THESIS EFFECT OF DIFFERENT RICE BRAN CONCENTRATIONS AND BAKING TIME ON THE CONSUMER PREFERENCES AND PHYSICO-CHEMICAL CHARACTERISTICS OF GLUTEN FREE – RICE BRAN BROWNIES Written as partial fulfillment of the academic requirements to obtain the degree of Sarjana Teknologi Pertanian Strata Satu By : NAME : MERRYO SETYAWAN NPM : 03420080102
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THESIS
EFFECT OF DIFFERENT RICE BRAN CONCENTRATIONS
AND BAKING TIME ON THE CONSUMER PREFERENCES
AND PHYSICO-CHEMICAL CHARACTERISTICS OF
GLUTEN FREE – RICE BRAN BROWNIES
Written as partial fulfillment of the academic requirementsto obtain the degree of Sarjana Teknologi Pertanian Strata Satu
By :NAME : MERRYO SETYAWAN NPM : 03420080102
FOOD TECHNOLOGY DEPARTMENTFACULTY OF INDUSTRIAL TECHNOLOGY
UNIVERSITAS PELITA HARAPANKARAWACI
2012
STATEMENT OF THESIS AUTHENTICITY
I, a student of Food Technology Department, Faculty of Industrial Technology, Universitas Pelita Harapan,
Name : Merryo SetyawanStudent Id. Number : 03420080102Department : Food Technology
Hereby declare that my thesis, entitled “EFFECT OF DIFFERENT
RICE BRAN CONCENTRATIONS AND BAKING TIME ON THE
CONSUMER PREFERENCES AND PHYSICO-CHEMICAL
CHARACTERISTICS OF GLUTEN FREE – RICE BRAN BROWNIES” is:
1) An original piece of work, written and completed on my own, based on
lecture notes, data observation, reference books, journals, and other
sources as listed on the work cited section.
2) Not a duplication of other writing that has been published or used for
obtaining the degree of Sarjana in other Universities, except for passages
that include information on respective references.
3) Not a translation of other works from books or journals, which are listed
on the work cited section.
I understand that if my statement above is proven untrue, this Thesis will be
canceled.
Karawaci, June 15th, 2012
Materai Rp
(Merryo
Setyawan)
UNIVERSITAS PELITA HARAPANFACULTY OF INDUSTRIAL TECHNOLOGY
APPROVAL BY THESIS SUPERVISORS
EFFECT OF DIFFERENT RICE BRAN CONCENTRATIONS AND BAKING TIME ON THE CONSUMER PREFERENCES AND PHYSICO-
CHEMICAL CHARACTERISTICS OF GLUTEN FREE – RICE BRAN BROWNIES
Written By :Name : Merryo SetyawanStudent Id. Number : 03420080102Department : Food Technology
has been approved to be examined for obtaining the degree of Sarjana Teknologi Pertanian Strata Satu in the Food Technology Department, Faculty of Industrial Technology, Universitas Pelita Harapan Karawaci – Tangerang, Banten.
Karawaci, June 15th, 2012
Approved by:
Supervisor Co-Supervisor
(Dr. Ir. Raffi Paramawati, M.Si) (Natania, M. Eng )
Acknowledged by,
Head of Food Technology Department
(Nuri Arum Anugrahati, MP)
UNIVERSITAS PELITA HARAPAN FACULTY OF INDUSTRIAL TECHNOLOGY
APPROVAL BY THESIS EXAMINATION COMMITTEE
We the undersigned, certify that a thesis defense has been held on February 10th, 2012, as partial fulfillment of the academic requirement to obtain the degree of Sarjana Teknologi Pertanian Strata Satu in the Food Technology Department, Faculty of Industrial Technology, Universitas Pelita Harapan, for the student:
Name : Merryo Setyawan
Student Id. Number : 03420080102
Department : Food Technology
Faculty : Industrial Technology
With the following title “EFFECT OF DIFFERENT RICE BRAN
CONCENTRATIONS AND BAKING TIME ON THE CONSUMER
PREFERENCES AND PHYSICO-CHEMICAL CHARACTERISTICS OF
GLUTEN FREE – RICE BRAN BROWNIES”, and that the thesis has been approved by the examination committee.
Examiners Signature1. Head of Examiners2. Member 3. Member
ABSTRACT
Merryo Setyawan (03420080102)
EFFECT OF DIFFERENT RICE BRAN CONCENTRATIONS AND BAKING TIME ON THE CONSUMER PREFERENCES AND PHYSICO-CHEMICAL CHARACTERISTICS OF GLUTEN FREE – RICE BRAN BROWNIES
Rice bran is by product of rice milling that categorized as a food source which contains good source of dietary fiber and other nutritious components. Therefore, rice bran is a good additional food source for Indonesian people who have minimum fiber consumption on their diet. The objective of this research is to study the utilization of rice bran in the making of gluten free – rice bran brownies. The gluten free flour which was used as wheat flour replacer was cassava flour. This research was conducted with two factors, which was rice bran concentration (0,10,20,30 and 40%), and baking time (35,45, and 55 minutes). The observation includes sensory tests and physico – chemical analysis. Result noted that rice bran brownies made using 30 % rice bran and 55 minutes baking time had the highest consumer acceptance, therefore, it was selected as the best formulation. The dietary fiber content of the best rice bran brownies formulation was 7.99%, and it was categorized as high fiber food because it fulfilled more than 20% RDA of dietary fiber.
2. Baking time (B), which consists of three levels :
- 35 minutes baking time (B1)
- 45 minutes baking time (B2)
- 55 minutes baking time (B3)
22
Based on the treatment, the experimental design used in this research is complete
random design with two factorials, R x B (5x3). The main research was conducted
in three replications. Factor which observed were :
1. The concentration of rice bran which was added to the formulation, which
consist of R0, R1, R2, R3 and R4.
2. The different baking time, which were B1, B2 and B3.
The combination of the factors can be seen in Table 3.3.
