Pengaruh Perbandingan Tepung Bekatul Jagung dengan Tepung Beras Merah dan Penambahan Puree Labu Kuning terhadap Karakteristik Kimia dan Organoleptik Food Bar

Abstract

Food bars are one of the ready-to-eat emergency food products. The shape of the food bar is a stick, making it easier to pack and saves more space, making it more efficient. This research was aimsed to study the effect of using a ratio of corn bran flour to brown rice flour and the addition of pumpkin puree on food bars. The research applied the factorial Completely Randomized Design (CRD) method with 2 factors, namely the ratio of corn bran flour and brown rice flour (10:90, 20:80, 30:70, and 40:60) and pumpkin puree (10%, 12%, 14%, and 16%) The research results showed that the ratio of corn bran flour and brown rice flour had a highly significant effect on water content, protein content, fat content, crude fiber content, carbohydrate content and ash content. The addition of pumpkin puree had a highly significant effect on water content, protein content, fat content, crude fiber content, carbohydrate content and ash content. The interaction between the ratio of corn bran flour to brown rice flour and pumpkin puree had a highly significant effect in water content, protein content, fat content, crude fiber content, carbohydrate content and ash content. The best treatment was found in the P4K1 treatment combination, namely a ratio of 40% corn bran flour, 60% brown rice flour and the addition of 10% yellow pumpkin puree. The resulting food bar had a water content of 19.42%, protein content of 34.36%, fat content of 12.30%, crude fiber content of 5.16%, carbohydrate content of 26.43%, ash content of 7.49% and 353,36 calori.