Thesis Chapter IV

8/20/2019 Thesis Chapter IV

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CHAPTER IV

RESULTS AND DISCUSSIONS

4.1 Result of Preliminar Resear!"

The preliminary research was conducted to determine the best gluten

free flour that would be 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

subjective and objective test were conducted to analyze the rice bran brownies

which were made using different types of flour. The subjective test that was

conducted was sensory evaluation using hedonic test. The hedonic test was

conducted in order to determine the best wheat flour replacer. There were four

quality parameters of the hedonic test which was observed, which was aroma,

taste, texture and overall acceptance of the rice bran brownies. 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.

4.1.1 Sensor Analsis

The determination of the best gluten free flour was conducted based

on sensory evaluation procedure. The hedonic test was conducted as the sensory

evaluation procedure. According to oskowitzt et al !"##$%, The number of

panelists required for conducting the consumer sensory acceptance tests was '


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(## panelists, therefore in this research, the hedonic test were conducted using )#

panelists. The panelists were untrained panelists and the panelists were asked to

evaluate each of the rice bran brownies samples using a ) points hedonic scale.

The scale was ranged from ( to ), ( stands for extremely dislike and ) 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 *+ - ( utilizing the one way A/01A.

4.1.1.1 Aroma

Types of 2lour

3."

3.3

3.$

3.4

&

&."

&.3

&.#

&."

3.)$

3.&

5heat 2lour

6assava 2lour

7ice 2lour

-otato 2lour

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.

/otes 8 eans followed by the same letter are not significantly different in 9uncan Test at :;#.#&The range of hedonic scaling 8 (;extremely dislike, ";dislike,


3/41

The result of the hedonic test towards the aroma parameter can be

seen in the 2igure 3.(. 2rom the statistical analysis using one way A/01A, from

the A/01A table, it could be seen that there was a significant different between

the types of flour used toward the consumer acceptance of rice bran brownies

aroma. The most preferable rice bran brownies based on aroma parameter was the

rice bran brownies made from cassava flour as shown in the 2igure 3.(. Although

the rice bran brownies made from cassava flour has the highest score in terms of

aroma parameter, from the statistical analysis done using one way A/01A, it was

not significantly different with the consumer acceptance of aroma parameter

toward the rice bran brownies made from rice flour and wheat flour. There was a

research conducted by =atama et al !"##"% about the substitution of wheat flour

with cassava flour in chapatti, in that research, substitution > of wheat flour

with cassava flour still produced chapatti with acceptable aroma. The result of that

research was coherent with the result of this research. *t could be concluded that

the replacement of wheat flour with cassava flour still could produce baked

product, in this case was rice bran brownies, which was still acceptable to

consumers, in terms of aroma parameter. The aroma of rice bran brownies

produced from rice flour was also still acceptable for consumers.

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 significant

different with the rice bran brownies made from cassava flour and wheat flour.

+asically the aroma of the rice bran brownies was produced from the rice bran

and the cocoa powder which were used in the formulation. A research was


4/41

conducted by Thybo et al !"##$% regarding several aromatic compounds which

were found in potatoes from several different cultivars. According to +erger

!"##)% approximately compounds contributed to the aroma of raw potato.

+ecause of the existence of such aromatic compounds, it could be inferred that

potato flour would have a distinctive aroma. These aroma compounds could 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.# Taste

Types of 2lour

#

#.&

(

(.&

"

".&

<


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The result of the hedonic test towards the taste parameter can be seen

in the 2igure 3.". 2rom the result of statistical analysis by one way A/01A, from

the A/01A table, it could be seen that there was a significant different between

the types of flour used toward the consumer acceptance of rice bran brownies

taste. As shown in 2igure 3.", the rice bran brownies which gave the highest score

towards the taste parameter was the rice bran brownies made from wheat flour,

but from the statistical analysis, there was no significant difference between wheat

flour, cassava flour and rice flour toward the sensory acceptance of rice bran

brownies regarding taste parameter. There was a research conducted by ?an et al

!"##)% about the optimization of cassava cake formulation which produce cassava

cake with high consumer acceptance, the research was stated that the baked

cassava cake had a strong cassava flavour. The cassava flavour produced from the

cassava flour during baking could possibly affect the consumer acceptance toward

the taste parameter, although the cassava flavour itself had not beed studied

extensively yet. According to 9ziedzoave !"##$%, high quality cassava flour

should have bland taste without indication of acidity or off flavour, and also

should have the flavour of freshly peeled cassava.

