Pengaruh Perbandingan Tepung Kecambah Kacang Merah (Phaseolus vulgaris L.) dan Tepung Beras Merah (Oryza nivara L.) Terhadap Karakteristik Snack Bar
نویسندگان
چکیده

 This study aims to determine the effect comparison of red bean sprouts flour with rice on characteristics snack bar and proper concentration that was able produce best characteristics. The design used in this a completely randomized treatment consist 5 levels, namely: P1 (80%: 20%), P2 (70%: 30%), P3 (60%: 40%), P4 (50%: 50%), P5 (40%: 60%). Each treatments repeated 3 times obtain 15 experimental units. data were analyzed by analysis variance if there significant effect, Duncan Multiple Range Test (DMRT) perfomed. result showed ratio had water content, ash protein fat crude fiber sensori test color, aroma, taste, texture overall acceptance. from research 50% which 14.90% 2.64% 14.16% 16.19% 6.71% 52.10% carbohydrate color liked, aroma taste liked slightly distinctive bean, crunchy acceptance liked.
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ژورنال
عنوان ژورنال: ITEPA : Jurnal Ilmu dan Teknologi Pangan
سال: 2022
ISSN: ['2527-8010']
DOI: https://doi.org/10.24843/itepa.2022.v11.i01.p17