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The Characteristics of Physico-Chemical and Sensory Properties of Bran and Pumpkin Flours Substitution of Simulation Chips

Authors(3) :-Wayan Trisnawati, Ketut Suter,Nengah Kencana Putra

Snacks are food consumed between the times of the main meal. Indonesian people have a habit of eating a snack, and it is a business opportunity for the snack industry. Most snack on the market contain a lot of monosodium glutamate (MSG), to reduce the use of MSG, it can use local foodstuffs such as bran and fruit pumpkin that has a complete nutritional content, source of dietary fiber, and antioxidants. By processing the bran and pumpkin fruit into flour, it can be used as raw material in the processing of the simulation chips. The purpose of this study was to determine the effect of substitution proportion of TB and TLK to the physico-chemical properties and sensory quality of simulation chips. The design used was completely randomized design (CRD) with four replications for each treatment. Treatment substitution of TB consists of 7 levels: 0%, 5%, 10%, 15%, 20%, 25%, and 30% of the total flour, whereas substitution of TLK consists of 7 levels, namely 10%, 20 %, 30%, 40%, 50%, 60% of the total flour. The best results obtained on substitution treatment of F4 with TB were as much as 15% and 30% of TLK which has a water content of 3.71%, ash content of 5.09%, the protein content of 10.67%, fat content of 16.94%, carbohydrate content of 63.58%, ?-carotene with 2.81 g/g, vitamin E of 0.59 mg / 100 g, TDF of 10.64% db, the antioxidant capacity of 668.52 ppm GAEAC, and IC 50 amounted to 145.19 mg / mL. Sensory acceptance is based on the overall quality attributes of a score of 4.13 (quite like to like).
Wayan Trisnawati, Ketut Suter,Nengah Kencana Putra
Flour, Bran, Pumpkin, and Chips Simulation
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Publication Details
  Published in : Volume 2 | Issue 4 | July-August 2016
  Date of Publication : 2016-08-30
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 98-106
Manuscript Number : IJSRST162420
Publisher : Technoscience Academy
PRINT ISSN : 2395-6011
ONLINE ISSN : 2395-602X
Cite This Article :
Wayan Trisnawati, Ketut Suter,Nengah Kencana Putra, "The Characteristics of Physico-Chemical and Sensory Properties of Bran and Pumpkin Flours Substitution of Simulation Chips", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 2, Issue 4, pp.98-106, July-August-2016.
Journal URL : http://ijsrst.com/IJSRST162420

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