Pengaruh Jenis Beras Terhadap Karakteristik Flakes yang Dihasilkan

Siti Mukhoiyaroh, SM and M. Hilmy Ammar, MHA and Maulida Pangesti, MP and Iffah Muflihati, IM Pengaruh Jenis Beras Terhadap Karakteristik Flakes yang Dihasilkan. Pengaruh Jenis Beras Terhadap Karakteristik Flakes yang Dihasilkan.

Text 29. 2020-Pengaruh Jenis Beras.pdf Download (1MB)

Abstract

The purpose of this study is to determine the effect of different types of rice on physical, chemical and organoleptic characteristics of rice flakes. In this study flakes were made with the main raw materials in the form of rice flour, witch is white rice flour, red rice flour, and black rice flour, while also adding green bean flour and tapioca flour. The results of the descriptive analysis showed that the all parameters were not significantly different. As for the hedonic test, the results of the analysis showed that panelists tend to like flakes made from white rice flour. Water Holding Capacity of red rice flakes is 1.16%. The best treatment on nutritional value is the red rice flakes which is 4.05% water content, 0.91% fat content per 100 g

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