The rice bran brownies made from potato flour was slightly

unacceptable because as shown in the 2igure 3." the mean score for taste

parameter was


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also stated that potato could possible have an off flavour which was correlated

with the non volatiles compounds in the potato.

4.1.1.$ Te%ture

Types of 2lour

#

(

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3

&

$

&.#3.(

3.3$


7/41

flour, but it was not significantly different with rice bran brownies made from

cassava flour. 2rom the 2igure 3.< it could be seen that the mean score given by

the panelist is slightly lower for the rice bran brownies produced from cassava

flour. There was a research conducted by ?an et al !"##)% about the optimization

of cassava cake formulation, in that research the texture parameter of the product

which was firmness was not quite acceptable by the panelists. *t could be assumed

that the cassava flour could affect the texture of the baked product which would

affect the consumer preference of the baked product in terms of texture.

The lowest acceptance in term of texture was given by the rice bran

brownies produced from potato flour. 2rom the result in could be concluded that

potato flour utilization in the making of rice bran brownies might cause a textural

change towards the product which could reduce the textural acceptability of the

rice bran brownies from the consumer.

4.1.1.4 O&erall A!!e'tan!e

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.

The result of the hedonic test towards the overall parameter can be

seen in the 2igure 3.3. 2rom the result of statistical analysis by one way A/01A,

from the A/01A table, it could be seen that there was a significant different

between the types of flour used toward the consumer acceptance of rice bran

brownies regarding the overall acceptance. As shown in 2igure 3.3, the rice bran


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brownies which gave the highest score towards the overall acceptance parameter

was the rice bran brownies made from

Types of 2lour

#

(

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<

3

&

$

&.(<3.(

3."(


9/41

2rom 2igure 3.3, the flour which gave the lowest overall acceptance

towards the rice bran brownies was the potato flour, although it was not

significantly different with rice bran brownies made from rice flour. +ased on the

sensory evaluation result utilizing hedonic test, the best gluten free flour which

could be used in the making of rice bran brownies was the cassava flour, because

it still gave product which was acceptable by the consumer and was not

significantly different with rice bran brownies made from wheat flour.

4.1.# P"si!al an( C"emi!al Analsis

4.1.#.1 Te%ture

Types of 2lour

#

(###

"###


10/41

using texture analyzer. The textural parameter which was observed was hardness

parameter. As stated by czcneiak !"##"%, 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 2igure 3.&.

/otes 8 eans followed by the same letter are not significantly different in 9uncan Test at :;#.#&

2igure 3.& Bardness -arameter of 7ice +ran +rownies

The hardness parameter from rice bran brownies made from different

types of flour was statistically analyzed using one way A/01A, and from the

A/01A table it was resulted that there was a significant difference between rice

bran brownies made from different types of flour towards the hardness parameter.

2rom 2igure 3.& 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. This result could be correlated with the result

obtained from sensory analysis, in the sensory analysis, the rice bran brownies

made from potato flour had the lowest score in terms of acceptance towards

texture parameter, this could be caused because the rice bran brownies produced

from potato flour had harder texture compared to the others. According to -reedy

!"#((%, potato flour had been utilized to produce flat bread, which was an

unleavened product. The utilization of potato flour in the making of flat bread

could possibly be correlated with its effect toward the hardness of bakery

products. ingh et al !"##&% also stated that potato flour had different size of

starch granules which varied according to its cultivars. -otato flour which has

smaller starch granules would produce harder and more cohesive product, this


11/41

could 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 uksprasirt !"##(%, 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. This was also supported by the theory stated by

Bui et al !"##4% that in the making of cake, flour which has low level of protein

would produce softer texture.

The hardness parameter of rice bran brownies made using wheat flour

and cassava flour was not significantly different and this could be correlated with

the result of the sensory analysis in term of texture parameter. *n the sensory

analysis, the acceptance toward texture parameter of rice bran brownies made

from cassava flour and wheat flour was not significantly different and it could be

assumed that it was not significant different because basically the texture profile

of those two products was not significantly different as resulted from the objective

measurement using texture analyzer.

4.1.#.# )oisture Content


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Types of 2lour #.##>

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(#.##>

(&.##>

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(


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rice bran brownies made using rice flour, and the lowest one was the rice bran

brownies made using potato flour.

