Thesis Report Latest Revision

THESIS
EFFECT OF DIFFERENT RICE BRAN CONCENTRATIONS

AND BAKING TIME ON THE CONSUMER PREFERENCES
AND PHYSICO-CHEMICAL CHARACTERISTICS OF
GLUTEN FREE RICE BRAN BROWNIES
Written as partial fulfillment of the academic requirements

to obtain the degree of Sarjana Teknologi Pertanian Strata Satu
By :
NAME
NPM
: MERRYO SETYAWAN
: 03420080102
FOOD TECHNOLOGY DEPARTMENT

FACULTY OF INDUSTRIAL TECHNOLOGY
UNIVERSITAS PELITA HARAPAN
KARAWACI
2012
STATEMENT OF THESIS AUTHENTICITY
I, a student of Food Technology Department, Faculty of Industrial

Technology, Universitas Pelita Harapan,
Name
: Merryo Setyawan
Student Id. Number
: 03420080102
Department
: Food Technology
Hereby declare that my thesis, entitled EFFECT OF DIFFERENT

RICE BRAN CONCENTRATIONS AND BAKING TIME ON THE
CONSUMER
PREFERENCES
AND
PHYSICO-CHEMICAL
CHARACTERISTICS OF GLUTEN FREE RICE BRAN BROWNIES is:

1) An original piece of work, written and completed on my own, based on
lecture notes, data observation, reference books, journals, and other
sources as listed on the work cited section.
2) Not a duplication of other writing that has been published or used for
obtaining the degree of Sarjana in other Universities, except for passages
that include information on respective references.
3) Not a translation of other works from books or journals, which are listed
on the work cited section.
I understand that if my statement above is proven untrue, this Thesis will be
canceled.
Karawaci, June 15th, 2012
Matera
i
Rp
(Merryo Setyawan)

APPROVAL BY THESIS SUPERVISORS
EFFECT OF DIFFERENT RICE BRAN CONCENTRATIONS AND
BAKING TIME ON THE CONSUMER PREFERENCES AND PHYSICOCHEMICAL CHARACTERISTICS OF GLUTEN FREE RICE BRAN
BROWNIES
Written By :
Name
Merryo Setyawan
Student Id. Number
03420080102
Department
Food Technology
has been approved to be examined for obtaining the degree of

Sarjana Teknologi Pertanian Strata Satu in the Food Technology
Department, Faculty of Industrial Technology, Universitas Pelita
Harapan Karawaci Tangerang, Banten.
Karawaci, June 15th, 2012
Approved by:
Supervisor
Supervisor
Co-
(Dr. Ir. Raffi Paramawati, M.Si)

Eng )
(Natania, M.
Acknowledged by,
Head of Food Technology Department
(Nuri Arum Anugrahati, MP)

APPROVAL BY THESIS EXAMINATION COMMITTEE

We the undersigned, certify that a thesis defense has been held
on February 10th, 2012, as partial fulfillment of the academic
requirement to obtain the degree of Sarjana Teknologi Pertanian
Strata Satu in the Food Technology Department, Faculty of
Industrial Technology, Universitas Pelita Harapan, for the student:
Name
: Merryo Setyawan
Student Id. Number

Department
: 03420080102
: Food Technology
Faculty
: Industrial Technology
With the following title EFFECT OF DIFFERENT RICE BRAN

CONCENTRATIONS
AND
BAKING
TIME
ON
THE
CONSUMER
PREFERENCES AND PHYSICO-CHEMICAL CHARACTERISTICS OF

GLUTEN FREE RICE BRAN BROWNIES , and that the thesis has
been approved by the examination committee.
Examiners
1.
Signature
Head of Examiners
2.
Member
3.
Member
ABSTRACT
Merryo Setyawan (03420080102)

EFFECT OF DIFFERENT RICE BRAN CONCENTRATIONS AND
BAKING TIME ON THE CONSUMER PREFERENCES AND PHYSICOCHEMICAL CHARACTERISTICS OF GLUTEN FREE RICE BRAN
BROWNIES
Rice bran is by product of rice milling categorized as a food source
which contains good source of dietary fiber and other nutritions components.
However, the utilization of rice bran in Indonesia is very limited, on the other
hand, Indonesian people lack of dietary fiber consumption in their daily diets.
Food product which is made from wheat flour contains gluten that is restricted in
the diet of patient with celiac disease. Hence, replacing the use of wheat flour in
the production of brownies with gluten free food sources such as cassava flour,
rice flour and potato flour with rice bran substitution is expected to overcome the
problem above. The general objective of this research is to study the utilization of
rice bran in the making of gluten free rice bran brownies. The preliminary
research was conducted with by incorporating different types of flour (cassava
flour, rice flour, potato flour). From the preliminary research the rice bran
brownies made from cassava flour was not significant different with rice bran
brownies made from wheat flour in term of overall acceptance. The main research
was conducted with two factors, which is rice bran concentration (0,10,20,30 and
40%), and baking time (35,45, and 55 minutes). The analysis that was done was
the sensory analysis and phsyico chemical analysis regarding hardness,
moisture content and water activity. From the main research, the rice bran
brownies which obtained the highest value of overall acceptance was the rice
bran brownies made using 30% rice bran and 55 minutes baking time. Therefore,
it was selected as the best formulation. The dietary fiber content of the best rice
bran brownies formulation was 7.99%, and it was categorized as high fiber food
because it fulfilled more than 20% RDA of dietary fiber.
Keywords: Rice Bran, Gluten Free, Brownies
References: 45(1991 2012)
ACKNOWLEDGMENT
This thesis was written as one of requirements to obtain the degree in Sarjana
Strata Satu Teknologi Pangan. The title of this thesis is EFFECT OF
DIFFERENT RICE BRAN CONCENTRATIONS AND BAKING TIME ON
THE
CONSUMER
PREFERENCES
AND
PHYSICO-CHEMICAL
CHARACTERISTICS OF GLUTEN FREE RICE BRAN BROWNIES.

The writer should express his greatest gratitude to God, because of His
blessing this thesis could be finished on time. This thesis would not be completed
on time without the help and support from many people. The writer wants to
express his gratitude to :
1) Dr. Ir. Raffi Paramawati, M.Si as the thesis supervisor who gave her time,
efforts and patience to guide, help, and support the writer during the
completion of this thesis.
2) Mrs. Natania, M. Eng as the thesis co-supervisor who has given her greatest
help, support, and guidance for the writer for the completion of this thesis.
3) Mrs. Nuri Arum Anugrahati, MP as the Head of Food Technology
Department, Universitas Pelita Harapan who has given the chance for this
research to be done.
4) Mr. Jeremia Manuel Halim, Ms. Ratna Handayani, and Mrs. Sisi Patricia who
have given the opportunity for the writer to conduct the research in the
laboratories.
5) My father (Johnny), mother (Liliany) and sister (Merrvina) for the support
and prayer during the research and during the writing of this thesis until the
completion.
6) Mr. Rudi, Mr. Hendra and Donny who have given their best helps and
supports for the writer during the work in the laboratories.
7) All of my friends in Food Technology Department of Universitas Pelita
Harapan.
8) People who cannot be mentioned one by one.
The writer realizes that this thesis is far from perfect, so the writer
welcomes to every comments and suggestions that can help the writer to improve
report writing in the future. The writer hopes this paper would give useful
information to the people who read it.
Karawaci, 15 June 2012
Writer
TABLE OF CONTENTS
Page
COVER
APPROVAL BY THESIS SUPERVISOR
APPROVAL BY THESIS EXAMINATION COMMITTEE
ABSTRAC
2
ACKNOWLEDGMENT........................................................................................i
TABLE OF CONTENTS......................................................................................iii
LIST OF TABLES................................................................................................vii
LIST OF FIGURES............................................................................................viii
LIST OF APPENDICES.......................................................................................ix
CHAPTER I INTRODUCTION
1.1 Background........................................................................................................1
1.2 Research Problem..............................................................................................3
1.3 Objectives...........................................................................................................3
1.3.1 General Objectives................................................................................3
1.3.2 Specific Objectives................................................................................3
CHAPTER II LITERATURE REVIEW

2.1 Rice Bran............................................................................................................4
2.1.1 Qualities of Rice Bran...........................................................................4
2.1.2 Deterioration of Rice Bran Qualities.....................................................5
2.1.3 Utilization of Rice Bran.........................................................................7
2.1.4 Rice Bran Nutritional Value...................................................................8
2.2 Dietary Fiber....................................................................................................10
2.3 Brownies..........................................................................................................12
2.3.1 Eggs.....................................................................................................12
2.3.2 Wheat Flour.........................................................................................13
2.3.3 Sugar....................................................................................................14
2.3.4 Fat........................................................................................................14
2.4 Brownies Processing........................................................................................15

2.5 Potato Flour......................................................................................................16
2.6 Rice Flour.........................................................................................................16
2.7 Cassava Flour...................................................................................................17
CHAPTER III RESEARCH METHODOLOGY

