KAJIAN PERBANDINGAN TEPUNG BERAS MERAH (Oryza nivara) DENGAN TEPUNG SORGHUM (Sorghum bicolor L) DAN UKURAN TEPUNG TERHADAP KARAKTERISTIK COOKIES MIX

摘要

The utilization of functional food containing high fiber and antioxidant isudextremely important.The functiomal food is processed food containing one or more foodudcomponents based on scientific studies, has physiogical function, proved safe andudbenefical for for health (BPOM, 2011).udThe high food productivity of brown rice and sorghum which is high inudIndonesia, reminds the importance to increase diversification in the form of otherudprocessed food. The aim of this research is to identify the best ratio of brown-rice flourudand sorghum flour, and the fineness of the flour size in order to obtain cookies mix withudthe good characteristic.udThe research method used consisted of preliminary research and primaryudresearch. The analysis design conducted was randomized block design (RAK) with theudfactor used was the ratio of brown-rixe flour and sorghum flour 1:1, 1:2, and 1:3. Theudfineness of the flour size on mesh (80:100:120). (The response on this research consistedudof chemical response, physical response, and organoleptic response.udThe result of research showed that chemical response included the level ofudprotein and the level of water, the physical response included organoleptic response ofudhedonic quality test. According to the result of the organoleptik experiment on primaryudresearch, the ratio of selected flour was concentration of the flour ratio (1:3) with theudflour fineness on mesh 120. The ratio of the flour fineness influenced on the texture ofudcookies mix. The ratio of brown-rice flour and sorghum flour, and the fineness of theudflour size influenced really on the level of water from cookies mix. The interactionudbetween the ratio of brown-rice flour and sorghum flour, and the fineness of flour sizeuddidn't influence on the organoleptic characteristics of color, flavor, and aroma onudcookies mix. On the selected sample, it was known the activity of antioxidants 5572,5udppm.udKeywords: brown-rice flour, sorghum flour, the fineness of flour size, coo