Victory Presentation

BY:NAME : MERRYO SETYAWANNIM : 03420080102

THESIS SUPERVISOR: DR . IR . RAFFI PARAMAWATI , M . S I .THESIS CO – SUPERVISOR: NATANIA , M. ENG.

EFFECT OF DIFFERENT RICE BRAN CONCENTRATIONS AND BAKING TIME ON

THE CONSUMER PREFERENCES AND PHYSICO-CHEMICAL CHARACTERISTICS

OF GLUTEN FREE – RICE BRAN BROWNIES

Introduction

Production of rice in Indonesia = 65,74 millions tons (Badan Pusat Statistik, 2012) 8 – 12 % = RICE BRAN

Rice bran Feed for animal Rich in nutritional value = DIETARY FIBER

Indonesian people lack dietary fiber consumption

Coeliac Disease Inability to digest GLUTEN PROTEIN

Research Problem

Rice bran good source of dietary fiber limited usage in Indonesia Indonesian people lack of fiber in their diets

Bakery product usually made from wheat flour (contain gluten) prohibited in the diet of coeliac disease patient

To overcome:Incorporation of rice bran +

replacement of wheat flour

General Objectives

The general objectives of this research is to study the utilization of rice bran in the making of gluten free - rice bran brownies.

Specific Objective

1. Determine the best wheat flour substitute in the making of gluten free - rice bran brownies based on the consumer acceptance using the sensory evaluation test.

2. Evaluate the effect of rice bran concentration and different baking time on the physical and chemical characteristics of gluten free - rice bran brownies.

3. Evaluate the consumer preferences of gluten free – rice bran brownies by utilizing sensory evaluation method.

4. Determine the dietary fiber and nutritional composition in the best gluten free - rice bran brownies formula.

Materials and Equipments

Materials Rice bran obtained from rice

milling unit at Semarang Rice flour “Rose Brand” Cassava flour from PD Sumber

Wangi Semarang Potato flour from PD Sumber

Wangi Semarang Cocoa Powder “Bensdorp” Sugar “Gulaku” Vanilla Powder Eggs Margarine Blueband H2SO4 NaOH Selenium H3BO3 Methyl Red Indicator HCL Petroleum Benzene K2SO4

Ethanol 95% Sodium Phosphate α-amylase Amyloglucosidase Phospate Ethanol AcetoneEquipments Analytical Balance Oven Mixer Wok Frying Spatula Sifter Aluminium Pan Brush Bowl Spoon Graduated Cylinder Glassware Dessicator

Texture Analyzer Aw Meter Kjeldahl Tube Furnace Crucible Fat Exctractor Stirrer Volumetric Pippette Spatula Funnel Filter Paper Evaporating Dish Ashing Dish

Preliminary Research

Determine the best gluten free flour as the wheat flour replacer cassava flour, rice flour, potato flour

The rice bran brownies formula :

Source : Wulandari (2011), with modification Analysis : Hedonic Test, Hardness, Moisture, Aw

Ingredients AmountFlour (g) + Rice Bran Flour 100

Margarine (g) 225Sugar (g) 225Eggs 3Vanilla Powder (g) 1.25Cocoa Powder (g) 50

Experimental Design (Preliminary)

The treatment that was done in the preliminary research is the replacement of wheat flour (A1) with cassava flour (A2), rice flour (A3), and potato flour (A4) Complete random design with one factorial

Yij = µ + Ri + Ɛ1 (ij)

Where :Yij = Random variable denoting the (ij)th variableµ = Real mean valueRi = Effect of different types of flour on level iƐ1 (ijk) = Galat factor

Hypothesis of the preliminary research : Ho : There is no effect of different types of flour towards the physico –

chemical characteristics and sensory acceptance of rice bran brownies H1: There is effect of different types of flour towards the physic – chemical

characteristics and sensory acceptance of rice bran brownies.

Main Research

Making the gluten free - rice bran brownies using the best wheat flour replacer obtained from the result of the preliminary research.

