SETIO, IMELDA KARMILA (2005) PENGGUNAAN TEPUNG BERAS MERAH UNTUK FORMULASI COOKIES TINGGI SERAT DAN ZAT BESI : EVALUASI SIFAT FISIKOKIMIA, DAN SENSORIS. Other thesis, Fakultas Teknologi Pertanian Universitas Katolik Soegijapranata.

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Abstract

Cookies is small unleavened bakery product, which have a specific aroma comes from margarine. In this research, cookies are added with brown rice flour as a substitution to wheat flour. This is aimed to increase nutritional content on cookies with fiber and iron, to get optimum concentration between brown rice flour and wheat flour in cookies making with the best consumer acceptability, and also to make a diversification of brown rice. As we know, fiber is a nutritional component which is very important to avoid colon cancer. On the other hand, iron is very important to avoid anemia. There were physicochemical and sensory analysis which conducted in cookies with 3 concentration substitution of brown rice flour (30%, 60%, and 90%) to determine proximat value and acceptability sensory value of cookies. The result was that panelist prefered in color, taste, greasy, crunchy, and texture of the cookies with less amount of brown rice subtitution. However, based on total evaluation (color, taste, greasy, crunchy, and texture) brown rice flour substitution up to 60% could be accepted by over 75% panelists. 60% substitution of brown rice flour in cookies can increase ash content to 7,93%, carbohydrate content to 8,16%, fiber content to 104,11%, and iron content to 153,91%. Well, these substitution can also decrease hardness value to 13,48, water content to 18,96%, fat content to 10,45%, and protein content to 15,92%.

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