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THESIS
EFFECT OF DIFFERENT RICE BRAN CONCENTRATIONS
AND BAKING TIME ON THE CONSUMER PREFERENCES
AND PHYSICO-CHEMICAL CHARACTERISTICS OF
GLUTEN FREE – RICE BRAN BROWNIES
Written as partial fulfillment of the academic requirementsto obtain the degree of Sarjana Teknologi Pertanian Strata Satu
By :NAME : MERRYO SETYAWAN NPM : 03420080102
FOOD TECHNOLOGY DEPARTMENTFACULTY OF INDUSTRIAL TECHNOLOGY
UNIVERSITAS PELITA HARAPANKARAWACI
2012
STATEMENT OF THESIS AUTHENTICITY
I, a student of Food Technology Department, Faculty of Industrial Technology, Universitas Pelita Harapan,
Name : Merryo SetyawanStudent Id. Number : 03420080102Department : Food Technology
Hereby declare that my thesis, entitled “EFFECT OF DIFFERENT
RICE BRAN CONCENTRATIONS AND BAKING TIME ON THE
CONSUMER PREFERENCES AND PHYSICO-CHEMICAL
CHARACTERISTICS OF GLUTEN FREE – RICE BRAN BROWNIES” is:
1) An original piece of work, written and completed on my own, based on
lecture notes, data observation, reference books, journals, and other
sources as listed on the work cited section.
2) Not a duplication of other writing that has been published or used for
obtaining the degree of Sarjana in other Universities, except for passages
that include information on respective references.
3) Not a translation of other works from books or journals, which are listed
on the work cited section.
I understand that if my statement above is proven untrue, this Thesis will be
canceled.
Karawaci, June 15th, 2012
Materai Rp
(Merryo
Setyawan)
UNIVERSITAS PELITA HARAPANFACULTY OF INDUSTRIAL TECHNOLOGY
APPROVAL BY THESIS SUPERVISORS
EFFECT OF DIFFERENT RICE BRAN CONCENTRATIONS AND BAKING TIME ON THE CONSUMER PREFERENCES AND PHYSICO-
CHEMICAL CHARACTERISTICS OF GLUTEN FREE – RICE BRAN BROWNIES
Written By :Name : Merryo SetyawanStudent Id. Number : 03420080102Department : Food Technology
has been approved to be examined for obtaining the degree of Sarjana Teknologi Pertanian Strata Satu in the Food Technology Department, Faculty of Industrial Technology, Universitas Pelita Harapan Karawaci – Tangerang, Banten.
Karawaci, June 15th, 2012
Approved by:
Supervisor Co-Supervisor
(Dr. Ir. Raffi Paramawati, M.Si) (Natania, M. Eng )
Acknowledged by,
Head of Food Technology Department
(Nuri Arum Anugrahati, MP)
UNIVERSITAS PELITA HARAPAN FACULTY OF INDUSTRIAL TECHNOLOGY
APPROVAL BY THESIS EXAMINATION COMMITTEE
We the undersigned, certify that a thesis defense has been held on February 10th, 2012, as partial fulfillment of the academic requirement to obtain the degree of Sarjana Teknologi Pertanian Strata Satu in the Food Technology Department, Faculty of Industrial Technology, Universitas Pelita Harapan, for the student:
Name : Merryo Setyawan
Student Id. Number : 03420080102
Department : Food Technology
Faculty : Industrial Technology
With the following title “EFFECT OF DIFFERENT RICE BRAN
CONCENTRATIONS AND BAKING TIME ON THE CONSUMER
PREFERENCES AND PHYSICO-CHEMICAL CHARACTERISTICS OF
GLUTEN FREE – RICE BRAN BROWNIES”, and that the thesis has been approved by the examination committee.
Examiners Signature1. Head of Examiners2. Member 3. Member
ABSTRACT
Merryo Setyawan (03420080102)
EFFECT OF DIFFERENT RICE BRAN CONCENTRATIONS AND BAKING TIME ON THE CONSUMER PREFERENCES AND PHYSICO-CHEMICAL CHARACTERISTICS OF GLUTEN FREE – RICE BRAN BROWNIES
Rice bran is by product of rice milling that categorized as a food source which contains good source of dietary fiber and other nutritious components. Therefore, rice bran is a good additional food source for Indonesian people who have minimum fiber consumption on their diet. The objective of this research is to study the utilization of rice bran in the making of gluten free – rice bran brownies. The gluten free flour which was used as wheat flour replacer was cassava flour. This research was conducted with two factors, which was rice bran concentration (0,10,20,30 and 40%), and baking time (35,45, and 55 minutes). The observation includes sensory tests and physico – chemical analysis. Result noted that rice bran brownies made using 30 % rice bran and 55 minutes baking time had the highest consumer acceptance, therefore, it was selected as the best formulation. The dietary fiber content of the best rice bran brownies formulation was 7.99%, and it was categorized as high fiber food because it fulfilled more than 20% RDA of dietary fiber.
Keywords: Rice Bran, Gluten Free – Brownies, Baking TimeReferences: 66(1991 – 2012)
ACKNOWLEDGMENT
This thesis was written as one of requirements to obtain the degree in Sarjana
Strata Satu Teknologi Pangan. The title of this thesis is “EFFECT OF
DIFFERENT RICE BRAN CONCENTRATIONS AND BAKING TIME ON
THE CONSUMER PREFERENCES AND PHYSICO-CHEMICAL
CHARACTERISTICS OF GLUTEN FREE – RICE BRAN BROWNIES”.
The writer should express his greatest gratitude to God, because of His
blessing this thesis could be finished on time. This thesis would not be completed
on time without the help and support from many people. The writer wants to
express his gratitude to :
1) Dr. Ir. Raffi Paramawati, M.Si as the thesis supervisor who gave her time,
efforts and patience to guide, help, and support the writer during the
completion of this thesis.
2) Mrs. Natania, M. Eng as the thesis co-supervisor who has given her greatest
help, support, and guidance for the writer for the completion of this thesis.
3) Mrs. Nuri Arum Anugrahati, MP as the Head of Food Technology
Department, Universitas Pelita Harapan who has given the chance for this
research to be done.
4) Mrs. Julia Ratna Wijaya, M.AppSc., as the vice head of Food Technology
Department for the support and advice for the writer for the past 4 years.
i
5) Mr. Jeremia Manuel Halim, Ms. Ratna Handayani, and Mrs. Sisi Patricia who
have given the opportunity for the writer to conduct the research in the
laboratories.
6) My father (Johnny), mother (Liliany) and sister (Merrvina) for the support
and prayer during the research and during the writing of this thesis until the
completion.
7) Mr. Rudi, Mr. Hendra and Donny who have given their best helps and
supports for the writer during the work in the laboratories.
8) All of my friends in Food Technology Department of Universitas Pelita
Harapan.
9) People who cannot be mentioned one by one.
The writer realizes that this thesis is far from perfect, so the writer
welcomes to every comments and suggestions that can help the writer to improve
report writing in the future. The writer hopes this paper would give useful
information to the people who read it.
Karawaci, 15 June 2012
Writer
ii
TABLE OF CONTENTS
Page
COVER
STATEMENT OF THESIS AUTHENTICITY
APPROVAL BY THESIS SUPERVISOR
APPROVAL BY THESIS EXAMINATION COMMITTEE
ABSTRACT
ACKNOWLEDGMENT........................................................................................i
TABLE OF CONTENTS.....................................................................................iii
LIST OF TABLES...............................................................................................vii
LIST OF FIGURES............................................................................................viii
LIST OF APPENDIX...........................................................................................ix
CHAPTER 1 INTRODUCTION..........................................................................1
1.1 Background........................................................................................................1
1.2 Research Problem..............................................................................................3
1.3 Objectives...........................................................................................................3
1.3.1 General Objectives................................................................................3
1.3.2 Specific Objectives................................................................................3
CHAPTER II LITERATURE REVIEW.............................................................5
2.1 Rice Bran............................................................................................................5
2.1.1 Qualities of Rice Bran...........................................................................5
2.1.2 Deterioration of Rice Bran Qualities.....................................................6
2.1.3 Utilization of Rice Bran.........................................................................7
2.1.4 Rice Bran Nutritional Value..................................................................8iii
2.2 Dietary Fiber....................................................................................................11
2.3 Brownies..........................................................................................................12
2.3.1 Eggs.....................................................................................................13
2.3.2 Wheat Flour.........................................................................................13
2.3.3 Sugar....................................................................................................14
2.3.4 Fat........................................................................................................15
2.4 Brownies Processing........................................................................................15
2.5 Potato Flour......................................................................................................16
2.6 Rice Flour.........................................................................................................16
2.7 Cassava Flour...................................................................................................17
CHAPTER III RESEARCH METHODOLOGY.............................................18
3.1 Materials and Equipments................................................................................18
3.1.1 Materials..............................................................................................18
3.1.2 Equipments..........................................................................................18
3.2 Research Procedure..........................................................................................19
3.2.1 Preliminary Research...........................................................................19
3.2.2 Main Research.....................................................................................19
3.3 Experimental Design........................................................................................21
3.3.1 Preliminary Research...........................................................................21
3.3.2 Main Research.....................................................................................22
3.4 Analysis Procedure..........................................................................................25
3.4.1 Sensory Qualities.................................................................................25
3.4.2 Physical Characteristic........................................................................25
3.4.3 Chemical Characteristic.......................................................................25
3.4.4 Proximate Analyses for the best gluten free - high dietary fiber
brownies formulation....................................................................................26
iv
CHAPTER IV RESULTS AND DISCUSSIONS..............................................27
4.1 Determination of Wheat Flour Replacer..........................................................27
4.1.1 Sensory Acceptance.............................................................................27
4.1.1.1 Aroma......................................................................................28
4.1.1.2 Taste........................................................................................29
4.1.1.3 Texture....................................................................................31
4.1.1.4 Overall Acceptance.................................................................33
4.1.2 Physico – Chemical Characteristics....................................................34
4.1.2.1 Texture....................................................................................34
4.1.2.2 Moisture Content.....................................................................36
4.1.2.3 Water Activity.........................................................................38
4.2 Effect of Rice Bran Concentration and Baking Time on Gluten Free – Rice
Bran Brownies Qualities........................................................................................39
4.2.1 Sensory Acceptance.............................................................................40
4.2.1.1 Aroma......................................................................................40
4.2.1.2 Taste........................................................................................42
4.2.1.3 Texture....................................................................................44
4.2.1.4 Overall.....................................................................................45
4.2.2 Physico – Chemical Characteristics....................................................47
4.2.2.1 Texture....................................................................................47
4.2.2.2 Moisture Content.....................................................................49
4.2.2.3 Water Activity.........................................................................51
4.3 Nutritional Composition..................................................................................53
CHAPTER V CONCLUSIONS AND SUGGESTIONS...................................55
5.1 Conclusion.......................................................................................................55
5.2 Suggestion........................................................................................................56
v
BIBLIOGRAPHY................................................................................................57
APPENDICES......................................................................................................63
vi
LIST OF TABLES
Table 2.1 Chemical Composition of Rice Bran.....................................................10
Table 2.2 Rice Bran Fatty Acid composition........................................................10
Table 3.1 Rice bran brownies formula...................................................................19
Table 3.2 Treatments (Composition of Flour).......................................................20
Table 3.3 Combination of Factors..........................................................................23
Table 4.1 Effect of Interaction of Rice Bran Concentration and Baking Time
towards Aroma Parameter......................................................................................40
Table 4.2 Effect of Interaction of Rice Bran Concentration and Baking Time
towards Texture Parameter....................................................................................44
Table 4.3 Interaction of Rice Bran Concentration and Baking Time towards
Texture Parameter..................................................................................................45
Table 4.4 Proximate Composition of Rice Bran Flour and The Best Gluten Free
Rice Bran Brownies Formula.................................................................................53
vii
LIST OF FIGURES
Figures 3.1 Flowchart of main research.................................................................22
Figure 4.1 Panelists preference on the aroma of rice bran brownies with different
flour........................................................................................................................30
Figure 4.2 Panelists preference on the taste of rice bran brownies with different
flour........................................................................................................................32
Figure 4.3 Panelists preference on the texture of rice bran brownies with different
flour........................................................................................................................34
Figure 4.4 Panelists preference on the overall parameter of rice bran brownies
with different flour.................................................................................................35
Figure 4.5 Hardness Value of Rice Bran Brownies with Different Flour..............37
Figure 4.6 Moisture Content Value of Rice Bran Brownies with Different Flour 38
Figure 4.7 Water Activity Value of Rice Bran Brownies with Different Flour.....40
Figure 4.8 Effect of Rice Bran Concentrations Towards Taste Parameter............44
Figure 4.9 Effect of Baking Time Towards Taste Parameter................................45
Figure 4.10 Effect of Rice Bran Concentration Towards Hardness Value............49
Figure 4.11 Effect of Baking Time Towards Hardness Value...............................50
Figure 4.12 Effect of Rice Bran Concentration Towards Moisture Content.........51
Figure 4.13 Effect of Baking Time Towards Moisture Content............................52
Figure 4.14 Effect of Rice Bran Concentration Towards Water Activity.............53
Figure 4.15 Effect of Baking Time Towards Water Activity................................54
viii
LIST OF APPENDIX
Appendix 1. Hedonic Test Questionnaire..............................................................67
Appendix 2. Sensory Analysis Procedure..............................................................68
Appendix 3. Physical Analysis Procedure.............................................................69
Appendix 4. Chemical Analysis Procedure...........................................................70
Appendix 5. Hedonic Test for Aroma Parameter Result of The Preliminary
Research.................................................................................................................76
Appendix 6. Hedonic Test for Taste Parameter Result of The Preliminary
Research.................................................................................................................80
Appendix 7. Hedonic Test for Texture Parameter Result of The Preliminary
Research.................................................................................................................84
Appendix 8. Hedonic Test for Overall Parameter Result of The Preliminary
Research.................................................................................................................88
Appendix 9. Texture Analysis of The Preliminary Research................................92
Appendix 10. Moisture Content of The Preliminary Research..............................94
Appendix 11. Water Activity of The Preliminary Research..................................98
Appendix 12. Hedonic Test for Aroma Parameter Result of The Main Research
..............................................................................................................................100
Appendix 12. Hedonic Test for Taste Parameter Result of The Main Research. 105
Appendix 13. Hedonic Test for Texture Parameter Result of The Main Research
..............................................................................................................................110
Appendix 14. Hedonic Test for Overall Parameter Result of The Main Research
..............................................................................................................................116
Appendix 15. Texture Analysis of The Main Research.......................................121
Appendix 16. Moisture Content Data of The Main Research..............................124
Appendix 17. Water Activity Data of The Main Research..................................131
ix
Appendix 18. Proximate Analysis Result of Best Formulation...........................134
Appendix 19. Proximate Analysis Result of Rice Bran.......................................137
Appendix 20. Dietary Fiber Analysis Result of Best Formulation......................139
Appendix 21. Dietary Fiber Analysis Result of Rice Bran..................................140
x
CHAPTER 1
INTRODUCTION
1.1 Background
Agriculture is one of the important industrial sector in Indonesia,
especially on the rice commodity which is staple food for Indonesian people. In
2011 the production of rice in Indonesia reaching the amount of 65,39 millions
tons (Badan Pusat Statistik, 2011).
Increasing the volume of rice production will consequently increase the
volume of rice bran since rice bran is by product from the milling process of
paddy. In the rice production, about 8 – 12 % of rice bran is produced from the
paddy milling process (Widowati,2001). However, rice bran usually only used as
a feed for poultry or cow, although actually rice bran has a potential value to be
processed in food for human and has many benefits towards human health (Alvita
et al,2007).
Rice bran contains very rich nutritions. Rice bran contains of B
complex vitamins which includes B1,B2,B3,B5,B6 and B12 vitamins. It also rich
in vitamin E, essential fatty acid, dietary fibers and proteins. In the stabilized rice
bran product about 20 - 27 % of dietary fibers can be found (Yu et al, 2012). In
Indonesia, there is fact that we still lack in dietary fiber consumption. The other
benefits from rice bran is that it is free from gluten, easy to digest and abundant in
complex carbohydrate.
1
Due to its nutritional value, nowadays rice bran has been applied in the
food processing for some food products. Rice bran can be used as the substitute
of wheat flour in the processing of food product such as bread as studied by Hu et
al (2009) or cookies as studied by Fauziyah (2011). The substitution of rice bran
can also increase the dietary fiber content in frozen pizza (Delahaye, 2005). Based
on study done by Huang et al (2005), rice bran can be added to pork meatballs
with concentration up to 10% that will produce meatballs which is still accepted
by the panelist.
Coeliac diseases is a life long inability to digest gluten proteins. A
decade ago, coeliac disease has a rate of 1 in 1000 person or lower population and
only considered as an uncommon disorders. However nowadays the rates of
coeliac disease increase and study shown that it may affect 1 in 100 population,
To avoid the symptomps of coeliac disease, the only effective method is strict
adherence to the diet free of the allergence, which is gluten based product that are
toxic to the small intestine (Korus, 2008).
Therefore in this research, the use of wheat flour in brownies will be
replaced in order to accommodate gluten sensitive people. Several replacer for
wheat flour used in this research are cassava flour, potato starch, and rice flour.
The best formulation will later be enriched with rice bran flour. Substitution of
rice bran flour is expected to increase the amount of dietary fibers in the brownies.
2
1.2 Research Problem
Rice bran that contains good source of dietary fiber and other nutritious
components has very limited usage in Indonesia, hence, rice bran has potency to
be utilized in many bakery product. People like to produce bakery product that
made from wheat flour, although wheat contain gluten that prohibited in the diet
of coeliac diseases patient. On the other hand, Indonesian people lack of dietary
fiber in their daily diets.
Hence, replacing the use of wheat flour in brownies making with other
sources such as cassava flour, rice flour and potato flour with rice bran
substitution is expected to overcome the problem above. However, rice bran has
distinct aroma and flavor which is not acceptable for most people. Therefore,
study need to be done to evaluate the proper amount of rice bran which could be
incorporated to bakery product and minimize the unacceptable flavor and aroma
using different baking method.
1.3 Objectives
1.3.1 General Objectives
The general objectives of this research is to study the utilization of rice
bran in the making of gluten free - rice bran brownies.
1.3.2 Specific Objectives
The specific objectives of this research is to :
1. Determine the best wheat flour substitute in the making of gluten free - rice
bran brownies based on the consumer acceptance using the sensory evaluation
test.3
2. Evaluate the effect of rice bran concentration and different baking time on the
physical and chemical characteristics of gluten free - rice bran brownies.
3. Evaluate the consumer preferences of gluten free – rice bran brownies by
utilizing sensory evaluation method.