Factor 1 Ratio of substituted flour : rice bran flour (R), which consists of five levels : 100 % substituted flour : 0 % rice bran flour (R0) 90 % substituted flour : 10 % rice bran flour (R1) 80 % substituted flour : 20 % rice bran flour (R2) 70 % substituted flour : 30 % rice bran flour (R3) 60% substituted flour : 40% rice bran flour (R4)

Factor 2 Baking time (B), which consists of three levels : 35 minutes baking time (B1) 45 minutes baking time (B2) 55 minutes baking time (B3)

Analysis : Hedonic Test, Hardness, Moisture, AW + Proximate and Dietary Fiber ( for the best formulation )

Flowchart of The Main Research

Gluten Free Rice Bran Brownies

Experimental Design

Yijk = µ + Ri + Bj + (RB)ij + Ɛ(ijk)

Where : Yijk = value of observation at level one, with factor of concentration of rice bran flour on level i and different baking time on

level j µ = Real mean value Ri = Effect of concentration of rice bran flour on level i Bj = Effect of different baking time on level j (RB)ij = effect of interaction between factor of concentration of rice bran flour on level i and factor of different baking time on

level j Ɛ(ijk) = Galat factor

Hipotesis of this research : Ho :

There is no effect of concentration of rice bran flour towards the physico – chemical characteristics and sensory acceptance of gluten free – rice bran brownies.

There is no effect of concentration of different baking time towards the physico – chemical characteristics and sensory acceptance of gluten free – rice bran brownies.

There is no effect of interaction between concentration of rice bran flour and different baking time towards the physico – chemical characteristics and sensory acceptance of gluten free – rice bran brownies.

H1 : There is effect of concentration of rice bran flour towards the physico – chemical characteristics and sensory acceptance of

gluten free – rice bran brownies. There is effect of concentration of different baking time towards the physico – chemical characteristics and sensory

acceptance of gluten free – rice bran brownies. There is effect of interaction between concentration of rice bran flour and different baking time towards the physico –

chemical characteristics and sensory acceptance of gluten free – rice bran brownies.

RnD – Preliminary – Sensory Evaluation (Aroma)

1

2

3

4

5

6

7

5.0857a 5.2a4.7571ab 4.5857b

Wheat Cassava Rice Potato

Hed

onic

Sco

re o

f Aro

ma

Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral, 5=slightly like, 6=like, 7=extremely like

Panelists preference on the aroma of rice bran brownies with different flour

•Result showed that there was effect of different types of flour toward the consumer acceptance of rice bran brownies aroma.

•The rice bran brownies made from potato flour gave the lowest score of the consumer acceptance toward aroma parameter might be because potato has distinctive aroma existence of several aromatic compounds

RnD – Preliminary – Sensory Evaluation (Taste)

1

2

3

4

5

6

7

4.4a 4.2143a 4.1a3.5857b


Hed

onic

Sco

re o

f Tas

te


Panelists preference on the taste of rice bran brownies with different flour

• Result showed that there was effect of different types of flour toward the consumer acceptance of rice bran brownies taste. • The rice bran brownies made from potato flour was slightly unacceptable

RnD – Preliminary – Sensory Evaluation (Texture)

1

2

3

4

5

6

7

5.0857a 4.9143a4.4571b

3.3143c


Hed

onic

Sco

re o

f Tex

ture


Panelists preference on the texture of rice bran brownies with different flour

•Result showed that there was effect of different types of flour toward the consumer acceptance of rice bran brownies texture

RnD – Preliminary – Sensory Evaluation (Overall)

1

2

3

4

5

6

7

5.1286a 4.9143a

4.2143b3.9429b


Hed

onic

Sco

re o

f Ove

rall


Panelists preference on the overall parameter of rice bran brownies with different flour

•Result showed that there was effect of different types of flour toward the consumer acceptance of rice bran brownies regarding the overall acceptance

•Based on the sensory evaluation result of hedonic test, the best gluten free flour which could be used in the making of rice bran brownies was the cassava flour.

