Pengaruh substitusi bekatul dan lama pengukusan pada pembuatan kwetiau terhadap sifat fisiko-kimia dan penerimaan konsumen = Effect of rice bran substitution and steaming time on kwetiau toward physico-chemical characteristics and consumer acceptance

Tangkilisan, Ridwan (2013) Pengaruh substitusi bekatul dan lama pengukusan pada pembuatan kwetiau terhadap sifat fisiko-kimia dan penerimaan konsumen = Effect of rice bran substitution and steaming time on kwetiau toward physico-chemical characteristics and consumer acceptance. Bachelor thesis, Universitas Pelita Harapan.

	Text (Title) Title.pdf Download (425kB)
	Text (Abstract) Abstract.pdf Download (114kB)
	Text (ToC) ToC.pdf Download (135kB)
	Text (Chapter 1) Chapter1.pdf Restricted to Repository staff only Download (126kB)
	Text (Chapter 2) Chapter2.pdf Restricted to Repository staff only Download (168kB)
	Text (Chapter 3) Chapter3.pdf Restricted to Repository staff only Download (186kB)
	Text (Chapter 4) Chapter4.pdf Restricted to Repository staff only Download (278kB)
	Text (Chapter 5) Chapter5.pdf Restricted to Repository staff only Download (119kB)
	Text (Bibliography) Bibliography.pdf Download (145kB)
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Download (448kB)
	Text (Publication-Agreement) Publication-Agreement.pdf Download (380kB)

Abstract

Indonesia is one of the largest producers of rice in the world. Rice bran is a by product of rice milling that contains a lot of nutritious components and good source of dietary fiber, so it can be used as fiber source since there is lack in dietary fiber consume of Indonesian people. The objective of this research is to determine the best ratio of rice bran in kwetiau and the best steaming time. The flour which was used to make kwetiau included rice flour, tapioca, and rice bran flour. Kwetiau was made in four different ratios (0, 10, 15, 20 %), and three different steaming time (8, 10, 12 minutes). The observation includes sensory analysis (hedonic test) and physico-chemical characteristic analysis, such as texture, color, water activity (aw), and the gelatinization process. The results showed that rice bran kwetiau made using 15% rice bran flour and 12 minutes steaming time was determine as the best rice bran kwetiau formula based on its sensory evaluation and it was categorized as the high source fiber food. The nutrition facts of the rice bran kwetiau is 67.35% moisture content, 4.59% fat content, 2.54% protein content, 1.0% ash content, and 24.5% carbohydrate content with 6.42% dietary fiber.

Actions (login required)

View Item