4. Determine the dietary fiber and nutritional composition in the best gluten free
rice bran brownies formula.
4
CHAPTER II
LITERATURE REVIEW
2.1 Rice Bran
The source of rice bran is from the rice milling process, which are the
conversion of brown rice to white rice. After paddy is harvested, then the paddy
undergo drying process. After the paddy has been dried, then the hull of the paddy
need to be removed by the milling process. After the hull is being removed by the
milling process, the resulted product is called brown rice. The brown rice has the
outer layer that need to be removed. The removal process is done by the process
called abrasive milling. The resulted product is called white rice which most
people commonly know as rice. The rice bran, is the side product which produced
from the separation of the brown layer in the brown rice. (Choo et al, 1999).
According to Hu et al (2009), Rice bran is a by product which is
produced from the outer layer of rice. Rice bran is considered as a good source of
nutrients such as protein, mineral and fatty acids. Rica bran is also rich in dietary
fiber content. Although rich in nutrients, the utilization of rice bran is very
minimal. Nowadays rice bran is mostly burnt off at the rice milling facilities and
also used as animal feeds.
2.1.1 Qualities of Rice Bran
During the application of rice bran in the food products, rice bran may
produce a mild sweet and bitter taste. Rice bran may produce the bitter taste
5
because rice bran contain saponin compound which can produce the bitter taste.
The sweet taste in rice bran is produces by the sugar content in the rice bran
including glucose, sucrose and fructose. Besides flavor, color is one of the most
important consideration when applying rice bran to the food products. Rice bran
has important functional properties in terms of color which are the change in color
during the processing. The rice bran color can be changed during the processing
because of the heat treatment and increase of the moisture content in the food
product. This will affect the end result of the food product. Rice bran also has the
ability to absorp water and oil, and can be used as emulsifier. Rice bran also has
low foaming ability (Luh, 1980).
2.1.2 Deterioration of Rice Bran Qualities
According to Choo et al (1999), the bran containing lipid and lipase,
which make rice bran is prone to rapid degradation of lipid because of the lipase
activity toward the lipid. The contact between the lipid and lipase in the bran is
occur during the milling process of the brown rice. This lipid degradation will
cause the rice bran become unpalatable and so the rice bran cannot be utilized for
human and only utilized for animal feed.
According to the Shahidi (2005), Most lipids in rice bran consists as
lysophospholipids, triacylglycerols and free fatty acids. The nonstarch lipids in the
aleurone, sub aleurone, and germ layers were 86 – 91 % neutral lipids, 2 – 5 %
glycolipids, and 7 – 9 % phospholipids. These percentage amounts of lipids are
different and affected by the milling degrees. The instability of rice bran is
affected by the lipase enzymatic activity. When the kernel of the rice bran is
6
intact, lipase is physically isolated from the lipids. However, when dehulling
process is done, it will disturb the surface structure and the lipase and oil will be
mixed together. As the result, the oil in rice bran will be hydrolyzed by lipase
enzyme into glycerol and free fatty acid which eventually causing the unpleasant
aroma of rice bran.
Rice bran stabilization is essentially needed to inactivate lipase and
lipoxygenase activity, sterilize the bran and reduce color development.
Lipoxygenase activity will increases with the presence of FFA resulting in
oxidative rancidity which is responsible for the flavor and odor rancid of the rice
bran. There are many methods of rice bran stabilization. These methods include
dry heating method, wet heating method, and extrusion methods (Shahadi, 2005).
According to Choo et al. (1999) the activity of lipase in the rice bran
can be destroyed by applying short term high temperature treatment to the rice
bran, and the thermal process will produce stabilized rice bran. The application of
heat will destruct peroxidases as well, as stated by Silva (2006). In dry heating
methods, the rice bran is dried using hot air and this drying process will reduce the
moisture content of the rice bran to 3 – 4 %. The rice bran must be kept in dry
condition, moisture proof containers could be used to maintain the dryness of the
rice bran, because rehydration of the rice bran bran will cause it regains its lipase
activity (Shahidi, 2005). Silva (2006) also mentioned several other methods for
rice bran stabilization such as chemical stabilization and stabilization by
microwave.
2.1.3 Utilization of Rice Bran
7
As an agricultural crop by products, rice bran utilization are now
widely increase, various research has been done to utilize their pharmaceutical or
nutraceutical potencial. Rice bran contains good source of antioxidants including
vitamin and oryzanol, high quality oil and protein, and anti tumor compounds like
rice bran saccharide. Rice bran saccharides was found to suppress carcinogenesis
and to prolong survival rate (Rebecca et al, 2007). Rice bran addition to the
prudent diets of moderately hyperlipidemic individuals, will produces significant
reduction in trygliceride levels and improvement in the HDL ratio. Rice bran has
some insoluble fiber including cellulose and hemicellulose which can bind to bile
acids (Takakori et al, 2005). Rice bran also utilzed to produce food which is rich
in dietary fiber, because rice bran has large amount of dietary fiber content
(Chotimarkorn and Silalai, 2008).
Rice bran has been processed into several products such as rice bran
beverage which is produced by using rice bran extract and added strawberry and
cocoa flavor (Faccin et al,2009). There are also pizza which is enriched by using
rice bran (Delahaye et al ,2005), biscuit using rice bran powder (Bunde et al,
2010), rice bran frankfurter (Choi et al, 2010), rice bran sponge cake (Aftasari,
2003) and red bean paste with utilization of rice bran oil (Metta, 2003).
Chortimarkorm et al (2007) also study the utilization of rice bran powder to
prevent the oxidative reaction of fried dough from riced flour during storage.
2.1.4 Rice Bran Nutritional Value
Rice bran is rich in nutritional value, it contains 12 – 25 % fat, 10 –
16% protein, 10 – 20% starch, 3 – 8% reducing sugars, 8 – 11% hemicelluloses,
8
10 – 12% celluloses, 6 – 15% crude fiber and 6.5 – 10% ash content. Rice bran is
abundant in vitamins of the B group and tocopherols, although it is poor in
vitamins A and C (Sharma, 2004).
Rice bran is also known as source of antioxidant, one of the natural
antioxidant found in the rice bran is gamma oryzanol. Gamma oryzanol is a group
of ferulic acid esters of phytosterols and triterpene alcohols which has been
reported to exhibit antioxidant activity and has other health beneficial properties.
Gamma oryzanol exists mainly in bran layers and therefore it is also found in
extracted rice bran oil. Gamma oryzanol has potential in lowering blood
cholesterol (Cicero and Gaddi, 2001).
The oryzanol is the most important bioactive compound of rice bran
and has the ability to reduce cholesterol oxidation. Because of the antioxidant
activity of these components in rice bran, rice bran has potential
hypocholesterolemic property. The component in rice bran which has the highest
antioxidant activity is 24-methylenecycloartanyl ferulate (Xu et al, 2001).
Rice bran also contains carbohydrate, mostly in the form of cellulose,
hemicelullose and starch. The endosperm of rice bran is rich in starch. Naturally,
the starch is not present in the outer layer of the bran. But during the milling
process, the outer layer (pericarp) will be released. The endosperm will be broken
down during the abrasion process and causing the starch to be released and
developed in the bran. The starch content in the bran is affected by the degree of
milling which determine the amount of breakage (Hargrove, 1994). The chemical
composition of rice bran could be seen in Table 2.1.
9
Table 2.1 Chemical Composition of Rice BranComponent AmountProtein (%) 12 – 15.6Fat (%) 15 – 19.7Crude Fiber (%) 7 – 11.4Carbohydrate (%) 34.1 – 52.3Ash (%) 6.6 – 9.9Calcium (mg/g) 0.3 – 1.2Magnesium (mg/g) 5.0 – 13.0Phosphor (mg/g) 11.0 – 25.0 Silica (mg/g) 5.0 – 11.0Zinc (mg/g) 43.0 – 258.0Thiamin (µg/g) 12.0 – 24.0Riboflavin (µg/g) 1.8 – 4.0Tocopherol (µg/g) 149 – 154Source : Luh et al, 1991
The protein in the rice bran is rich in nutrient compared to the milled
rice, the majority of protein in rice bran is lysine. Most protein in rice bran exists
in the form of albumin and globulin with the ratio of albumin-globulin-prolamin-
glutelin is 37 : 36 : 5 : 33 (Champagne, 2008). Rice bran is also rich in fatty acid,
especially unsaturated fatty acid which is about 80 %. The palmitic acid, oleic
acid and linoleic acid is the main fatty acid component which contained in the rice
bran oil (Gibson, 2009).
Table 2.2 Rice Bran Fatty Acid compositionType of Fatty Acid %Myristic Acid 0.2Palmitic Acid 15.0Stearic Acid 1.9Oleic Acid 42.5Linoleic Acid 39.1Linolenic Acid 1.1Arachidonic Acid 0.5Behenic Acid 0.2Source : McCaskill and Zhang, 1999
Rice bran also has an antinutrient compound, which is phytic acid,
anti – trypsin and hemaglutinin or lectin (Luh, 1991). These anti nutrient
compounds exist in a low amount in the rice bran and can be inactivated by heat
treatment as stated by Hargrove (1994). There are several enzymes which are
10
contained in rice bran such as α amylase, β amylase, catalase, peroxidase,
esterase, lipase, α glucosidase, β glucosidase, maltase, pectinase, phytase,
poliphenoloxidase, and so on. The enzymatic activity in the germs and the outer
layer of the paddy is higher compared to the other part of the paddy. This higher
activity of the enzyme in the outer layer causing rice bran also have high activity
of the enzyme (Luh, 1991).
2.2 Dietary Fiber
Dietary fiber is a class of compounds which includes a mixture of
plant carbohydrate polymers, both oligosaccharides and polysaccharides, such as
cellulose, hemicelluloses, pectic substances, gums, resistant starch, inulin, it could
be associated with lignin and other non-carbohydrate components such as
polyphenols, waxes, saponins, cutin, phytates, and resistant protein. Resistant
starch and resistant protein withstand digestion in the small intestine. Resistant
starch is composed of four groups, which are RS1 as the physical inaccessible
starch, RS2 as the ungelatinised starch granules, RS3 as the retrograded starch and
RS4 as the chemically modified starch as stated by FuentesZaragozaet al (2010).
As stated by Turowski (2007), dietary fiber could be divided into two categories
which are soluble dietary fiber and insoluble dietary fiber. These two categories
are distinguished by their solubility in water.
There are many health benefits which associated with an increased
intake of dietary fiber which including the reduced risk of coronary heart disease,
diabetes, obesity, and some forms of cancer. Some food commodity which are
rich in dietary fiber such as oat bran, barley bran, and psyllium,mostly soluble
11
fibre, have earned a healthy reputation for their ability to lower blood lipid levels.
Wheat bran and other more insoluble fibres are typically linked to laxative
properties (American Dietetic Association, 2008). Dietary fiber supplementation
can result in fitness-promoting foods, low in calories, cholesterol and fat. Food
and Nutrition Board, Institute of Medicine (2001) recommend the average daily
requirement of dietary fiber is 25 g per day for women younger than 50, 21 g per
day for women older than 50; 38 g per day for men younger than 50, and 30 g per
day for men older than 50. Most nutritionists and diet experts suggest that 20–
30% of human daily dietary fiber intake should come from soluble fiber.
Dietary fiber also have effects toward functional properties of foods
such as increase water holding capacity, oil holding capacity, emulsification
and/or gel formation. When dietary fiber incorporated into food products (bakery
products, dairy, jams, meats, soups) it can modify the textural properties, avoid
syneresis (the separation of liquid from a gel caused by contraction), stabilise high
fat food and emulsions, and improve shelf-life (Elleuch et al, 2011).
2.3 Brownies
Brownies is a type of cookies which is usually has dark brown colour.
Brownies is classified as bar cookies. Bar cookies is the simplest type of cookies
to made, the process is spreading the batter in a pan and bake it. Basically, cookies
are made from a batter or dough that may be similar to some types of cake batter
(Suas, 2008).
There are two types of brownies which are steamed brownies and
baked brownies. Similar with cake, brownies has specific structure which are
12
slightly porous and has soft texture. But different with cake, brownies structure is
more compact compared to cake and does not leaven as much as in cake. The
main ingredients of brownies are eggs, fat, sugar, and wheat flour (Sulistyo,
2006). Brownies also can be categorized as fudgy brownies or cakey brownies, for
fudgy brownies, less flour is used during the processing, for cakey brownies, more
flour is used during the processing (Corriher, 2008). Because brownies is a type of
cookies, it can be produced using wheat flour that have relatively weak gluten
strength. In general cookies processing, the gluten development in the dough
during mixing is very low. Minimum gluten formation is contribute in the
crispness and softness of the cookies product, such as brownies (Hui,2006).
2.3.1 Eggs
Eggs have five major components which is the yolk, albumen, shell
membranes, air cell and shell. Eggs, and especially the egg white are composed of
dozens of different proteins. Each of these proteins has its own characteristics and
functions (Brown, 2008).
In the brownies processing, the function of eggs is as the substitute of water, to
form the brownies structure, contribute to the softness of the brownies structure,
aeration and to distribute the dough. The eggs also contribute to the color, aroma
and the flavour of the brownies.
2.3.2 Wheat Flour
Wheat is the seed of a grass like plant which is cultivated widely in
temperate climates. The grains or seeds consist of about 85% endosperm, 2%
embryo or germ and 13% husk (bran). The seeds are ground to produce a variety
13
of flours where most wheat being used in this form. The endosperm and hence
flour consist mainly of starch and also contains from 7 to 15% protein. The
proteins can be divided into four groups, the water soluble albumins (15%),
globulins (7.5%), prolamins which consist of gliadin (32.5%) and glutelins which
consist of glutenin (45%). These last two groups, making up the majority of wheat
protein, interact in the presence of water to form a viscous, colloidal complex,
known as gluten. The elastic, network forming gluten plays a major role in the
structure and texture of the food product (Street, 1991). In the brownies
processing the function of the wheat flour is to form the brownies structure and
texture and also to bind the other ingredients evenly (Matz, 1991).
Gluten, or the gluten matrix, is noted for its strong, three dimensional
viscoelastic structure that is created by specific proteins. Specifically, it is the
hydrophobic, inslouble gliadin proteins that contribute sticky, fluid properties to
the dough and the insoluble glutenins that contribute elastic properties to the
dough. Not all flours and therefore not all dough, forms gluten. Nongluten flours
contain starch that provides some structure; however, it is gluten protein that
provides the major framework for many batters and dough (Vaclavik, 2007).
2.3.3 Sugar
Sugar in high concentration can act as a preservative by inhibiting the
growth of microorganisms. The concentration of sugar dehydrates the bacteria or
yeast cells to the point of inactivation or death. The hygroscopic nature of sugars
is responsible to their influence on a food’s moistness and texture. The main
ability of sugar in the food is act as sweetener (Brown, 2008). In the brownies
14
making, the function of sugar is to act as sweetener and also bind the water in
brownies.
2.3.4 Fat
All baked products contain lipids. Fat has versatile function in baked
products, the major function of fat are affecting the richness and tenderness in
bakery product, improving the flavor and eating characteristics, enhancing the
aeration for leavening and volume, promoting desirable grain and texture
qualities, providing flakiness in pastry product, provide lubrication for wheat
gluten, affecting the moisture retention of the bakery product and also providing
structure for cakes. Product like cake is highly dependent on fat to gain proper
aeration that will affect the quality of the final product. Fat will contribute to the
texture, mouthfeel and lubricity of the cake. In cookies making, fat acts as
lubricant, it keeps the dough from sticking to the feeding and forming equipment.
It also facilitates mixing by lubricating with other ingredients (Hui et al, 2008).
2.4 Brownies Processing
The making process of brownies is almost similar with the making
process of cake. There are several steps in the making of brownies which are
mixing, depositing, baking, cooling and packaging. There are several methods of
mixing, such as sugar batter method, flour batter method and single stage mixing
method. In the flour batter method, the mixing process is done by mixing the flour
and shortening together, but the egg and sugar is mixed together with medium
speed mixer in a separated container. In the sugar batter method, the shortening,
sugar, and the dry ingredients is mixed in low speed until the ingredients are
15
mixed properly, after that the addition of eggs, milk and flour is done. In the
single stage mixing, all of the ingredients is mixed together in a container, and
mixed together until the mixture is properly homogenized (Suas, 2008). After the
mixing process is done, the next step in the making of brownies is to pour the
mixed dough into the baking pan. After that the pan is put into the oven. The
baking is the main factor that determine the quality of the cake. The improper
baking time will result in the lower quality of the end product. The improper
temperature during baking can affect the color, the texture, and the volume of the
brownies product.
2.5 Potato Flour
Potato Flour is the oldest commercial potato product and it can be
used in several processed food products, such as bakery product. Potato flour has
long been used in baking, and it could be used to impart the potato flavor and also
improve retention of freshness in bread. Potato has the ability to increase the
growth of yeast cells and also increase the activity of sugar fermentation. Potato
flour also has a distinctive flavor while incorporated in bakery product, and also
able to reduce product firming and staling and also helps in the leavening of the
product (Preedy et al, 2011). Misra et al (2003) stated that potato is not an rich
source of protein, but contain good quality protein, dietary fiber, several minerals
and trace elements. It also contains essential vitamins and little or no fat.
2.6 Rice Flour
Rice flour is a flour made from rice which has soft taste, colourless,
hypoallergenic properties, low levels of sodium and easy digestible carbohydrate.
16
Because of this properties, rice flour is the most suitable cereal to make gluten
free product. But, when utilizing rice flour, it cannot be used to produce fermented
food products because their proteins cannot develop viscoelastic network like
gluten. According to Hui et al (2006), The source of rice flour is from rice grain, it
could be from long rice grain, medium rice grain, short rice grain, or waxy rice.
The chemical composition of rice flour is affected by different types of grain, and
furthermore it will also affect the starch content. The chemical composition of rice
flour is consist of glucose polymer made of amylose and amylopectin, the
amylose and amylopection has different ratio which depends on the variety of
rice. The starch content in the rice flour is about 80% from carbohydrate content.
2.7 Cassava Flour
Cassava flour is the product prepared from dried cassava chips or
paste by a pounding, grinding or milling process and then followed by sifting to
separate the fiber from the flour. The production of cassava flour is done by
milling of the dried raw root, whereas the starch is obtained by washing and wet
milling of the root, followed by multi-stage purification of the slurry. Cassava
flour has been utilized for making gluten free product such as bread. Flours are
fine, powdery materials which is obtained by grinding and by sifting the starch-
containing plant organelles such as grain, seed, root, tuber, fruit and so on.
