ANALYSIS OF PHYSICAL PROPERTIES, PROPERTIES AND PROXIMATE CONDITIONS OF SNACK BAR FORMULATION OF RED RICE FLOUR (ORYZA NIVARA) AND GROUND NUTS (ARACHIS HYPOGAEA, L)
Snack bar has a variety of nutrients and meets daily nutritional needs. Brown rice has high fiber levels, helps control blood sugar level. Objective of research to know the physical properties, level of preference, and proximate content of snack bars in various formulations of brown rice flour and peanuts. This type of research is Quasi experimental, using a completely randomized design (CRD) with 4 variations of brown rice flour A: 100%, B: 80%, C: 60%, and D: 50%.Result of research, Physical test of Snackbar was brown, flavored with brown rice flour, slightly sweet taste, and slightly soft texture. The most preferred Snackbar organoleptic test was snackbar D. The highest proximate, water content and carbohydrate test results were snackbar A, namely 25.57% and 58.83%. The highest ash content, fat content, protein content and fiber content of snackbar D were 2.2%, 15.49%, 11.63% and 1.00%. There are differences in color, there is no difference in smell, taste and texture of the four variations of the snackbar. The level of preference for color, smell, taste and texture is the highest at snackbar D. There are differences in water content, fat, crude fiber, protein and carbohydrates, there is no difference in ash content.
Keywords: Snack bar; brown rice flour; peanuts
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with Jurnal Keperawatan Respati Yogyakarta agree to the following terms:
- Authors retain copyright and grant Jurnal Keperawatan Respati Yogyakarta right of first publication with the work simultaneously licensed under a Creative Commons Attribution License CC-BY that allows others to remix, adapt, build upon the work with an acknowledgment of the work's authorship and initial publication and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).