Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch)
<p>Flakes are a food product and are expected to be able to meet market demand by presenting products that are practical, easy to serve, and fulfill the body's nutritional content. This research aims to determine the level of consumer acceptance of flakes products based on taro beneng flo...
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Department of Food Technology
2024-07-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/24861 |
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| author | Nia Ariani Putri Winda Nurtiana Mohamad Ana Syabana Bayu Meindrawan Reizza Muhammad Giyats Al Hisyam Dwi Samara |
| author_facet | Nia Ariani Putri Winda Nurtiana Mohamad Ana Syabana Bayu Meindrawan Reizza Muhammad Giyats Al Hisyam Dwi Samara |
| author_sort | Nia Ariani Putri |
| collection | DOAJ |
| description | <p>Flakes are a food product and are expected to be able to meet market demand by presenting products that are practical, easy to serve, and fulfill the body's nutritional content. This research aims to determine the level of consumer acceptance of flakes products based on taro beneng flour and fermented rice bran flour by varying the ingredient formulation: taro beneng flour, fermented rice bran flour, rice flour; and the baking time 15 and 20 minutes. The selected treatment will undergo further analysis regarding its physical (color, texture, and rehydration power) and chemical (moisture, ash, fat and crude fiber content) properties. The hedonic test results showed that the sample F1 (45:10:45)% obtained the highest favorability test results in term of color, aroma, taste, texture, and overall attributes. The selected treatments were formulations F1 (45:10:45)% and F2 (40:15:45)% with a baking time of 15 and 20 minutes. The physical characteristic test results include color (lightness 48.80 – 51.70), texture (0.68 – 0.89 N), and rehydration power (47.55 – 85)%; while the chemical characteristic test results include water (2.60 - 4.4)%, ash (2.74 – 3.14)%, fat (19.47 – 22.46)%, and crude fiber (19.78 – 23.06)%.</p> |
| format | Article |
| id | doaj-art-792765a34861448f94459acd0e59431d |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2024-07-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-792765a34861448f94459acd0e59431d2025-01-08T00:28:11ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2024-07-01618311010.33512/fsj.v6i1.2486111779Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch)Nia Ariani Putri0Winda Nurtiana1Mohamad Ana Syabana2Bayu Meindrawan3Reizza Muhammad Giyats Al Hisyam Dwi Samara4Department of Food Technology Universitas Sultan Ageng TirtayasaDepartment of Food Technology Universitas Sultan Ageng TirtayasaDepartment of Food Technology Universitas Sultan Ageng TirtayasaDepartment of Food Technology Universitas Sultan Ageng TirtayasaDepartment of Food Technology Universitas Sultan Ageng Tirtayasa<p>Flakes are a food product and are expected to be able to meet market demand by presenting products that are practical, easy to serve, and fulfill the body's nutritional content. This research aims to determine the level of consumer acceptance of flakes products based on taro beneng flour and fermented rice bran flour by varying the ingredient formulation: taro beneng flour, fermented rice bran flour, rice flour; and the baking time 15 and 20 minutes. The selected treatment will undergo further analysis regarding its physical (color, texture, and rehydration power) and chemical (moisture, ash, fat and crude fiber content) properties. The hedonic test results showed that the sample F1 (45:10:45)% obtained the highest favorability test results in term of color, aroma, taste, texture, and overall attributes. The selected treatments were formulations F1 (45:10:45)% and F2 (40:15:45)% with a baking time of 15 and 20 minutes. The physical characteristic test results include color (lightness 48.80 – 51.70), texture (0.68 – 0.89 N), and rehydration power (47.55 – 85)%; while the chemical characteristic test results include water (2.60 - 4.4)%, ash (2.74 – 3.14)%, fat (19.47 – 22.46)%, and crude fiber (19.78 – 23.06)%.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/24861beeng taro flourflakesfermented rice branorganoleptic characteristicsphysicochemical characteristics |
| spellingShingle | Nia Ariani Putri Winda Nurtiana Mohamad Ana Syabana Bayu Meindrawan Reizza Muhammad Giyats Al Hisyam Dwi Samara Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch) Food ScienTech Journal beeng taro flour flakes fermented rice bran organoleptic characteristics physicochemical characteristics |
| title | Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch) |
| title_full | Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch) |
| title_fullStr | Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch) |
| title_full_unstemmed | Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch) |
| title_short | Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch) |
| title_sort | physicochemical and organoleptic characteristics of flakes based on fermented rice bran and beneng taro flour xanthosoma undipesh k koch |
| topic | beeng taro flour flakes fermented rice bran organoleptic characteristics physicochemical characteristics |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/24861 |
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