Basically flours contain almost the same components as the components present
in the raw materials, except the moisture content. Some components that are often
found in flours include starch, non-starch polysaccharide, sugar, protein, lipid, and
inorganic materials (Shittu et al, 2009).
17
CHAPTER 3
RESEARCH METHODOLOGY
3.1 Materials and Equipments
3.1.1 Materials
The materials used in the making of rice bran brownies are stabilized
rice bran which are obtained from rice milling unit at Semarang, cassava flour
which obtained from PD Sumberwangi Semarang, rice flour “Rose Brand”, potato
flour which obtained from PD Sumberwangi Semarang, sugar “Gulaku”, cocoa
powder”Bensdorp”, vanilla powder, egg, margarine “Blueband”. The chemical
materials used in the proximate analysis are aquadest, concentrated H2SO4,
NaOH – Na2SO3, selenium, H2O2, H3BO3, methyl red indicator, HCl, petroleum
benzene, asbestos, K2SO4, ethanol 95 %, sodium phosphate, termamyl, pepsin
enzyme, pancreatin enzyme, dry celite.
3.1.2 Equipments
The main equipments used to produce rice bran brownies in this
research are analytical balance, oven,mixer, wok, frying spatula, dry blender,
sifter, aluminum pan, brush, bowl, spoon, graduated cylinder, and glassware. The
equipment used in the analysis are oven, desicator, texture analyzer, aw meter,
furnace, reflux, watch glass, burette, heating bath, crucible, kjehdahl tube,
buchner, fat extractor, stirrer, thermometer, volumetric pippete, spatula, filter
paper, and funnel.
18
3.2 Research Procedure
3.2.1 Preliminary Research
The preliminary research was done to determine the best gluten free
flour that would be used as the wheat flour replacer in the making of rice bran
brownies. The rice bran brownies were made by using three different types of
flour, i.e cassava flour, potato flour and rice flour. The addition of 10 % of rice
bran concentration was done as the substitute of each flour used in the formula.
The treatment formulas could be seen in the Table 3.1. The best gluten free flour
used in the making of rice bran brownies was determined by sensory evaluation.
The sensory evaluation method (hedonic test) could be seen in appendix 1. The
physical and chemical parameter of the rice bran brownies were also analyzed, i.e.
hardness, moisture content, and water activity.
Table 3.1 Rice bran brownies formulaIngredients AmountFlour (g) 90 g flourRice bran flour (g) 10Margarine (g) 225Sugar (g) 225Eggs 3 Vanilla Powder (g) 1.25Cocoa Powder (g) 50Source : Wulandari (2011), with modification
3.2.2 Main Research
The procedure of the main research was divided into several steps.
The first step was making the gluten free rice bran brownies using the best wheat
flour replacer obtained from the preliminary research. The next step was
evaluating the brownies produced by observed the physical and chemical
parameter, including texture, moisture content and water activity. The next step
was sensory evaluation of gluten free rice bran brownies using the hedonic test,
19
which then the best gluten free rice bran brownies formula could be determined.
Proximate analysis was done for the best gluten free rice bran brownies formula
including moisture content, protein, ash, fat, carbohydrate and dietary fiber
content. Proximate analysis for the rice bran flour was also conducted.
The formula which was used in the making of the gluten free rice bran brownies
was modified from formula stated by Wulandari (2011). The modification done
was the substitution of wheat flour with potato starch, rice flour or cassava flour
and the use of palm sugar. The formula of brownies could be seen in Table 3.1,
while the modification according to the treatment could be seen in Table 3.2. The
flowchart of the main research activities can be seen in Figures 3.1.
Table 3.2 Treatments (Composition of Flour)Treatment Flour and rice bran flour ratio
12
3
4
5
100 % selected90 % selected flour + 10 % rice bran flour80 % selected flour + 20 % rice bran flour70 % selected flour + 30 % rice bran flour60% selected flour + 40% rice bran flour
Selected Flour and Rice Bran Flour (see Table 3.2) + Cocoa Powder, Margarine, Eggs, Sugar and Vanilla Powder
↓Mixing of all of the ingredients using mixer with medium speed for 5 minutes
↓Depositing the dough into aluminium pan and the dough is spread evenly in the pan
↓The dough is put to the oven in 200o C temperature and baked according to the treatment (35, 45
and 55 minutes)↓
Gluten Free Rice Bran Brownies
Figures 3.1 Flowchart of main research Source : Szafranski et al (2005)
20
The selected flour and rice bran flour (see Table 3.2), sugar, cocoa
powder, margarine, eggs, and vanilla powder were mixed using mixer with
medium speed for 5 minutes which then the dough was deposited in the
aluminium pan and spread evenly. The dough was put to the oven in 200o C
temperature and baked according to treatment (35, 45 and 55 minutes). After the
baking process was done, the gluten free rice bran brownies was produced and
ready to be further analysed.
3.3 Experimental Design
3.3.1 Preliminary Research
The treatment that was done in the preliminary research is the
replacement of wheat flour (A1) with cassava flour (A2), rice flour (A3), and
potato flour (A4). Based on the treatment, the experimental design in the
preliminary research was complete random design with one factorial. Factors
observed were the different types of flour used for making the rice bran brownies,
which consists of A1, A2, A3 and A4. The preliminary research was done in six
replications. The randomized factorial design is :
Yij = µ + Ri + Ɛ1 (ij)
Where :
Yij = Random variable denoting the (ij)th variable
µ = real mean value
Ri = effect of different types of flour on level i
Ɛ1 (ijk) = Galat factor21
Hypothesis of the preliminary research :
Ho : There is no effect of different types of flour towards the sensory acceptance
of rice bran brownies
H1: There is effect of different types of flour towards the sensory acceptance of
rice bran brownies.
3.3.2 Main Research
The treatment that was done is the main research consists of two
treatments which are :
1. Ratio of substituted flour : rice bran flour (R), which consists of five levels
:
- 100 % substituted flour : 0 % rice bran flour (R0)
- 90 % substituted flour : 10 % rice bran flour (R1)
- 80 % substituted flour : 20 % rice bran flour (R2)
- 70 % substituted flour : 30 % rice bran flour (R3)
- 60% substituted flour : 40% rice bran flour (R4)
2. Baking time (B), which consists of three levels :
- 35 minutes baking time (B1)
- 45 minutes baking time (B2)
- 55 minutes baking time (B3)
22
Based on the treatment, the experimental design used in this research is complete
random design with two factorials, R x B (5x3). The main research was conducted
in three replications. Factor which observed were :
1. The concentration of rice bran which was added to the formulation, which
consist of R0, R1, R2, R3 and R4.
2. The different baking time, which were B1, B2 and B3.
The combination of the factors can be seen in Table 3.3.
Table 3.3 Combination of FactorsBaking Time Rice Bran Concentration
R0 R1 R2 R3 R4B1 R0B11
R0B12
R0B13
R1B11
R1B12
R1B13
R2B11
R2B12
R2B13
R3B11
R3B12
R3B13
R4B11
R4B12
R4B13
B2 R0B21
R0B22
R0B23
R1B21
R1B22
R1B23
R3B21
R3B22
R3B23
R3B21
R3B22
R3B23
R4B21
R4B22
R4B23
B3 R0B31
R0B32
R0B33
R1B31
R1B32
R1B33
R2B31
R2B32
R2B33
R3B31
R3B32
R3B33
R4B31
R4B32
R4B33
The randomized factorial design is :
Yijk = µ + Ri + Sj + Rsij + Ɛ1 (ijk)
Where :
Yijk = value of observation at level one, with factor of concentration of rice bran
flour on level i and different type of sugar on level j
µ = real mean value
Ri = effect of concentration of rice bran flour on level i
Sj = effect of different type of sugar used on level j
23
Rsij = effect of interaction between factor of concentration of rice bran flour on
level i and factor of different type of sugar used on level j
Ɛ1 (ijk) = Galat factor
Hipotesis of this research :
Ho :
1. There is no effect of concentration of rice bran flour towards the quality
and sensory acceptance of gluten free – high dietary fiber brownies
2. There is no effect of concentration of different types of sugar used towards
the quality and sensory acceptance of gluten free – high dietary fiber
brownies
3. There is no interaction of concentration of rice bran flour and different
types of sugar used towards the quality and sensory acceptance of gluten
free – high dietary fiber brownies
H1 :
1. There is effect of concentration of rice bran flour towards the quality and
sensory acceptance of gluten free – high dietary fiber brownies
2. There is effect of concentration of different types of sugar used towards
the quality and sensory acceptance of gluten free – high dietary fiber
brownies
3. There is interaction of concentration of rice bran flour and different types
of sugar used towards the quality and sensory acceptance of gluten free –
high dietary fiber brownies
24
3.4 Analysis Procedure
The parameters which were observed in this research were the sensory
qualities, physical, and chemical characteristic of the gluten free rice bran
brownies. The proximate analysis and the dietary fiber analysis was done for the
best gluten free rice bran brownies formulation.
3.4.1 Sensory Qualities
The sensory qualities of the gluten free rice bran brownies was
determined by using sensory evaluation test which was the hedonic test
(Meilgaard, 2007). The hedonic test was conducted to determine the gluten free
rice bran brownies formula which was most preferred by the panelist. The panelist
in this sensory evaluation procedure was untrained panelist. The method for the
hedonic test could be seen in Appendix 1.
3.4.2 Physical Characteristic
The physical characteristic of the gluten free rice bran brownies was
determined by using texture analyzer towards the hardness parameter. The method
of determining the texture of the gluten free high rice bran brownies could be seen
in Appendix 2.
3.4.3 Chemical Characteristic
The chemical characteristic of the gluten free rice bran brownies
which was evaluated consists of moisture content and water activity. The water
activity was measured using Aw meter while the method of determining moisture
content could be seen in appendix 3.
25
3.4.4 Proximate Analyses for the best gluten free - high dietary fiber
brownies formulation
The proximate analyses of the gluten free rice bran brownies included
the oven method to determine the moisture content of the rice bran (AOAC,
2005), ash content using the dry ashing method (AOAC, 2005), protein content
using the micro Kjehdahl method (AOAC, 2005),fat content using the soxhlet
extraction (AOAC, 2005) and carbohydrate content using by difference method.
The proximate analyses methods could be seen in Appendix 3. The dietary fiber
content of the gluten free - high dietary fiber brownies was also analyzed by using
enzyme analysis (AOAC,2005). The method for dietary fiber analysis could be
seen in the Appendix 4.
26
CHAPTER IV
RESULTS AND DISCUSSIONS
4.1 Determination of Wheat Flour Replacer
The preliminary research was conducted to determine the best gluten
free flour that used as the wheat flour replacer in the making of rice bran
brownies. There were four types of flour which were used in the preliminary
research which were cassava flour, rice flour, potato flour and wheat flour. The
sensory evaluation and parameter measurements were conducted to analyze the
rice bran brownies that made with different types of flour. The hedonic test was
conducted in order to determine the best wheat flour replacer. There were four
quality parameters of the hedonic test that observed, that were aroma, taste,
texture and overall acceptance.
4.1.1 Sensory Acceptance
Determination of the best gluten free flour was conducted based on
sensory evaluation procedure (hedonic test). According to Moskowitzt et al
(2006), the number of panelists required for conducting the consumer sensory
acceptance tests was 50 – 100 panelists, hence this research used 70 panelists. The
panelists were untrained and they were asked to evaluate each of rice bran
brownies samples using a 7 points hedonic scale. The scale was ranged from 1 to
7, 1 stands for extremely dislike and 7 stands for extremely like. The evaluation of
each samples were done based on the preference of the panelists toward each
27
samples. All of data obtained from the hedonic test were analyzed using the IBM
SPSS 19 utilizing the one way ANOVA.
4.1.1.1 Aroma
Aroma was considered as an important parameter in determining the
quality of food product (Rothe, 1988), therefore aroma was chosen as one of the
parameter in the hedonic test to observe the consumer preference towards the
different types of flour used to make the rice bran brownies.
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral, 5=slightly like, 6=like, 7=extremely like
Figure 4.1 Panelists preference on the aroma of rice bran brownies with different flour
Result showed that there was effect of different types of flour toward
the consumer acceptance of rice bran brownies aroma. Rice bran brownies made
from cassava flour and rice flour had the similar acceptance with rice bran
brownies made from wheat flour as shown in the Figure 4.1. Katama et al (2002)
28
1
2
3
4
5
6
7
5.0857a 5.2a4.7571ab 4.5857b
Wheat Cassava Rice Potato
Hed
onic
Sco
re o
f Aro
ma
substituted the wheat flour with cassava flour in chapatti, in that research,
substitution 50 % of wheat flour with cassava flour still produced chapatti with
acceptable aroma. Cassava flour also had been utilized in the making of cake as
studied by Gan et al (2007) and also produced cassava cakes which was
acceptable for the consumer. Rice flour was known to have the neutral aroma as
stated by Mutters et al (2009) so it could be inferred that rice flour did not give
significant changes toward the aroma properties of the rice bran brownies
produced.
The rice bran brownies made from potato flour gave the lowest score
of the consumer acceptance toward aroma parameter, it was not significantly
different with the rice bran brownies made from rice flour but it was different with
the rice bran brownies made from cassava flour and wheat flour. According to
Berger (2007) approximately 50 compounds contributed to the aroma of raw
potato. Because of the existence of such aromatic compounds, it could be inferred
that potato flour would have a distinctive aroma. Thybo et al (2006) also found
that potatoes from different cultivars possesed several aromatic compounds which
were contributed to their aroma. These aroma compounds might give changes
towards the aroma properties of the rice bran brownies and affect the consumer
preference towards the rice bran brownies aroma.
4.1.1.2 Taste
Taste of food is the combination of five basic tastes that could be
perceived by the taste buds. Those include salt, sweet, sour, bitter and umami
(Vaclavik et al, 2007). The replacement of wheat flour with cassava flour, rice
29
flour or potato flour might affect the taste of the rice bran brownies, therefore
taste was chosen as one of the parameter in the hedonic test to observe the
consumer preference towards the different types of flour used to make the rice
bran brownies. Besides, Brown (2008) also stated that taste is the most influential
factor in the people selection of foods.
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral, 5=slightly like, 6=like, 7=extremely like
Figure 4.2 Panelists preference on the taste of rice bran brownies with different flour
Result showed that there was effect of different types of flour toward
the consumer acceptance of rice bran brownies taste. As shown in Figure 4.2, the
rice bran brownies made from wheat flour, cassava flour and rice flour had similar
taste acceptance although it was significant different with the one made using
potato flour. There was a research conducted by Gan et al (2007) about the
optimization of cassava cake formulation which produce cassava cake with high
30
1
2
3
4
5
6
7
4.4a 4.2143a 4.1a
3.5857b
Wheat Cassava Rice Potato
Hed
onic
Sco
re o
f Tas
te
consumer acceptance, the research was stated that the baked cassava cake had a
strong cassava flavour. However in the brownies making, it was found that those
aroma were not interfering with the consumer acceptance.
The rice bran brownies made from potato flour was slightly
unacceptable because as shown in the Figure 4.2 the mean score for taste
parameter was 3.5857, while based on the hedonic scaling range, the score 3
already categorized as “slightly dislike”. Thybo et al (2006) stated potato could
possibly have an off flavour which was correlated with the non volatiles
compounds in the potato. So it might possible that the off flavour which was
possesed by potato contribute in lowering the rice bran brownies acceptance.
4.1.1.3 Texture
Texture is defined as an sensory attributes which is perceived by sight, touch and
sound, could be one of those or the combination of those (Lawless et al, 2010).
The replacement of wheat flour with cassava flour, rice flour and potato flour
might affect the texture of the rice bran brownies product, therefore texture was
chosen as one of the parameter in the hedonic test to observe the consumer
acceptance toward the rice bran brownies product.
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05
31
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral, 5=slightly like, 6=like, 7=extremely like
Figure 4.3 Panelists preference on the texture of rice bran brownies with different flour
Result showed that there was effect of different types of flour toward
the consumer acceptance of rice bran brownies texture. As shown in Figure 4.3,
The texture acceptance of rice bran brownies made from cassava flour is similar
with the rice bran brownies made from wheat flour while rice bran brownies made
using rice flour and potato flour showed lower acceptance in term of texture.
From the result of texture analysis as shown in Figure 4.5, The rice
bran brownies made from rice flour had softer texture while the one made from
potato flour had harder texture compared to rice bran brownies made from wheat
and cassava flour. Therefore, it could be inferred that the rice bran brownies
which was too soft was not preferred by the consumer, and the one which was too
hard was also disliked by the consumer. It might be concluded that the rice bran
brownies which had medium hardness was preferred by the consumer. This would
be further explained in the texture analysis result.
4.1.1.4 Overall Acceptance32
1
2
3
4
5
6
7
5.0857a 4.9143a4.4571b
3.3143c
Wheat Cassava Rice Potato
Hed
onic
Sco
re o
f Tex
ture
The overall acceptance parameter was chosen as one of the parameter
to be evaluated in the hedonic test as its importance to determine the preference of
the consumer towards the rice bran brownies product in terms of combined
evaluation regarding the aroma, taste and texture of the rice bran brownies.
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral, 5=slightly like, 6=like, 7=extremely like
Figure 4.4 Panelists preference on the overall parameter of rice bran brownies with different flour
Result showed that there was effect of different types of flour toward
the consumer acceptance of rice bran brownies regarding the overall acceptance.
As shown in Figure 4.4, the rice bran brownies made from cassava flour had
similar acceptance with the rice bran bran brownies made from wheat flour, while
the overall acceptance of rice bran brownies made from rice flour was similar with
the one made from potato flour.
Based on the sensory evaluation result of hedonic test, the best gluten
free flour which could be used in the making of rice bran brownies was the 33
1
2
3
4
5
6
7
5.1286a4.9143a
4.2143b3.9429b
Wheat Cassava Rice Potato
Hed
onic
Sco
re o
f Ove
rall
cassava flour. Rice bran brownies made from cassava flour showed no significant
difference compared to the one made from wheat flour. In contrast, both rice bran
brownies made from rice and potato flour were significantly different with those
made from wheat and cassava flour.
4.1.2 Physico – Chemical Characteristics
4.1.2.1 Texture
The texture of rice bran brownies made from different types of flour
were observed using texture analyzer. The textural parameter which was observed
was hardness. As stated by Sczcneiak (2002), hardness could be defined
physically as force give to attain a given deformation and from sensory
perspective hardness was defined as force require to compress between molar
teeth and palate. The hardness parameter of rice bran brownies made with
different types of flour could be seen in the Figure 4.5.
