Variasi campuran bekatul pada pembuatan lapis legit ditinjau dari sifat fisik, sifat organoleptik dan kadar serat

Poltekkes Kemenkes Yogyakarta

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Background: Rice bran are abundant in Indonesia. Rice brans contains proteins, minerals, fats including essential fatty acids, fi ber for digestion, antioxidants, vitamin E and vitamin B complex. Utilization of rice bran as a food ingredient is limited. One use of rice bran as a food ingredient is mixed with the product lapis legit as an alternative wheat fl our. Objectives: To know the effect of rice bran mixture variations on making lapis legit in terms of physical, organoleptic and fi ber content. Method: This study was a quasy-experimental research, with simple random design using 4 treatments, 3 replicates and 2 units of the experiment so there are 24 experimental units. Physical quality test and organoleptic had been done at Laboratorium Teknologi Pangan Poltekkes Kemenkes Yogyakarta, while fi ber content test had been fi nished at Laboratorium Kimia Pangan Poltekkes Kemenkes Yogyakarta. This study had been done since Juni 2013 until July 2013. Descriptive analysis was used to analyze the physical and fi ber content of lapis legit. K-independent samples statistic test was followed by Kruskal-Walli was used to analyze the organoleptic of lapis legit. If there was a difference result from former test, the test was followed with Mann Whitney test. Results: The physical results include the color of lapis legit is tawny, it has typical fl avor of lapis legit, distinctive fl avor of lapis legit, subjectively texture of lapis legit is soft and objectively texture is 0,223 mm/g/second. Organoleptic of the preferred rice bran lapis legit has comparison 55%:45%. Most high fi ber content of 2,0122 grams in lapis legit has comparison 55%:45%. Conclusions: Mixture variation of rice bran affect the physical quality, organoleptic and fi ber content.