PEMANFAATAN HASIL SAMPING PENGGILINGAN TEPUNG BERAS KETAN HITAM SEBAGAI BAHAN BAKU SNACK BARS DENGAN VARIASI TEPUNG LABU KUNING DAN JENIS GULA

Abstract

Black glutinous rice flour, by product from local cake industry, were potential for next processing. Pumpkin
was a local product that has a high nutritional value and rarely use as a food substance. The purpose of this
research was to increase the economic value of black glutinous rice flour by processing in to snack bars with
increment of pumpkin flour. The research carried out by using a full factorial randomized block design
consists of two factors. The first factor was the ratio of black glutinous rice flour and pumpkin flour, that is
80:20, 70:30, and 50:50 meanwhile, second factors was kinds of sweetener, e.i: honey, palm sugar, and
fructose. The research showed that the most satisfactory snack bars was the one that use 50% of black
glutinouse rice flour and 50% of pumpkin flour with honey as a sweeteners. With the product have characteristic
as : 16,19% moisture content; 1.71% of ash; 6,77% of protein; 10.77% of fat; 24.32 of sugar; brown colour’s
(2.78); soft (2.33); flavor of black glutinous rice flour (2.11); and flavor of pumpkin flour (2.67).