As shown in 2igure 3.$, all of the rice bran brownies made with

different types of flour were significantly different towards each other, prior to

this it could be inferred that each of the rice bran brownies possessed different

characteristics because Bui et al !"##4% stated that the amount of water could

affect the texture and mouth feel of bakery products. The low level of moisture

content given by the rice bran brownies made using potato flour could be

correlated with the result of texture analysis, whereas the hardness of the rice bran

brownies made using potato flour was the least among the others. This assumption

was supported by theory stated by =ilcast !"##3% about the relation between

moisture content and the hardness of food products whereas loss of moisture

could increase the hardness 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 !Bui et al, "##4%.

The moisture content of rice bran brownies made using rice flour was higher and

significantly different with rice bran brownies made using rice flour, according to

the research conducted by -ark et al !"##"% and /ura !"#((%, the ability of rice

flour to absorb water is higher compared to that in wheat flour.

4.1.#.$ *ater A!ti&it


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Types of 2lour #.$(

#.$"

#.$<

#.$3

#.$&

#.$$

#.$)

#.$4

#.$

#.$$ #.$)

#.$4

#.$<

5heat 2lour

6assava 2lour

7ice 2lour

-otato 2lour

5ater activity was one of the observed parameter in this preliminary, because

water activity was considered as an important parameter to the quality of rice bran

brownies. As stated by Bui et al !"##4%, 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. This theory also

supported by another theory stated by +arbasoC6anovas !"##)% which stated that

water activity affects the textural properties of foods, foods with high A w have

moist and juicy texture, while foods with lower Aw have harder and tougher

texture. The water activity of rice bran brownies made using different types of

flour could be seen in 2igure 3.).

/otes 8 eans followed by the same letter are not significantly different in 9uncan Test at :;#.#&2igure 3.) 5ater Activity of 7ice +ran +rownies

The water activity of rice bran brownies made from different types of

flour was statistically analyzed using one way A/01A, and from the A/01A


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table it was resulted that there was a significant difference between rice bran

brownies made from different types of flour towards its water activity. 2rom

2igure 3.) 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. As show in 2igure 3.), all of the rice bran

brownies product had water activity value ranged from #.$


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one was the rice bran brownies made using cassava flour. 2rom the statistical

analysis, the consumer acceptance of rice bran brownies made from wheat flour

and rice bran brownies made from cassava flour was not significantly different, so

it could be concluded cassava flour could be used as the wheat flour replacer in

the making of rice bran brownies. This also supported by the result of objective

analysis, whereas the hardness of rice bran brownies made from cassava flour and

wheat flour was not significantly different. 2rom the preliminary research, it could

be concluded that among rice flour, potato flour, and cassava flour, cassava flour

incorporation in rice bran brownies as wheat flour replacer would give the best

characteristic and consumer acceptance, therefore, cassava flour was determined

as the best gluten free flour in the making of rice bran brownies. -rior to the result

of the preliminary result, cassava flour would be used in the making of rice bran

brownies in the main research.

4.# )ain Resear!"

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 #>, (#>, "#>, , and 3#>, while the baking time

was


17/41

was sensory evaluation using hedonic test. The hedonic test was conducted in

order to determine the best rice bran brownies formulation. There were four

quality parameters of the hedonic test which was observed, which was aroma,

taste, texture and overall acceptance of the rice bran brownies. 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.

4.#.1 Sensor Analsis

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 )# panelists. The

panelists were untrained panelists and the panelists were asked to evaluate each of

the rice bran brownies samples using a ) points hedonic scale. The scale was

ranged from ( to ), ( stands for extremely dislike and ) 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 *+ - ( utilizing the one way A/01A.

4.#.1.1 Aroma


18/41

7ice +ran 6oncentration3

3."

3.3

3.$

3.4

&

&."

&.3

&.()

3.) 3.3

3.4

3.34

#>

(#>

"#>

3#>

Aroma was chosen as one of the parameter in the hedonic test to observe the

consumer preference towards the different concentration of rice bran and different

baking time incorporated during the making of rice bran brownies.


The range of hedonic scaling 8 (;extremely dislike, ";dislike, rice bran concentration and the lowest acceptance was given by rice bran

brownies made with 3#> rice bran concentration. 2rom 2igure 3.4, it also could


19/41

be seen that there was not a significant different between rice bran brownies made

using #,(#, and "#> rice bran concentration. 7ice bran brownies made using 3#>

of rice bran concentration was significantly different with rice bran brownies

made using #,(#,"# and rice bran concentration.

+aking Time

3.)

3.)&

3.4

3.4&

3.

