| dc.description.abstract | This study aimed to 1) selects the basic recipe for the Breadsticks;
2) study the optimal amount of riceberry rice bran in Breadsticks; and 3) study on
acceptance of riceberry rice bran. The Randomized Completely Block Design (RCBD)
was used to evaluate tests in sensory property appearance, color, flavor, taste and
overall liking. 50-tester and 5 – Point Hedonic Scale were used. It was found that the
second basic recipe which consisted of wheat flour 1,000 grams, yeast 10 grams, salt
7 grams, milk powder 30 grams, water 600 grams, sugar 100 grams, shortening 50
grams for brushing breadsticks after baking butter 110 grams and salt 7 grams had the
highest average scores. Then the optimum ratios of 4 levels of riceberry rice bran
were 5, 10, 15 and 20 percent. It was found that the 5 percent sample had the
highest average score. It was found that the average scores were brightness value L*
was 54.11, red value a* was 8.58, yellow value b* was 20.54, cripiness value was 4.80
Newton, hardness value is 37.20 Newton. Consumer acceptance study using general
public found that consumers accepted breadsticks enriched with riceberry rice bran
94 percent. Nutrition study found that breadsticks enriched with riceberry rice bran.
Nutritional value off the enriched product was higher than basic recipe breadsticks | en_US |