3.1 Materials and Equipments................................................................................18
3.1.1 Materials..............................................................................................18
3.1.2 Equipments..........................................................................................18
3.2 Research Procedure..........................................................................................19
3.2.1 Preliminary Research...........................................................................19
3.2.2 Main Research.....................................................................................19
3.3 Experimental Design........................................................................................22
3.3.1 Preliminary Research...........................................................................22
3.3.2 Main Research.....................................................................................23
3.4 Analysis Procedure...........................................................................................25
3.4.1 Sensory Qualities.................................................................................26
3.4.2 Physical Characteristic........................................................................26
3.4.3 Chemical Characteristic.......................................................................26
3.4.4 Proximate Analyses for the best gluten free - high dietary fiber
brownies formulation....................................................................................26
CHAPTER IV RESULTS AND DISCCUSIONS

4.1 Result of Preliminary Research........................................................................28
4.1.1 Sensory Analysis................................................................................28
4.1.1.1 Aroma..............................................................................................29
4.1.1.2 Taste.................................................................................................31
4.1.1.3 Texture.............................................................................................33
4.1.1.4 Overall Acceptance..........................................................................34
4.1.2 Physical and Chemical Analysis..........................................................36

4.1.2.1 Texture.............................................................................................36
4.1.2.2 Moisture Content..............................................................................38
4.1.2.3 Water Activity..................................................................................40
4.1.3 Determination of the Best Gluten Free Flour in the Making of Rice
Bran Brownies..............................................................................................42
4.2 Main Research..................................................................................................42
4.2.1 Sensory Analysis..................................................................................43
4.2.1.1 Aroma..............................................................................................44
4.2.1.2 Taste.................................................................................................47
4.2.1.3 Texture.............................................................................................50
4.2.1.4 Overall.............................................................................................53
4.2.2 Physical Analysis.................................................................................57

4.2.2.1 Texture.............................................................................................57
4.2.2.2 Moisture Content..............................................................................59
4.2.2.3 Water Activity..................................................................................62
4.3 Proximate Analysis of Rice Bran Flour...........................................................65

4.4 Determination of the Best Gluten Free Rice Bran Brownies Formulation......66
CHAPTER V CONCLUSIONS AND SUGGESTIONS

5.1 Conclusion.......................................................................................................68
5.2 Suggestion........................................................................................................69
BIBLIOGRAPHY................................................................................................70
LIST OF TABLES
Table 2.1 Chemical Composition of Rice Bran................................................10

Table 2.2 Rice Bran Fatty Acid Composition...................................................11
Table 3.1 Rice Bran Brownies Formulation.....................................................20
Table 3.2 Formula Modification.......................................................................21
Table 3.3 Combination of Factors.....................................................................25
Table 4.1 Interaction of Rice Bran Concentration and Baking Time towards
Aroma Parameter .............................................................................................48
Texture Parameter ............................................................................................54
Texture Parameter ............................................................................................57
Table 4.4 Proximate Composition of Rice Bran Flour.....................................66
Table 4.5 Proximate Composition of The Best Formulation............................67
LIST OF FIGURES
Figures 3.1 Flowchart of main research.........................................................22

Figure 4.1 Preference of Aroma by Panelists.................................................30
Figure 4.2 Preference of Taste by Panelists....................................................32
Figure 4.3 Preference of Texture by Panelists................................................34
Figure 4.4 Preference of Overall Acceptance by Panelists............................36
Figure 4.5 Hardness Parameter of Rice Bran Brownies.................................37
Figure 4.6 Moisture Content of Rice Bran Brownies ....................................39
Figure 4.7 Water Activity of Rice Bran Brownies..........................................41
Figure 4.8 Effect of Rice Bran Concentration Towards Aroma Parameter....45
Figure 4.9 Effect of Baking Time Towards Aroma Parameter.......................46
Figure 4.10 Effect of Rice Bran Concentrations Towards Taste Parameter...49
Figure 4.11 Effect of Baking Time Towards Taste Parameter........................50
Figure 4.12 Effect of Rice Bran Concentration Towards Texture Parameter.
........................................................................................................................51
Figure 4.13 Effect of Baking Time Towards Texture Parameter ...................53
Figure 4.14 Effect of Rice Bran Concentration Towards Overall Parameter
........................................................................................................................55
Figure 4.15 Effect of Baking Time Towards Overall Parameter....................56
Figure 4.16 Effect of Rice Bran Concentration Towards Hardness Parameter
........................................................................................................................58
Figure 4.17 Effect of Baking Time Towards Hardness Parameter ................59
Figure 4.18 Effect of Rice Bran Concentration Towards Moisture Content
........................................................................................................................61
Figure 4.19 Effect of Baking Time Towards Moisture Content.....................62
Figure 4.20 Effect of Rice Bran Concentration Towards Water Activity

........................................................................................................................64
Figure 4.21 Effect of Baking Time Towards Water Activity..........................65
LIST OF APPENDICES
CHAPTER 1
INTRODUCTION
1.1 Background
Agriculture is the biggest business in Indonesia, especially the
production of rice which is also staple food for Indonesian people. The
production, processing and distribution of rice become one of the most important
agricultural business in Indonesia which support the national food security. In
2011 the production of rice in Indonesia reaching the amount of 65.39 millions
tons (Badan Pusat Statistik, 2011).
The production of rice bran is proportional with the production of rice,
because rice bran is by product from the milling process of paddy into rice. In the
production process of rice, about 8 12 % of rice bran is produced from the
paddy milling process (Widowati,2001). Indonesia produce a large amount of rice,
hence Indonesia also produce a large amount of rice bran. However, rice bran
usually only used as a feed for poultry or cow, although actually rice bran has a
potential value to be processed in food for human and has many benefits towards
human health (Alvita et al,2007).
Rice bran contains very rich in valuable nutrition. Rice bran rich in B
complex vitamins which includes B1,B2,B3,B5,B6 and B12 vitamins. It also rich
in vitamin E, essential fatty acid, dietary fibers and proteins. In the stabilized rice
bran about 20 - 27 % of dietary fibers can be found (Yu et al, 2012). The other
benefits from rice bran is that rice bran is free from gluten, easy to digest and rich
1
in complex carbohydrate. These benefits from rice bran can be utilized in the food
processing. Because of the nutritious value in rice bran, nowadays rice bran has
been applied in the food processing for some food products. Rice bran can be used
as the substitute of wheat flour in the processing of food product like bread as
studied by Hu et al (2009) or cookies as studied by Fauziyah (2011). The
substitution of rice bran can increase the dietary fiber content in a food product
such as frozen pizza whose the research was conducted by Delahaye (2005).
Based on study done by Huang et al (2005), rice bran can be added to pork
meatballs with concentration up to 10% that will produce meatballs which is still
accepted by the panelist.
Coeliac diseases is a life long intolerance to gluten proteins. A decade
ago, coeliac disease has a rate of 1 in 1000 or lower population and only
considered as an uncommon disorder, however nowadays the rates of coeliac
disease increase and study shown that it may affect 1 in 100 population, To avoid
the symptomps of coeliac disease, the only effective method is strict adherence to
the diet free of the allergence, which is gluten based product that are toxic to the
small intestine (Korus, 2008).
Therefore in this research, we want to substitute the use of wheat flour
in brownies with several substitutes for wheat flour, such as cassava flour, potato
starch, or rice flour, in order to accomodate a gluten sensitive people. The best
formulation will be later enriched with rice bran flour. Substitution of rice bran
flour is expected to increase the amount of dietary fibers in the brownies.
1.2 Research Problem

Rice bran that contains good source of dietary fiber and othe nutritions
components has very limited usage in Indonesia. People like to produce bread or
cookies that made from wheat flour, although wheat contain gluten that prohibited
in the diet of coeliac diseases patient. On the other hand, Indonesian people lack
of dietary fiber in their daily diets. Hence, replacing the use of wheat flour in
brownies making with other sources such as cassava flour, rice flour and potato
flour with rice bran substitution is expected to overcome the problem above.
1.3 Objectives
1.3.1 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.
1.3.2 Specific Objectives
The specific objectives of this research is to :
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. Observe the consumer preferences by utilizing sensory evaluation method.
4. Determine the dietary fiber and nutritional composition in the best gluten free
rice bran brownies formula.
3
CHAPTER 2
LITERATURE REVIEW
4
2.1 Rice Bran