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05
34
0
1000
2000
3000
4000
5000
6000
7000
8000
9000
10000
5676.04a6158.58a
4156.073b
8982.1587c
Wheat Cassava Rice Potato
Har
dnes
s (g)
Figure 4.5 Hardness Value of Rice Bran Brownies with Different FlourFrom the result, there was effect of different types of flour towards the
hardness value of rice bran brownies. From Figure 4.5 it could be seen that the
highest level of hardness was given by rice bran brownies made using potato
flour, and the lowest one was the rice bran brownies made using rice flour. Singh
et al (2005) also stated that potato flour had different size of starch granules which
varied according to its cultivars. Potato flour which has smaller starch granules
would produce harder and more cohesive product, this might be an explanation
why the rice bran brownies made from potato flour had higher level of hardness
compared to the others.
The low hardness level of rice flour could be caused by the protein
content of rice flour. As stated by Muksprasirt (2001), rice flour has lower level of
protein compared to wheat flour, therefore the hardness of the rice bran brownies
made from rice flour was lower and significantly different compared to rice bran
brownies made from wheat flour. Hui (2008) stated that the protein content of
wheat flour is 11.8 – 12.6 % while the protein content of rice flour is about 7% as
stated by Nura et al (2011). This was also supported by the theory stated by Hui et
al (2008) that in the making of cake, flour which has low level of protein would
produce softer texture.
From the result of sensory analysis, the acceptance toward texture
parameter of rice bran brownies made from cassava flour and wheat flour was not
significantly different. This was coherent with the result of textural analysis,
whereas the hardness value of rice bran brownies made from cassava flour and
rice bran brownies made from wheat flour was similar.
35
4.1.2.2 Moisture Content
0
5
10
15
20
25
14.99a
17.86b19.87c
13.13d
Wheat Cassava Rice Potato
Moi
stur
e C
onte
nt (%
)
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05Figure 4.6 Moisture Content Value of Rice Bran Brownies with Different Flour
The moisture content of rice bran brownies made using different types
of flour was analyzed in this preliminary research. Moisture content is an
important parameter to determine the quality of bakery products, such as
brownies. Moisture content of the bakery product would affect the eating quality
of the finished products, as stated by Hui et al (2008). The moisture content of
rice bran brownies made using different types of flour could be seen in the Figure
4.6.
Result showed that there was effect of different types of flour toward
the moisture content of rice bran brownies. From Figure 4.6 it could be seen that
the highest level of moisture content was given by rice bran brownies made using
rice flour, and the lowest one was the rice bran brownies made using potato flour.
As shown in Figure 4.6, all of the rice bran brownies made with
different types of flour were significantly different towards each other. Hui et al
36
(2008) stated that the amount of water could affect the texture and mouth feel of
bakery products. The presence of water is also very important in baking because it
is essentially needed in order to gelatinize the starch during heating, besides it also
plays an important role by interact with proteins in order to give desirable features
for bakery products.
From the result of texture analysis, it could be seen that there was a
correlation between the moisture content and the hardness value of the rice bran
brownies made with different flours. Rice bran brownies made from rice flour
which had the highest moisture content had the lowest value of hardness, while
the rice bran brownies made from potato flour which had the lowest moisture
content had the highest value of hardness. This assumption was supported by
theory stated by Kilcast (2004) about the relation between moisture content and
the hardness of food products whereas loss of moisture could increase the
hardness of bakery products. The source of starch might also affect the moisture
content of the product, this was related to the theory which stated by Belitz et al
(2009) regarding the effect of different starch source toward its gelatinization
characteristics. Each starch possessed different starch granules, according to
deMan (1999), potato flour had the largest starch granule, followed by wheat
flour, cassava flour and rice flour. This difference in granule size would affect the
amount of water which could be swollen into the starch granule.
4.1.2.3 Water Activity
37
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05Figure 4.7 Water Activity Value of Rice Bran Brownies with Different Flour
Hui et al (2008) stated that water activity has a relationship with
moisture content, and furthermore, in bakery products water provides lubrication
when the bakery product is being eaten and affects its texture. Result showed that
there was effect of different types of flour toward rice bran brownies’ water
activity value. From Figure 4.7 it could be seen that the highest level of water
activity was given by rice bran brownies made using rice flour, and the lowest one
was the rice bran brownies made using potato flour. All of the rice bran brownies
product had water activity value ranged from 0.634 – 0.681, according to
Barbosa-Canovas (2007), foods which have water activity values from 0.6 – 0.9
are categorized as intermediate moisture foods. The highest water activity was
given by the rice bran brownies made using rice flour, and it could be related with
the moisture content of the rice bran brownies made using rice flour which was
also the highest compared to the others as shown in Figure 4.6. On the other hand,
the least water activity was given by rice bran brownies made from potato flour,
38
0.61
0.62
0.63
0.64
0.65
0.66
0.67
0.68
0.69
0.663a0.667a
0.681b
0.634c
Wheat Cassava Rice Potato
Wat
er A
ctiv
ity
and it also could be related with its moisture content which was also the least
among the others as shown in Figure 4.6.
Related to the result of texture analysis, the rice bran brownies made
from potato flour which had the lowest water activity had the highest hardness
value, while the rice bran brownies made from rice flour which had the lowest
water activity had the lowest hardness value. Therefore this result was coherent
with the theory stated by Barbaso-Canovas (2007) regarding the effect of water
activity toward the textural properties of foods. Foods with high Aw have moist
and juicy texture, while foods with lower Aw have harder and tougher texture.
4.2 Effect of Rice Bran Concentration and Baking Time on Gluten Free –
Rice Bran Brownies Qualities
The main research was conducted to determine the best rice bran
concentration and the best baking time in the making of rice bran brownies. The
rice bran brownies was made using cassava flour, which was selected from the
result of the preliminary result. The rice bran concentration which was
incorporated as the substitute for cassava flour consists of five different
concentrations which were 0%, 10%, 20%, 30%, and 40%, while the baking time
was 35, 45 and 55 minutes. The subjective and objective test were conducted to
analyze the rice bran brownies which were made using different rice bran
concentrations and different baking time. The subjective test that was conducted
was sensory evaluation using hedonic test. The objective analysis was conducted
to observe several physical and chemical parameters which consist of moisture
content, water activity and the texture of rice bran brownies.
39
4.2.1 Sensory Acceptance
The determination of the best rice bran concentration and the best
baking time in the making of rice bran brownies was conducted based on sensory
evaluation procedure. The hedonic test was conducted using 70 panelists. The
panelists were untrained panelists and the panelists were asked to evaluate each of
the rice bran brownies samples using a 7 points hedonic scale. The scale was
ranged from 1 to 7, 1 stands for extremely dislike and 7 stands for extremely like.
The evaluation of each samples were done based on the preference of the panelists
toward each samples. All of data obtained from the hedonic test were analyzed
using the IBM SPSS 19 utilizing the one way ANOVA.
4.2.1.1 Aroma
Table 4.1 Effect of Interaction of Rice Bran Concentration and Baking Time towards Aroma Parameter
Baking TimeRice Bran Concentration
0% 10% 20% 30% 40%
35 minutes 5.5429e 4.9714bcd 4.8857bcd 4.4857ab 4.2429a
45 minutes 5.2286e 5.1000cde 4.9429bcd 4.9714bcd 4.6000ab
55 minutes 4.7286bc 4.8429bcd 4.9857bcd 4.9429bcd 4.5857ab
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral, 5=slightly like, 6=like, 7=extremely like
Result showed that there was an effect of rice bran concentration
towards the consumer acceptance of rice bran brownies in terms of aroma. Result
also showed that there was interaction between rice bran concentrations and
baking time towards the consumer acceptance of rice bran brownies in terms of
aroma. From Table 4.1, it could be seen that as the rice bran concentration
increased the consumer acceptance was decreased.
40
There was a research conducted by Caesario (2011) which was
incorporation of rice bran in the meat ball. In that research, increasing the rice
bran concentration resulted in the decreasing of the consumer acceptance toward
aroma parameter, therefore it was coherent with the result of this research.
Kusumasari (2011) also incorporated rice bran in the making of ready to eat
breakfast cereal, and at certain point of rice bran addition, decreasing of consumer
acceptance towards aroma parameter was occurred. The decreasing of the
consumer acceptance in term of aroma parameter as the rice bran concentration
increased could be attributed to the unpleasant odor which was possessed by rice
bran as stated by Kaewka (2009), it also supported by another theory by
Sukonthara (2009) which stated that rice bran had several volatiles compound
contributed to its unpleasant aroma.
According to Hui et al (2008), the production of aromatic compounds
in bakery products is related to the baking process, therefore baking time is one of
the important consideration which will determine the quality of bakery products.
However, result showed there was no effect of baking time towards the consumer
acceptance of rice bran brownies in terms of aroma.
4.2.1.2 Taste
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05
41
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral, 5=slightly like, 6=like, 7=extremely like
Figure 4.8 Effect of Rice Bran Concentrations Towards Taste Parameter Result showed that there was an effect of rice bran concentration
towards the consumer acceptance of rice bran brownies in terms of taste. From the
result, it could be assumed that increasing the rice bran concentration would
reduce the taste acceptance of the rice bran brownies. This was also coherent with
the research conducted by Huang et al (2005) about the incorporation of rice bran
in the pork meatballs. In that research, the increasing of rice bran concentration
lowered the consumer acceptance towards taste parameter.
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05
42
1
2
3
4
5
6
7
5.2429a
4.7b4.3952c
4.1857c3.7238d
0% 10% 20% 30% 40%
Hed
onic
Sco
re o
f Tas
te
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral, 5=slightly like, 6=like, 7=extremely like
Figure 4.9 Effect of Baking Time Towards Taste Parameter The taste of rice bran brownies product might be affected by several
aromatic compounds contained in rice bran, which has been studied and
characterized by Jarunrattanasri (2004). Hui et al (2008) also stated that there is
correlation between aromatic compounds toward sensory perception of taste. Luh
(1991) stated that the dominant flavor characteristics of rice bran are sweet taste
which is attributed to high sugar content in bran and bitter taste which is attributed
to saponin content in rice bran. The decreasing of consumer acceptance in term of
taste parameter as the rice bran concentration increasing could be affected by the
unpleasant flavor given by rice bran prior to the flavor profile described above.
Result also showed that there was no significant different of the rice bran
brownies made using different baking time towards its taste acceptance. There
was no interaction between rice bran concentrations and baking time towards the
taste acceptance of rice bran brownies.
4.2.1.3 Texture43
1
2
3
4
5
6
7
4.4429a 4.5429a 4.3629a
35 minutes 45 minutes 55 minutes
Hed
onic
Sco
re o
f Tas
te
Table 4.2 Effect of Interaction of Rice Bran Concentration and Baking Time towards Texture Parameter
Baking TimeRice Bran Concentration
0% 10% 20% 30% 40%
35 minutes 5.3143d 4.4143abc 4.3714abc 4.2429ab 3.9857a
45 minutes 4.8714cd 4.6571bc 4.6857bc 4.8000c 4.3714abc
55 minutes 4.5000abc 4.6286bc 4.6714bc 4.2286ab 4.0000a
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral, 5=slightly like, 6=like, 7=extremely like
From the result, there was effect of rice bran concentration towards
the texture acceptance of rice bran brownies. From Table 4.2, it could be seen that
as the rice bran concentration increased, the acceptance towards texture was
decreased. This result was coherent with the research conducted by Huang et al
(2005), in that research the increased rice bran concentration lowered the
consumer acceptance of the pork meatball products in term of texture parameter.
This result was also supported by another research conducted by Delahaye et al
(2005) which was the study of rice bran utilization in frozen pizza. Sensory
analysis was conducted to determine the consumer acceptance of frozen pizza,
and textural acceptance was one of the parameter observed in the sensory analysis,
which specifically was hardness. The research resulted with lowered sensory
acceptance toward the hardness parameter as the rice bran concentration
increased.
Result showed that there was effect of baking time toward the texture
acceptance of rice bran brownies. According to Hui et al (2008), there are many
features which are occurred during baking such as Maillard reaction, starch
44
gelatinization, and moisture loss. Those occurrences could possibly affect the
texture of the final product which could affect the consumer preference toward the
texture of the rice bran brownies. Result also showed that there was interaction
between rice bran concentrations and baking time towards the consumer
acceptance of rice bran brownies in term of texture. This hedonic test result could
be correlated with the result from texture analysis where the hardness value was
increased as the rice bran concentration increased, this might be one of the factor
which decreasing the texture acceptance of rice bran brownies.
4.2.1.4 Overall
Result showed that there was effect of rice bran concentration towards the
consumer acceptance of rice bran brownies in terms of overall parameter. The
result was similar with the research conducted by Huang et al (2005) about the
utilization of rice bran in the making of pork meatballs. In that research,
increasing the concentration of rice bran would reduce the overall acceptance of
the pork meatballs.
Table 4.3 Interaction of Rice Bran Concentration and Baking Time towards Texture Parameter
Baking TimeRice Bran Concentration
0% 10% 20% 30% 40%
35 minutes 5.5143e 4.8000cd 4.5714bc 4.2286ab 3.8857a
45 minutes 5.2286de 4.8000cd 4.5429bc 4.6286bc 4.0571a
55 minutes 4.7286c 4.8000cd 4.5714bc 4.8000cd 3.8143a
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral, 5=slightly like, 6=like, 7=extremely like
Result also showed that there was no effect of baking time towards the
consumer acceptance of rice bran brownies in term of overall parameter. 45
However, there was interaction between rice bran concentrations and baking time
towards the texture acceptance of rice bran brownies. From the result, it could be
assumed that increasing the rice bran concentration in the making of rice bran
brownies up to 30% concentration would produce rice bran brownies which was
still acceptable for the consumer. The gluten free rice bran brownies which was
selected as the best gluten free rice bran brownies formulation was the rice bran
brownies made using 30% rice bran concentration and 55 minutes baking time.
4.2.2 Physico – Chemical Characteristics
4.2.2.1 Texture
46
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05Figure 4.10 Effect of Rice Bran Concentration Towards Hardness Value
Result showed that there was effect of rice bran concentration towards
the hardness parameter of rice bran brownies. From Figure 4.10, It could be seen
that as the rice bran concentration increased the value of hardness also increased.
The hardness value of rice bran brownies made with 40% rice bran concentration
was higher and significantly different compared to the rice bran brownies made
with 0 and 10% rice bran concentration, however it was not significantly different
with rice bran brownies made with 20 and 30% rice bran concentration. This
result is similar with several result which was already conduced, regarding the
incorporation of rice bran in the food products. Huang et al (2005) studied the
effect of rice bran concentration towards the hardness of pork meatballs, and it
resulted in the increasing of hardness value as the rice bran concentration
increased. Another research was conducted by Sairam et al (2011), and showed
similar result, in that research the rice bran was incorporated in the bread making,
and as the rice bran concentration increased, the value of hardness also increased.
47
0
1000
2000
3000
4000
5000
6000
7000
8000
6050.52a6363.70ab
7073.37bc 6910.00bc7535.64c
0% 10% 20% 30% 40%
Har
dnes
s (g)
Therefore it could be assumed that the rice bran concentration had positive
correlation toward the increasing of the hardness value in a food product. The
increasing in hardness value might be caused by the increasing dietary fiber
content as the rice bran concentration increased, because as stated by Brennan et
al (2011) addition of ingredients which is rich in dietary fiber content would
increase the hardness of the food product.
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05Figure 4.11 Effect of Baking Time Towards Hardness Value
Result also showed that there was effect of baking time towards the
hardness parameter of rice bran brownies. From Figure 4.11, It could be seen that
as the baking time increased the value of hardness also increased. Hui et al (2008)
stated that the duration of baking is related to the characteristic of the finished
product. During baking process, moisture loss is occurred gradually, and this
could be the cause why the hardness of the rice bran brownies increased as the
baking time increased. It could be assumed that as the baking time increased, the
moisture content decreased and therefore affected the textural properties of the
48
0
1000
2000
3000
4000
5000
6000
7000
8000
6366.12a6778.84b
7214.97c
35 minutes 45 minutes 55 minutes
Har
dnes
s (g)
rice bran brownies, in term of hardness. There was no interaction between rice
bran concentrations and baking time towards the hardness parameter of rice bran
brownies. This result was also coherent with the result obtained from observing
the moisture content and water activity. As the baking time increased, the
moisture content and the water activity value decreased, and this is coherent with
the theory which stated that moisture loss would increase the hardness of the
bakery product.
4.2.2.2 Moisture Content
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05Figure 4.12 Effect of Rice Bran Concentration Towards Moisture Content
Moisture content was considered as an important parameter in
determining the quality of baking, as stated by Hui et al (2008), water plays a
major role during baking process because water reacts with baking ingredients and
evaporates when heated. From the result, there was effect of rice bran
concentration towards the moisture content of rice bran brownies.
49
0
2
4
6
8
10
12
14
16
18
12.96a14.03ab 14.48bc
15.67c17.09d
0% 10% 20% 30% 40%
Moi
stur
e C
onte
nt (%
)
From Figure 4.12, It could be seen that as the rice bran concentration
increased the moisture content also increased. This result was coherent with the
result which was conducted by Saputra (2008), in that result rice bran was
incorporated in cookies, and by substituting wheat flour with 25 % rice bran in the
cookies the moisture content of the product was increased. Similar result was
obtained from research conducted by Delahaye (2005), whereas as the rice bran
concentration increased the moisture content of the product was also increased.
From this information, it could be assumed that increasing the rice bran
concentration might be contributed in the increasing of moisture content in a
bakery product.
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05Figure 4.13 Effect of Baking Time Towards Moisture Content
Result also showed that there was effect of baking time towards the
moisture content of rice bran brownies. From Figure 4.13, It could be seen that as
the baking time increased the moisture content was decreased. It could be
50
0
2
4
6
8
10
12
14
16
18
20 18.77a
14.31b
11.46c
35 Minutes 45 Minutes 55 Minutes
Moi
stur
e C
onte
nt (%
)
correlated with the theory stated by Sakin et al (2007), during baking moisture
transfer is occurred, which consists of internal and surface evaporation. So it
could be assumed that the prolonged baking time would reduce the amount of
moisture in bakery products. There was no interaction between rice bran
concentrations and baking time towards the moisture content of rice bran
brownies.
4.2.2.3 Water Activity
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05Figure 4.14 Effect of Rice Bran Concentration Towards Water Activity
From the result, there was effect of rice bran concentration towards
the water activity of rice bran brownies. From Figure 4.14, It could be seen that as
the rice bran concentration increased the water activity was also increased.