Table 3.3 Combination of FactorsBaking Time Rice Bran Concentration
R0 R1 R2 R3 R4B1 R0B11
R0B12
R0B13
R1B11
R1B12
R1B13
R2B11
R2B12
R2B13
R3B11
R3B12
R3B13
R4B11
R4B12
R4B13
B2 R0B21
R0B22
R0B23
R1B21
R1B22
R1B23
R3B21
R3B22
R3B23
R3B21
R3B22
R3B23
R4B21
R4B22
R4B23
B3 R0B31
R0B32
R0B33
R1B31
R1B32
R1B33
R2B31
R2B32
R2B33
R3B31
R3B32
R3B33
R4B31
R4B32
R4B33
The randomized factorial design is :
Yijk = µ + Ri + Sj + Rsij + Ɛ1 (ijk)
Where :
Yijk = value of observation at level one, with factor of concentration of rice bran
flour on level i and different type of sugar on level j
µ = real mean value
Ri = effect of concentration of rice bran flour on level i
Sj = effect of different type of sugar used on level j
23
Rsij = effect of interaction between factor of concentration of rice bran flour on
level i and factor of different type of sugar used on level j
Ɛ1 (ijk) = Galat factor
Hipotesis of this research :
Ho :
1. There is no effect of concentration of rice bran flour towards the quality
and sensory acceptance of gluten free – high dietary fiber brownies
2. There is no effect of concentration of different types of sugar used towards
the quality and sensory acceptance of gluten free – high dietary fiber
brownies
3. There is no interaction of concentration of rice bran flour and different
types of sugar used towards the quality and sensory acceptance of gluten
free – high dietary fiber brownies
H1 :
1. There is effect of concentration of rice bran flour towards the quality and
sensory acceptance of gluten free – high dietary fiber brownies
2. There is effect of concentration of different types of sugar used towards
the quality and sensory acceptance of gluten free – high dietary fiber
brownies
3. There is interaction of concentration of rice bran flour and different types
of sugar used towards the quality and sensory acceptance of gluten free –
high dietary fiber brownies
24
3.4 Analysis Procedure
The parameters which were observed in this research were the sensory
qualities, physical, and chemical characteristic of the gluten free rice bran
brownies. The proximate analysis and the dietary fiber analysis was done for the
best gluten free rice bran brownies formulation.
3.4.1 Sensory Qualities
The sensory qualities of the gluten free rice bran brownies was
determined by using sensory evaluation test which was the hedonic test
(Meilgaard, 2007). The hedonic test was conducted to determine the gluten free
rice bran brownies formula which was most preferred by the panelist. The panelist
in this sensory evaluation procedure was untrained panelist. The method for the
hedonic test could be seen in Appendix 1.
3.4.2 Physical Characteristic
The physical characteristic of the gluten free rice bran brownies was
determined by using texture analyzer towards the hardness parameter. The method
of determining the texture of the gluten free high rice bran brownies could be seen
in Appendix 2.
3.4.3 Chemical Characteristic
The chemical characteristic of the gluten free rice bran brownies
which was evaluated consists of moisture content and water activity. The water
activity was measured using Aw meter while the method of determining moisture
content could be seen in appendix 3.
25
3.4.4 Proximate Analyses for the best gluten free - high dietary fiber
brownies formulation
The proximate analyses of the gluten free rice bran brownies included
the oven method to determine the moisture content of the rice bran (AOAC,
2005), ash content using the dry ashing method (AOAC, 2005), protein content
using the micro Kjehdahl method (AOAC, 2005),fat content using the soxhlet
extraction (AOAC, 2005) and carbohydrate content using by difference method.
The proximate analyses methods could be seen in Appendix 3. The dietary fiber
content of the gluten free - high dietary fiber brownies was also analyzed by using
enzyme analysis (AOAC,2005). The method for dietary fiber analysis could be
seen in the Appendix 4.
26
CHAPTER IV
RESULTS AND DISCUSSIONS
4.1 Determination of Wheat Flour Replacer
The preliminary research was conducted to determine the best gluten
free flour that used as the wheat flour replacer in the making of rice bran
brownies. There were four types of flour which were used in the preliminary
research which were cassava flour, rice flour, potato flour and wheat flour. The
sensory evaluation and parameter measurements were conducted to analyze the
rice bran brownies that made with different types of flour. The hedonic test was
conducted in order to determine the best wheat flour replacer. There were four
quality parameters of the hedonic test that observed, that were aroma, taste,
texture and overall acceptance.
4.1.1 Sensory Acceptance
Determination of the best gluten free flour was conducted based on
sensory evaluation procedure (hedonic test). According to Moskowitzt et al
(2006), the number of panelists required for conducting the consumer sensory
acceptance tests was 50 – 100 panelists, hence this research used 70 panelists. The
panelists were untrained and they were asked to evaluate each of rice bran
brownies samples using a 7 points hedonic scale. The scale was ranged from 1 to
7, 1 stands for extremely dislike and 7 stands for extremely like. The evaluation of
each samples were done based on the preference of the panelists toward each
27
samples. All of data obtained from the hedonic test were analyzed using the IBM
SPSS 19 utilizing the one way ANOVA.
4.1.1.1 Aroma
Aroma was considered as an important parameter in determining the
quality of food product (Rothe, 1988), therefore aroma was chosen as one of the
parameter in the hedonic test to observe the consumer preference towards the
different types of flour used to make the rice bran brownies.
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral, 5=slightly like, 6=like, 7=extremely like
Figure 4.1 Panelists preference on the aroma of rice bran brownies with different flour
Result showed that there was effect of different types of flour toward
the consumer acceptance of rice bran brownies aroma. Rice bran brownies made
from cassava flour and rice flour had the similar acceptance with rice bran
brownies made from wheat flour as shown in the Figure 4.1. Katama et al (2002)
28
1
2
3
4
5
6
7
5.0857a 5.2a4.7571ab 4.5857b
Wheat Cassava Rice Potato
Hed
onic
Sco
re o
f Aro
ma
substituted the wheat flour with cassava flour in chapatti, in that research,
substitution 50 % of wheat flour with cassava flour still produced chapatti with
acceptable aroma. Cassava flour also had been utilized in the making of cake as
studied by Gan et al (2007) and also produced cassava cakes which was
acceptable for the consumer. Rice flour was known to have the neutral aroma as
stated by Mutters et al (2009) so it could be inferred that rice flour did not give
significant changes toward the aroma properties of the rice bran brownies
produced.
