Proportion of Kimpul Flour and Brown Rice Flour on Food Bar Processing

9 Pages Posted: 29 Jan 2020

See all articles by Fungki Sri Rejeki

Fungki Sri Rejeki

Universitas Wijaya Kusuma Surabaya

Diana Puspitasari

Universitas Wijaya Kusuma Surabaya

Endang Retno Wedowati

Universitas Wijaya Kusuma Surabaya

Tri Rahayuningsih

Universitas Wijaya Kusuma Surabaya

Date Written: August 29, 2019

Abstract

Food bar is a rod-shaped food product, a mixture of various dry ingredients combined using a binder. The binder used were kimpul and brown rice flour. Kimpul flour serves as a substitute for wheat flour, which has a high IG value and contains gluten, which cannot be consumed by people with celiac disease and children with autism. Brown rice flour serves as a source of protein and vitamins. The study aimed were: (1) to determine the effect of the proportion of kimpul and brown rice flour on the nutritional content and organoleptic properties, (2) determine the best alternative process. This study used Randomized Block Design with the treatment of the proportion of Kimpul and Brown Rice Flour with four levels, namely: P1=90:10; P2=80:20; P3=70:30; P4=60:40 and repeated three times. The research parameters were an organoleptic test, the content of water, protein, fat, carbohydrate, and calories. The results showed that the proportion of kimpul and brown rice flour significantly affected color, texture, protein and carbohydrate content, but did not significantly affect the content of water, and fat.

Keywords: Food bar, Kimpul flour, Brown rice flour, Process engineering

Suggested Citation

Rejeki, Fungki Sri and Puspitasari, Diana and Wedowati, Endang Retnowati and Rahayuningsih, Tri, Proportion of Kimpul Flour and Brown Rice Flour on Food Bar Processing (August 29, 2019). International Conference on Science, Technology & Environment (ICoSTE) 2019, Available at SSRN: https://ssrn.com/abstract=3489672 or http://dx.doi.org/10.2139/ssrn.3489672

Fungki Sri Rejeki (Contact Author)

Universitas Wijaya Kusuma Surabaya ( email )

Indonesia
Surabaya
Indonesia

Diana Puspitasari

Universitas Wijaya Kusuma Surabaya ( email )

Indonesia
Surabaya
Indonesia

Endang Retnowati Wedowati

Universitas Wijaya Kusuma Surabaya

Indonesia
Surabaya
Indonesia

Tri Rahayuningsih

Universitas Wijaya Kusuma Surabaya ( email )

Indonesia
Surabaya
Indonesia

Here is the Coronavirus
related research on SSRN

Paper statistics

Downloads
49
Abstract Views
278
PlumX Metrics