The source of rice bran is from the rice milling process, which are the
conversion of brown rice to white rice. After paddy is harvested, then the paddy
undergo drying process. After the paddy has been dried, then the hull of the paddy
need to be removed by the milling process. After the hull is being removed by the
milling process, the resulted product is called brown rice. The brown rice has the
outer layer that need to be removed. The removal process is done by the process
called abrasive milling. The resulted product is called white rice which most
people commonly know as rice. The rice bran, is the side product which produced
from the separation of the brown layer in the brown rice. (Choo et al, 1999).
According to Hu et al (2009), Rice bran is a by product which is
produced from the outer layer of rice. Rice bran is considered as a good source of
nutrients such as protein, mineral and fatty acids. Rica bran is also rich in dietary
fiber content. Although rich in nutrients, the utilization of rice bran is very
minimal. Rice bran is mostly burnt off at the rice milling facilities and also used
as animal feeds.
2.1.1 Qualities of Rice Bran
During the application of rice bran in the food products, rice bran may
produce a mild sweet and bitter taste. Rice bran may produce the bitter taste
because rice bran contain saponin compound which can produce the bitter taste.
The sweet taste in rice bran is produces by the sugar content in the rice bran
including glucose, sucrose and fructose. Besides flavor, color is one of the most
5
important consideration when applying rice bran to the food products. Rice bran
has important functional properties in terms of color which are the change in color
during the processing. The rice bran color can be changed during the processing
because of the heat treatment and increase of the moisture content in the food
product. This will affect the end result of the food product. Rice bran also has the
ability to absorp water and oil, and can be used as emulsifier. Rice bran also has
low foaming ability (Luh, 1980).
2.1.2 Deterioration of Rice Bran Qualities
According to Choo et al (1999), the bran containing lipid and lipase,
which make rice bran is prone to rapid degradation of lipid because of the lipase
activity toward the lipid. The contact between the lipid and lipase in the bran is
occur during the milling process of the brown rice. This lipid degradation will
cause the rice bran become unpalatable and so the rice bran cannot be utilized for
human and only utilized for animal feed.
According to the Shahidi (2005), Most lipids in rice bran consists as
lysophospholipids, triacylglycerols and free fatty acids. The nonstarch lipids in the
aleurone, sub aleurone, and germ layers were 86 91 % neutral lipids, 2 5 %
glycolipids, and 7 9 % phospholipids. These percentage amounts of lipids are
different and affected by the milling degrees. The instability of rice bran is
affected by the lipase enzymatic activity. When the kernel of the rice bran is
intact, lipase is physically isolated from the lipids. However, when dehulling
process is done, it will disturb the surface structure and the lipase and oil will be
mixed together. As the result, the oil in rice bran will be hydrolyzed by lipase
enzyme into glycerol and free fatty acid.
Rice bran stabilization is essentially needed to inactivate lipase and
lipoxygenase activity, sterilize the bran and reduce color development.
Lipoxygenase activity will increases with the presence of FFA resulting in
oxidative rancidity which is responsible for the flavor and odor rancid of the rice
bran. There are many methods of rice bran stabilization. These methods include
dry heating method, wet heating method, and extrusion methods (Shahadi, 2005).
According to Choo et al. (1999) the activity of lipase in the rice bran
can be destroyed by applying short term high temperature treatment to the rice
bran, and the thermal process will produce stabilized rice bran. The application of
heat will destruct peroxidases as well, as stated by Silva (2006). In dry heating
methods, the rice bran is dried using hot air and this drying process will reduce the
moisture content of the rice bran to 3 4 %. The rice bran must be kept in dry
condition, moisture proof containers could be used to maintain the dryness of the
rice bran, because rehydration of the rice bran bran will cause it regains its lipase
activity (Shahidi, 2005). Silva (2006) also mentioned several other methods for
rice bran stabilization such as chemical stabilization and stabilization by
microwave.
2.1.3 Utilization of Rice Bran
As an agricultural crop by products, rice bran utilization are now

widely increase, research has done to utilize their pharmaceutical or nutraceutical
potencial. Rice bran contains good source of antioxidants including vitamin and
oryzanol, high quality oil and protein, and cholesterol lowering waxes and anti
tumor compounds like rice bran saccharide. In a study on tumor prevention and
suppresion of tumor growth in rats, riced bran saccharides was found to suppress
carcinogenesis and to prolong survival rate (Rebecca et al, 2007).
Study also show that when rice bran is added to the prudent diets of
moderately hyperlipidemic individuals, will produces significant reduction in
trygliceride levels and improvement in the HDL ratio. The study shown that rice
bran has some insoluble fiber including cellulose and hemicellulose which can
bind to bile acids (Takakori et al, 2005). Rice bran also utilzed to produce food
which is rich in dietary fiber, because rice bran has large amount of dietary fiber
content (Chotimarkorn and Silalai, 2008). Rice bran has been processed into
several products. There is rice bran beverage which is produced by using rice bran
extract and added strawberry and cocoa flavor (Faccin et al,2009). There is also
pizza which is enriched by using rice bran as studied by Delahaye et al (2005),
Bunde et al (2010) also studied the supplementation of biscuit using rice bran
powder. Chortimarkorm et al (2007) also study the utilization of rice bran powder
to prevent the oxidative reaction of fried dough from riced flour during storage.
The other food products that has been utilizing rice bran are rice bran sponge cake
which was studied by Aftasari (2003) and utilization of rice bran oil in the
processing of red bean paste which was studied by Metta (2003). The rice bran
also utilized to produce a low fat frankfurter, which has reduced fat content,
reduced cholesterol and trans fat value (Choi et al, 2010).
2.1.4 Rice Bran Nutritional Value
Rice bran is rich in nutritional value, it contains 12 25 % fat, 10
16% protein, 10 20% starch, 3 8% reducing sugars, 8 11% hemicelluloses,
10 12% celluloses, 6 15% crude fiber and 6.5 10% ash content. Rice bran is
abundant in vitamins of the B group and tocopherols, although it is poor in
vitamins A and C (Sharma, 2004).
Rice bran is also source of antioxidant, one of the natural antioxidant
found in the rice bran is gamma oryzanol. Gamma oryzanol is a group of ferulic
acid esters of phytosterols and triterpene alcohols which has been reported to
exhibit antioxidant activity and has other health beneficial properties. Gamma
oryzanol exists mainly in bran layers and therefore it is also found in extracted
rice bran oil.Gamma oryzanol has potential in lowering blood cholesterol (Cicero
and Gaddi, 2001).
The component in rice bran which has the highest antioxidant activity
is 24-methylenecycloartanyl ferulate. It had activities higher than any of the
components in vitamin E. The quantity of oryzanol is up to 10 times higher
compared to the quantity of vitamin E in the rice bran. The oryzanol is the most
important bioactive compound of rice bran and has the ability to reduce
cholesterol oxidation. Because of the antioxidant activity of these components in
rice bran, rice bran has potential hypocholesterolemic property (Xu et al, 2001).
Rice bran also contains carbohydrate, mostly in the form of cellulose,

hemicelullose and starch. The endosperm of rice bran is rich in starch. Naturally,
the starch is not present in the outer layer of the bran. But during the milling
process, the outer layer (pericarp) will be released. The endosperm will be broken
down during the abrasion process and causing the starch to be released and
developed in the bran. The starch content in the bran is affected by the degree of
milling which determine the amount of breakage (Hargrove, 1994). The chemical
composition of rice bran could be seen in Table 2.1.
Table 2.1 Chemical Composition of Rice Bran
Component
Amount
Protein (%)
12 15.6
Fat (%)
15 19.7
Crude Fiber (%)
7 11.4
Carbohydrate (%)
34.1 52.3
Ash (%)
6.6 9.9
Calcium (mg/g)
0.3 1.2
Magnesium (mg/g)
5.0 13.0
Phosphor (mg/g)
11.0 25.0
Silica (mg/g)
5.0 11.0
Zinc (mg/g)
43.0 258.0
Thiamin (g/g)
12.0 24.0
Riboflavin (g/g)
1.8 4.0
Tocopherol (g/g)
149 154
Source : Luh et al, 1991
The protein in the rice bran is rich in nutrient compared to the milled
rice, the majority of protein in rice bran is lysine. Most protein in rice bran exists
in the form of albumin and globulin with the ratio of albumin-globulin-prolaminglutelin is 37 : 36 : 5 : 33 (Champagne, 2008). Rice bran is also rich in fatty acid,
especially unsaturated fatty acid which is about 80 %. The palmitic acid, oleic
acid and linoleic acid is the main fatty acid component which contained in the rice
bran oil (Gibson, 2009).
10
Table 2.2 Rice Bran Fatty Acid composition

