However, this research aimed to determine the effect of High Fructose Corn Syrup (HFCS) to Sucrose ratio on red rice snack bar's physicochemical and organoleptic properties, as well as the best ratio to achieve desired characteristics such as being sturdy, compact, and easy-to-bite. An addition of hydrocolloids like gelatin (12%) is re-quired to preserve the product’s chewiness, by aiding the texture's transformation into a compact and desirable shape, with soft and easy-to-bite characteristics. The result showed different HFCS:Sucrose ratios tend to affect moisture content, water activity, tex-ture, taste preference, hardness, and stickiness of the red rice snack bar. Also, based on the organoleptic test, 12.5:27.5 was the best HFCS:Sucrose ratio used to obtain a final product with an average moisture content of 3.66%, a water activity of 0.403, texture score of 83.81N, and hedonic values 5.08 for taste, 4.75 for hardness, and 4.42 for stick-iness.

Item Type:	Article
Uncontrolled Keywords:	Snack bar, red rice, sucrose, HFCS
Subjects:	Agriculture and Food Technology
Divisions:	Journal Publication
Depositing User:	F.X. Hadi
Date Deposited:	22 Jun 2023 05:37
Last Modified:	22 Jun 2023 05:37
URI:	http://repository.ukwms.ac.id/id/eprint/35172

Actions (login required)

View Item