Papers by Suci M A Y A N G Sari
Suci Mayang Sari, 2016
The objective of research were ratio of sorghum flour, breadfruit flour with peanuts and the type... more The objective of research were ratio of sorghum flour, breadfruit flour with peanuts and the type of sugar used in order to obtain the characteristic of the best snack bar and to utilize, increase the productivity of local food as a food diversification. The preliminary reseacrh was done to analyzed water content, protein content and crude fiber content of raw materials. Primary reasearch was done to, determine the ratio of sorghum flour, breadfruit flour with peanuts and the type of sugar. The result of this reasearch indicates that the ratio of sorghum flour, breadfruit flour with peanuts and the type of sugar and interactions affect the color, water content and reducing sugar content. The ratio of sorghum flour, breadfruit flour with peanuts affect the taste of snack bar. Based on the results of the sampel selection, the best product was formulation p3g2 with ratio of sorghum flour, breadfruit flour with peanuts (10:15:25) and palm sugar. This formula had 16,80 % Carbohydrate, 20,19% protein, 26,80% crude fat, 4,5% fiber content, 7,87% reducing sugar and 11,30% the water content
Uploads
Papers by Suci M A Y A N G Sari