Type of Fatty Acid
Myristic Acid
Palmitic Acid
Stearic Acid
Oleic Acid
Linoleic Acid
Linolenic Acid
Arachidonic Acid
Behenic Acid
Source : McCaskill and Zhang, 1999
%
0.2
15.0
1.9
42.5
39.1
1.1
0.5
0.2
Rice bran also has an antinutrient compound, which is phytic acid,

anti trypsin and hemaglutinin or lectin (Luh, 1991). These anti nutrient
compounds exist in a low amount in the rice bran and can be inactivated by heat
treatment as stated by Hargrove (1994). There are several enzymes which are
contained in rice bran such as amylase, amylase, catalase, peroxidase,
esterase, lipase, glucosidase, glucosidase, maltase, pectinase, phytase,
poliphenoloxidase, and so on. The enzymatic activity in the germs and the outer
layer of the paddy is higher compared to the other part of the paddy. This higher
activity of the enzyme in the outer layer causing rice bran also have high activity
of the enzyme (Luh, 1991).
2.2 Dietary Fiber
Dietary ber is a class of compounds which includes a mixture of
plant carbohydrate polymers, both oligosaccharides and polysaccharides, such as
cellulose, hemicelluloses, pectic substances, gums, resistant starch, inulin, it could
be associated with lignin and other non-carbohydrate components such as
polyphenols, waxes, saponins, cutin, phytates, and resistant protein. Resistant
starch and resistant protein withstand digestion in the small intestine. Resistant
starch is composed of four groups, which are RS1 as the physical inaccessible
11
starch, RS2 as the ungelatinised starch granules, RS3 as the retrograded starch and
RS4 as the chemically modied starch as stated by FuentesZaragozaet al (2010).
As stated by Turowski (2007), dietary fiber could be divided into two categories
which are soluble dietary fiber and insoluble dietary fiber. These two categories
are distinguished by their solubility in water.
There are many health benets which associated with an increased
intake of dietary ber. The health benefits including the reduced risk of coronary
heart disease, diabetes, obesity, and some forms of cancer. Some food commodity
which are rich in dietary fiber such as oat bran, barley bran, and psyllium,mostly
soluble bre, have earned a healthy reputation for their ability to lower blood lipid
levels. Wheat bran and other more insoluble bres are typically linked to laxative
properties (American Dietetic Association, 2008). Dietary ber supplementation
can result in tness-promoting foods, low in calories, cholesterol and fat. Food
and Nutrition Board, Institute of Medicine (2001) recommend the average daily
requirement of dietary ber is 25 g per day for women younger than 50, 21 g per
day for women older than 50; 38 g per day for men younger than 50, and 30 g per
day for men older than 50. Most nutritionists and diet experts suggest that 20
30% of human daily dietary fiber intake should come from soluble fiber.
Dietary ber also have effects toward functional properties of foods
such as increase water holding capacity, oil holding capacity, emulsication
and/or gel formation. When dietary ber incorporated into food products (bakery
products, dairy, jams, meats, soups) it can modify the textural properties, avoid
synaeresis (the separation of liquid from a gel caused by contraction), stabilise
high fat food and emulsions, and improve shelf-life (Elleuch et al, 2011).
12
2.3 Brownies
Brownies is a type of cookies which is usually has dark brown colour.
Brownies is classified as bar cookies. Bar cookies is the simplest type of cookies
to made, the process is spreading the batter in a pan and bake it. Basically, cookies
are made from a batter or dough that may be similar to some types of cake batter
(Suas, 2008).
There are two types of brownies which are steamed brownies and
baked brownies. Similar with cake, brownies has specific structure which are
slightly porous and has soft texture. But different with cake, brownies structure is
more compact compared to cake and does not leaven as in the processing of cake.
The main ingredients of brownies is eggs, fat, sugar, and wheat flour (Sulistyo,
2006). Brownies also can be categorized as fudgy brownies or cakey brownies, for
fudgy brownies, less flour is used during the processing, for cakey brownies, more
flour is used during the processing (Corriher, 2008). Because brownies is a type of
cookies, it can be produced using wheat flour that have relativele weak gluten
strength. In general cookies processing, the gluten development is very low.
Minimum gluten formation is contribute in the crispness and softness of the
cookies product, such as brownies (Hui,2006).
2.3.1 Eggs
Eggs have five major components which is the yolk, albumen, shell
membranes, air cell and shell. Eggs, and especially the egg white are composed of
dozens of different proteins. Each of these proteins has its own characteristics and
functions (Brown, 2008).
13
In the brownies processing, the function of eggs is as the substitute of water, to

form the brownies structure, contribute to the softness of the brownies structure,
aeration and to distribute the dough. The eggs also contribute to the color, aroma
and the flavour of the brownies.
2.3.2 Wheat Flour
Wheat is the seed of a grass like plant which is cultivated widely in
temperate climates. The grains or seeds consist of about 85% endosperm, 2%
embryo or germ and 13% husk (bran). The seeds are ground to produce a variety
of flours where most wheat being used in this form. The endosperm and hence
flour consist mainly of starch and also contains from 7 to 15% protein. The
proteins can be divided into four groups, the water soluble albumins (15%),
globulins (7.5%), prolamins which consist of gliadin (32.5%) and glutelins which
consist of glutenin (45%). These last two groups, making up the majority of wheat
protein, interact in the presence of water to form a viscous, colloidal complex,
known as gluten. The elastic, network forming gluten plays a major role in the
structure and texture of the food product (Street, 1991). In the brownies
processing the function of the wheat flour is to form the brownies structure and
texture and also to bind the other ingredients evenly (Matz, 1991).
Gluten, or the gluten matrix, is noted for its strong, three dimensional
viscoelastic structure that is created by specific proteins. Specifically, it is the
hydrophobic, inslouble gliadin proteins that contribute sticky, fluid properties to
the dough and the insoluble glutenins that contribute elastic properties to the
dough. Not all flours and therefore not all dough, forms gluten. Nongluten flours
14
contain starch that provides some structure; however, it is gluten protein that
provides the major framework for many batters and dough (Vaclavik, 2007).
2.3.3 Sugar
Sugar in high concentration can act as a preservative by inhibiting the
growth of microorganisms. The concentration of sugar dehydrates the bacteria or
yeast cells to the point of inactivation or death. The hygroscopic nature of sugars
is responsible to their influence on a foods moistness and texture. The main
ability of sugar in the food is act as sweetener (Brown, 2008). In the brownies
making, the function of sugar is to act as sweetener and also bind the water in
brownies.
2.3.4 Fat
All baked products contain lipids. Fat has versatile function in baked
products, the major function of fat are affecting the richness and tenderness in
bakery product, improving the flavor and eating characteristics, enhancing
aeration for leavening and volume, promoting desirable grain and texture
qualities, providing flakiness in pastry product, provide lubrication for wheat
gluten, affecting the moisture retention of the bakery product and also providing
structure for cakes. Product like cake is highly dependent on fat to gain proper
aeration that will affect the quality of the final product. Fat will contribute to the
texture, mouthfeel and lubricity of the cake. In cookies making, fat acts as
lubricant, it keeps the dough from sticking to the feeding and forming equipment.
It also facilitates mixing by lubricating with other ingredients (Hui et al, 2008).
2.4 Brownies Processing
15
The making process of brownies is almost like the making process of

cake. There are several steps in the making of brownies which are mixing,
depositing, baking, cooling and packaging. There are several methods of mixing,
such as sugar batter method, flour batter method and single stage mixing method.
In the flour batter method, the mixing process is done by mixing the flour and
shortening together, but the egg and sugar is mixed together with medium speed
mixer in a separated container. Then after all of the ingredients have been mixed
together, all of the ingredients is mixed together. In the sugar batter method, the
shortening, sugar, and the dry ingredients is mixed in low speed until the
ingredients are mixed properly, after that the addition of eggs, milk and flour is
done. In the single stage mixing, all of the ingredients is mixed together in a
container, and mixed together until the mixture is properly homogenized (Suas,
2008). After the mixing process is done, the next step in the making of brownies is
to pour the mixed dough into the baking pan. After that the pan is put into the
oven. The baking is the main factor that determine the quality of the cake. The
improper baking time can result in the lower quality of the end product. The
improper temperature during baking can affect the color, the texture, and the
volume of the brownies product.
2.5 Potato Flour
Potato Flour is the oldest commercial potato product and it can be
used in several processed food products, such as bakery product. Potato flour has
long been used in baking, and it could be used to impart the potato flavor and also
improve retention of freshness in bread. Potato has the ability to increase the
growth of yeast cells and also increase the activity of sugar fermentation. Potato
16
flour also has a distinctive flavor while incorporated in bakery product, and also
could reduce product firming and staling and also helps in the leavening of the
product (Preedy et al, 2011). Misra et al (2003) stated that potato is not an rich
source of protein, but contain good quality protein, dietary fiber, several minerals
and trace elements. It also contains essential vitamins and little or no fat.
2.6 Rice Flour
Rice flour is a flour made from rice which has soft taste, colourless,
hypoallergenic properties, low levels of sodium and easy digestible carbohydrate.
Because of this properties, rice flour is the most suitable cereal to make gluten
free product. But, when utilizing rice flour, it cannot be used to produce fermented
food products because their proteins cannot develop viscoelastic network like
gluten. According to Hui et al (2006), The source of rice flour is from rice grain, it
could be from long rice grain, medium rice grain, short rice grain, or waxy rice.
The chemical composition of rice flour is affected by different types of grain, and
furthermore it will also affect the starch content. The chemical composition of rice
flour is consist of glucose polymer made of amylose and amylopectin, the
amylose and amylopection has different ratio which depends on the variety of
rice. The starch content in the rice flour is about 80% from carbohydrate content.
2.7 Cassava Flour
Cassava flour is the product prepared from dried cassava chips or
paste by a pounding, grinding or milling process and then followed by sifting to
separate the fiber from the flour. The production of cassava flour is done by
milling of the dried raw root, whereas the starch is obtained by washing and wet
17
milling of the root, followed by multi-stage purification of the slurry. Cassava

flour has been utilized for making gluten free product such as bread. Flours are
fine, powdery materials which is obtained by grinding and by sifting the starchcontaining plant organelles such as grain, seed, root, tuber, fruit and so on.
Basically flours contain almost the same components as the components present
in the raw materials, except the moisture content. Some components that are often
found in flours include starch, non-starch polysaccharide, sugar, protein, lipid, and
inorganic materials (Shittu et al, 2009).
CHAPTER 3
RESEARCH METHODOLOGY
18
3.1 Materials and Equipments