•Rice bran brownies made from cassava flour showed no significant difference compared to the one made from wheat flour

RnD – Preliminary - Texture

0

1000

2000

3000

4000

5000

6000

7000

8000

9000

10000

5676.04ab6158.58a

4156.073b

8982.1587c


Har

dnes

s (g)

Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05Panelists preference on the hardness value of rice bran brownies with different flour

•From the result, there was effect of different types of flour towards the hardness value of rice bran brownies

•Highest level of hardness was given by rice bran brownies made using potato flour size of starch granules

RnD – Preliminary – Moisture Content

0

5

10

15

20

25

14.99a

17.86b19.87c

13.13d


Moi

stur

e C

onte

nt (%

)

Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05Panelists preference on the moisture content of rice bran brownies with different flour

•Result showed that different types of flour would affect the moisture content of rice bran brownies significantly different toward each other

•Water gelatinize the starch during heating

•MC different starch source toward its gelatinization characteristics

RnD – Preliminary – Water Activity

0.61

0.62

0.63

0.64

0.65

0.66

0.67

0.68

0.69

0.663a0.667a

0.681b

0.634c


Wat

er A

ctiv

ity

Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05Panelists preference on the water activity value of rice bran brownies with different flour

•Result showed that there was effect of different types of flour toward rice bran brownies’ water activity value

•All of the rice bran brownies product had water activity value ranged from 0.634 – 0.681, according to Barbosa-Canovas (2007), foods which have water activity values from 0.6 – 0.9 are categorized as intermediate moisture foods

Main Research – Sensory - Aroma

Baking Time Rice Bran Concentration

0% 10% 20% 30% 40%

35 minutes 5.5429e 4.9714bcd 4.8857bcd 4.4857ab 4.2429a

45 minutes 5.2286de 5.1000cde 4.9429bcd 4.9714bcd 4.6000ab

55 minutes 4.7286bc 4.8429bcd 4.9857bcd 4.9429bcd 4.5857ab


Effect of Interaction of Rice Bran Concentration and Baking Time towards Aroma Parameter

•Result showed that there was an effect of rice bran concentration towards the consumer acceptance of rice bran brownies in terms of aroma•Result also showed that there was effect of interaction between rice bran concentrations and baking time towards the consumer acceptance of rice bran brownies in terms of aroma•Rice bran increase aroma acceptance decreases unpleasant aroma possesed by rice bran •Result showed there was no effect of baking time towards the consumer acceptance of rice bran brownies in terms of aroma

Main Research – Sensory – Taste

1

2

3

4

5

6

7

5.2429a4.7b4.3952c4.1857c

3.7238d

0% 10% 20% 30% 40%

Hed

onic

Sco

re o

f Tas

te

1

2

3

4

5

6

7

4.4429a 4.5429a 4.3629a

35 minutes 45 minutes 55 minutes

Hed

onic

Sco

re o

f Tas

te


Left : Effect of Rice Bran Concentrations Towards Taste Parameter , Right : Effect of Baking Time Towards Taste Parameter

•Result showed that there was an effect of rice bran concentration towards the consumer acceptance of rice bran brownies in terms of taste

•Result also showed that there was no significant different of the rice bran brownies made using different baking time towards its taste acceptance. There was no effect of interaction between rice bran concentrations and baking time towards the taste acceptance of rice bran brownies

Main Research – Sensory - Texture


Effect of Interaction of Rice Bran Concentration and Baking Time towards Tesxture Parameter

Baking TimeRice Bran Concentration

0% 10% 20% 30% 40%

35 minutes 5.3143d 4.4143abc 4.3714abc 4.2429ab 3.9857a

45 minutes 4.8714cd 4.6571bc 4.6857bc 4.8000c 4.3714abc

55 minutes 4.5000abc 4.6286bc 4.6714bc 4.2286ab 4.0000a

•From the result, there was effect of rice bran concentration towards the texture acceptance of rice bran brownies•Result showed that there was effect of baking time toward the texture acceptance of rice bran brownies, Result also showed that there was effect of interaction between rice bran concentrations and baking time towards the consumer acceptance of rice bran brownies in term of texture•there are many features which are occurred during baking such as

starch gelatinization, maillard reaction and moisture loss affect texture affect acceptance

Main Research – Sensory - Overall

Baking TimeRice Bran Concentration

0% 10% 20% 30% 40%

35 minutes 5.5143e 4.8000cd 4.5714bc 4.2286ab 3.8857a

45 minutes 5.2286de 4.8000cd 4.5429bc 4.6286bc 4.0571a

55 minutes 4.7286c 4.8000cd 4.5714bc 4.8000cd 3.8143a


Effect of Interaction of Rice Bran Concentration and Baking Time towards OverallParameter

