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

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Penilaian

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

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107003769	T57921	T579212021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T579212021

Publisher

Inderalaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2021

Collation

xv, 41 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

633.307

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Kacang tanah
Prodi Teknologi Hasil Perikanan

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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