3.1.1 Materials
The materials used in the making of rice bran brownies are stabilized
rice bran which are obtained from rice milling unit at Semarang, cassava flour
which obtained from PD Sumberwangi Semarang, rice flour Rose Brand, potato
flour which obtained from PD Sumberwangi Semarang, sugar Gulaku, cocoa
powderBensdorp, vanilla powder, egg, margarine Blueband. The chemical
materials used in the proximate analysis are aquadest, concentrated H2SO4,
NaOH Na2SO3, selenium, H2O2, H3BO3, methyl red indicator, HCl, petroleum
benzene, asbestos, K2SO4, ethanol 95 %, sodium phosphate, termamyl, pepsin
enzyme, pancreatin enzyme, dry celite.
3.1.2 Equipments
The main equipments used to produce rice bran brownies in this
research are analytical balance, oven,mixer, wok, frying spatula, dry blender,
sifter, aluminum pan, brush, bowl, spoon, graduated cylinder, and glassware. The
equipment used in the analysis are oven, desicator, texture analyzer, aw meter,
furnace, reflux, watch glass, burette, heating bath, crucible, kjehdahl tube,
buchner, fat extractor, stirrer, thermometer, volumetric pippete, spatula, filter
paper, and funnel.
3.2 Research Procedure
3.2.1 Preliminary Research
19
The preliminary research was done to determine the best gluten free
flour that would be used as the wheat flour replacer in the making of rice bran
brownies. The rice bran brownies would be made by using three different types of
flour, i.e cassava flour, potato flour and rice flour. In this preliminary research the
addition of 10 % of rice bran concentration was done as the substitute of each
flour used in the formulation. The treatment formulas could be seen in the Table
3.1. The best gluten free flour that would be used in the making of Rice bran
brownies was determined by sensory evaluation. The sensory evaluation method
used was the hedonic test, the method could be seen in appendix 1. The physical
and chemical parameter of the rice bran brownies was also analysed, the
parameter analysed was texture, in term of hardness, moisture content, and water
activity.
Table 3.1 Rice bran brownies formulation
Ingredients
Flour (g)
Rice bran flour (g)
Margarine (g)
Sugar (g)
Eggs
Vanilla Powder (g)
Cocoa Powder (g)
Source : Wulandari (2011), with modification
Amount
90 g flour
10
225
225 (See Table 3.2)
3 (270 g)
1.25
50
3.2.2 Main Research

The procedure of the main research was divided into several steps.
The first step was making the gluten free rice bran brownies utilizing the best
wheat flour replacer obtained from the preliminary research. The next step was
evaluating the brownies produced by observed the physical and chemical
parameter, including texture, moisture content and water activity. The next step
was sensory evaluation test of gluten free rice bran brownies using the hedonic
20
test. After sensory qualities of the brownies were evaluated, then the best gluten
free rice bran brownies formulation could be determined. Proximate analysis was
done for the best gluten free rice bran brownies formulation including moisture
content, protein content, ash content, fat content, and dietary fiber content.
Proximate analysis for the rice bran flour was also conducted.
The formula which was used in the making of the gluten free rice bran
brownies was modified from formula stated by Wulandari (2011). The
modification done was the substitution of wheat flour with potato starch, rice flour
or cassava flour and the use of palm sugar. The formula of brownies could be
seen in Table 3.1, while the modification according to the treatment could be seen
in Table 3.2.
Table 3.2 Formula modification
Flour and rice bran flour ratio
100 % selected
90 % selected flour + 10 % rice bran flour
60% selected flour + 40% rice bran flour
The flowchart of the main research activities can be seen in Figures 3.1.
Cocoa powder, margarine,

eggs, sugar and vanilla
powder
Selected flour and

rice bran flour (See
Table 3.2)
Mixing of all of the ingredients using mixer

with medium speed for 5 minutes
Depositing the dough into aluminium pan

and the dough is spread evenly in the pan
21
The dough is put to the oven in 200o C

temperature and baked according to the
treatment (35, 45 and 55 minutes)
Gluten Free Rice Bran Brownies
Figures 3.1 Flowchart of main research

Source : Szafranski et al (2005)
The selected flour and rice bran flour (see Table 3.2), sugar, cocoa
powder, margarine, eggs, and vanilla powder were mixed using mixer with
medium speed for 5 minutes. After that the dough was deposited in the aluminium
pan and spread evenly. The dough was put to the oven in 200o C temperature and
baked according to treatment (35, 45 and 55 minutes). After the baking process
was done, the gluten free rice bran brownies was produced and ready to be further
analysed.
3.3 Experimental Design

3.3.1 Preliminary Research
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). Based on the treatment, the experimental design in the
preliminary research was complete random design with one factorial. Factors
22
observed were the different types of flour used for making the rice bran brownies,
which consists of A1, A2, A3 and A4. The preliminary research was done in six
replications. The randomized factorial design is :
Yij = + Ri + 1 (ij)
Where :
Yij = Random variable denoting the (ij)th variable
= real mean value
Ri = effect of different types of flour on level i
1 (ijk) = Galat factor
Hypothesis of the preliminary research :
Ho : There is no effect of different types of flour towards the sensory acceptance
of rice bran brownies
H1: There is effect of different types of flour towards the sensory acceptance of
rice bran brownies.
3.3.2 Main Research
The treatment that was done is the main research consists of two treatments which
are :
1. Ratio of substituted flour : rice bran flour (R), which consists of five levels
:
-
100 % substituted flour : 0 % rice bran flour (R0)

23

60% substituted flour : 40% rice bran flour (R4)
2. Baking time (B), which consists of three levels :

-
35 minutes baking time (B1)

Based on the treatment, the experimental design used in this research is complete
random design with two factorials, R x B (5x3). The main research was conducted
in three replications. Factor which observed were :
1. The concentration of rice bran which was added to the formulation, which
consist of R0, R1, R2, R3 and R4.
2. The different baking time, which were B1, B2 and B3.
The combination of the factors can be seen in Table 3.3.
Table 3.3 Combination of Factors

Baking Time
Rice Bran Concentration
R0
R1
B1
R0B11
R1B11
R0B12
R1B12
R0B13
R1B13
B2
R0B21
R1B21
R0B22
R1B22
R0B23
R1B23
B3
R0B31
R1B31
R0B32
R1B32
R0B33
R1B33
R2
R2B11
R2B12
R2B13
R3B21
R3B22
R3B23
R2B31
R2B32
R2B33
R3
R3B11
R3B12
R3B13
R3B21
R3B22
R3B23
R3B31
R3B32
R3B33
R4
R4B11
R4B12
R4B13
R4B21
R4B22
R4B23
R4B31
R4B32
R4B33
The randomized factorial design is :

