Kesehatan Ilmiah

Daya Terima Dan Mutu Gizi Cookies Bekatul

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The rice bran has an excellent nutrient content, high in fiber, and also a source of carbohydrates with low IG. Utilization of rice bran flour, as an ingredient in cookies making, in addition to reduce the use of wheat flour, it also can increase the nutritional value of cookies. The objective at this study is to asses the acceptability and nutritional quality of rice bran cookies. The result of this study shows that the average panelist gave response like the color, taste, aroma, and texture of 1st cookies formulation (20% rice bran), the response of like and rather like for 2nd cookies formulation (30% rice bran), and response of rather like for 3th cookies formulation (40% rice bran). The conclusion of this study is cookies with 20% and 30% rice bran flour preferably than cookies contents 40% rice bran flour. The cookies with rice bran flour can improve the nutritional quality of cookies itself Keyword :rice bran, rice bran cookies, acceptance, nutriotinal quality.

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Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

: .,

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

Vol. 6 No. 2

Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

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