Dewanti Kusumawardhani, Alumni and Sumartini, DS and WILLY PRANATA WIDJAJA, DS (2017) OPTIMASI FORMULASI SNACK BAR RENDAH KALORI DAN KAYA SERAT BERBASIS TEPUNG SORGUM PUTIH (Sorghum bicolor L. Moech), TEPUNG TEMPE DAN BEKATUL DENGAN MENGGUNAKAN PROGRAM LINEAR. Skripsi(S1) thesis, Fakultas Teknik Unpas.
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OPTIMASI FORMULASI SNACK BAR RENDAH KALORI DAN KAYA SERAT BERBASIS TEPUNG SORGUM PUTIH.docx Download (1MB) |
Abstract
Snack bar low calories and rich dietary fiber is one kind of snack bar-shaped contains so many dietary fiber and low calories. Which can be used as a snack or as a functional food. This snack bar also can be usefull for digestive track and contains dietary fiber. The benefit of this research was to provide formulation reference for making snack bar with the basic ingredients of sorghum flour, soybean flour and bran as snack that contain low calories and rich in dietary fiber. Provide appropriate information and preferred formulations panelists to make a snack bar with basic ingredients sorghum flour, soybean flour and bran. And produces snack bar low in calories and rich in fiber with affordable price for Indonesian's civil. Research carried out two stages: preliminary research and primary research. The first stage was preliminary research consisting of raw materials analysis and then determine the temperature and time, besides that tested the A's response to the color, smell, taste and appearance results will be used in the main study. Based on preliminary research results, temperature and time produce the most preferred snack bar panelists are temperatures of 150oC for 30 minutes at a time. Selected samples were IV formulation with a lot of raw materials was 25gram sorghum, soybean bran as much as 20 grams and 20 grams. Prices were produced from the resulting linier program is Rp 3822 / 100gram protein content of 12.86%, 65.60% carbohydrate content, crude fiber content of 8.24%, 26.55% levels of dietary fiber, antioxidant activity was 540ppm, tannin content of 0.1836% and 99.41 Kcal total calory. Keywords: Snack bar low in calories and rich in fiber, linier regression, sorghum flour, Tempeh and rice bran.
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2017 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 07 Aug 2017 07:35 |
| Last Modified: | 07 Aug 2017 07:35 |
| URI: | http://repository.unpas.ac.id/id/eprint/28502 |
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