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Peran rasio high fructose corn syrup terhadap sukrosa dalam mengatur sifat fisikokimia dan organoleptik snack bar beras merah

Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian

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Title Peran rasio high fructose corn syrup terhadap sukrosa dalam mengatur sifat fisikokimia dan organoleptik snack bar beras merah
 
Creator Dealyn, Devondra Christabella Glenys
Purwanto, Maria Goretti M.
Jati, Ignasius Radix Astadi Praptono
Setijawati, Erni
 
Subject Snack bar
Red Rice
Sucrose
HFCS
 
Description A snack bar as a food product consumed by children and adults on various occasions is usually produced from flour or a mixture of rice puffs that have white rice as the main ingredient. However, this research aimed to determine the effect of High Fructose Corn Syrup (HFCS) to Sucrose ratio on red rice snack bar's physicochemical and organoleptic properties, as well as the best ratio to achieve desired characteristics such as being sturdy, compact, and easy-to-bite. An addition of hydrocolloids like gelatin (12%) is required to preserve the product’s chewiness, by aiding the texture's transformation into a compact and desirable shape, with soft and easy-to-bite characteristics. The result showed different HFCS:Sucrose ratios tend to affect moisture content, water activity, texture, taste preference, hardness, and stickiness of the red rice snack bar. Also, based on the organoleptic test, 12.5:27.5 was the best HFCS:Sucrose ratio used to obtain a final product with an average moisture content of 3.66%, a water activity of 0.403, texture score of 83.81N, and hedonic values 5.08 for taste, 4.75 for hardness, and 4.42 for stickiness.
 
Publisher Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan
 
Date 2021-10-22
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2669
10.35891/tp.v13i1.2669
 
Source 2597-436X
2087-9679
10.35891/tp.v13i1
 
Language eng
 
Relation https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2669/1961
 
Rights Copyright (c) 2021 Maria Goretti M. Purwanto, Devondra Christabella Glenys Dealyn, Ignasius Radix Astadi Praptono Jati, Erni Setijawati
https://creativecommons.org/licenses/by/4.0