The rice bran brownies made from potato flour gave the lowest score
of the consumer acceptance toward aroma parameter, it was not significantly
different with the rice bran brownies made from rice flour but it was different with
the rice bran brownies made from cassava flour and wheat flour. According to
Berger (2007) approximately 50 compounds contributed to the aroma of raw
potato. Because of the existence of such aromatic compounds, it could be inferred
that potato flour would have a distinctive aroma. Thybo et al (2006) also found
that potatoes from different cultivars possesed several aromatic compounds which
were contributed to their aroma. These aroma compounds might give changes
towards the aroma properties of the rice bran brownies and affect the consumer
preference towards the rice bran brownies aroma.
4.1.1.2 Taste
Taste of food is the combination of five basic tastes that could be
perceived by the taste buds. Those include salt, sweet, sour, bitter and umami
(Vaclavik et al, 2007). The replacement of wheat flour with cassava flour, rice
29
flour or potato flour might affect the taste of the rice bran brownies, therefore
taste was chosen as one of the parameter in the hedonic test to observe the
consumer preference towards the different types of flour used to make the rice
bran brownies. Besides, Brown (2008) also stated that taste is the most influential
factor in the people selection of foods.
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral, 5=slightly like, 6=like, 7=extremely like
Figure 4.2 Panelists preference on the taste of rice bran brownies with different flour
Result showed that there was effect of different types of flour toward
the consumer acceptance of rice bran brownies taste. As shown in Figure 4.2, the
rice bran brownies made from wheat flour, cassava flour and rice flour had similar
taste acceptance although it was significant different with the one made using
potato flour. There was a research conducted by Gan et al (2007) about the
optimization of cassava cake formulation which produce cassava cake with high
30
1
2
3
4
5
6
7
4.4a 4.2143a 4.1a
3.5857b
Wheat Cassava Rice Potato
Hed
onic
Sco
re o
f Tas
te
consumer acceptance, the research was stated that the baked cassava cake had a
strong cassava flavour. However in the brownies making, it was found that those
aroma were not interfering with the consumer acceptance.
The rice bran brownies made from potato flour was slightly
unacceptable because as shown in the Figure 4.2 the mean score for taste
parameter was 3.5857, while based on the hedonic scaling range, the score 3
already categorized as “slightly dislike”. Thybo et al (2006) stated potato could
possibly have an off flavour which was correlated with the non volatiles
compounds in the potato. So it might possible that the off flavour which was
possesed by potato contribute in lowering the rice bran brownies acceptance.
4.1.1.3 Texture
Texture is defined as an sensory attributes which is perceived by sight, touch and
sound, could be one of those or the combination of those (Lawless et al, 2010).
The replacement of wheat flour with cassava flour, rice flour and potato flour
might affect the texture of the rice bran brownies product, therefore texture was
chosen as one of the parameter in the hedonic test to observe the consumer
acceptance toward the rice bran brownies product.
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05
31
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral, 5=slightly like, 6=like, 7=extremely like
Figure 4.3 Panelists preference on the texture of rice bran brownies with different flour
Result showed that there was effect of different types of flour toward
the consumer acceptance of rice bran brownies texture. As shown in Figure 4.3,
The texture acceptance of rice bran brownies made from cassava flour is similar
with the rice bran brownies made from wheat flour while rice bran brownies made
using rice flour and potato flour showed lower acceptance in term of texture.
From the result of texture analysis as shown in Figure 4.5, The rice
bran brownies made from rice flour had softer texture while the one made from
potato flour had harder texture compared to rice bran brownies made from wheat
and cassava flour. Therefore, it could be inferred that the rice bran brownies
which was too soft was not preferred by the consumer, and the one which was too
hard was also disliked by the consumer. It might be concluded that the rice bran
brownies which had medium hardness was preferred by the consumer. This would
be further explained in the texture analysis result.
4.1.1.4 Overall Acceptance32
1
2
3
4
5
6
7
5.0857a 4.9143a4.4571b
3.3143c
Wheat Cassava Rice Potato
Hed
onic
Sco
re o
f Tex
ture
The overall acceptance parameter was chosen as one of the parameter
to be evaluated in the hedonic test as its importance to determine the preference of
the consumer towards the rice bran brownies product in terms of combined
evaluation regarding the aroma, taste and texture of the rice bran brownies.
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral, 5=slightly like, 6=like, 7=extremely like
Figure 4.4 Panelists preference on the overall parameter of rice bran brownies with different flour
Result showed that there was effect of different types of flour toward
the consumer acceptance of rice bran brownies regarding the overall acceptance.
As shown in Figure 4.4, the rice bran brownies made from cassava flour had
similar acceptance with the rice bran bran brownies made from wheat flour, while
the overall acceptance of rice bran brownies made from rice flour was similar with
the one made from potato flour.
Based on the sensory evaluation result of hedonic test, the best gluten
free flour which could be used in the making of rice bran brownies was the 33
1
2
3
4
5
6
7
5.1286a4.9143a
4.2143b3.9429b
Wheat Cassava Rice Potato
Hed
onic
Sco
re o
f Ove
rall
cassava flour. Rice bran brownies made from cassava flour showed no significant
difference compared to the one made from wheat flour. In contrast, both rice bran
brownies made from rice and potato flour were significantly different with those
made from wheat and cassava flour.