Yijk = + Ri + Sj + Rsij + 1 (ijk)
24
Where :
Yijk = value of observation at level one, with factor of concentration of rice bran
flour on level i and different type of sugar on level j
= real mean value
Ri = effect of concentration of rice bran flour on level i
Sj = effect of different type of sugar used on level j
Rsij = effect of interaction between factor of concentration of rice bran flour on
level i and factor of different type of sugar used on level j
1 (ijk) = Galat factor
Hipotesis of this research :
Ho :
1. There is no effect on concentration of rice bran flour towards the quality
and sensory acceptance of gluten free high dietary fiber brownies
2. There is no effect on concentration of different types of sugar used towards
the quality and sensory acceptance of gluten free high dietary fiber
brownies
3. There is no interaction on concentration of rice bran flour and different
types of sugar used towards the quality and sensory acceptance of gluten
free high dietary fiber brownies
H1 :
25
1. There is effect on concentration of rice bran flour towards the quality and
sensory acceptance of gluten free high dietary fiber brownies
2. There is effect on concentration of different types of sugar used towards
the quality and sensory acceptance of gluten free high dietary fiber
brownies
3. There is interaction on concentration of rice bran flour and different types
of sugar used towards the quality and sensory acceptance of gluten free
high dietary fiber brownies
3.4 Analysis Procedure
The parameters which were observed in this research were the sensory qualities,
physical, and chemical characteristic of the gluten free rice bran brownies. The
proximate analysis and the dietary fiber analysis was done for the best gluten free
rice bran brownies formulation.
3.4.1 Sensory Qualities
The sensory qualities of the gluten free rice bran brownies was determined by
using sensory evaluation test which was the hedonic test (Meilgaard, 2007). The
hedonic test was conducted to determine the gluten free rice bran brownies
formula which was most preferred by the panelist. The panelist in this sensory
evaluation procedure was untrained panelist. The method for the hedonic test
could be seen in Appendix 1.
3.4.2 Physical Characteristic
The physical characteristic of the gluten free rice bran brownies was determined
by using texture analyzer towards the hardness parameter. The method of
26
determining the texture of the gluten free high rice bran brownies could be seen in
Appendix 2.
3.4.3 Chemical Characteristic
The chemical characteristic of the gluten free rice bran brownies which was
evaluated consists of moisture content and water activity. The water activity was
measured using Aw meter while the method of determining moisture content could
be seen in appendix 3.
3.4.4 Proximate Analyses for the best gluten free - high dietary fiber brownies
formulation
The proximate analyses of the gluten free rice bran brownies included the oven
method to determine the moisture content of the rice bran (AOAC, 2005), ash
content using the dry ashing method (AOAC, 2005), protein content using the
micro Kjehdahl method (AOAC, 2005),fat content using the soxhlet extraction
(AOAC, 2005) and carbohydrate content using by difference method. The
proximate analyses methods could be seen in Appendix 3. The dietary fiber
content of the gluten free - high dietary fiber brownies was also analyzed by using
enzyme analysis (AOAC,2005). The method for dietary fiber analysis could be
seen in the Appendix 4.
27
CHAPTER IV
RESULTS AND DISCUSSIONS
4.1 Result of Preliminary Research

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
28
which consist of moisture content, water activity and the texture of rice bran
brownies.
4.1.1 Sensory Analysis
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 Moskowitzt et al (2006), The number of
panelists required for conducting the consumer sensory acceptance tests was 50
100 panelists, therefore in this research, the hedonic test were conducted using 70
panelists. The panelists were untrained panelists and the panelists were asked to
evaluate each of the rice bran brownies samples using a 7 points hedonic scale.
The scale was ranged from 1 to 7, 1 stands for extremely dislike and 7 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 IBM SPSS 19 utilizing the one way ANOVA.
4.1.1.1 Aroma
29
5.4
5.2
5.2
5.09
5
4.8
4.76
4.59
4.6
Wheat Flour
Cassava Flour
Rice Flour
Potato Flour
4.4
4.2
Types of Flour
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.
Notes : Means followed by the same letter are not significantly different in Duncan Test at =0.05
The range of hedonic scaling : 1=extremely dislike, 2=dislike, 3=slightly dislike, 4=neutral,
5=slightly like, 6=like, 7=extremely like
Figure 4.1 Preference of Aroma by Panelists
The result of the hedonic test towards the aroma parameter can be
seen in the Figure 4.1. From the statistical analysis using one way ANOVA, from
the ANOVA 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 Figure 4.1. 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 ANOVA, it was
not significantly different with the consumer acceptance of aroma parameter
30
toward the rice bran brownies made from rice flour and wheat flour. There was a
research conducted by Katama et al (2002) about the substitution of wheat flour
with cassava flour in chapatti, in that research, substitution 50 % 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. It 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.
Basically 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
conducted by Thybo et al (2006) regarding several aromatic compounds which
were found in potatoes from several different cultivars. According to Berger
(2007) approximately 50 compounds contributed to the aroma of raw potato.
Because 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.
4.1.1.2 Taste
31
5
4.5
4.4
4.21
4.1
3.59
3.5
3
Wheat Flour
Cassava Flour
Rice Flour
Potato Flour
2.5
2
1.5
1
0.5
0
Types of Flour
Taste was chosen as one of the parameter in the hedonic test to observe the
bran brownies.
Figure 4.2 Preference of Taste by Panelists
The result of the hedonic test towards the taste parameter can be seen
in the Figure 4.2. From the result of statistical analysis by one way ANOVA, from
taste. As shown in Figure 4.2, 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 Gan et al
32
(2007) 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 Dziedzoave (2006), 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 Figure 4.2 the mean score for taste
parameter was 3.5857, while based on the hedonic scaling range, the score 3
already categorized as slightly dislike. The low acceptance towards the taste of
rice bran brownies made from potato flour could be affected by the potato flavour
produced from the potato flour. Thybo et al (2006) stated that the potato flavour is
correlated with the aromatic compounds contained in the potato, furthermore, it
also stated that potato could possible have an off flavour which was correlated
with the non volatiles compounds in the potato.
4.1.1.3 Texture
33
6
5.09
5
4.91
4.46
4
3.31
3
2
Wheat Flour
Cassava Flour
Rice Flour
Potato Flour
1
0
Types of Flour
Texture was chosen as one of the parameter in the hedonic test to observe the
bran brownies.
Figure 4.3 Preference of Texture by Panelists
The result of the hedonic test towards the taste parameter can be seen
in the Figure 4.3. From the result of statistical analysis by one way ANOVA, from
texture. As shown in Figure 4.3, the rice bran brownies which gave the highest
score towards the texture parameter was the rice bran brownies made from wheat
flour, but it was not significantly different with rice bran brownies made from
cassava flour. From the Figure 4.3 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 Gan et al (2007) about the optimization
34
of cassava cake formulation, in that research the texture parameter of the product
which was firmness was not quite acceptable by the panelists. It 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. From 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 Overall Acceptance
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.
6
5.13
5
4.91
4.21
3.94
Wheat Flour
Cassava Flour
Rice Flour
Potato Flour
3
2
1
0
Types of Flour
35
Figure 4.4 Preference of Overall Acceptance by Panelists
The result of the hedonic test towards the overall parameter can be
seen in the Figure 4.4. From the result of statistical analysis by one way ANOVA,
from the ANOVA 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 Figure 4.4, the rice bran
brownies which gave the highest score towards the overall acceptance parameter
was the rice bran brownies made from wheat flour, but it was not significantly
different with rice bran brownies made from cassava flour.
From Figure 4.4, 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. Based 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.
4.1.2 Physical and Chemical Analysis
4.1.2.1 Texture
36
10000
8982.16
9000
8000
7000
6000
5000
5676.04
6158.58
4156.07
4000
Wheat Flour
Cassava Flour
Rice Flour
Potato Flour
3000
2000
1000
0
Types of Flour
The texture of rice bran brownies made from different types of flour was analyzed
using texture analyzer. The textural parameter which was observed was hardness
parameter. As stated by Sczcneiak (2002), 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 Figure 4.5.
Figure 4.5 Hardness Parameter of Rice Bran Brownies
The hardness parameter from rice bran brownies made from different
types of flour was statistically analyzed using one way ANOVA, and from the
ANOVA table it was resulted that there was a significant difference between rice
bran brownies made from different types of flour towards the hardness parameter.
From Figure 4.5 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
37
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 Preedy
(2011), 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. Singh et al (2005) also stated that potato flour had different size of
starch granules which varied according to its cultivars. Potato flour which has
smaller starch granules would produce harder and more cohesive product, this
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 Muksprasirt (2001), 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
Hui et al (2008) 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. In the sensory
analysis, the acceptance toward texture parameter of rice bran brownies made
38
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.
4.1.2.2 Moisture Content
25.00%
19.87%
20.00%
15.00%
17.86%
14.99%
13.13%
10.00%
Wheat Flour
Cassava Flour
Rice Flour
Potato Flour
5.00%
0.00%
Types of Flour
Figure 4.6 Moisture Content of Rice Bran Brownies
The moisture content of rice bran brownies made using different types
of flour was analyzed in this preliminary research. Moisture content is an
important parameter to determine the quality of bakery products, such as
brownies.
Moisture content of the bakery product would affect the eating quality
of the finished products, as stated by Hui et al (2008). The moisture content of rice
bran brownies made using different types of flour could be seen in the Figure 4.6.
39
The moisture content of rice bran brownies made from different types
of flour was statistically analyzed using one way ANOVA, and from the ANOVA
table it was resulted that there was a significant difference between rice bran
brownies made from different types of flour towards the moisture content. From
Figure 4.6 it could be seen that the highest level of moisture content was given by
rice bran brownies made using rice flour, and the lowest one was the rice bran
brownies made using potato flour.
As shown in Figure 4.6, 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 Hui et al (2008) 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 Kilcast (2004) 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 (Hui et al, 2008).
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
40
the research conducted by Park et al (2002) and Nura (2011), the ability of rice
flour to absorb water is higher compared to that in wheat flour.
0.69
0.68
0.68
0.67
0.66
0.67
0.66
0.65
0.64
0.63
Wheat Flour
Cassava Flour
Rice Flour
Potato Flour
0.63
0.62
0.61
Types of Flour
4.1.2.3 Water Activity