This result could be correlated with the moisture content of the rice
bran brownies, as the rice bran concentration increased, the moisture content was
increased, therefore it could be assumed that the increasing moisture content
51
0.660
0.670
0.680
0.690
0.700
0.710
0.720
0.682a0.678a
0.690a
0.709b0.713b
0% 10% 20% 30% 40%
Wat
er A
ctiv
ity
affect the water activity in rice bran brownies, as stated in the theory above
regarding the relation of moisture content and water activity.
Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05Figure 4.15 Effect of Baking Time Towards Water Activity
From the result, there was effect of baking time towards the water
activity of rice bran brownies. From Figure 4.15, It could be seen that as the
baking time increased the water activity was decreased. This phenomenon could
be correlated with the result of the moisture content analysis, whereas it showed
similar result. As the baking time increased, the moisture content decreased. Since
water activity had a relationship with moisture content, it could be inferred that
the decreasing of water activity as the baking time increased was affected by the
moisture content of the food product. There was no interaction between rice bran
concentrations and baking time towards the water activity of rice bran brownies.
52
0.650
0.660
0.670
0.680
0.690
0.700
0.710
0.7200.714a
0.692b
0.677c
35 minutes 45 minutes 55 minutes
Wae
r Act
ivity
4.3 Nutritional Composition
The proximate analysis of rice bran flour and the best gluten free rice
bran brownies formula was conducted to determine the nutritional value of rice
bran flour and the final product of the best formula. The result of the proximate
analysis could be seen in the Table 4.4.
Table 4.4 Proximate Composition of Rice Bran Flour and The Best Gluten Free Rice Bran Brownies FormulaAnalysis Rice Bran Flour Rice Bran BrowniesMoisture Content 5.59% 11.06%Ash Content 18.81% 2.68%Protein Content 17.18% 6.74%Fat Content 15.51% 30.91%Carbohydrate Content 42.91% 48.61%Total Dietary Fiber Content 22.67% 7.79%
From Table 4.4, it could be seen that rice bran flour which was used in
this research had different amount of proximate composition. This difference
could be attributed to the variety of the rice from which the rice bran was derived.
Huang et al (2005) studied the composition of rice bran flour obtained from
different rice cultivator, and rice bran which derived from different rice varieties
would have different proximate composition. The total dietary fiber in rice bran
flour used in this research was 22.67% as shown in Table 4.4, and according to
Delahaye et al (2005) rice bran was considered as a good source of dietary fiber.
The nutritional composition of rice bran brownies made using 30%
rice bran and 55 minutes baking time could be seen in Table 4.4. According to
Handori (2006), the serving size of brownies is 125 gram. Because the total
dietary fiber content was 7.79%, so the total dietary fiber in the rice bran brownies
per serving size was 9.74 grams. As stated by Choo and Dreher (2001), food
53
containing 20% or more RDA of dietary fiber could be categorized as “high in” or
“rich in” fiber, Therefore the best gluten free rice bran brownies formulation
obtained from this research could be categorized as food which was high in fiber.
54
CHAPTER V
CONCLUSIONS AND SUGGESTIONS
5.1 Conclusion
Based on sensory analysis, among the cassava flour, rice flour and
potato flour, the highest value of overall acceptance was resulted from rice bran
brownies made from cassava flour. Therefore it could be concluded that cassava
flour was the best wheat flour replacer in the making of gluten free rice bran
brownies.
Moreover, the best rice bran concentration to produce the gluten free
rice bran brownies was 30% rice bran concentration, with 55 minutes baking time.
From the result of sensory analysis it could be concluded that rice bran
concentration contributed to the consumer perception of taste, aroma and texture
where increasing the rice bran concentration would decrease the consumer
acceptance. In addition, increasing of rice bran concentration along with baking
time would increase the hardness of the rice bran brownies. Increasing rice bran
concentration would also increase the moisture content and water activity.
However, increasing the baking time would decrease the moisture content and
water activity. The nutritional composition of the best gluten free rice bran
brownies formulation was 6.74 % protein content, 30.91 % fat content, 48.61 %
carbohydrate content, 11.06 % moisture content, 2.68 % ash content and 7.79%
dietary fiber content. The best gluten free rice bran brownies formulation was
55
considered as high fiber food because it contained more than 20% of dietary fiber
RDA per serving size.
5.2 Suggestion
Further study on the shelf life of the product made using addition of
rice bran needs to be done. Furthermore, study towards method to increase the
shelf life stability of a food product with rice bran addition also needs to be done,
it might be possible that pre – treatment of the rice bran before processing could
affect the shelf life stability of the food product incorporated with rice bran
although it has not yet studied extensively. Furthermore, a research about the
optimization of the gluten free rice bran brownies formulation could be
conducted to increase the consumer acceptance towards the gluten free rice bran
brownies product.
56
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APPENDICES
63
Appendix 1. Hedonic Test QuestionnaireQUESTIONNAIRE UJI HEDONIK
NAMA : TANGGAL :
SAMPEL : BROWNIES
Intruksi: Cicipilah sampel dari kiri ke kana sesuai kode sampel yang tertera pada kuesioner, lalu berikan penilaian berdasarkan aroma, rasa, warna, tekstur, dan penerimaan keseluruhan (berdasarkan tingkat kesukaan anda) dengan spontan tanpa membandingkan antar sampel. Bilaslah mulut dengan air mineral setiap selesai mencoba sampel. Pencicipan sampel dilakukan satu kali saja tanpa pengulangan. Terima kasih.
Kode SampelAromaRasaWarnaTeksturOverall
Keterangan :
1=sangat tidak suka 5=agak suka
2=tidak suka 6=suka
3=agak tidak suka 7=sangat suka
4=netral
64
Appendix 2. Sensory Analysis Procedure1. Hedonic Test (Meilgaard et al, 2007)
The hedonic test is a sensory evaluation method to determine the
consumer acceptance of the product based on the overall sensory qualities of the
food product. The hedonic test is done using scale from 1 to 7 (1 = extremely
dislike, 2 = dislike, 3 = slightly dislike, 4 = neutral, 5 = slightly like, 6 = like, 7 =
extremely like). This test is performed by 70 untrained panelist. The panelists are
required to taste and evaluate the sample. The panelists are informed not to
compare the sample with the other samples.
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Appendix 3. Physical Analysis Procedure1. Texture Profile Analysis
The physical characteristic of the rice bran brownies was done by measuring the
hardness parameter of the brownies. The equipment which was used to measure
the texture of the brownies is Stable Micro System texture analyzer. The texture
was measured by using cylindrical probe TA 25/1000 with 50 mm diameter. The
measure the texture of the brownies, the brownies sample should be put in the
texture analyzer table, and then the proper probe should be used based on the
texture characteristic of the food product. The test speed for the texture
measurement was 1.0 mm/s and the measurement result in terms of number and
graph are shown by Texture Exponent software.
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Appendix 4. Chemical Analysis ProcedureA. Moisture content analysis using Oven method (AOAC, 2005).
1. Moisture content analysis is done by weighing five grams of sample
and put the sample into the evaporating dish which has constant
weight.
2. The sample is then dried in the oven for 6 hours at 105C. Before
weighed in analytical balance, the sample should be cooled down first
in the desicators, and then the sample should be dried again until the
constant weight is obtained. The moisture content calculated is wet
basis moisture content.
Moisture content (%) = x− y
x × 100%
Where:
x = initial weight of the sample before drying in gram
y = final weight of the sample after drying in gram
B. Ash content determination, using Dry ashing method (AOAC, 2005).
1. Ash content determination is done by weighing five grams of sample
using analytical balance, the sample is put into crucible. The crucible
should have constant weight before used for weighing.
2. After the sample is put in the crucible, the sample is burnt on the burner
until the white smoke disappears.
3. The next step is ashing the sample in the furnace at 450C for 1 hour and
then after 1 hour the temperature should be raised up to 550C. The ashing
process is finished when the color changed from grey to white.
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4. The resulted ash is then weighed using analytical balance and the ash
content is calculated using the formula below.
Ash content (%) = x− y
z × 100%
Where:
x = weight of evaporating dish and the sample after ashing in gram
y = weight of evaporating dish in gram
z = weight of the sample in gram
C. Protein content determination using Micro Kjeldahl method (AOAC,
2005).
1. The protein analysis is conducted by weighing two grams of sample and
then the sample is put into Kjeldahl tube and the addition of 7 grams of
K2SO4, 5 mg of selenium, 15 ml of 96% H2SO4, and 10 ml of 35% H2O2
are done.
2. And then, the next step is the destruction of the sample at 420 C, the
sample is destructed until the solution became clear and then sample is
cooled down.
3. The next step is placing the tube the Kjeldahl distillation equipment.
After that, the addition of 25 ml of 4% saturated boric acid and 3 drops of
mixed indicator are done. The mixed indicator is mixture of methyl red
and methylene blue and should be put into erlenmeyer flask. The flask is
placed below the condenser and the tip of condenser pipeline should be
soaked in boric acid solution.
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4. The next step is the distillation process. The distillation process is done
by the addition of NaOH 35% for 5 minutes.
5. 0.2 N HCl is used to titrate the result of distillation until slightly pink
color appeared. The protein content is calculated as percent of nitrogen as
showed by the equation below.
% N = (ml HCl−ml blank ) × N HCl ×14.007
weight of sample (mg) × 100%
The percentage of nitrogen is multiplied by specific conversion factor
based on type of sample used to obtain the percentage of protein content.
D. Fat content, using Soxhlet method (AOAC, 2005).
1. In the fat content analysis using soxhlet method, the sample used is five
grams of water-free sample, the sample is wrapped using filter paper
(thimble) and then it is put into Soxhlet equipment.
2. After that, the condenser should be put above Soxhlet equipment. The
round bottom flask is filled with petroleum benzene (solvent) and boiling
chips. The round bottom flask is put under Soxhlet equipment. The
extraction process of fat from sample is required for about 6 hours.
3. The extraction result is heated in oven at 105C. Then the sample should
be cooled down in desiccators and weighed until reaching the constant
weight. The fat content can be calculated using the equation below.
Fat content = weight of fat extracted (g)
weight of sample (g) × 100%
E. Carbohydrate content, using By difference method (AOAC, 2005)
69
Carbohydrate content (%) = 100% - (% moisture + % ash + % protein + % fat)
F. Total Dietary Fiber Analyses (AOAC, 2005)
1. The fat contained in the samples need to be extracted with petroleum
eter for 15 minutes.
2. One gram of dry fat-free samples and 25 ml of 0.1 M buffer sodium
phosphate is added to the erlenmeyer.
3. Termamyl enzyme with amount of 0.1 ml is added to the mixture and
then covered with aluminium foil. The mixture is then incubated in the
water bath at temperature 100 oC for 15 minutes.
4. The mixture in the erlenmeyer is cooled down, after cooling, 20 ml
aquadest and HCl 1 M is added to the mixture. The pH of the mixture
should reach 1.5
5. After the pH of the mixture reach 1.5, 100 mg of pepsin enzyme added
the the erlenmeyer covered again with alumunium foil and then incubated
inside the water bath at temperature 40 oC and agitated for 60 minutes.
After that, the addition of 20 ml of aquadest and NaOH was done, to adjust
the pH of the mixture to reach 6.8
6. Then, 100 mg of pancreatin is added to the mixture. The erlenmeyer is
closed again, and incubated in the waterbath at temperature 40 oC and
agitated for 60 minutes. Addition of HCl is done to adjust the pH to reach
4.5.
70
7. It was filtered with dry crucible (pores 2) which has been weighed, and
contains 0.5 gram dry celite.
8. The mixture is then washed with 10 ml aquadest twice.
9. The filtrate and the precipitate are used to differentiate insoluble fiber
and soluble fiber. The filtrate is used to determine the soluble fiber, while
the precipitate is used to determine the insoluble fiber.
10. The precipitate need to be washed with 10 ml ethanol 95 % and 10 ml
acetone twice in order to get the insoluble fiber. After that, the precipitate
is dried in 105 oC until it reaches constant weight (12 hours). (A)
11. Then, the precipitate ia ashed in furnace 550 oC for 5 hours. It was
cooled in dessicators and weighed until the weight is constant. (B)
% Insoluble fiber = (A – B – C )/W x 100%
A = weight after being dried (gram)
B = weight after being ashed (gram)
C = weight of fat free blank (gram)
W = sample weight
12. The soluble fiber can be determined by adding water to the filtrate until
reaching volume 100 ml. The 400 ml of 95 % ethanol is added and the
mixtures is cooled down for 1 hour.
71
13. It then filtered with dry crucible (pores 2) which has been weighed and
contains 0.5 gram dry celite.
14. The filtrate then washed with 10 ml ethanol 78 %, 10 ml ethanol 95 %
and 10 ml acetone, each was done twice. Then it was dried in temperature
105 oC until the weight is constant (12 hours ) (A)
15. The filtrate is then ashed in furnace at 550 oC for 5 hours, and cooled
down in desicator to be weighed after reaching constant weight. (B)
% Soluble fiber = (A – B – C )/W x 100%
A = weight after being dried (gram)
B = weight after being ashed (gram)
C = weight of fat free blank (gram)
W = sample weight
Total Dietary Fiber (%) = Insoluble fiber (%) + Soluble Fiber (%)
Appendix 5. Hedonic Test for Aroma Parameter Result of The Preliminary Research
Panelist Cassava Flour Rice Flour Potato Flour Wheat Flour
1 5 6 6 62 5 5 6 5
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3 6 5 4 64 6 5 2 55 7 6 5 76 3 4 2 47 5 6 6 58 6 6 2 69 6 4 4 510 6 5 4 611 4 5 5 312 4 4 4 413 7 2 5 414 6 3 6 715 6 4 6 616 5 6 6 517 6 6 6 618 5 4 2 619 5 7 5 620 2 2 2 321 6 3 5 622 4 2 5 223 2 5 6 524 4 4 6 425 4 4 5 526 5 5 6 527 2 2 3 228 5 3 3 329 4 4 5 430 4 6 2 531 6 6 6 632 6 6 6 733 5 6 6 534 5 5 6 535 6 3 5 436 4 4 3 537 5 6 5 638 6 4 5 539 6 3 2 640 6 5 6 641 4 7 7 542 6 4 5 643 4 4 4 544 5 6 4 545 2 6 3 346 6 6 6 6
73
47 3 3 3 248 7 5 5 749 5 5 6 350 6 4 1 651 6 6 3 652 6 6 6 553 6 4 6 454 6 6 5 655 6 6 5 756 5 5 3 557 7 7 7 758 6 5 4 259 6 6 7 560 6 3 1 561 6 3 6 762 6 7 7 763 6 6 4 664 5 4 4 665 6 5 3 466 5 5 4 567 6 4 4 468 6 4 5 569 6 5 4 470 4 5 5 7Note:1 = extremely dislike2 = dislike3 = slightly dislike4 = neutral5 = slightly like6 = like7 = extremely like
ANOVAAroma
Sum of Squares df Mean Square F Sig.Between Groups 17.043 3 5.681 3.120 .026Within Groups 502.543 276 1.821Total 519.586 279
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AromaDuncana
Flour NSubset for alpha = 0.051 2
Potato 70 4.5857Rice 70 4.7571 4.7571Wheat 70 5.0857Cassava 70 5.2000Sig. .453 .067Means for groups in homogeneous subsets are displayed.a. Uses Harmonic Mean Sample Size = 70.000.
75
Appendix 6. Hedonic Test for Taste Parameter Result of The Preliminary Research Panelist Cassava
FlourRice Flour Potato Flour Wheat Flour
1 3 4 6 42 5 5 5 53 3 4 3 44 6 3 4 65 6 5 4 76 5 4 2 57 1 5 6 38 2 6 2 39 2 5 3 310 4 5 3 411 1 2 4 212 2 3 2 213 6 3 3 414 4 4 5 415 5 3 2 416 5 5 6 617 3 3 3 218 6 3 2 519 6 7 5 520 2 4 4 521 3 5 2 422 6 3 2 623 4 5 3 524 2 5 6 525 3 5 5 426 2 3 6 227 2 3 3 328 4 5 5 429 5 5 2 530 6 4 5 731 3 5 4 332 6 6 6 533 4 4 3 634 2 3 1 335 6 3 3 636 2 3 3 337 3 2 3 438 3 3 4 339 7 1 2 6
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40 5 6 5 441 2 2 5 442 3 5 6 343 6 2 2 544 6 7 5 545 5 4 4 546 5 5 4 547 3 6 3 348 5 5 5 649 4 2 2 450 5 2 5 551 2 3 2 252 6 3 2 553 5 3 5 554 6 6 5 455 3 3 5 456 5 5 3 557 5 3 6 458 6 5 2 359 3 6 5 360 5 4 3 661 2 3 3 662 5 4 3 563 4 6 3 464 6 6 2 665 5 4 3 566 5 4 2 567 5 4 2 668 6 4 2 569 7 5 3 470 5 4 2 5Note:1 = extremely dislike2 = dislike3 = slightly dislike4 = neutral5 = slightly like6 = like7 = extremely like
77
ANOVA
TasteSum of Squares df Mean Square F Sig.
Between Groups 25.554 3 8.518 4.355 .005Within Groups 539.871 276 1.956Total 565.425 279
TasteDuncana
Flour NSubset for alpha = 0.051 2
Potato 70 3.5857Rice 70 4.1000Cassava 70 4.2143Wheat 70 4.4000Sig. 1.000 .234Means for groups in homogeneous subsets are displayed.a. Uses Harmonic Mean Sample Size = 70.000.
78
Appendix 7. Hedonic Test for Texture Parameter Result of The Preliminary Research Panelist Cassava
FlourRice Flour Potato Flour Wheat Flour
1 5 5 2 62 4 4 4 43 3 4 4 44 4 3 4 45 6 5 6 66 3 5 2 37 2 6 6 78 6 6 1 59 4 6 2 610 3 5 3 311 4 5 3 512 4 4 2 513 6 4 2 414 5 3 3 515 6 4 2 616 6 5 6 517 6 5 4 618 5 4 4 619 6 7 3 720 4 5 5 321 4 5 2 422 5 2 3 523 3 5 3 324 3 5 5 425 6 5 3 626 4 5 4 727 4 4 4 428 6 4 3 729 6 6 4 630 7 3 2 631 5 4 2 432 6 7 3 633 6 3 3 534 2 3 1 335 6 4 4 736 4 5 2 637 4 5 2 538 5 4 4 439 4 5 1 5
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40 4 5 4 441 5 5 3 642 6 6 4 343 5 3 1 344 4 4 3 545 4 7 3 446 6 3 3 747 6 6 3 648 7 5 5 649 2 3 3 350 5 3 1 551 3 4 2 452 6 5 2 653 4 3 3 454 6 6 3 555 6 5 6 556 5 6 5 657 6 6 3 758 6 6 2 359 6 6 5 560 6 3 1 461 3 2 2 562 5 2 4 563 5 6 3 664 4 6 3 665 7 4 4 766 6 3 6 667 5 2 6 668 6 3 4 569 6 2 6 570 7 3 6 7Note:1 = extremely dislike2 = dislike3 = slightly dislike4 = neutral5 = slightly like6 = like7 = extremely like
80
ANOVATexture
Sum of Squares df Mean Square F Sig.Between Groups 133.657 3 44.552 25.756 .000Within Groups 477.429 276 1.730Total 611.086 279
TextureDuncana
Flour NSubset for alpha = 0.051 2 3
Potato 70 3.3143Rice 70 4.4571Cassava 70 4.9143wheat 70 5.0857Sig. 1.000 1.000 .441Means for groups in homogeneous subsets are displayed.a. Uses Harmonic Mean Sample Size = 70.000.
