BISCUIT FORMULATION WITH SUBSTITUTION OF BROWN RICE FLOUR

Journal of Business on Hospitality and Tourism

View Publication Info
 
 
Field Value
 
Title BISCUIT FORMULATION WITH SUBSTITUTION OF BROWN RICE FLOUR
 
Creator Widodo, Slamet
Sirajuddin, Saifuddin
 
Subject Biscuit; Brown Rice Flour; Formulation
 
Description Focus of this study was formulation of biscuit with substitutionof  brown rice flour which were widely accepted by the community. The objective of the study was to formulate biscuit subtitution by brown rice flour. The experiment was conducted in Maret-July 2017 in Family Welfare Education Laboratory. Data collected was quality of biscuit (color, flavor, texture, taste, and overall) and the preference. Data was analyzed by Mean and ANOVA. Result: 18g wheat flour, 6g cornstarch, 4g tapioca starch, 19g brown rice flour, 12g margarine, 29g eggs yolk, and 12g refined sugar. Nutrition contents the best biscuit was water 2,52g, ash 1,19g, fat 24,46g, protein 11,68g, carbohydrate 60,15g, and energy 507,46Kcal.
 
Publisher STPBI
 
Contributor International Conference on Culinary, Fashion, Beauty and Tourism Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang
 
Date 2019-12-16
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://jbhost.org/jbhost/index.php/jbhost/article/view/132
10.22334/jbhost.v5i2.132
 
Source Journal of Business on Hospitality and Tourism; Vol 5, No 2 (2019): Journal of Business on Hospitality and Tourism; 159-168
2527-6921
2527-9092
10.22334/jbhost.v5i2
 
Language eng
 
Relation https://jbhost.org/jbhost/index.php/jbhost/article/view/132/pdf
10.22334/jbhost.v5i2.132.g143
 
Rights Copyright (c) 2019 Journal of Business on Hospitality and Tourism
http://creativecommons.org/licenses/by-sa/4.0
 

Contact Us

The PKP Index is an initiative of the Public Knowledge Project.

For PKP Publishing Services please use the PKP|PS contact form.

For support with PKP software we encourage users to consult our wiki for documentation and search our support forums.

For any other correspondence feel free to contact us using the PKP contact form.

Find Us

Twitter

Copyright © 2015-2018 Simon Fraser University Library