Figure 4.7 Water Activity of Rice Bran Brownies
Water 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 Hui et al (2008), 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 Barbaso-Canovas (2007) which
stated that water activity affects the textural properties of foods, foods with high
Aw have moist and juicy texture, while foods with lower Aw have harder and
tougher texture.
41
The water activity of rice bran brownies made using different types of
flour could be seen in Figure 4.7. The water activity of rice bran brownies made
from different types of flour was statistically analyzed using one way ANOVA,
and from the ANOVA table it was resulted that there was a significant difference
between rice bran brownies made from different types of flour towards its water
activity. From Figure 4.7 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 Figure 4.7, 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. It could be
concluded that all of the rice bran brownies product, either made from rice flour,
wheat flour, potato flour or cassava flour were categorized as intermediate
moisture foods. The highest water activity was given by the rice bran brownies
made using rice flour, and it could be related with the moisture content of the rice
bran brownies made using rice flour which was also the highest compared to the
others as shown in Figure 4.6. On the other hand, the least water activity was
given by rice bran brownies made from potato flour, and it also could be related
with its moisture content which was also the least among the others as shown in
Figure 4.6. Therefore, the result was quite coherent with the theory stated above
about the relation between water activity and moisture content.
4.1.3 Determination of the Best Gluten Free Flour in the Making of Rice
Bran Brownies
42
The best gluten free flour in the making of rice bran brownies was
determined by means of sensory analysis. From the result of sensory analysis, for
the overall parameter, the rice bran brownies which had the highest sensory
acceptance was the rice bran brownies made using wheat flour, and the second
one was the rice bran brownies made using cassava flour. From 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. From 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. Prior to the result
of the preliminary research, cassava flour would be used in the making of rice
bran brownies in the main research.
4.2 Main Research

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
43
concentrations which were 0%, 10%, 20%, 30%, and 40%, while the baking time
was 35, 45 and 55 minutes. The subjective and objective test were conducted to
analyze the rice bran brownies which were made using different rice bran
concentrations and different baking time. The subjective test that was conducted
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.
4.2.1 Sensory Analysis
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 70 panelists. The
panelists were untrained panelists and the panelists were asked to evaluate each of
the rice bran brownies samples using a 7 points hedonic scale. The scale was
ranged from 1 to 7, 1 stands for extremely dislike and 7 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 IBM SPSS 19 utilizing the one way ANOVA.
4.2.1.1 Aroma
44
5.4
5.2
5
4.8
5.17
4.97
4.94
4.8
4.6
4.48
4.4
0%
10%
20%
30%
40%
4.2
4
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.
Figure 4.8 Effect of Rice Bran Concentration Towards Aroma Parameter
The result of the effect of rice bran concentration toward the consumer
acceptance of aroma could be seen in Figure 4.8. From the statistical analysis
using two factor ANOVA, there was an effect of rice bran concentration towards
the consumer acceptance of rice bran brownies in terms of aroma, and as shown in
Figure 4.8, there was a significant different of the rice bran brownies made using
different concentration of rice bran towards the consumer acceptance in term of
aroma parameter. The highest acceptance was given by rice bran brownies made
with 0% rice bran concentration and the lowest acceptance was given by rice bran
brownies made with 40% rice bran concentration. From Figure 4.8, it also could
45
be seen that there was not a significant different between rice bran brownies made
using 0,10, and 20% rice bran concentration. Rice bran brownies made using 40%
of rice bran concentration was significantly different with rice bran brownies
made using 0,10,20 and 30% rice bran concentration.
5
4.97
4.95
4.9
4.85
4.83
35 Minutes
45 Minutes
55 Minutes
4.82
4.8
4.75
4.7
Baking Time
There was a research conducted by Caesario (2011) which was incorporation of

rice bran in the meat ball. In that research, increasing the rice bran concentration
resulted in the decreasing of the consumer acceptance toward aroma parameter,
therefore it was coherent with the result of this research. Kusumasari (2011) also
incorporated rice bran in the making of ready to eat
Figure 4.9 Effect of Baking Time Towards Aroma Parameter
breakfast cereal, and at certain point of rice bran addition, decreasing of consumer
acceptance towards aroma parameter was occurred. The decreasing of the
consumer acceptance in term of aroma parameter as the rice bran concentration
increased could be attributed to the unpleasant odor which was possessed by rice
46
bran as stated by Kaewka (2009), it also supported by another theory by

Sukonthara (2009) 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 Figure 4.8. According to Hui et al (2008),
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. However, from the statistical analysis
using two factor ANOVA, there was no effect of baking time towards the
consumer acceptance of rice bran brownies in terms of aroma, and as shown in
Figure 4.8, 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 4.1. From
the statistical analysis using two factor ANOVA, 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 4.1, 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 30% rice bran concentration and
baked for 35 minutes gave lower and significantly different value compared to
that which baked for 45 minutes, and so rice bran brownies made using 10 % rice
47
bran concentration which baked for 35 minutes gave lower and significantly
different value compared to that which baked for 45 minutes.
Table 4.1 Interaction of Rice Bran Concentration and Baking Time towards Aroma Parameter
Baking Time
0%
10%
20%
30%
40%
35 minutes
5.5429e
4.9714bcd
4.8857bcd
4.4857ab
4.2429a
45 minutes
5.2286e
5.1000cde
4.9429bcd
4.9714bcd
4.6000ab
55 minutes
4.7286bc
4.8429bcd
4.9857bcd
4.9429bcd
4.5857ab
From those results, it might be assumed that increasing the baking

time would affect the volatile compounds of rice bran which was attributed to the
aroma of the rice bran brownies as stated in theory above by Sukonthara (2009).
4.2.1.2 Taste
Taste was chosen as one of the parameter in the hedonic test to observe the
baking time incorporated during the making of rice bran brownies. The result of
the effect of rice bran concentration toward the consumer acceptance of taste
could be seen in Figure 4.9. From the statistical analysis using two factor
ANOVA, there was an effect of rice bran concentration towards the consumer
acceptance of rice bran brownies in terms of taste.
48
6
5.24
5
4.7
4.4
4.19
3.72
3
2
0%
10%
20%
30%
40%
1
0
Figure 4.10 Effect of Rice Bran Concentrations Towards Taste Parameter
As shown in Figure 4.10, there was a significant different of the rice

bran brownies made using different concentration of rice bran towards the
consumer acceptance in term of taste parameter. The highest acceptance was
given by rice bran brownies made with 0% rice bran concentration and the lowest
acceptance was given by rice bran brownies made with 40% rice bran
concentration. From Figure 4.10, it also could be seen that there was no
significant different between rice bran brownies made using 20 and 30% rice bran
concentration. Rice bran brownies made using 40% of rice bran concentration was
significantly different with rice bran brownies made using 0,10,20 and 30% rice
bran concentration. From 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
Huang et al (2005) about the incorporation of rice bran in the pork meatballs. In
49
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 Jarunrattanasri (2004). Hui et al (2008) also stated
that there is correlation between aromatic compounds toward sensory perception
of taste. Luh (1991) 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.
4.6
4.54
4.55
4.5
4.45
4.44
4.4
4.36
35 minutes
45 minutes
55 minutes
4.35
4.3
4.25
Baking Time
Figure 4.11 Effect of Baking Time Towards Taste Parameter
The result of the effect of baking time toward the consumer

