PENGARUH UKURAN PARTIKEL KACANG TANAH DAN JENIS PEMANIS PADA FOOD BAR SEBAGAI PRODUK PANGAN DARURAT

RAHMAYANTI, FIO RENTYAN BELLA and Parwiyanti, Parwiyanti (2021) PENGARUH UKURAN PARTIKEL KACANG TANAH DAN JENIS PEMANIS PADA FOOD BAR SEBAGAI PRODUK PANGAN DARURAT. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to determine the effect of particle size of peanuts and type of sweeteners on food bar as emergency food products. This research used Factorial Completely Randomized Design with two treatment factors, namely the particle size of peanuts (10 mesh, 20 mesh, and 30 mesh) and the type of sweeteners (sugar and honey). Each treatment was carried out in triplicates. The parameters observed included chemical characteristics (water and ash content), physical characteristics (color and hardness), and total calories. The result showed that the particle size of peanuts had significant effects on color (lightness (L*) and yellowness (b*)) and total calories. The type of sweeteners had significant effects on color (redness (a*) and yellowness (b*)), hardness, water content, and total calories. Food bar with particle size of peanuts 10 mesh and honey as a sweetener was the best treatment based on total calories and water content that approached Institue of Medicine (IOM) standard. It had calories 238.00 kcal/g, water content 6.54 %, ash content 1.45 %, lightness 51.67 %, redness 16.38, yellowness 8.42 , hardness 274.90 gf.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kata kunci: Pangan darurat, Food Bar, Kacang Tanah, Pemanis
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Fio Rentyan Bella Rahmayanti
Date Deposited:	25 Nov 2021 07:29
Last Modified:	25 Nov 2021 07:29
URI:	http://repository.unsri.ac.id/id/eprint/57921

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