4.1.2 Physico – Chemical Characteristics
4.1.2.1 Texture
The texture of rice bran brownies made from different types of flour
were observed using texture analyzer. The textural parameter which was observed
was hardness. As stated by Sczcneiak (2002), hardness could be defined
physically as force give to attain a given deformation and from sensory
perspective hardness was defined as force require to compress between molar
teeth and palate. The hardness parameter of rice bran brownies made with
different types of flour could be seen in the Figure 4.5.
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05
34
0
1000
2000
3000
4000
5000
6000
7000
8000
9000
10000
5676.04a6158.58a
4156.073b
8982.1587c
Wheat Cassava Rice Potato
Har
dnes
s (g)
Figure 4.5 Hardness Value of Rice Bran Brownies with Different FlourFrom the result, there was effect of different types of flour towards the
hardness value of rice bran brownies. From Figure 4.5 it could be seen that the
highest level of hardness was given by rice bran brownies made using potato
flour, and the lowest one was the rice bran brownies made using rice flour. Singh
et al (2005) also stated that potato flour had different size of starch granules which
varied according to its cultivars. Potato flour which has smaller starch granules
would produce harder and more cohesive product, this might be an explanation
why the rice bran brownies made from potato flour had higher level of hardness
compared to the others.
The low hardness level of rice flour could be caused by the protein
content of rice flour. As stated by Muksprasirt (2001), rice flour has lower level of
protein compared to wheat flour, therefore the hardness of the rice bran brownies
made from rice flour was lower and significantly different compared to rice bran
brownies made from wheat flour. Hui (2008) stated that the protein content of
wheat flour is 11.8 – 12.6 % while the protein content of rice flour is about 7% as
stated by Nura et al (2011). This was also supported by the theory stated by Hui et
al (2008) that in the making of cake, flour which has low level of protein would
produce softer texture.
From the result of sensory analysis, the acceptance toward texture
parameter of rice bran brownies made from cassava flour and wheat flour was not
significantly different. This was coherent with the result of textural analysis,
whereas the hardness value of rice bran brownies made from cassava flour and
rice bran brownies made from wheat flour was similar.
35
4.1.2.2 Moisture Content
0
5
10
15
20
25
14.99a
17.86b19.87c
13.13d
Wheat Cassava Rice Potato
Moi
stur
e C
onte
nt (%
)
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05Figure 4.6 Moisture Content Value of Rice Bran Brownies with Different Flour
The moisture content of rice bran brownies made using different types
of flour was analyzed in this preliminary research. Moisture content is an
important parameter to determine the quality of bakery products, such as
brownies. Moisture content of the bakery product would affect the eating quality
of the finished products, as stated by Hui et al (2008). The moisture content of
rice bran brownies made using different types of flour could be seen in the Figure
4.6.
Result showed that there was effect of different types of flour toward
the moisture content of rice bran brownies. From Figure 4.6 it could be seen that
the highest level of moisture content was given by rice bran brownies made using
rice flour, and the lowest one was the rice bran brownies made using potato flour.
As shown in Figure 4.6, all of the rice bran brownies made with
different types of flour were significantly different towards each other. Hui et al
36
(2008) stated that the amount of water could affect the texture and mouth feel of
bakery products. The presence of water is also very important in baking because it
is essentially needed in order to gelatinize the starch during heating, besides it also
plays an important role by interact with proteins in order to give desirable features
for bakery products.
From the result of texture analysis, it could be seen that there was a
correlation between the moisture content and the hardness value of the rice bran
brownies made with different flours. Rice bran brownies made from rice flour
which had the highest moisture content had the lowest value of hardness, while
the rice bran brownies made from potato flour which had the lowest moisture
content had the highest value of hardness. This assumption was supported by
theory stated by Kilcast (2004) about the relation between moisture content and
the hardness of food products whereas loss of moisture could increase the
hardness of bakery products. The source of starch might also affect the moisture
content of the product, this was related to the theory which stated by Belitz et al
(2009) regarding the effect of different starch source toward its gelatinization
characteristics. Each starch possessed different starch granules, according to
deMan (1999), potato flour had the largest starch granule, followed by wheat
flour, cassava flour and rice flour. This difference in granule size would affect the
amount of water which could be swollen into the starch granule.
4.1.2.3 Water Activity
37
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05Figure 4.7 Water Activity Value of Rice Bran Brownies with Different Flour
Hui et al (2008) stated that water activity has a relationship with
moisture content, and furthermore, in bakery products water provides lubrication
when the bakery product is being eaten and affects its texture. Result showed that
there was effect of different types of flour toward rice bran brownies’ water
activity value. From Figure 4.7 it could be seen that the highest level of water
activity was given by rice bran brownies made using rice flour, and the lowest one
was the rice bran brownies made using potato flour. All of the rice bran brownies
product had water activity value ranged from 0.634 – 0.681, according to
Barbosa-Canovas (2007), foods which have water activity values from 0.6 – 0.9
are categorized as intermediate moisture foods. The highest water activity was
given by the rice bran brownies made using rice flour, and it could be related with
the moisture content of the rice bran brownies made using rice flour which was
also the highest compared to the others as shown in Figure 4.6. On the other hand,
the least water activity was given by rice bran brownies made from potato flour,
38
0.61
0.62
0.63
0.64
0.65
0.66
0.67
0.68
0.69
0.663a0.667a
0.681b
0.634c
Wheat Cassava Rice Potato
Wat
er A
ctiv
ity
and it also could be related with its moisture content which was also the least
among the others as shown in Figure 4.6.
Related to the result of texture analysis, the rice bran brownies made
from potato flour which had the lowest water activity had the highest hardness
value, while the rice bran brownies made from rice flour which had the lowest
water activity had the lowest hardness value. Therefore this result was coherent
with the theory stated by Barbaso-Canovas (2007) regarding the effect of water
activity toward the textural properties of foods. Foods with high Aw have moist
and juicy texture, while foods with lower Aw have harder and tougher texture.