•Result showed that there was effect of rice bran concentration towards the consumer acceptance of rice bran brownies in terms of overall parameter•Result also showed that there was no effect of baking time towards the consumer acceptance of rice bran brownies in term of overall parameter•There was effect of interaction between rice bran concentrations and baking time towards the texture acceptance of rice bran brownies•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 30% rice bran concentration and 55 minutes baking time

Main Research - Texture

0

1000

2000

3000

4000

5000

6000

7000

8000

6050.52a6363.70ab7073.37bc6910.00bc

7535.64c

0% 10% 20% 30% 40%

Har

dnes

s (g)

0

1000

2000

3000

4000

5000

6000

7000

8000

6366.12a6778.84ab

7214.97b

35 minutes 45 minutes 55 minutes

Har

dnes

s (g)

Notes : Means followed by the same letter are not significantly different in Duncan Test at α=0.05

Left : Effect of Rice Bran Concentrations Towards Hardness Value , Right : Effect of Baking

Time Towards Hardness

•Result showed that there was effect of rice bran concentration towards the hardness parameter of rice bran brownies The increasing in hardness value might be caused by the increasing dietary fiber content as the rice bran concentration increased•Result also showed that there was effect of baking time towards the hardness parameter of rice bran brownies

Main Research – Moisture Content

02468

1012141618

12.96a14.03ab14.48bc

15.67c17.09d

0% 10% 20% 30% 40%

Moi

stur

e C

onte

nt (%

)

02468

101214161820 18.77a

14.31b

11.46c

35 Minutes 45 Minutes 55 MinutesM

oist

ure

Con

tent

(%)


Left : Effect of Rice Bran Concentrations Towards Moisture Content , Right : Effect of Baking Time Towards Moisture Content

•From the result, there was effect of rice bran concentration towards the moisture content of rice bran brownies•Result also showed that there was effect of baking time towards the moisture content of rice bran brownies, There was no effect of interaction between rice bran concentrations and baking time towards the moisture content of rice bran brownies.•Moisture content was considered as an important parameter in determining the quality of baking because water plays a major role during baking process because water reacts with baking ingredients (e.g : Gelatinization) and evaporates when heated.

Main Research – Water Activity

0.660

0.670

0.680

0.690

0.700

0.710

0.720

0.682a0.678a

0.690a

0.709b0.713b

0% 10% 20% 30% 40%

Wat

er A

ctiv

ity

0.650

0.660

0.670

0.680

0.690

0.700

0.710

0.720 0.714a

0.692b

0.677c

35 minutes 45 minutes 55 minutesW

aer A

ctiv

ity


Left : Effect of Rice Bran Concentrations Towards Water Activity Value Right : Effect of Baking Time Towards Water Activty Value

•From the result, there was effect of rice bran concentration towards the water activity of rice bran brownies

•Result also noted there was effect of baking time towards the water activity of rice bran brownies, however, there was no effect of interaction between rice bran concentrations and baking time towards the water activity of rice bran brownies.

Main Research – Nutritional Composition

The nutritional composition of the best gluten free rice bran brownies formulation was 6.74 % protein content, 30.91 % fat content, 48.61 % carbohydrate content, 11.06 % moisture content, 2.68 % ash content and 7.79% dietary fiber content.

The serving size of the gluten free – rice bran brownies is 100 grams because the total dietary fiber content was 7.79%, so the total dietary fiber in the rice bran brownies per serving size was 7.79 grams.

RICH IN FIBER or HIGH FIBER FOOD, based on RDI

Conclusions

CONCLUSIONS Cassava flour was the best wheat flour replacer in the making of gluten free

rice bran brownies. The best rice bran concentration to produce the gluten free rice bran

brownies was 30% rice bran concentration, with 55 minutes baking time High Fiber Food

SUGGESTIONS Further study on the shelf life of the product made using addition of rice bran

needs to be done Further study regarding the baking condition such as temperature or baking

method during the making of gluten free - rice bran brownies could be done in order to improve the acceptability of the rice bran brownies

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