Research Article
Rice Bran for Diabetes Mellitus Prevention and Snackification
@INPROCEEDINGS{10.4108/eai.22-7-2020.2300303, author={Oktia Woro Kasmini Handayani and Siti Fathonah and Arif Rahmat Kurnia}, title={Rice Bran for Diabetes Mellitus Prevention and Snackification}, proceedings={Proceedings of the 5th International Seminar of Public Health and Education, ISPHE 2020, 22 July 2020, Universitas Negeri Semarang, Semarang, Indonesia}, publisher={EAI}, proceedings_a={ISPHE}, year={2020}, month={9}, keywords={rice bran diabetes mellitus snackification biscuit bar}, doi={10.4108/eai.22-7-2020.2300303} }- Oktia Woro Kasmini Handayani
Siti Fathonah
Arif Rahmat Kurnia
Year: 2020
Rice Bran for Diabetes Mellitus Prevention and Snackification
ISPHE
EAI
DOI: 10.4108/eai.22-7-2020.2300303
Abstract
Snackification is a snack trend as a substitute for staple foods, meanwhile the increasing cases of Diabetes Mellitus in the community are related to consumption of unhealthy diet. The purpose of this research is to analyze the acceptability of target consumers related to organoleptic and hedonic tests at rice bran levels of 20%, and 30% and which product formulas to be recommended. Formula tested with bran level 20% and 30%. Products are made in the form of biscuits. Test is conducted in the form of organoleptic and hedonic test. The results obtained biscuit bar products that have a high sensory quality and most preferably panelists with 30% bran content, with an average or the total value of hedonic test results related to color is rather like, aroma is rather like, texture is somewhat like, and sweet potato taste is somewhat like, and contain carbohydrates of 68.569 gr / 100 gr