4.2 Effect of Rice Bran Concentration and Baking Time on Gluten Free –
Rice Bran Brownies Qualities
The main research was conducted to determine the best rice bran
concentration and the best baking time in the making of rice bran brownies. The
rice bran brownies was made using cassava flour, which was selected from the
result of the preliminary result. The rice bran concentration which was
incorporated as the substitute for cassava flour consists of five different
concentrations which were 0%, 10%, 20%, 30%, and 40%, while the baking time
was 35, 45 and 55 minutes. The subjective and objective test were conducted to
analyze the rice bran brownies which were made using different rice bran
concentrations and different baking time. The subjective test that was conducted
was sensory evaluation using hedonic test. The objective analysis was conducted
to observe several physical and chemical parameters which consist of moisture
content, water activity and the texture of rice bran brownies.
39
4.2.1 Sensory Acceptance
The determination of the best rice bran concentration and the best
baking time in the making of rice bran brownies was conducted based on sensory
evaluation procedure. The hedonic test was conducted using 70 panelists. The
panelists were untrained panelists and the panelists were asked to evaluate each of
the rice bran brownies samples using a 7 points hedonic scale. The scale was
ranged from 1 to 7, 1 stands for extremely dislike and 7 stands for extremely like.
The evaluation of each samples were done based on the preference of the panelists
toward each samples. All of data obtained from the hedonic test were analyzed
using the IBM SPSS 19 utilizing the one way ANOVA.
4.2.1.1 Aroma
Table 4.1 Effect of Interaction of Rice Bran Concentration and Baking Time towards Aroma Parameter
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral, 5=slightly like, 6=like, 7=extremely like
Result showed that there was an effect of rice bran concentration
towards the consumer acceptance of rice bran brownies in terms of aroma. Result
also showed that there was interaction between rice bran concentrations and
baking time towards the consumer acceptance of rice bran brownies in terms of
aroma. From Table 4.1, it could be seen that as the rice bran concentration
increased the consumer acceptance was decreased.
40
There was a research conducted by Caesario (2011) which was
incorporation of rice bran in the meat ball. In that research, increasing the rice
bran concentration resulted in the decreasing of the consumer acceptance toward
aroma parameter, therefore it was coherent with the result of this research.
Kusumasari (2011) also incorporated rice bran in the making of ready to eat
breakfast cereal, and at certain point of rice bran addition, decreasing of consumer
acceptance towards aroma parameter was occurred. The decreasing of the
consumer acceptance in term of aroma parameter as the rice bran concentration
increased could be attributed to the unpleasant odor which was possessed by rice
bran as stated by Kaewka (2009), it also supported by another theory by
Sukonthara (2009) which stated that rice bran had several volatiles compound
contributed to its unpleasant aroma.
According to Hui et al (2008), the production of aromatic compounds
in bakery products is related to the baking process, therefore baking time is one of
the important consideration which will determine the quality of bakery products.
However, result showed there was no effect of baking time towards the consumer
acceptance of rice bran brownies in terms of aroma.
4.2.1.2 Taste
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05
41
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral, 5=slightly like, 6=like, 7=extremely like
Figure 4.8 Effect of Rice Bran Concentrations Towards Taste Parameter Result showed that there was an effect of rice bran concentration
towards the consumer acceptance of rice bran brownies in terms of taste. From the
result, it could be assumed that increasing the rice bran concentration would
reduce the taste acceptance of the rice bran brownies. This was also coherent with
the research conducted by Huang et al (2005) about the incorporation of rice bran
in the pork meatballs. In that research, the increasing of rice bran concentration
lowered the consumer acceptance towards taste parameter.
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05
42
1
2
3
4
5
6
7
5.2429a
4.7b4.3952c
4.1857c3.7238d
0% 10% 20% 30% 40%
Hed
onic
Sco
re o
f Tas
te
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral, 5=slightly like, 6=like, 7=extremely like
Figure 4.9 Effect of Baking Time Towards Taste Parameter The taste of rice bran brownies product might be affected by several
aromatic compounds contained in rice bran, which has been studied and
characterized by Jarunrattanasri (2004). Hui et al (2008) also stated that there is
correlation between aromatic compounds toward sensory perception of taste. Luh
(1991) stated that the dominant flavor characteristics of rice bran are sweet taste
which is attributed to high sugar content in bran and bitter taste which is attributed
to saponin content in rice bran. The decreasing of consumer acceptance in term of
taste parameter as the rice bran concentration increasing could be affected by the
unpleasant flavor given by rice bran prior to the flavor profile described above.
Result also showed that there was no significant different of the rice bran
brownies made using different baking time towards its taste acceptance. There
was no interaction between rice bran concentrations and baking time towards the
taste acceptance of rice bran brownies.
4.2.1.3 Texture43
1
2
3
4
5
6
7
4.4429a 4.5429a 4.3629a
35 minutes 45 minutes 55 minutes
Hed
onic
Sco
re o
f Tas
te
Table 4.2 Effect of Interaction of Rice Bran Concentration and Baking Time towards Texture Parameter
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral, 5=slightly like, 6=like, 7=extremely like
From the result, there was effect of rice bran concentration towards
the texture acceptance of rice bran brownies. From Table 4.2, it could be seen that
as the rice bran concentration increased, the acceptance towards texture was
decreased. This result was coherent with the research conducted by Huang et al
(2005), in that research the increased rice bran concentration lowered the
consumer acceptance of the pork meatball products in term of texture parameter.
This result was also supported by another research conducted by Delahaye et al
(2005) which was the study of rice bran utilization in frozen pizza. Sensory
analysis was conducted to determine the consumer acceptance of frozen pizza,
and textural acceptance was one of the parameter observed in the sensory analysis,
which specifically was hardness. The research resulted with lowered sensory
acceptance toward the hardness parameter as the rice bran concentration
increased.