81
Appendix 8. Hedonic Test for Overall Parameter Result of The Preliminary Research Panelist Cassava
FlourRice Flour Potato Flour Wheat Flour
1 3 4 6 62 5 5 5 53 5 5 4 54 6 4 3 55 6 5 5 66 5 6 2 47 2 6 6 58 3 6 2 59 3 6 3 610 5 5 4 511 3 5 5 312 3 3 2 313 6 3 3 514 4 3 4 615 6 5 3 616 5 5 6 717 4 5 5 318 6 4 3 719 6 7 4 720 3 3 4 421 4 5 3 622 6 2 4 623 4 5 4 524 3 5 6 425 5 5 5 426 3 5 6 627 3 4 4 328 4 5 6 629 6 6 4 730 6 4 3 731 3 4 4 532 6 7 4 733 5 4 3 634 3 5 2 435 6 3 5 636 3 4 3 537 3 2 3 538 5 4 4 5
82
39 5 2 2 640 5 5 5 641 3 3 4 542 5 4 6 343 6 2 2 444 6 6 5 545 4 4 4 446 5 4 4 747 3 5 2 348 6 5 5 649 3 2 4 350 6 2 4 651 2 3 1 252 6 3 3 553 7 3 6 454 6 6 5 655 4 5 6 656 7 5 3 557 3 3 5 458 6 5 3 359 5 6 7 460 7 3 1 661 7 3 3 662 7 4 5 663 6 6 4 564 6 6 4 665 7 3 4 666 6 3 3 567 7 3 3 668 7 2 3 569 7 3 4 470 7 2 4 7
Note:1 = extremely dislike2 = dislike3 = slightly dislike4 = neutral5 = slightly like6 = like7 = extremely like
83
ANOVAOverall
Sum of Squares df Mean Square F Sig.Between Groups 66.414 3 22.138 12.150 .000Within Groups 502.886 276 1.822Total 569.300 279
OverallDuncana
Flour NSubset for alpha = 0.051 2
Potato 70 3.9429Rice 70 4.2143Cassava 70 4.9143Wheat 70 5.1286Sig. .235 .348Means for groups in homogeneous subsets are displayed.a. Uses Harmonic Mean Sample Size = 70.000.
84
Appendix 9. Texture Analysis of The Preliminary Research
Hardness (g. Force)
Cassava Flour Rice Flour Potato Flour Wheat Flour
Replication 1 5248.609 3715.686 6009.317 4822.847
4766.138 3938.524 6183.232 4443.458
Average 5007.374 3827.105 6096.275 4633.152
Replication 2 7707.611 4536.134 6522.175 6751.903
6331.653 4563.834 6972.743 5810.251
Average 7019.632 4549.984 6747.459 6281.077
Replication 3 6091.520 4324.873 10801.501 6567.101
5434.169 4534.274 10162.479 7302.796
Average 5762.845 4429.573 10481.99 6934.948
Replication 4 7346.344 5267.213 8998.610 7791.055
7846.385 4907.875 11325.384 5779.864
Average 7596.365 5087.544 10162 6785.460
Replication 5 5663.967 3416.502 10206.234 4556.668
5353.758 3117.869 8963.468 4528.831
Average 5508.862 3267.185 9584.851 4542.749
Replication 6 5997.534 3733.601 10069.733 5121.480
6115.361 3816.494 11571.029 4636.322
Average 6056.448 3775.048 10820.38 4878.901
85
ANOVAHardness
Sum of Squares df Mean Square F Sig.Between Groups 73120881.610 3 24373627.203 14.440 .000Within Groups 33759360.174 20 1687968.009Total 1.069E8 23
HardnessDuncana
Flour NSubset for alpha = 0.05
1 2 3Rice 6 4156.0733Wheat 6 5676.0478 5676.0478Cassava 6 6158.5877Potato 6 8982.1587Sig. .056 .527 1.000Means for groups in homogeneous subsets are displayed.a. Uses Harmonic Mean Sample Size = 6.000.
86
Appendix 10. Moisture Content of The Preliminary Research
Cassava Flour
Evaporation Dish
Wet Sample Evp. Dish + Dry Sample
Moisture Content
Average
Replication 1 41.0126 5.0185 45.1452 17.65% 17.74%20.3799 5.0218 24.5065 17.83%
Replication 2 22.6522 5.0697 26.7833 18.51% 18.82%20.1297 5.0167 24.1874 19.12%
Replication 3 34.1157 5.1211 38.4049 16.24% 16.24%38.1409 5.0178 42.3436 16.24%
Replication 4 27.2551 5.0891 31.406 18.44% 19.00%27.4057 5.0456 31.4643 19.56%
Replication 5 41.8255 5.1255 45.9812 18.92% 19.17%40.1991 5.0453 44.2644 19.42%
Replication 6 30.8814 5.0678 35.1254 16.26% 16.18%20.7188 5.0681 24.9703 16.11%
Rice Flour Evaporation Dish
Wet Sample Evp. Dish + Dry Sample
Moisture Content
Average
Replication 1 42.7812 5.1975 46.9481 19.83% 19.30%43.6979 5.0471 47.7978 18.77%
Replication 2 35.4775 5.0446 39.6328 17.63% 19.31%38.6775 5.0134 42.6386 20.99%
Replication 3 20.3656 5.1215 24.4716 19.83% 20.00%22.3453 5.0786 26.3994 20.17%
Replication 4 18.7256 5.0445 22.7749 19.73% 19.25%18.7767 5.0312 22.8637 18.77%
Replication 5 38.6576 5.0256 42.8147 17.28% 19.72%41.2352 5.0987 45.2044 22.15%
Replication 6 34.1213 5.0345 38.0967 21.04% 21.68%43.2878 5.2278 47.3491 22.31%
87
Potato Flour Evaporation Dish
Wet Sample Evp. Dish + Dry Sample
Moisture Content
Average
Replication 1 22.0776 5.0754 26.4715 13.43% 13.78%18.7285 5.0801 23.0911 14.12%
Replication 2 18.792 5.1014 23.2755 12.11% 12.67%41.0252 5.1211 45.4686 13.23%
Replication 3 34.5775 5.0871 39.0363 12.35% 11.78%41.7283 5.1271 46.2805 11.21%
Replication 4 40.2551 5.0665 44.6851 12.56% 13.54%22.6552 5.0453 26.9676 14.53%
Replication 5 22.6213 5.0298 27.0367 12.22% 12.38%18.9263 5.1342 23.4169 12.54%
Replication 6 18.5671 5.1217 22.9448 14.53% 14.63%34.6143 5.0981 38.9615 14.73%
Wheat Flour Evaporation Dish
Wet Sample Evp. Dish + Dry Sample
Moisture Content
Average
Replication 1 42.7812 5.0404 47.173 12.87% 13.32%41.2527 5.1593 45.7014 13.77%
Replication 2 34.1613 5.0751 38.575 13.03% 14.65%42.7187 5.0667 46.9609 16.27%
Replication 3 34.5356 5.0781 38.8201 15.63% 15.07%34.2278 5.2341 38.7023 14.51%
Replication 4 22.0717 5.1435 26.5233 13.45% 15.09%22.1898 5.0716 26.413 16.73%
Replication 5 20.3756 5.0312 24.5106 17.81% 16.72%41.0126 5.1211 45.3334 15.63%
Replication 6 18.6785 5.1672 23.0951 14.53% 15.13%18.7291 5.0139 22.9545 15.73%
Example of Calculation
Moisture content (%) = Initial weight of sample – Weight of dried sample x 100%Initial weight of sample
= ((5.0185) g – (45.1452-41.0126) g) x 100% 5.0185 g
= 17.74 %
88
ANOVAMoisture
Sum of Squares df Mean Square F Sig.Between Groups .016 3 .005 42.874 .000Within Groups .003 20 .000Total .019 23
MoistureDuncana
flour NSubset for alpha = 0.051 2 3 4
potato 6 .131297wheat 6 .149967cassava 6 .178590rice 6 .198746Sig. 1.000 1.000 1.000 1.000Means for groups in homogeneous subsets are displayed.a. Uses Harmonic Mean Sample Size = 6.000.
89
Appendix 11. Water Activity of The Preliminary Research
Types of FlourAw
Average1 2
Cassava Flour
Replication 1 0.673 0.671 0.672Replication 2 0.663 0.668 0.666Replication 3 0.667 0.669 0.668Replication 4 0.671 0.672 0.672Replication 5 0.664 0.661 0.663Replication 6 0.659 0.663 0.661
Rice Flour
Replication 1 0.675 0.679 0.677Replication 2 0.688 0.691 0.690Replication 3 0.679 0.681 0.680Replication 4 0.669 0.671 0.670Replication 5 0.681 0.682 0.682Replication 6 0.689 0.692 0.691
Potato Flour
Replication 1 0.64 0.641 0.641Replication 2 0.63 0.633 0.632Replication 3 0.632 0.637 0.635Replication 4 0.637 0.635 0.636Replication 5 0.632 0.631 0.632Replication 6 0.628 0.631 0.630
Wheat Flour
Replication 1 0.667 0.664 0.666Replication 2 0.655 0.657 0.656Replication 3 0.659 0.663 0.661Replication 4 0.663 0.662 0.663Replication 5 0.655 0.655 0.655Replication 6 0.668 0.669 0.669
90
ANOVAAw
Sum of Squares df Mean Square F Sig.Between Groups .007 3 .002 59.220 .000Within Groups .001 20 .000Total .008 23
Aw
Duncana
flour NSubset for alpha = 0.051 2 3
potato 6 .63433wheat 6 .66317cassava 6 .66700rice 6 .68167Sig. 1.000 .305 1.000Means for groups in homogeneous subsets are displayed.a. Uses Harmonic Mean Sample Size = 6.000.
91
Appendix 12. Hedonic Test for Aroma Parameter Result of The Main Research 10% 35 M
20%35M
30%35M
40%35M
10%45M
20%45M
30%45M
40%45M
10%55M
20%55M
30%55M
40%55M
CO35M
CO45M
CO55M
4 4 2 4 5 6 6 6 4 6 7 7 6 6 3
4 5 3 4 5 5 7 6 3 7 7 7 7 6 6
4 4 4 4 4 3 6 5 6 5 5 5 6 5 6
6 6 6 5 5 6 6 6 6 6 6 6 7 6 6
6 6 6 3 5 3 5 5 4 5 1 5 7 6 6
3 3 1 3 6 3 5 5 5 5 3 5 6 6 6
5 5 5 4 4 4 6 4 6 6 2 2 5 4 4
7 7 6 6 6 6 4 6 3 5 2 1 4 4 3
5 4 5 4 6 3 4 5 6 4 5 4 5 4 5
2 3 3 1 3 3 4 5 7 7 5 7 6 5 5
6 7 6 6 6 6 6 6 6 6 6 3 5 6 5
6 6 6 4 5 6 6 6 6 6 6 6 4 5 4
5 6 4 5 6 6 6 4 6 6 4 5 7 6 3
5 5 5 5 4 4 6 4 4 4 5 6 5 4 5
5 3 5 3 6 4 5 3 5 5 5 3 6 3 5
5 4 2 7 5 6 5 6 5 6 4 6 4 4 6
5 2 3 4 4 5 6 4 4 5 5 5 5 6 4
5 5 4 4 5 4 3 6 6 6 6 6 7 5 3
5 5 6 6 6 5 6 6 5 6 7 7 4 4 3
4 4 5 5 4 4 6 6 4 4 5 5 6 6 5
5 6 6 6 6 6 6 3 2 6 6 7 5 4 5
6 5 5 6 5 6 6 6 5 6 5 5 6 6 6
6 6 5 2 5 2 6 6 6 6 6 6 7 5 3
6 5 6 4 5 5 6 5 6 6 5 6 6 4 5
92
6 6 6 6 6 6 6 6 6 3 6 3 6 4 5
3 3 3 4 5 6 5 2 5 5 3 4 5 4 5
6 7 7 7 6 7 6 5 6 6 6 6 5 5 4
6 5 4 5 5 5 6 6 4 5 6 5 4 5 4
6 5 6 2 3 5 2 3 6 6 5 5 5 6 6
5 5 5 4 4 4 4 4 4 4 4 4 6 5 5
5 5 2 3 6 6 3 2 3 4 3 2 4 3 4
4 4 4 4 4 4 4 4 4 4 4 4 4 3 4
5 5 5 5 6 5 6 6 4 5 5 6 5 5 6
4 3 3 5 4 5 3 4 6 3 5 4 6 6 7
5 7 5 1 5 5 3 6 7 6 5 1 7 7 7
2 5 3 3 2 4 2 4 4 3 5 5 5 5 5
6 3 4 5 5 5 4 6 4 4 4 3 4 5 5
5 6 4 5 5 3 2 2 4 3 3 2 5 4 4
5 5 4 5 5 4 6 4 2 3 5 4 5 5 5
5 5 6 5 6 6 6 6 6 6 6 6 6 7 5
5 6 3 3 5 7 7 5 5 5 7 1 5 6 4
6 6 7 7 2 7 5 4 4 3 3 3 5 4 4
5 4 4 2 2 2 6 4 6 5 5 3 5 6 5
4 6 3 4 5 4 2 3 6 5 6 6 6 6 5
5 5 4 5 4 5 5 6 5 3 6 5 5 6 5
7 2 5 4 7 7 6 5 5 3 6 4 6 5 6
6 7 7 6 7 7 6 6 5 4 6 4 6 2 3
6 5 6 3 6 6 2 3 5 5 4 4 6 5 3
3 6 5 3 6 6 6 3 5 6 7 2 3 4 3
4 5 5 3 6 6 5 6 6 6 6 5 5 6 2
4 3 3 3 3 3 3 2 3 3 2 2 6 5 3
4 4 4 4 5 4 4 6 6 5 5 4 6 6 6
93
6 6 2 6 6 5 5 5 4 4 4 4 4 5 3
4 6 4 4 6 4 6 4 6 6 6 7 4 6 3
5 6 5 6 6 6 7 7 7 7 7 7 6 5 4
5 5 3 3 6 6 6 5 3 6 4 5 6 7 4
5 2 5 1 6 6 7 5 3 5 6 6 5 7 5
5 4 6 4 6 4 4 6 5 4 4 2 6 7 6
6 4 2 4 6 5 5 5 5 6 6 3 6 6 6
6 5 3 5 6 5 4 5 4 4 6 4 7 6 6
6 6 6 6 6 4 3 4 4 4 4 4 6 6 6
6 6 6 6 6 6 3 4 4 4 4 4 7 6 5
4 5 5 4 6 4 4 4 5 5 5 4 6 6 5
3 4 5 3 6 4 4 4 4 4 4 4 6 5 6
5 6 5 4 5 6 7 2 6 6 6 6 6 6 6
4 6 5 4 4 6 6 4 6 6 7 6 7 5 6
6 5 5 5 5 5 2 1 3 3 1 5 6 6 4
5 3 3 4 5 5 6 4 4 6 5 6 6 6 6
5 3 3 3 5 4 6 4 4 6 5 6 6 5 4
5 6 5 4 5 6 6 2 6 6 6 6 6 6 4
Note:1 = extremely dislike2 = dislike3 = slightly dislike4 = neutral5 = slightly like6 = like7 = extremely like
Tests of Between-Subjects Effects
Dependent Variable:Aroma
94
SourceType III Sum of
Squares df Mean Square F Sig.Corrected Model 97.613a 14 6.972 4.335 .000
Intercept 24907.615 1 24907.615 15485.238 .000
ricebran 55.213 4 13.803 8.582 .000
time 5.065 2 2.532 1.574 .208
ricebran * time 37.335 8 4.667 2.901 .003
Error 1664.771 1035 1.608
Total 26670.000 1050
Corrected Total 1762.385 1049
a. R Squared = .055 (Adjusted R Squared = .043)
Aroma
ricebran NSubset
1 2 3Duncana,b 40% 210 4.4762
30% 210 4.800020% 210 4.9381 4.938110% 210 4.9714 4.9714kontrol 210 5.1667Sig. 1.000 .193 .081
Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 1.608.a. Uses Harmonic Mean Sample Size = 210.000.b. Alpha = .05.
Aroma
time NSubset
1Duncana,b 55m 350 4.8171
35m 350 4.825745m 350 4.9686Sig. .137
Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 1.608.a. Uses Harmonic Mean Sample Size = 350.000.b. Alpha = .05.
95
AromaDuncana
interaction NSubset for alpha = 0.051 2 3 4 5
40%RB 35M 70 4.242930%RB 35M 70 4.4857 4.485740%RB 55M 70 4.5857 4.585740%RB 45M 70 4.6000 4.6000KONTROL 55 70 4.7286 4.728610%RB 55M 70 4.8429 4.8429 4.842920%RB 35M 70 4.8857 4.8857 4.885720%RB 45M 70 4.9429 4.9429 4.942930%RB 55M 70 4.9429 4.9429 4.942910%RB 35M 70 4.9714 4.9714 4.971430%RB 45M 70 4.9714 4.9714 4.971420%RB 55M 70 4.9857 4.9857 4.985710% RB 45M 70 5.1000 5.1000 5.1000KONTROL 45 70 5.2286 5.2286KONTROL 35 70 5.5429Sig. .130 .052 .150 .134 .050Means for groups in homogeneous subsets are displayed.a. Uses Harmonic Mean Sample Size = 70.000.