3.&

&

3.4<

3.)

3.4"


20/41

bran as stated by =aewka !"##%, it also supported by another theory by

ukonthara !"##% which stated that rice bran had several volatiles compound

contributed to its unpleasant aroma.

The result of the effect of baking time toward the consumer

acceptance of aroma could be seen in 2igure 3.4. According to Bui et al !"##4%,

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. Bowever, from the statistical analysis

using two factor A/01A, there was no effect of baking time towards the

consumer acceptance of rice bran brownies in terms of aroma, and as shown in

2igure 3.4, there was no significant different of the rice bran brownies made using

different baking time towards the consumer acceptance in term of aroma

parameter.

The result of the interaction of rice bran concentration and baking

time toward the consumer acceptance of aroma could be seen in Table 3.(. 2rom

the statistical analysis using two factor A/01A, there was interaction between

rice bran concentrations and baking time towards the consumer acceptance of rice

bran brownies in terms of aroma, and as shown in Table 3.(, there was significant

different of the rice bran brownies made using different rice bran concentrations

and different baking time towards the consumer acceptance in term of aroma

parameter. The rice bran brownies made using rice bran concentration and

baked for rice


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bran concentration which baked for (#> "#> 3#>


22/41

7ice +ran 6oncentration#

(

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<

3

&

$

&."3

3.)3.3

3.(

3#>


The range of hedonic scaling 8 (;extremely dislike, ";dislike, rice bran concentration and the lowest

acceptance was given by rice bran brownies made with 3#> rice bran

concentration. 2rom 2igure 3.4, it also could be seen that there was no significant

different between rice bran brownies made using "# and rice bran

concentration. 7ice bran brownies made using 3#> of rice bran concentration was

significantly different with rice bran brownies made using #,(#,"# and rice

bran concentration. 2rom the result, it could be assumed that increasing the rice

bran concentration would reduce the consumer acceptance of rice bran brownies

regarding its taste parameter, this also coherent with the research conducted by

Buang et al !"##&% about the incorporation of rice bran in the pork meatballs. *n


23/41

that research, the increasing of rice bran concentration lowered the consumer

acceptance 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 Earunrattanasri !"##3%. Bui et al !"##4% also stated

that there is correlation between aromatic compounds toward sensory perception

of taste. Fuh !((% 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 saponins 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.

Baking Time4.25

4.3

4.35

4.4

4.45

4.5

4.55

4.6

4.44

4.54

4.36

35 minutes

45 minutes

55 minutes

/otes 8 eans followed by the same letter are not significantly different in 9uncan Test at :;#.#&The range of hedonic scaling 8 (;extremely dislike, ";dislike,


24/41

using two factor A/01A, there was no effect of baking time towards the

consumer acceptance of rice bran brownies in terms of taste

As shown in 2igure 3.4, there was no significant different of the rice

bran brownies made using different baking time towards the consumer acceptance

in term of taste parameter. There was no interaction between rice bran

concentrations and baking time towards the consumer acceptance of rice bran

brownies in term of taste parameter.

4.#.1.$ Te%ture

7ice +ran 6oncentration

3#>

Texture was chosen as one of the parameter in the hedonic test to observe the

consumer preference towards the different concentration of rice bran and different

baking time incorporated during the making of rice bran brownies.


The range of hedonic scaling 8 (;extremely dislike, ";dislike,


25/41

The result of the effect of rice bran concentration toward the consumer

acceptance of texture could be seen in 2igure 3.((. 2rom the statistical analysis

using two factor A/01A, there was effect of rice bran concentration towards the

consumer acceptance of rice bran brownies in terms of texture.

As shown in 2igure 3.((, there was significant different of the rice

bran brownies made using different concentration of rice bran towards the

consumer acceptance in term of texture parameter. The highest acceptance was

given by rice bran brownies made with #> rice bran concentration and the lowest

acceptance was given by rice bran brownies made with 3#> rice bran

concentration. 2rom 2igure 3.4, it also could be seen that there was no significant

different between rice bran brownies made using (#, "# and rice bran

concentration. This result was coherent with the research conducted by Buang et

al !"##&%, 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 9elahaye et al

!"##&% which was the study of rice bran utilization in frozen pizza. ensory

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.


26/41

+aking Time3."&

3.<

3.


27/41

gelatinization, and moisture loss. These occurrences could possibly affect the

texture of the final product which could affect the consumer preference toward the

texture of the rice bran brownies.

