Karakteristik cream crackers berserat tinggi yang dibuat dengan perbandingan jumlah terigu dan bekatul
2008
Marta H
Cream crackers, a kind of biscuit is made of a stiff dough, through fermentation by Saccharomyces cereviceae. They are flat shaped, salty, crispy and a layered structure when broken. Rice bran is a byproduct of rice milling. It contains high dietary fiber (about 13 percent) and other nutrients. Rice bran is suitable as food ingredient for solid foods processing. The aim of this research was at determining the proper ratio of wheat flour and rice bran on producing cream crackers with high fiber content and acceptable sensory properties. This research was conducted in randomized block design, consisting of five treatments and five replications. The treatments used were ratios between wheat flour and rice bran: 100:0, 95:5, 90:10, 85:15, and 80:20 (w:w). The result observed were showed that the ratio between wheat flour and rice bran at 95:5 produced high fiber cream crackers with good characteristics based on SNI-01-2973 (protein 12.6 percent, ash 1.45 percent, fat 19.38 percent, crispiness value 0.52 mm/10 second/100 g), except moisture content 5.13 percent (over than the standard). This ratio was also accepted according to the organoleptic test, that was contained crude fiber 2.18 than cream crackers without rice bran addition.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Indonesian Center for Agricultural Library and Technology Dissemination
Découvrez la collection de ce fournisseur de données dans AGRIS