96
Appendix 12. Hedonic Test for Taste Parameter Result of The Main Research 10% 35 M
20%35M
30%35M
40%35M
10%45M
20%45M
30%45M
40%45M
10%55M
20%55M
30%55M
40%55M
CO35M
CO45M
CO55M
4 3 2 4 5 6 6 3 6 5 6 6 6 6 44 5 4 4 5 5 6 2 6 6 5 7 6 6 63 4 4 5 3 4 5 5 6 6 5 5 7 5 64 3 4 4 5 5 5 3 7 3 2 4 7 6 61 1 4 6 6 5 4 2 2 5 1 1 6 6 43 4 2 4 7 6 5 5 3 5 3 5 6 6 65 6 4 2 3 3 3 2 6 6 2 2 4 4 53 5 5 7 7 6 4 6 3 5 2 1 3 4 44 4 5 4 5 4 5 3 4 4 5 3 6 5 53 2 4 1 5 4 5 2 7 2 3 6 5 5 53 5 5 6 6 6 5 3 7 7 6 2 7 6 76 6 4 4 4 6 5 6 6 6 3 5 4 5 36 6 3 3 5 3 7 5 6 5 2 2 6 6 66 6 5 6 5 6 4 4 3 6 4 6 4 6 63 3 6 2 5 5 3 1 4 5 1 3 6 3 5
97
2 5 2 3 5 5 6 6 6 6 6 3 3 5 52 2 2 2 5 4 4 2 5 6 4 3 5 5 45 4 3 5 2 2 3 3 4 3 4 3 6 6 67 6 7 4 7 5 4 6 5 5 7 7 5 3 34 5 4 4 3 3 5 3 3 5 5 3 6 7 45 6 6 5 6 5 6 3 5 7 6 2 5 6 66 6 4 3 4 3 4 4 6 2 5 3 5 5 55 5 4 2 4 2 3 1 5 5 4 3 6 6 36 6 6 4 5 4 5 6 6 7 4 6 6 5 66 6 6 6 6 6 6 6 6 3 6 3 7 6 73 5 5 5 5 6 5 3 5 5 3 4 7 6 67 6 6 7 6 6 4 3 5 5 5 4 5 5 53 4 4 3 4 4 4 3 4 3 4 3 3 4 36 4 5 2 3 4 4 3 6 4 4 3 6 6 76 7 6 4 6 7 6 5 5 6 6 6 6 6 55 6 4 3 5 5 5 1 5 4 3 3 5 5 64 3 3 5 3 5 4 5 5 5 4 4 4 4 46 5 2 6 5 3 4 5 3 6 6 3 5 5 65 4 2 2 4 6 4 3 6 4 5 4 5 6 45 6 4 1 4 4 4 6 7 6 6 2 7 7 73 3 4 2 5 3 3 4 5 6 5 3 2 5 46 3 5 6 5 5 5 3 3 5 4 3 4 5 32 5 3 6 4 2 1 2 4 3 3 3 5 5 52 5 3 3 5 2 5 3 3 3 4 2 5 6 65 6 5 5 6 6 5 4 1 2 4 3 6 7 56 5 2 5 6 7 5 4 6 6 4 1 5 5 37 5 2 2 6 7 4 4 5 4 3 4 5 4 34 3 5 1 2 2 5 5 7 3 5 6 5 5 53 5 2 3 3 3 2 1 6 5 5 5 5 7 44 4 2 3 2 2 6 6 6 1 6 2 5 5 57 3 7 1 6 1 5 3 5 6 3 3 3 6 55 7 6 5 5 3 7 5 5 6 4 4 6 2 27 3 4 2 4 7 2 2 5 4 1 5 5 6 25 5 4 6 4 6 7 4 3 6 7 1 4 4 35 5 4 4 5 7 5 1 5 4 3 2 5 7 34 3 2 3 4 1 3 2 3 3 3 2 6 6 35 4 3 4 4 3 3 6 2 3 3 2 6 6 66 6 3 3 6 5 5 5 4 3 4 4 6 5 35 5 5 3 6 3 6 4 6 6 6 5 7 7 76 5 3 3 5 2 6 6 4 6 4 6 5 5 55 3 4 4 4 3 3 5 6 1 5 6 6 6 43 3 1 2 4 5 6 6 4 4 4 4 6 7 36 3 5 6 6 6 4 7 5 7 6 5 6 6 46 2 2 1 3 3 5 3 5 5 3 2 6 6 6
98
6 6 5 5 6 6 4 3 5 2 5 3 7 6 65 6 6 3 6 5 3 4 4 4 4 2 6 6 66 6 6 3 6 5 3 4 4 4 4 2 7 6 53 2 3 3 4 2 3 3 3 2 2 3 6 5 53 2 3 4 5 2 3 3 3 2 2 3 7 5 65 4 4 5 4 4 3 6 5 3 7 7 5 5 75 5 4 5 4 6 4 4 5 3 7 5 5 6 61 3 2 2 2 3 3 3 5 2 2 1 6 5 46 3 3 3 6 5 4 2 4 4 4 5 7 5 65 4 4 4 6 5 4 3 4 3 4 4 6 6 45 5 4 5 4 5 5 5 5 3 7 7 6 6 4
Note:1 = extremely dislike2 = dislike3 = slightly dislike4 = neutral5 = slightly like6 = like7 = extremely like
Tests of Between-Subjects EffectsDependent Variable:Taste
SourceType III Sum of
Squares df Mean Square F Sig.Corrected Model 298.768a 14 21.341 10.644 .000Intercept 20788.175 1 20788.175 10368.756 .000ricebran 271.177 4 67.794 33.815 .000time 5.693 2 2.847 1.420 .242ricebran * time 21.897 8 2.737 1.365 .208Error 2075.057 1035 2.005Total 23162.000 1050Corrected Total 2373.825 1049a. R Squared = .126 (Adjusted R Squared = .114)
TasteDuncana,b
ricebran NSubset
1 2 3 440% 210 3.723830% 210 4.185720% 210 4.395210% 210 4.7000
99
kontrol 210 5.2429Sig. 1.000 .130 1.000 1.000Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 2.005.a. Uses Harmonic Mean Sample Size = 210.000.b. Alpha = 0.05.
Taste
Duncana,b
time N
Subset
155m 350 4.3629
35m 350 4.4429
45m 350 4.5429
Sig. .113
Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 2.005.a. Uses Harmonic Mean Sample Size = 350.000.b. Alpha = 0.05.
Appendix 13. Hedonic Test for Texture Parameter Result of The Main Research 10% 35 M
20%35M
30%35M
40%35M
10%45M
20%45M
30%45M
40%45M
10%55M
20%55M
30%55M
40%55M
CO35M
CO45M
CO55M
4 3 2 4 5 6 6 5 6 6 3 7 6 6 34 5 6 5 2 5 6 6 6 5 2 7 7 5 63 2 3 2 3 2 3 5 5 6 3 4 6 3 65 5 4 5 5 5 4 4 3 6 3 5 6 5 54 4 4 5 6 5 3 2 3 3 1 2 7 7 64 6 4 6 6 5 5 4 5 6 5 5 6 6 63 3 3 2 3 2 3 6 5 5 3 3 5 3 4
100
2 5 5 7 7 5 4 6 4 5 2 1 1 3 23 5 5 6 5 6 5 5 5 4 4 3 5 3 43 3 5 4 4 5 5 5 7 2 5 6 6 5 55 3 3 3 5 5 5 5 5 6 3 2 3 6 56 5 4 6 6 5 5 6 6 5 5 5 4 5 35 5 6 5 6 6 7 5 6 5 2 2 7 6 34 5 3 3 3 5 3 4 4 6 4 6 4 4 54 3 6 1 5 4 5 4 5 4 4 3 5 2 52 3 5 3 4 5 2 7 6 5 6 6 4 4 62 2 2 1 5 4 6 3 6 6 6 4 4 6 45 4 4 4 6 6 6 6 6 6 5 6 6 3 36 6 7 5 7 6 5 5 5 6 7 7 4 5 35 4 3 4 4 4 6 4 3 3 6 4 5 6 52 7 7 6 5 5 7 6 7 6 6 2 5 3 46 6 4 5 4 4 5 5 3 5 5 5 6 6 65 5 5 2 5 2 6 5 6 5 2 6 6 5 34 5 5 4 4 4 4 6 6 6 4 6 6 4 55 6 7 5 6 5 6 6 6 6 6 6 6 4 24 3 4 5 5 6 5 4 4 5 2 3 3 3 35 6 5 6 5 7 3 4 5 5 5 3 5 5 33 3 4 4 3 3 4 3 3 3 4 2 3 4 45 5 4 4 4 3 4 6 6 6 2 5 4 5 64 5 4 4 4 4 5 6 4 6 5 5 6 5 65 5 2 1 6 7 4 1 3 3 4 2 5 3 65 3 4 5 2 5 3 5 4 4 4 5 4 2 45 4 2 6 5 5 3 5 2 5 6 5 5 6 55 5 5 6 4 5 5 4 5 5 4 2 6 6 73 5 3 1 3 3 4 6 7 4 4 2 7 7 74 3 3 1 2 2 4 2 5 4 5 2 6 5 56 3 3 4 5 7 5 5 3 5 5 5 4 4 55 6 5 4 3 4 2 2 4 4 3 2 5 3 34 4 3 4 4 4 6 6 3 6 5 5 5 3 45 5 6 4 5 5 3 2 2 2 2 2 6 7 36 5 3 5 6 7 6 5 6 6 5 2 5 6 47 6 5 6 6 7 3 3 5 4 5 3 5 3 25 5 4 3 5 4 6 3 6 3 5 6 5 6 53 4 3 3 3 3 2 6 6 5 6 6 6 7 44 4 3 3 4 5 6 6 6 2 6 3 5 6 66 4 3 2 7 5 5 6 4 5 4 6 6 4 66 7 7 7 6 7 7 6 3 6 5 4 6 2 57 3 4 2 4 5 2 1 5 5 2 2 6 4 33 4 3 2 5 6 7 1 5 6 7 1 3 4 24 5 5 4 6 6 5 4 5 5 2 3 5 5 14 4 4 5 2 4 3 3 5 6 4 3 6 5 2
101
6 4 5 5 5 4 4 6 2 5 5 3 5 5 73 4 4 4 5 4 6 5 4 5 5 3 6 6 43 6 3 4 6 6 6 4 4 5 3 6 3 5 36 6 6 3 6 6 6 4 3 7 6 6 5 5 35 4 4 4 5 5 4 3 6 1 4 4 6 7 44 4 4 4 5 5 7 6 5 4 5 4 5 7 56 3 5 4 6 5 4 6 5 3 2 4 6 7 66 2 1 1 4 4 5 2 5 3 6 2 7 5 76 6 6 6 3 6 5 4 5 3 5 2 6 6 55 6 5 3 5 4 5 4 4 4 4 3 6 6 65 6 5 3 5 4 4 4 4 4 3 3 6 5 63 1 4 3 3 2 5 5 5 5 5 5 6 6 53 1 4 4 3 2 5 5 5 5 5 5 6 4 65 5 5 5 5 5 7 2 3 6 7 7 6 6 64 5 6 5 5 5 6 4 6 5 6 5 6 5 53 4 4 2 4 4 5 3 1 2 1 1 6 6 44 4 4 4 5 3 5 3 4 4 3 4 6 4 64 4 4 5 6 4 6 3 4 3 2 4 6 5 34 5 5 6 5 5 7 3 4 5 6 7 7 6 4
Note:1 = extremely dislike2 = dislike3 = slightly dislike4 = neutral5 = slightly like6 = like7 = extremely like
Tests of Between-Subjects EffectsDependent Variable:Texture
SourceType III Sum of
Squares df Mean Square F Sig.Corrected Model 118.082a 14 8.434 4.400 .000Intercept 21415.775 1 21415.775 11171.236 .000ricebran 66.377 4 16.594 8.656 .000time 14.230 2 7.115 3.712 .025ricebran * time 37.474 8 4.684 2.443 .013Error 1984.143 1035 1.917Total 23518.000 1050Corrected Total 2102.225 1049a. R Squared = .056 (Adjusted R Squared = .043)
102
TextureDuncana,b
ricebran NSubset
1 2 340% 210 4.119030% 210 4.423810% 210 4.566720% 210 4.5762kontrol 210 4.8952Sig. 1.000 .291 1.000Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 1.917.a. Uses Harmonic Mean Sample Size = 210.000.b. Alpha = 0.05.
Texture
Duncana,b
time N
Subset
1 255m 350 4.4057
35m 350 4.4657
45m 350 4.6771
Sig. .567 1.000
Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 1.917.a. Uses Harmonic Mean Sample Size = 350.000.b. Alpha = 0.05.
TextureDuncana
interaction NSubset for alpha = 0.05
1 2 3 440%RB 35M 70 3.9857
103
40%RB 55M 70 4.000030%RB 55M 70 4.2286 4.228630%RB 35M 70 4.2429 4.242920%RB 35M 70 4.3714 4.3714 4.371440%RB 45M 70 4.3714 4.3714 4.371410%RB 35M 70 4.4143 4.4143 4.4143KONTROL 55 70 4.5000 4.5000 4.500010%RB 55M 70 4.6286 4.628610% RB 45M 70 4.6571 4.657120%RB 55M 70 4.6714 4.671420%RB 45M 70 4.6857 4.685730%RB 45M 70 4.8000KONTROL 45 70 4.8714 4.8714KONTROL 35 70 5.3143Sig. .061 .105 .075 .059Means for groups in homogeneous subsets are displayed.a. Uses Harmonic Mean Sample Size = 70.000.
Appendix 14. Hedonic Test for Overall Parameter Result of The Main Research 10%
20%3
30%3
40%3
10%4
20%4
30%4
40%4
10%5
20%5
30%5
40%5
CO35
CO45
CO55
104
35 M
5M 5M 5M 5M 5M 5M 5M 5M 5M 5M 5M M M M
4 3 2 4 5 6 6 5 6 6 5 7 6 6 34 5 5 5 5 5 6 5 6 6 5 7 7 6 64 4 4 4 3 3 4 5 5 5 3 5 6 5 65 4 4 4 5 5 3 3 4 4 5 4 7 6 62 2 4 5 6 5 4 3 3 5 6 2 7 6 64 5 3 5 6 4 4 5 3 5 6 5 6 6 64 4 3 2 3 2 4 5 6 6 3 2 5 4 43 5 6 7 7 6 4 6 4 5 7 1 4 4 34 4 4 5 5 6 5 4 5 4 5 3 5 4 52 2 3 2 4 3 5 2 7 3 4 6 6 5 55 5 4 5 6 6 5 5 6 7 6 2 5 6 56 6 5 5 4 5 5 6 6 5 4 5 4 5 46 6 5 4 6 5 6 5 6 5 6 3 7 6 36 6 5 6 6 6 4 4 4 5 6 6 5 4 53 3 5 2 4 5 3 3 4 4 4 3 6 3 52 5 4 4 5 5 4 7 6 6 5 5 4 4 62 2 2 2 4 3 4 3 5 6 4 3 5 6 45 3 2 5 3 2 3 4 4 5 3 2 7 5 36 6 6 5 6 5 5 6 5 5 6 7 4 4 35 5 4 4 4 4 5 4 3 4 4 4 6 6 55 6 7 6 6 5 7 3 6 7 6 3 5 4 56 5 4 4 4 4 4 5 5 4 4 4 6 6 65 6 5 2 4 2 3 2 5 5 4 4 7 5 36 5 6 4 5 4 5 6 6 6 5 6 6 4 56 6 6 6 6 6 6 6 6 5 6 5 6 4 53 4 4 5 6 7 5 3 5 4 6 3 5 4 56 6 6 7 6 6 4 3 5 5 6 4 5 5 44 4 4 4 4 4 4 4 4 4 4 4 4 5 46 4 5 2 3 4 4 4 6 5 3 5 5 6 65 6 5 5 5 5 6 5 4 6 5 6 6 5 55 5 3 1 6 6 4 1 4 4 6 2 4 3 45 4 4 5 3 5 3 5 4 4 3 4 4 3 45 4 3 6 5 5 4 5 3 6 5 3 5 5 65 4 4 5 4 5 4 4 6 4 4 4 6 6 75 6 4 1 4 4 4 6 7 5 4 2 7 7 73 3 3 2 4 3 4 4 5 4 4 3 5 5 57 3 4 6 5 6 5 5 4 5 5 4 4 5 53 5 4 3 2 2 3 2 4 4 2 2 5 4 44 5 3 4 4 4 5 3 2 4 4 2 5 5 55 6 5 5 5 6 4 4 4 4 5 4 6 7 56 5 3 5 6 7 5 4 6 6 6 1 5 6 47 5 5 3 5 7 4 4 5 3 5 3 5 4 4
105
4 3 4 2 3 3 6 4 6 3 3 5 5 6 54 5 3 4 4 3 2 3 6 5 4 6 6 6 55 5 2 3 3 3 6 6 5 2 3 2 5 6 57 5 6 1 7 2 4 5 5 6 7 4 6 5 66 7 6 6 6 5 7 6 4 6 6 4 6 2 36 4 4 2 4 5 2 2 5 4 4 5 6 5 34 6 3 4 5 6 7 3 5 6 5 2 3 4 34 6 5 4 6 6 5 2 6 5 6 3 5 6 25 4 3 1 2 3 4 2 4 3 2 2 6 5 35 4 4 4 5 4 3 6 2 3 5 2 6 6 66 6 3 4 6 4 5 5 4 4 6 4 4 5 35 6 5 5 6 6 6 4 6 5 6 5 4 6 36 5 4 4 5 1 6 4 4 6 5 6 6 5 45 5 4 4 6 5 5 4 6 5 6 4 6 7 44 3 2 2 5 5 7 6 6 5 5 4 5 7 56 3 5 5 6 6 4 6 5 6 6 4 6 7 66 3 2 2 3 3 6 3 6 4 3 2 6 6 67 6 6 6 5 6 4 3 5 2 5 2 5 6 66 6 5 2 6 5 5 4 4 4 6 3 6 6 67 6 5 2 6 5 4 4 4 4 6 3 7 6 53 2 3 3 3 3 3 3 3 3 3 3 6 6 53 2 4 4 4 4 4 4 3 3 4 4 6 5 65 5 6 4 5 5 6 3 5 5 5 7 6 6 65 5 6 4 5 6 6 4 5 5 5 5 7 5 62 3 5 2 4 3 5 2 5 1 4 1 6 6 45 4 4 4 6 4 5 3 4 3 6 4 6 6 65 4 4 4 6 4 5 2 4 2 6 4 6 5 46 5 6 4 5 5 6 3 5 5 5 7 6 6 4
Note:1 = extremely dislike2 = dislike3 = slightly dislike4 = neutral5 = slightly like6 = like7 = extremely like
Tests of Between-Subjects EffectsDependent Variable:Overall
106
SourceType III Sum of
Squares df Mean Square F Sig.Corrected Model 208.139a 14 14.867 9.439 .000Intercept 22199.604 1 22199.604 14093.844 .000ricebran 171.739 4 42.935 27.258 .000time 2.065 2 1.032 .655 .519ricebran * time 34.335 8 4.292 2.725 .006Error 1630.257 1035 1.575Total 24038.000 1050Corrected Total 1838.396 1049a. R Squared = .113 (Adjusted R Squared = .101)
OverallDuncana,b
ricebran NSubset
1 2 340% 210 3.919030% 210 4.552420% 210 4.561910% 210 4.8000kontrol 210 5.1571Sig. 1.000 .055 1.000Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 1.575.a. Uses Harmonic Mean Sample Size = 210.000.b. Alpha = 0.05.