Table 3." *nteraction of 7ice +ran 6oncentration and +aking Time towards Texture -arameter

+aking Time7ice +ran 6oncentration

#> (#> "#> 3#>


28/41

two factor A/01A, there was effect of rice bran concentration towards the

consumer acceptance of rice bran brownies in terms of overall parameter.


#

(

"

<

3

&

$

&.($

3.43.&$ 3.&&

3#>

/otes 8 eans followed by the same letter are not significantly different in 9uncan Test at :;#.#&The range of hedonic scaling 8 (;extremely dislike, ";dislike, rice bran

concentration. 2rom 2igure 3.(


29/41

+aking Time3.34

3.&

3.&"

3.&3

3.&$

3.&4

3.$

3.$"

3.$3

3.$$

3.$

3.$&

3.&3


30/41

Table 3.< *nteraction of 7ice +ran 6oncentration and +aking Time towards Texture -arameter

+aking Time7ice +ran 6oncentration

#> (#> "#> 3#>

rice bran and 3& minutes baking time were not significantly

different as can be seen in the Table 3.


31/41

4.#.# P"si!al Analsis

4.#.#.1 Te%ture


#

(###

"###

3#>

The texture of rice bran brownies made using different rice bran concentration and

different baking time analyzed using texture analyzer. The textural parameter

which was observed was hardness parameter. The result of the effect of rice bran

concentration toward the hardness parameter could be seen in 2igure 3.(&.

/otes 8 eans followed by the same letter are not significantly different in 9uncan Test at :;#.#&2igure 3.(& Dffect of 7ice +ran 6oncentration Towards Bardness -arameter

2rom the statistical analysis using two factor A/01A, there was

effect of rice bran concentration towards the hardness parameter of rice bran

brownies. As shown in 2igure 3.(&, there was significant different of the rice bran

brownies made using different concentration of rice bran towards the hardness

parameter. The highest value of hardness was given by rice bran brownies made

with 3#> rice bran concentration and the lowest one was given by rice bran

brownies made with #> rice bran concentration. 2rom 2igure 3.(&, *t could be


32/41

seen that as the rice bran concentration increased the value of hardness also

increased. The hardness value of rice bran brownies made with 3#> rice bran

concentration was higher and significantly different compared to the rice bran

brownies made with # and (#> rice bran concentration, however it was not

significantly different with rice bran brownies made with "# and rice bran

concentration. This result is similar with several result which was already

conduced, regarding the incorporation of rice bran in the food products. Buang et

al !"##&% 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 airam et al !"#((%,

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. Therefore it could be assumed that the rice bran concentration had

positive correlation toward the increasing of the hardness value in a food product.

+aking Time

&4##

$###

$"##

$3##

$$##

$4##

)###

)"##

)3##

$


33/41

2rom the statistical analysis using two factor A/01A, there was

effect of baking time towards the hardness parameter of rice bran brownies. As

shown in 2igure 3.($, there was significant different of the rice bran brownies

made using different baking time towards the hardness parameter. The highest

value of hardness was given by rice bran brownies made with && minutes baking

time and the lowest value was given by rice bran brownies made with


34/41

stated by Bui et al !"##4%, water plays a major role during baking process because

water reacts with baking ingredients and evaporates when heated. The result of the

effect of rice bran concentration toward the hardness parameter could be seen in

2igure 3.(). 2rom the statistical analysis using two factor A/01A, there was

effect of rice bran concentration towards the moisture content of rice bran

brownies. *t could be seen in 2igure 3.() that there was significant different of the

rice bran brownies made using different concentration of rice bran towards its

moisture content.


#

#.#"

#.#3

#.#$

#.#4

#.(

#.("

#.(3

#.($

#.(4

(".$>

(3.#(3.34>

(&.$)>

().#>

#>

(#>

"#>

3#>

/otes 8 eans followed by the same letter are not significantly different in 9uncan Test at :;#.#&2igure 3.() Dffect of 7ice +ran 6oncentration Towards oisture 6ontent

The highest moisture content was given by rice bran brownies made

with 3#> rice bran concentration and the lowest one was given by rice bran

brownies made with #> rice bran concentration. 2rom 2igure 3.(), *t could be

seen that as the rice bran concentration increased the moisture content also

increased. The moisture content of rice bran brownies made with 3#> rice bran

concentration was higher and significantly different compared to the rice bran


35/41

brownies made with #, (#, "#, and rice bran concentration. The moisture

content of rice bran brownies made using rice bran concentration was not

significant different with the one made using "#> rice bran concentration,

however it was significant different with rice bran brownies made using # and

(#> rice bran concentration. This result was coherent with the result which was

conducted by aputra !"##4%, in that result rice bran was incorporated in cookies,

and by substituting wheat flour with "& > rice bran in the cookies the moisture

content of the product was increased. imilar result was obtained from research

conducted by 9elahaye !"##&%, whereas as the rice bran concentration increased

the moisture content of the product was also increased. 2rom 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.