Result showed that there was effect of baking time toward the texture
acceptance of rice bran brownies. According to Hui et al (2008), there are many
features which are occurred during baking such as Maillard reaction, starch
44
gelatinization, and moisture loss. Those occurrences could possibly affect the
texture of the final product which could affect the consumer preference toward the
texture of the rice bran brownies. Result also showed that there was interaction
between rice bran concentrations and baking time towards the consumer
acceptance of rice bran brownies in term of texture. This hedonic test result could
be correlated with the result from texture analysis where the hardness value was
increased as the rice bran concentration increased, this might be one of the factor
which decreasing the texture acceptance of rice bran brownies.
4.2.1.4 Overall
Result showed that there was effect of rice bran concentration towards the
consumer acceptance of rice bran brownies in terms of overall parameter. The
result was similar with the research conducted by Huang et al (2005) about the
utilization of rice bran in the making of pork meatballs. In that research,
increasing the concentration of rice bran would reduce the overall acceptance of
the pork meatballs.
Table 4.3 Interaction of Rice Bran Concentration and Baking Time towards Texture Parameter
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral, 5=slightly like, 6=like, 7=extremely like
Result also showed that there was no effect of baking time towards the
consumer acceptance of rice bran brownies in term of overall parameter. 45
However, there was interaction between rice bran concentrations and baking time
towards the texture acceptance of rice bran brownies. From the result, it could be
assumed that increasing the rice bran concentration in the making of rice bran
brownies up to 30% concentration would produce rice bran brownies which was
still acceptable for the consumer. The gluten free rice bran brownies which was
selected as the best gluten free rice bran brownies formulation was the rice bran
brownies made using 30% rice bran concentration and 55 minutes baking time.
4.2.2 Physico – Chemical Characteristics
4.2.2.1 Texture
46
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05Figure 4.10 Effect of Rice Bran Concentration Towards Hardness Value
Result showed that there was effect of rice bran concentration towards
the hardness parameter of rice bran brownies. From Figure 4.10, It could be seen
that as the rice bran concentration increased the value of hardness also increased.
The hardness value of rice bran brownies made with 40% rice bran concentration
was higher and significantly different compared to the rice bran brownies made
with 0 and 10% rice bran concentration, however it was not significantly different
with rice bran brownies made with 20 and 30% rice bran concentration. This
result is similar with several result which was already conduced, regarding the
incorporation of rice bran in the food products. Huang et al (2005) studied the
effect of rice bran concentration towards the hardness of pork meatballs, and it
resulted in the increasing of hardness value as the rice bran concentration
increased. Another research was conducted by Sairam et al (2011), and showed
similar result, in that research the rice bran was incorporated in the bread making,
and as the rice bran concentration increased, the value of hardness also increased.
47
0
1000
2000
3000
4000
5000
6000
7000
8000
6050.52a6363.70ab
7073.37bc 6910.00bc7535.64c
0% 10% 20% 30% 40%
Har
dnes
s (g)
Therefore it could be assumed that the rice bran concentration had positive
correlation toward the increasing of the hardness value in a food product. The
increasing in hardness value might be caused by the increasing dietary fiber
content as the rice bran concentration increased, because as stated by Brennan et
al (2011) addition of ingredients which is rich in dietary fiber content would
increase the hardness of the food product.
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05Figure 4.11 Effect of Baking Time Towards Hardness Value
Result also showed that there was effect of baking time towards the
hardness parameter of rice bran brownies. From Figure 4.11, It could be seen that
as the baking time increased the value of hardness also increased. Hui et al (2008)
stated that the duration of baking is related to the characteristic of the finished
product. During baking process, moisture loss is occurred gradually, and this
could be the cause why the hardness of the rice bran brownies increased as the
baking time increased. It could be assumed that as the baking time increased, the
moisture content decreased and therefore affected the textural properties of the
48
0
1000
2000
3000
4000
5000
6000
7000
8000
6366.12a6778.84b
7214.97c
35 minutes 45 minutes 55 minutes
Har
dnes
s (g)
rice bran brownies, in term of hardness. There was no interaction between rice
bran concentrations and baking time towards the hardness parameter of rice bran
brownies. This result was also coherent with the result obtained from observing
the moisture content and water activity. As the baking time increased, the
moisture content and the water activity value decreased, and this is coherent with
the theory which stated that moisture loss would increase the hardness of the
bakery product.
4.2.2.2 Moisture Content
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05Figure 4.12 Effect of Rice Bran Concentration Towards Moisture Content
Moisture content was considered as an important parameter in
determining the quality of baking, as stated by Hui et al (2008), water plays a
major role during baking process because water reacts with baking ingredients and
evaporates when heated. From the result, there was effect of rice bran
concentration towards the moisture content of rice bran brownies.
49
0
2
4
6
8
10
12
14
16
18
12.96a14.03ab 14.48bc
15.67c17.09d
0% 10% 20% 30% 40%
Moi
stur
e C
onte
nt (%
)
From Figure 4.12, It could be seen that as the rice bran concentration
increased the moisture content also increased. This result was coherent with the
result which was conducted by Saputra (2008), in that result rice bran was
incorporated in cookies, and by substituting wheat flour with 25 % rice bran in the
cookies the moisture content of the product was increased. Similar result was
obtained from research conducted by Delahaye (2005), whereas as the rice bran
concentration increased the moisture content of the product was also increased.
From this information, it could be assumed that increasing the rice bran
concentration might be contributed in the increasing of moisture content in a
bakery product.
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05Figure 4.13 Effect of Baking Time Towards Moisture Content
Result also showed that there was effect of baking time towards the
moisture content of rice bran brownies. From Figure 4.13, It could be seen that as
the baking time increased the moisture content was decreased. It could be
50
0
2
4
6
8
10
12
14
16
18
20 18.77a
14.31b
11.46c
35 Minutes 45 Minutes 55 Minutes
Moi
stur
e C
onte
nt (%
)
correlated with the theory stated by Sakin et al (2007), during baking moisture
transfer is occurred, which consists of internal and surface evaporation. So it
could be assumed that the prolonged baking time would reduce the amount of
moisture in bakery products. There was no interaction between rice bran
concentrations and baking time towards the moisture content of rice bran
brownies.
