Influence of substitution of traditional rice flour with fabricated rose brand rice flour and used of two kinds of sugar on the characteristics of "Kareh-Kareh"
2000
Anas, Y. | Djohan, M. | Sinaga, R. (Universitas Andalas, Padang (Indonesia). Fakultas Teknologi Pertanian)
This study was carried out at the Agricultural Product Technology Laboratory, Faculty of Agriculture, Andalas University. The objective of this study was to investigate the influence of substitution of traditional rice flour to fabricated Rose Brand rice flour and the use of two kinds of sugar cane on the characteristics of "Kue kareh-kareh". This study used factorial in Complete Randomized Design. Two factors were studied: combination of traditional rice flour and fabricated Rose Brand rice flour with ratio of (A1) 100 percent : 0 percent, (A2) 75 percent : 25 percent, (A3) 50 percent : 50 percent (A4) 75 percent : 25 percent and (A5) 0 percent : 100 percent and two kinds of sugar: red sugar cane and sugar cane in ratio (B1) 5 : 0 and (B2) 1 : 4. Evaluation of this study included sensory test for appearance, texture (crispy), colour, taste and flavor and analyses of water and starch. The results indicated that the substitution of Rose Brand rice flour until 50 percent by using combination of red sugar cane and sugar cane (B2) resulted in good color, flavor, appearance and taste. The best result was the combination of substitution traditional rice flour and Rose Brand rice flour in ratio 75 percent : 25 percent with red sugar cane or A2B1 treatment, the score of appearance 5.33, texture 5.44, color 5.56, flavor 5.22 and taste 5.0 with water content 4.35 percent and starch content 51.23 percent
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