Pratama, Rifky Andri (2025) Karakteristik Fisikokimia dan Organoleptik Snack Bar (Kajian : Proporsi Tepung Biji Rami : Tepung Beras Merah dan Penambahan Madu). Undergraduate thesis, UPN "Veteran" Jawa Timur.
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Abstract
Snack bar is a practical rod-shaped food products are generally made from various mixtures of nutritious ingredients and consumed as a source of energy nor nutrients. The purpose of this study was to determine the combination of treatment best between the proportions of flaxseed flour and brown rice flour with the addition of honey to get a snack bar with the best treatment. This research using a Complete Random Design (CRD) factorial pattern, two-factor and three-time Deuteronomy. Factor I: flaxseed flour: brown rice flour(20%: 80%; 25%: 35%; 30%: 70%) and factor II: the addition of honey (40%; 45%; 50%). Data analyzed using ANOVA and DMRT further test at the level of 5%, while the data organoleptics were analyzed using the Friedman Test at a level of 5%. Proportion treatment flaxseed flour: brown rice flour (30%; 70%) and the addition of honey (40%) is the best treatment that produces snack bars with characteristics water content 12.38%, ash content 2.35%, protein content 11.78%, fat content 8.78%, levels crude fiber 5.95%, carbohydrate content 64.57%, total calories 386 (kcal/100 grams), texture hardness 6.388 (N), texture chewiness 189.891, and taste organoleptic test 4.80 (neutral), color 5.00 (like), aroma 4.90 (neutral), texture 4.73 (neutral).
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Rifky Andri Pratama | ||||||||
| Date Deposited: | 22 Sep 2025 03:23 | ||||||||
| Last Modified: | 22 Sep 2025 03:23 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/43664 |
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