4.2.2.3 Water Activity
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05Figure 4.14 Effect of Rice Bran Concentration Towards Water Activity
From the result, there was effect of rice bran concentration towards
the water activity of rice bran brownies. From Figure 4.14, It could be seen that as
the rice bran concentration increased the water activity was also increased.
This result could be correlated with the moisture content of the rice
bran brownies, as the rice bran concentration increased, the moisture content was
increased, therefore it could be assumed that the increasing moisture content
51
0.660
0.670
0.680
0.690
0.700
0.710
0.720
0.682a0.678a
0.690a
0.709b0.713b
0% 10% 20% 30% 40%
Wat
er A
ctiv
ity
affect the water activity in rice bran brownies, as stated in the theory above
regarding the relation of moisture content and water activity.
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05Figure 4.15 Effect of Baking Time Towards Water Activity
From the result, there was effect of baking time towards the water
activity of rice bran brownies. From Figure 4.15, It could be seen that as the
baking time increased the water activity was decreased. This phenomenon could
be correlated with the result of the moisture content analysis, whereas it showed
similar result. As the baking time increased, the moisture content decreased. Since
water activity had a relationship with moisture content, it could be inferred that
the decreasing of water activity as the baking time increased was affected by the
moisture content of the food product. There was no interaction between rice bran
concentrations and baking time towards the water activity of rice bran brownies.
52
0.650
0.660
0.670
0.680
0.690
0.700
0.710
0.7200.714a
0.692b
0.677c
35 minutes 45 minutes 55 minutes
Wae
r Act
ivity
4.3 Nutritional Composition
The proximate analysis of rice bran flour and the best gluten free rice
bran brownies formula was conducted to determine the nutritional value of rice
bran flour and the final product of the best formula. The result of the proximate
dietary fiber content. The best gluten free rice bran brownies formulation was
55
considered as high fiber food because it contained more than 20% of dietary fiber
RDA per serving size.
5.2 Suggestion
Further study on the shelf life of the product made using addition of
rice bran needs to be done. Furthermore, study towards method to increase the
shelf life stability of a food product with rice bran addition also needs to be done,
it might be possible that pre – treatment of the rice bran before processing could
affect the shelf life stability of the food product incorporated with rice bran
although it has not yet studied extensively. Furthermore, a research about the
optimization of the gluten free rice bran brownies formulation could be
conducted to increase the consumer acceptance towards the gluten free rice bran
brownies product.
56
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APPENDICES
63
Appendix 1. Hedonic Test QuestionnaireQUESTIONNAIRE UJI HEDONIK
NAMA : TANGGAL :
SAMPEL : BROWNIES
Intruksi: Cicipilah sampel dari kiri ke kana sesuai kode sampel yang tertera pada kuesioner, lalu berikan penilaian berdasarkan aroma, rasa, warna, tekstur, dan penerimaan keseluruhan (berdasarkan tingkat kesukaan anda) dengan spontan tanpa membandingkan antar sampel. Bilaslah mulut dengan air mineral setiap selesai mencoba sampel. Pencicipan sampel dilakukan satu kali saja tanpa pengulangan. Terima kasih.
Kode SampelAromaRasaWarnaTeksturOverall
Keterangan :
1=sangat tidak suka 5=agak suka
2=tidak suka 6=suka
3=agak tidak suka 7=sangat suka
4=netral
64
Appendix 2. Sensory Analysis Procedure1. Hedonic Test (Meilgaard et al, 2007)
The hedonic test is a sensory evaluation method to determine the
consumer acceptance of the product based on the overall sensory qualities of the
food product. The hedonic test is done using scale from 1 to 7 (1 = extremely
Between Groups 25.554 3 8.518 4.355 .005Within Groups 539.871 276 1.956Total 565.425 279
TasteDuncana
Flour NSubset for alpha = 0.051 2
Potato 70 3.5857Rice 70 4.1000Cassava 70 4.2143Wheat 70 4.4000Sig. 1.000 .234Means for groups in homogeneous subsets are displayed.a. Uses Harmonic Mean Sample Size = 70.000.
78
Appendix 7. Hedonic Test for Texture Parameter Result of The Preliminary Research Panelist Cassava
Sum of Squares df Mean Square F Sig.Between Groups 66.414 3 22.138 12.150 .000Within Groups 502.886 276 1.822Total 569.300 279
OverallDuncana
Flour NSubset for alpha = 0.051 2
Potato 70 3.9429Rice 70 4.2143Cassava 70 4.9143Wheat 70 5.1286Sig. .235 .348Means for groups in homogeneous subsets are displayed.a. Uses Harmonic Mean Sample Size = 70.000.
84
Appendix 9. Texture Analysis of The Preliminary Research
Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 1.608.a. Uses Harmonic Mean Sample Size = 210.000.b. Alpha = .05.
Aroma
time NSubset
1Duncana,b 55m 350 4.8171
35m 350 4.825745m 350 4.9686Sig. .137
Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 1.608.a. Uses Harmonic Mean Sample Size = 350.000.b. Alpha = .05.
kontrol 210 5.2429Sig. 1.000 .130 1.000 1.000Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 2.005.a. Uses Harmonic Mean Sample Size = 210.000.b. Alpha = 0.05.
Taste
Duncana,b
time N
Subset
155m 350 4.3629
35m 350 4.4429
45m 350 4.5429
Sig. .113
Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 2.005.a. Uses Harmonic Mean Sample Size = 350.000.b. Alpha = 0.05.
