Analisis Profil Sensori Dan Kadar Serat Pangan Pada Produk Keripik Berbahan Baku Tepung Bekatul

Abstract

Rice bran (bekatul) is a by-product produced after milling rice kernels (Oryza sativa L.) which has many health benefits due to its high fibre content. However, during this time, functional used rice bran has been increasingly used as animal feed. This research aims to evaluate sensory evaluation, dietary fibre and carbohydrate analysis of chips from bekatul. Cilembu Sweet Potato also has been added to reduce bitter taste from bekatul chip. This research used Randomized Factorial Design with two factors which are rice Bekatul (0%; 10%; 20%;40%) and Cilembu Sweet Potato steam (30%; 40%). The Panellist acceptance was carried out for colour, taste, flavour, texture and overall acceptance to determine the sensory evaluation. The result showed that the addition of bekatul10%; 20% and 30% can have a significant effect on sensory assessment. The lower Bekatul content and the higher Cilembu sweet potato content, the more panellist like. Result of dietary fibre showed that addition bekatul can increase dietary fibre content of chips. The highest fibre content is addition 30% bekatul: 40% cilembu (7,88%).  In contrast to carbohydrate, highest carbohydrate content is 0% bekatul: 40% cilembu sweet potatoes (71,4%) which is the lower rice bran content the higher carbohydrate value.

Keyword: Cilembu Sweet Potato, Chip, Dietary Fibre, Sensory Evaluation, Rice Bran.