OverallDuncana,b
time NSubset
155m 350 4.542935m 350 4.600045m 350 4.6514Sig. .284Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 1.575.a. Uses Harmonic Mean Sample Size = 350.000.b. Alpha = 0.05.
OverallDuncana
interaction NSubset for alpha = 0.05
1 2 3 4 5
107
40%RB 55M 70 3.814340%RB 35M 70 3.885740%RB 45M 70 4.057130%RB 35M 70 4.2286 4.228620%RB 45M 70 4.5429 4.542920%RB 35M 70 4.5714 4.571420%RB 55M 70 4.5714 4.571430%RB 45M 70 4.6286 4.6286KONTROL 55 70 4.728610%RB 35M 70 4.8000 4.800010% RB 45M 70 4.8000 4.800010%RB 55M 70 4.8000 4.800030%RB 55M 70 4.8000 4.8000KONTROL 45 70 5.2286 5.2286KONTROL 35 70 5.5143Sig. .074 .094 .319 .072 .178Means for groups in homogeneous subsets are displayed.a. Uses Harmonic Mean Sample Size = 70.000.
Appendix 15. Texture Analysis of The Main ResearchSample Replication 1 Replication 2 Replication 30%RB 35M
5343.904 5081.997 5094.883 5330.261 5469.449 5893.144
Average 5212.951 5212.572 5681.297
108
10%RB 35M
4801.073 5387.039 5313.586 6192.466 6414.614 4513.258
Average 5094.056 5753.026 5463.93620%RB 35M
6404.485 8334.644 6376.786 7011.467 6963.992 6946.352
Average 7369.565 6694.126 6955.17230%RB 35M
7001.751 9605.660 5868.820 6430.049 6313.876 5631.513
Average 8303.706 6149.435 5972.69440%RB 35M
6913.898 7078.442 6681.758 7167.674 7517.641 7899.304
Average 6996.170 6924.716 7708.4730%RB 45M
7759.496 6243.180 7703.615 6033.089 5987.405 5802.741
Average 7001.338 6868.352 5895.07310%RB 45M
6208.658 6721.792 6168.831 6715.935 7447.289 7081.474
Average 6465.225 6442.383 7264.38220%RB 45M
7245.467 6475.871 7381.072 5816.246 7142.386 7309.411
Average 6860.669 6598.659 7225.89830%RB 45M
6169.520 5225.595 5972.108 7012.776 6706.977 5832.025189
Average 5697.558 6492.442 6269.50140%RB 45M
7731.314 6929.884 8163.485 6808.267 8517.173 7052.327
Average 7330.599 7485.876 7784.7500%RB 55M
6395.735 7342.072 5603.399 5812.043 5998.154 6014.829
Average 6868.903 5707.721 6006.49210%RB 55M
7547.132 7661.721 7946.435 7069.485 5353.344 6002.564
Average 7604.426 7507.960 5677.95420%RB 55M
7702.926 6761.687 9709.637 8774.463 5227.318 5736.592
Average 7232.307 9242.050 5481.95530%RB 55M
8251.2 7519.088 7019.942 7703.753 7619.413 8495.95
Average 7885.144 7361.848 8057.68240%RB 55M
8453.505 7354.819 6366.519 7543.687 8229.289 9232.61
Average 7904.162 6955.103 8730.950
Tests of Between-Subjects EffectsDependent Variable:Hardness
SourceType III Sum of
Squares df Mean Square F Sig.Corrected Model 23553343.403a 14 1682381.672 2.780 .009
109
Intercept 2.073E9 1 2.073E9 3424.752 .000ricebran 12412686.151 4 3103171.538 5.128 .003time 5405477.613 2 2702738.806 4.466 .020ricebran * time 5735179.639 8 716897.455 1.185 .341Error 18155808.673 30 605193.622Total 2.114E9 45Corrected Total 41709152.076 44a. R Squared = .565 (Adjusted R Squared = .362)
HardnessDuncana,b
ricebran NSubset
1 2 30% 9 6050.522110% 9 6363.7053 6363.705330% 9 6910.0011 6910.001120% 9 7073.3779 7073.377940% 9 7535.6443Sig. .400 .076 .117Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 605193.622.a. Uses Harmonic Mean Sample Size = 9.000.b. Alpha = 0.05.
HardnessDuncana,b
time NSubset
1 235M 15 6366.126345M 15 6778.8470 6778.847055M 15 7214.9771Sig. .157 .135Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = 605193.622.a. Uses Harmonic Mean Sample Size = 15.000.b. Alpha = 0.05.
Appendix 16. Moisture Content Data of The Main ResearchEvaporating Dish
Sample Dry sample + Evaporating Dish
Moisture Content
Average
10%RB35m 38.4909 5.0633 42.6791 17.28% 16.78%
110
34.1284 5.0449 38.3523 16.27%27.5072 5.0718 31.6522 18.27% 18.40%34.2527 5.1231 38.4267 18.53%22.0816 5.0897 26.2417 18.26% 17.90%20.1289 5.0451 24.2898 17.53%
20%RB35m 35.4426 5.0631 39.6031 17.83% 17.68%38.6628 5.0987 42.8675 17.53%35.1791 5.2312 39.5073 17.26% 16.77%35.1867 5.0667 39.4290 16.27%22.0722 5.0439 26.1434 19.28% 19.59%20.1156 5.0551 24.1650 19.90%
30%RB35m 41.8425 5.0679 45.8916 20.10% 20.97%41.2216 5.0452 45.1651 21.84%40.2501 5.0891 44.3302 19.83% 19.68%35.4478 5.1298 39.5755 19.53%38.6711 5.0441 42.6284 21.55% 21.04%34.8091 5.1312 38.8865 20.54%
40%RB35M 34.8079 5.0635 38.7381 22.38% 21.98%20.7238 5.0575 24.6902 21.57%18.9282 5.0894 23.1102 17.83% 17.99%41.8375 5.1573 46.0584 18.16%41.2289 5.2461 45.1883 24.53% 24.09%27.5071 5.0834 31.3884 23.65%
0%RB35M 40.9949 5.0134 45.3547 13.04% 13.82%38.6870 5.0556 43.0047 14.60%35.2074 5.1572 39.3635 19.41% 19.07%38.6527 5.2312 42.9041 18.73%34.1189 5.0991 38.4397 15.26% 15.77%20.1245 5.0867 24.3834 16.27%
10%RB45M 35.4426 5.0303 39.7910 13.56% 13.54%38.6728 5.0791 43.0647 13.53%35.1781 5.0681 39.4885 14.95% 14.26%27.5063 5.0664 31.8856 13.56%20.1211 5.1297 24.5503 13.66% 13.40%22.0725 5.0455 26.4544 13.15%
20%RB45M 22.0715 5.0044 26.4224 13.06% 13.56%20.1186 5.0991 24.5011 14.05%19.5510 5.0271 23.8507 14.47% 14.60%35.4146 5.0255 39.6994 14.74%18.5011 5.1556 22.8596 15.46% 15.14%41.8436 5.0785 46.1691 14.83%
30%RB45M 34.9102 5.0031 39.2092 14.07% 13.80%30.8960 5.0324 35.2477 13.53%46.6239 5.1184 51.0156 14.20% 14.73%
111
19.5075 5.1526 23.8737 15.26%22.0863 5.0776 26.3943 15.16% 15.20%43.3189 5.0559 47.6045 15.24%
40%RB45M 34.1295 5.0789 38.3917 16.08% 15.10%35.4434 5.0522 39.7820 14.12%38.6715 5.1617 42.9806 16.52% 16.62%19.4641 5.1352 23.7404 16.73%19.3312 5.0897 23.5413 17.28% 17.53%35.1876 5.0861 39.3692 17.78%
0%RB45M 34.1430 5.0094 38.5084 12.86% 12.84%35.4599 5.0209 39.8370 12.82%41.2455 5.0121 45.7045 11.04% 11.69%34.9121 5.1291 39.4082 12.34%19.5089 5.0995 23.9243 13.42% 12.63%18.5028 5.0572 22.9613 11.84%
10%RB 55M 19.5305 5.1033 24.0581 11.28% 10.78%22.0761 5.0061 26.5674 10.28%20.7055 5.0669 25.2464 10.38% 10.88%41.2198 5.0558 45.7006 11.37%38.6723 5.1121 43.2442 10.57% 10.35%18.9401 5.1254 23.5464 10.13%
20%RB 55M 20.1269 5.1935 24.7369 11.24% 11.80%19.4600 5.0027 23.8443 12.36%19.3266 5.0593 23.8738 10.12% 10.24%41.2176 5.0057 45.7045 10.36%40.9657 5.0976 45.4881 11.28% 10.93%34.1281 5.0461 38.6401 10.58%
30%RB 55M 43.3260 5.0144 47.7574 11.63% 12.18%35.1895 5.0647 39.6090 12.74%18.9330 5.1536 23.5019 11.35% 11.54%41.2098 5.2417 45.8363 11.74%35.4244 5.0661 39.9257 11.15% 11.86%19.3316 5.0345 23.7335 12.56%
40%RB 55M 27.5059 5.0616 31.9240 12.71% 12.93%41.2312 5.0493 45.6170 13.14%40.9797 5.0044 45.3333 13.00% 13.38%20.1367 5.0251 24.4702 13.76%22.0775 5.0157 26.3641 14.54% 14.20%40.9591 5.0098 45.2739 13.87%
0%RB 55M 19.4759 5.1276 24.0569 10.66% 9.96%22.0923 5.0040 26.6327 9.26%19.3428 5.0917 23.8663 11.16% 10.64%41.2121 5.0125 45.7171 10.12%18.9512 5.0557 23.5096 9.84% 10.18%
112
22.0762 5.0781 26.6198 10.53%
Tests of Between-Subjects EffectsDependent Variable:Moisture Content
SourceType III Sum of
Squares df Mean Square F Sig.Corrected Model .051a 14 .004 22.132 .000
113
Intercept .992 1 .992 6056.326 .000Ricebran .009 4 .002 13.858 .000Time .041 2 .020 124.417 .000Ricebran * Time .001 8 .000 .698 .691Error .005 30 .000Total 1.047 45Corrected Total .056 44a. R Squared = .912 (Adjusted R Squared = .871)
Moisture ContentDuncana,b
Ricebran NSubset
1 2 3 40% 9 .12955610% 9 .140322 .14032220% 9 .144789 .14478930% 9 .15666740% 9 .170911Sig. .084 .465 .058 1.000Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = .000.a. Uses Harmonic Mean Sample Size = 9.000.b. Alpha = 0.05.
MoistureDuncana,b
Time NSubset
1 2 355M 15 .11456745M 15 .14309335M 15 .187687Sig. 1.000 1.000 1.000Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = .000.a. Uses Harmonic Mean Sample Size = 15.000.b. Alpha = 0.05.
Appendix 17. Water Activity Data of The Main ResearchSample Aw Average Sample Aw Average Sample Aw Average
10%rb 0.700 0.708 10%rb45m 0.692 0.688 10%rb 0.699 0.699
114
35m 55m0.715 0.684 0.698
0.594 0.648 0.679 0.679 0.691 0.673
0.701 0.678 0.654
0.683 0.694 0.664 0.665 0.652 0.651
0.705 0.665 0.649
20%rb 35m
0.735 0.723 20%rb 45m
0.681 0.680 20%rb 55m
0.651 0.666
0.711 0.679 0.680
0.727 0.716 0.683 0.678 0.646 0.670
0.704 0.673 0.693
0.724 0.728 0.692 0.691 0.659 0.657
0.731 0.690 0.655
30%rb 35m
0.737 0.740 30%rb 45m
0.652 0.664 30%rb 55m
0.717 0.716
0.742 0.676 0.715
0.730 0.734 0.731 0.711 0.688 0.688
0.737 0.690 0.687
0.735 0.720 0.691 0.722 0.686 0.685
0.705 0.753 0.683
40%rb 35m
0.734 0.735 40%rb 45m
0.712 0.711 40%rb 55m
0.664 0.663
0.735 0.709 0.661
0.747 0.731 0.725 0.722 0.712 0.702
0.715 0.718 0.691
0.739 0.742 0.719 0.734 0.706 0.680
0.745 0.749 0.654
0%rb 35m
0.726 0.720 0%rb 45m 0.696 0.701 0%rb 55m
0.666 0.669
0.713 0.705 0.672
0.700 0.696 0.687 0.677 0.678 0.671
0.691 0.667 0.663
0.672 0.672 0.665 0.663 0.661 0.666
0.671 0.661 0.671
Tests of Between-Subjects EffectsDependent Variable:AW
SourceType III Sum of
Squares df Mean Square F Sig.
115
Corrected Model .023a 14 .002 5.199 .000Intercept 21.700 1 21.700 69690.266 .000Ricebran .009 4 .002 7.291 .000Time .010 2 .005 16.398 .000Ricebran * Time .003 8 .000 1.354 .256Error .009 30 .000Total 21.732 45Corrected Total .032 44a. R Squared = .708 (Adjusted R Squared = .572)
AWDuncana,b
Ricebran NSubset
1 210% 9 .678330% 9 .6816720% 9 .6898930% 9 .7088940% 9 .71333Sig. .199 .597Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = .000.a. Uses Harmonic Mean Sample Size = 9.000.b. Alpha = 0.05.
AWDuncana,b
Time NSubset
1 2 355M 15 .6770745M 15 .6924035M 15 .71380Sig. 1.000 1.000 1.000Means for groups in homogeneous subsets are displayed. Based on observed means. The error term is Mean Square(Error) = .000.a. Uses Harmonic Mean Sample Size = 15.000.b. Alpha = 0.05.
Appendix 18. Proximate Analysis Result of Best FormulationASH CONTENT ANALYSIS RESULT
Sample
Empty Ev.Dis
Wsample
Wdish+dry
Wdry sample
Ash
116
h (g)initial (g)
sample (g) (g)
134.143
4 5.0129 34.2767 0.13332.66
%
241.254
7 5.0887 41.3831 0.13742.70
%
Average2.68
&Example of Calculation
Ash content = Ash resulted after furnace (g) x 100%Sample before furnace (g)
= 0.1333g x 100% = 2.66 % 5.0129 g
MOISTURE CONTENT ANALYSIS RESULT
Sample Wconstant Ev.Dish(g)
Wsample initial(g)
Wdish+dry
sample(g)
Moisture Content
1 38.6713 5.1121 43.2190 11.04%2 40.2502 5.0671 44.7559 11.08%
Average 11.06%
Example of Calculation
Moisture content = Sample before drying (g) – Sample after drying (g) x 100%Sample before drying (g)
= (5.1121 g – (43.2190 g – 38.6713 g)) x 100% = 11.04 %5.1121 g
PROTEIN CONTENT ANALYSIS RESULT117
Sample
Wsample(g)
Wsample(mg)
mL HCl for Sample(a)
mL HCl for Blank(b)
a-b (mL)
Protein
1 2.0121 2012.1 7.81 0,1 7.71 6.71%2 2.0056 2005.6 6.99 0,1 6.89 6.77%
Average 6.74%
Example of Calculation
%N = normality of HCl x corrected acid vol (mL) x 14.007 g N x 100 g of sample mol
= 0.2 N x (7.81 – 0.11) mL x 14.007 x 100 = 1.07 %2012.1 mg
%Protein = %N x Protein Factor = 1.07 % x 6.25 = 6.71 %
FAT CONTENT ANALYSIS RESULT
Sample Wsample initial (g)
Wfilter paper
(g)
Winitial sample
+Filter
paper(g)
Final weight
Final sample Lipid
1 5.0897 1.0564 6.1461 4.5764 3.52 30.84%
2 5.0412 1.0761 6.1173 4.5555 3.4794 30.98%
Average 30.91 %
Example of Calculation
Fat content = Sample before extraction(g) – Sample after extraction(g)x 100% Sample before extraction (g)
= (5.0897 g – 3.52 g) x 100% = 30.98 %5.0897 g
118
CARBOHYDRATE CONTENT ANALYSIS RESULT
Sample % Moisture % Protein % Fat % Ash % Carbohydrate
1 11.04 6.71 30.84 2.66 48.752 11.08 6.77 30.98 2.70 48.47
Average 48.61
Example of Calculation
%Carbohydrate = 100% - (%Moisture+%Ash+%Protein+%Fat)
= 100% - (11.04+2.66+6.71+30.84) = 48.75 %
119
Appendix 19. Proximate Analysis Result of Rice Bran
ASH CONTENT ANALYSIS RESULT
Sample
Empty Ev.Dish (g)
Wsample initial (g)
Wdish+dry sample (g)
Wdry sample(g) Ash
123.259
7 5.0889 27.4005 0.9481 18.63 %
216.570
1 5.0565 20.6664 0.9602 18.99 %Average 18.81%
MOISTURE CONTENT ANALYSIS RESULT
Sample Wconstant Ev.Dish(g)
Wsample initial(g)
Wdish+dry
sample(g)
Moisture Content
1 40.2509 5.0119 44.9811 5.62%2 35.2069 5.0341 39.9611 5.56%
Average 5.59%
PROTEIN CONTENT ANALYSIS RESULT
Sample
Wsample(g)
Wsample(mg)
mL HCl for Sample(a)
mL HCl for Blank(b)
a-b (mL)
Protein
1 2.0561 2056.1 20.28 0,1 20.1817.21
%
2 2.0078 2007.8 19.73 0,1 19.6317.15
%
Average17.18
%
FAT CONTENT ANALYSIS RESULT
Sample Wsample initial (g)
Wfilter paper
(g)
Winitial sample
+Filter
paper(g)
Final weight
Final sample Lipid
1 5.0112 1.0445 6.0557 5.2804 4.2359 15.47%
120
2 5.0089 1.0658 6.0747 5.2958 4.23 15.55%
Average 15.51 %
CARBOHYDRATE CONTENT ANALYSIS RESULT
Sample % Moisture % Protein % Fat % Ash % Carbohydrate
1 5.62 17.21 15.47 18.63 43.082 5.56 17.15 15.55 18.99 42.75
Average 42.91
121
Appendix 20. Dietary Fiber Analysis Result of Best Formulation
122
Appendix 21. Dietary Fiber Analysis Result of Rice Bran
123