Appendix 13. Hedonic Test for Texture Parameter Result of The Main Research 10% 35 M
Tests of Between-Subjects EffectsDependent Variable:Texture
SourceType III Sum of
Squares df Mean Square F Sig.Corrected Model 118.082a 14 8.434 4.400 .000Intercept 21415.775 1 21415.775 11171.236 .000ricebran 66.377 4 16.594 8.656 .000time 14.230 2 7.115 3.712 .025ricebran * time 37.474 8 4.684 2.443 .013Error 1984.143 1035 1.917Total 23518.000 1050Corrected Total 2102.225 1049a. R Squared = .056 (Adjusted R Squared = .043)
102
TextureDuncana,b
ricebran NSubset
1 2 340% 210 4.119030% 210 4.423810% 210 4.566720% 210 4.5762kontrol 210 4.8952Sig. 1.000 .291 1.000Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 1.917.a. Uses Harmonic Mean Sample Size = 210.000.b. Alpha = 0.05.
Texture
Duncana,b
time N
Subset
1 255m 350 4.4057
35m 350 4.4657
45m 350 4.6771
Sig. .567 1.000
Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 1.917.a. Uses Harmonic Mean Sample Size = 350.000.b. Alpha = 0.05.
Tests of Between-Subjects EffectsDependent Variable:Overall
106
SourceType III Sum of
Squares df Mean Square F Sig.Corrected Model 208.139a 14 14.867 9.439 .000Intercept 22199.604 1 22199.604 14093.844 .000ricebran 171.739 4 42.935 27.258 .000time 2.065 2 1.032 .655 .519ricebran * time 34.335 8 4.292 2.725 .006Error 1630.257 1035 1.575Total 24038.000 1050Corrected Total 1838.396 1049a. R Squared = .113 (Adjusted R Squared = .101)
OverallDuncana,b
ricebran NSubset
1 2 340% 210 3.919030% 210 4.552420% 210 4.561910% 210 4.8000kontrol 210 5.1571Sig. 1.000 .055 1.000Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 1.575.a. Uses Harmonic Mean Sample Size = 210.000.b. Alpha = 0.05.
OverallDuncana,b
time NSubset
155m 350 4.542935m 350 4.600045m 350 4.6514Sig. .284Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 1.575.a. Uses Harmonic Mean Sample Size = 350.000.b. Alpha = 0.05.
Tests of Between-Subjects EffectsDependent Variable:Hardness
SourceType III Sum of
Squares df Mean Square F Sig.Corrected Model 23553343.403a 14 1682381.672 2.780 .009
109
Intercept 2.073E9 1 2.073E9 3424.752 .000ricebran 12412686.151 4 3103171.538 5.128 .003time 5405477.613 2 2702738.806 4.466 .020ricebran * time 5735179.639 8 716897.455 1.185 .341Error 18155808.673 30 605193.622Total 2.114E9 45Corrected Total 41709152.076 44a. R Squared = .565 (Adjusted R Squared = .362)
HardnessDuncana,b
ricebran NSubset
1 2 30% 9 6050.522110% 9 6363.7053 6363.705330% 9 6910.0011 6910.001120% 9 7073.3779 7073.377940% 9 7535.6443Sig. .400 .076 .117Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 605193.622.a. Uses Harmonic Mean Sample Size = 9.000.b. Alpha = 0.05.
HardnessDuncana,b
time NSubset
1 235M 15 6366.126345M 15 6778.8470 6778.847055M 15 7214.9771Sig. .157 .135Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 605193.622.a. Uses Harmonic Mean Sample Size = 15.000.b. Alpha = 0.05.
Appendix 16. Moisture Content Data of The Main ResearchEvaporating Dish
Tests of Between-Subjects EffectsDependent Variable:Moisture Content
SourceType III Sum of
Squares df Mean Square F Sig.Corrected Model .051a 14 .004 22.132 .000
113
Intercept .992 1 .992 6056.326 .000Ricebran .009 4 .002 13.858 .000Time .041 2 .020 124.417 .000Ricebran * Time .001 8 .000 .698 .691Error .005 30 .000Total 1.047 45Corrected Total .056 44a. R Squared = .912 (Adjusted R Squared = .871)
Moisture ContentDuncana,b
Ricebran NSubset
1 2 3 40% 9 .12955610% 9 .140322 .14032220% 9 .144789 .14478930% 9 .15666740% 9 .170911Sig. .084 .465 .058 1.000Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = .000.a. Uses Harmonic Mean Sample Size = 9.000.b. Alpha = 0.05.
MoistureDuncana,b
Time NSubset
1 2 355M 15 .11456745M 15 .14309335M 15 .187687Sig. 1.000 1.000 1.000Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = .000.a. Uses Harmonic Mean Sample Size = 15.000.b. Alpha = 0.05.
Appendix 17. Water Activity Data of The Main ResearchSample Aw Average Sample Aw Average Sample Aw Average
Tests of Between-Subjects EffectsDependent Variable:AW
SourceType III Sum of
Squares df Mean Square F Sig.
115
Corrected Model .023a 14 .002 5.199 .000Intercept 21.700 1 21.700 69690.266 .000Ricebran .009 4 .002 7.291 .000Time .010 2 .005 16.398 .000Ricebran * Time .003 8 .000 1.354 .256Error .009 30 .000Total 21.732 45Corrected Total .032 44a. R Squared = .708 (Adjusted R Squared = .572)
AWDuncana,b
Ricebran NSubset
1 210% 9 .678330% 9 .6816720% 9 .6898930% 9 .7088940% 9 .71333Sig. .199 .597Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = .000.a. Uses Harmonic Mean Sample Size = 9.000.b. Alpha = 0.05.
AWDuncana,b
Time NSubset
1 2 355M 15 .6770745M 15 .6924035M 15 .71380Sig. 1.000 1.000 1.000Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = .000.a. Uses Harmonic Mean Sample Size = 15.000.b. Alpha = 0.05.
Appendix 18. Proximate Analysis Result of Best FormulationASH CONTENT ANALYSIS RESULT
Sample
Empty Ev.Dis
Wsample
Wdish+dry
Wdry sample
Ash
116
h (g)initial (g)
sample (g) (g)
134.143
4 5.0129 34.2767 0.13332.66
%
241.254
7 5.0887 41.3831 0.13742.70
%
Average2.68
&Example of Calculation
Ash content = Ash resulted after furnace (g) x 100%Sample before furnace (g)