International Journal of Scientific and Research Publications

IJSRP, Volume 9, Issue 6, June 2019 Edition [ISSN 2250-3153]


The Substitution of Rice Bran Flour on the Acceptability and Color Characteristics of Gracilaria sp Seaweed Cake
      Chiciani Diah Puspita and Titik Dwi Sulistiyati
Abstract: Cake is a baked dough with the basic ingredients of flour, sugar, eggs and fat. The substitution of cake with rice bran flour can increase the nutritional value of the cake because it contains dietary fiber which is beneficial for the bodys digestion. The purpose of this study was to determine the level of acceptance of panelists and the color characteristics of Gracilaria sp seaweed flour with substitution rice bran flour. The concentration used is 0% (A), 100% (B), 2.5% (C), 5% (D), and 7.5% (E). The results showed that the substitution of rice bran flour had a significant effect on the color of the cake.

Reference this Research Paper (copy & paste below code):

Chiciani Diah Puspita and Titik Dwi Sulistiyati (2019); The Substitution of Rice Bran Flour on the Acceptability and Color Characteristics of Gracilaria sp Seaweed Cake; International Journal of Scientific and Research Publications (IJSRP) 9(6) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.9.06.2019.p9025
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