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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)




- 60% substituted flour : 40% rice bran flour (R4)

2. Baking time (B), which consists of three levels :

- 35 minutes baking time (B1)



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.


Figure 4.2 Panelists preference on the taste of rice bran brownies with different flour


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


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


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


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.


Figure 4.4 Panelists preference on the overall parameter of rice bran brownies with different flour


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


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.


34

0

1000

2000

3000

4000

5000

6000

7000

8000

9000

10000

5676.04a6158.58a

4156.073b

8982.1587c


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


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.


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


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


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


41


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.


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


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


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


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


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


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


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


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.

65

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.

66

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.

67

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.

68

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

72

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

74

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

76

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


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


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

79

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


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


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


OverallDuncana


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


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


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


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


Potato Flour


Wheat Flour


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


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


Tests of Between-Subjects EffectsDependent Variable:Taste


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


Tests of Between-Subjects EffectsDependent Variable:Texture


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


Tests of Between-Subjects EffectsDependent Variable:Overall

106


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


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


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


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%


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%


%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 %


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


%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

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