+aking Time

#

#.#"

#.#3

#.#$

#.#4

#.(

#.("

#.(3

#.($

#.(4

#." (4.))>

(3.

((.3$>


36/41

A/01A, there was effect of baking time towards the moisture content of rice bran

brownies. *t could be seen in 2igure 3.(4 that there was significant different of the

rice bran brownies made using different baking time towards its moisture content.

As shown in 2igure 3.(4, 7ice bran brownies made with


37/41

different of the rice bran brownies made using different concentration of rice bran

towards its water activity. The highest water activity was given by rice bran

brownies made with 3#> rice bran concentration and the lowest one was given by

rice bran brownies made with (#> rice bran concentration. 2rom 2igure 3.(, *t

could be seen that as the rice bran concentration increased the water activity was

also increased.


#.$$#

#.$)#

#.$4#

#.$#

#.)##

#.)(#

#.)"#

#.$4"#.$)4

#.$#

#.)#

#.)(<

#>

(#>

"#>

3#>


2igure 3.( Dffect of 7ice +ran 6oncentration Towards 5ater Activity

Although the rice bran brownies made using (#> rice bran

concentration gave the lowest water activity among the others, from the statistical

analysis it was not significantly different with the rice bran brownies made using

(# and "#> rice bran concentration, however it was significant different with rice

bran brownies made using rice bran concentration. 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 affect the water activity in rice bran


38/41

brownies, as stated in the theory above regarding the relation of moisture content

and water activity.

The result of the effect of baking time toward the water activity could

be seen in 2igure 3."#. 2rom the statistical analysis using two factor A/01A,

there was effect of baking time towards the water activity of rice bran brownies.

+aking Time

#.$

#.$$#

#.$)#

#.$4#

#.$#

#.)##

#.)(#

#.)"##.)(3

#.$"

#.$))


39/41

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. ince 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. 2rom the statistical analysis using two factor A/01A, there was

no interaction between rice bran concentrations and baking time towards the water

activity of rice bran brownies.

4.$ Pro%imate Analsis of Ri!e +ran -lour

The proximate analysis of rice bran flour was conducted to determine

the nutritional value of rice bran. The result of the proximate analysis could be

seen in the Table 3.3.

Table 3.3 -roximate 6omposition of 7ice +ran 2lour

Analysis Amount !7esearch 9ata% Amount !Buang et al, "##&%

oisture 6ontent &.&> ((."

Ash 6ontent (4.$> 4."#>

-rotein 6ontent ().(4> (&.##>

2at 6ontent (&.&(> "#.)>

6arbohydrate 6ontent 3

Total 9ietary 2iber 6ontent "".$)> "$.4>

2rom Table 3.3, 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.

Buang et al !"##&% 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


40/41

flour used in this research was "".$)> as shown in Table 3.3, and according to

9elahaye et al !"##&% rice bran was considered as a good source of dietary fiber.

4.4 Determination of t"e +est ,luten -ree Ri!e +ran +ro0nies -ormulation

The best gluten free rice bran brownies formulation was determined

by sensory analysis. 2rom the result of sensory analysis, 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 rice bran concentration

and && minutes baking time. 7egarding the statistical analysis, the rice bran

brownies made using concentration and && minutes baking time was not

significantly different with rice bran brownies made with (#> rice bran and rice bran and 3& minutes baking time, and (#> rice

bran and && minutes baking time as could be seen in Table 3. rice bran

concentration with

Ash 6ontent ".$4>

-rotein 6ontent $.)3>

2at 6ontent

6arbohydrate 6ontent 34.$(>

Total 9ietary 2iber ).)>


41/41

According to Bandori !"##$%, the serving size of brownies is ("&

gram. +ecause the total dietary fiber content was ).)>, so the total dietary fiber

in the rice bran brownies per serving size was .)3 grams. As stated by 6hoo and

9reher !"##(%, food containing "#> or more 79A 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.

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Thesis Chapter IV

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