acceptance of taste could be seen in Figure 4.11. From the statistical analysis
50
using two factor ANOVA, there was no effect of baking time towards the
consumer acceptance of rice bran brownies in terms of taste
As shown in Figure 4.11, 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.
4.2.1.3 Texture
5
4.9
4.8
4.6
4.57
4.58
4.42
0%
10%
20%
30%
40%
4.4
4.2
4.12
4
3.8
3.6
Texture was chosen as one of the parameter in the hedonic test to observe the
baking time incorporated during the making of rice bran brownies.
Figure 4.12 Effect of Rice Bran Concentration Towards Texture Parameter
51
The result of the effect of rice bran concentration toward the consumer
acceptance of texture could be seen in Figure 4.12. From the statistical analysis
using two factor ANOVA, there was effect of rice bran concentration towards the
consumer acceptance of rice bran brownies in terms of texture.
As shown in Figure 4.12, there was significant different of the rice
consumer acceptance in term of texture parameter. The highest acceptance was
concentration. From Figure 4.8, it also could be seen that there was no significant
different between rice bran brownies made using 10, 20 and 30% rice bran
concentration. This result was coherent with the research conducted by Huang et
al (2005), 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 Delahaye et al
(2005) which was the study of rice bran utilization in frozen pizza. Sensory
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.
52
4.7
4.68
4.65
4.6
4.55
4.5
35 minutes
45 minutes
55 minutes
4.47
4.45
4.41
4.4
4.35
4.3
4.25
Baking Time
The result of the effect of baking time toward the consumer acceptance of texture
ANOVA, there was effect of baking time towards the consumer acceptance of rice
bran brownies in terms of texture.
Figure 4.13 Effect of Baking Time Towards Texture Parameter
As shown in Figure 4.13, there was significant different of the rice bran brownies
made using different baking time towards the consumer acceptance in term of
texture parameter. The highest acceptance was given by rice bran brownies baked
in 45 minutes and the lowest acceptance was given by rice bran brownies baked in
55 minutes, however there was no significant different between rice bran
brownies baked in 55 minutes and 35 minutes towards the consumer acceptance
regarding texture parameter. According to Hui et al (2008), there are many
features which are occurred during baking such as Maillard reaction, starch
gelatinization, and moisture loss. These occurrences could possibly affect the
53
texture of the final product which could affect the consumer preference toward the
texture of the rice bran brownies.
Table 4.2 Interaction of Rice Bran Concentration and Baking Time towards Texture Parameter
Baking Time
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 statistical analysis using two factor ANOVA, there was
interaction between rice bran concentrations and baking time towards the
consumer acceptance of rice bran brownies in term of texture, and as shown in
Table 4.2, 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 texture parameter.
4.2.1.4 Overall
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 effect of rice bran concentration toward the consumer acceptance of
overall parameter could be seen in Figure 4.14. From the statistical analysis using
two factor ANOVA, there was effect of rice bran concentration towards the
consumer acceptance of rice bran brownies in terms of overall parameter.
54
6
5.16
5
4.8
4.56
4.55
3.92
0%
10%
20%
30%
40%
3
2
1
0
Figure 4.14 Effect of Rice Bran Concentration Towards Overall Parameter
As shown in Figure 4.14, there was significant different of the rice

consumer acceptance in term of overall parameter. The highest acceptance was
concentration. From Figure 4.14, it also could be seen that there was no
significant different between rice bran brownies made using 10, 20 and 30% rice
bran concentration. This result was similar with the research conducted by Huang
et al (2005) about the utilization of rice bran in the making of pork meatballs. In
that research, increasing the concentration of rice bran would reduce the overall
acceptance of the pork meatballs.
55
4.66
4.65
4.64
4.62
4.6
4.6
4.58
4.56
4.54
35 minutes
45 minutes
55 minutes
4.54
4.52
4.5
4.48
Baking Time
Figure 4.15 Effect of Baking Time Towards Overall Parameter
The result of the effect of baking time toward the consumer overall
acceptance could be seen in Figure 4.15. From the statistical analysis using two
factor ANOVA, there was no effect of baking time towards the consumer
acceptance of rice bran brownies in term of overall parameter.
The result of the interaction of rice bran concentration and baking
time toward the consumer acceptance of overall parameter could be seen in Table
4.3. From the statistical analysis using two factor ANOVA, there was interaction
between rice bran concentrations and baking time towards the consumer
acceptance of rice bran brownies in terms of overall parameter, and as shown in
Table 4.3, 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 overall parameter parameter.
56
Table 4.3 Interaction of Rice Bran Concentration and Baking Time towards Texture Parameter
Baking Time
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
interaction between rice bran concentrations and baking time towards the overall
acceptance of rice bran brownies, and as shown in Table 4.3, 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 overall
parameter. From the Table 4.3, the rice bran brownies which gave the highest
acceptance was the rice bran brownies made with 0% rice bran and 35 minutes
baking time, which was not significantly different with rice bran brownies made
with 0% rice bran and 45 minutes baking time. Rice bran brownies made with
10% rice bran and 35 minutes baking time, 10% rice bran and 45 minutes baking
time, 10% rice bran and 55 minutes baking time, 30% rice bran and 55 minutes
baking time and 0% rice bran and 45 minutes baking time were not significantly
different as can be seen in the Table 4.3. Therefore it could be assumed, that
increasing the rice bran concentration in the making of rice bran brownies up to
30% concentration would produce rice bran brownies which was still acceptable
for the consumer.
57
4.2.2 Physical Analysis

4.2.2.1 Texture
8000
7535.64
7073.38
7000
6000
6050.52
6910
6363.71
5000
0%
10%
20%
30%
40%
4000
3000
2000
1000
0
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 Figure 4.16.
Figure 4.16 Effect of Rice Bran Concentration Towards Hardness Parameter
effect of rice bran concentration towards the hardness parameter of rice bran
brownies. As shown in Figure 4.16, 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 40% rice bran concentration and the lowest one was given by rice bran
brownies made with 0% rice bran concentration. From Figure 4.16, It could be
58
seen that as the rice bran concentration increased the value of hardness also
increased. The hardness value of rice bran brownies made with 40% rice bran
concentration was higher and significantly different compared to the rice bran
brownies made with 0 and 10% rice bran concentration, however it was not
significantly different with rice bran brownies made with 20 and 30% rice bran
concentration. This result is similar with several result which was already
conduced, regarding the incorporation of rice bran in the food products. Huang et
al (2005) 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 Sairam et al (2011),
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.
7400
7214.98
7200
7000
6778.85
6800
35 minutes
45 minutes
55 minutes
6600
6400
6366.13
6200
6000
5800
Baking Time
Figure 4.17 Effect of Baking Time Towards Hardness Parameter
59
effect of baking time towards the hardness parameter of rice bran brownies. As
shown in Figure 4.17, 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 55 minutes baking
time and the lowest value was given by rice bran brownies made with 35 minutes
baking time. From Figure 4.17, It could be seen that as the baking time increased
the value of hardness also increased. The hardness value of rice bran brownies
made with 55 minutes baking time was higher and significantly different
compared to the rice bran brownies made with 35 and 45 minutes baking time.
Hui et al (2008) stated that the duration of baking is related to the characteristic of
the finished product. During baking process, moisture loss is occurred gradually,
and this could be the cause why the hardness of the rice bran brownies increased
as the baking time increased. It could be assumed that as the baking time
increased, the moisture content decreased and therefore affected the textural
properties of the rice bran brownies, in term of hardness. From the statistical
analysis using two factor ANOVA, there was no interaction between rice bran
concentrations and baking time towards the hardness parameter of rice bran
brownies.
4.2.2.2 Moisture Content
The moisture content of rice bran brownies made using different rice
bran concentration and different baking time was analyzed. Moisture content was
considered as an important parameter in determining the quality of baking, as
60
stated by Hui et al (2008), 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
Figure 4.18. From the statistical analysis using two factor ANOVA, there was
effect of rice bran concentration towards the moisture content of rice bran
brownies. It could be seen in Figure 4.18 that there was significant different of the
rice bran brownies made using different concentration of rice bran towards its
moisture content.
0.18
17.09%
15.67%
0.16
0.14
14.03%
14.48%
12.96%
0.12
0%
10%
20%
30%
40%
0.1
0.08
0.06
0.04
0.02
0
Figure 4.18 Effect of Rice Bran Concentration Towards Moisture Content
The highest moisture content was given by rice bran brownies made
with 40% rice bran concentration and the lowest one was given by rice bran
brownies made with 0% rice bran concentration. From Figure 4.18, It could be
seen that as the rice bran concentration increased the moisture content also
increased. The moisture content of rice bran brownies made with 40% rice bran
concentration was higher and significantly different compared to the rice bran
61
brownies made with 0, 10, 20, and 30% rice bran concentration. The moisture
content of rice bran brownies made using 30% rice bran concentration was not
significant different with the one made using 20% rice bran concentration,
however it was significant different with rice bran brownies made using 0 and
10% rice bran concentration. This result was coherent with the result which was
conducted by Saputra (2008), in that result rice bran was incorporated in cookies,
and by substituting wheat flour with 25 % rice bran in the cookies the moisture
content of the product was increased. Similar result was obtained from research
conducted by Delahaye (2005), whereas as the rice bran concentration increased
the moisture content of the product was also increased. From 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.
0.2
18.77%
0.18
0.16
14.31%
0.14
11.46%
0.12
35 minutes
45 minutes
55 minutes
0.1
0.08
0.06
0.04
0.02
0
Baking Time
Figure 4.19 Effect of Baking Time Towards Moisture Content
The result of the effect of baking time toward the moisture content
62
ANOVA, there was effect of baking time towards the moisture content of rice bran
brownies. It could be seen in Figure 4.19 that there was significant different of the
rice bran brownies made using different baking time towards its moisture content.
As shown in Figure 4.19, Rice bran brownies made with 35 minutes baking time
gave the highest moisture content while the rice bran brownies made with 55
minutes baking time gave the lowest moisture content. From Figure 4.19, It could
be seen that as the baking time increased the moisture content was decreased. It
could be correlated with the theory stated by Sakin et al (2007), during baking
moisture transfer is occurred, which consists of internal and surface evaporation.
So it could be assumed that the prolonged baking time would reduce the amount
of moisture in bakery products. From the statistical analysis using two factor
ANOVA, there was no interaction between rice bran concentrations and baking
time towards the moisture content of rice bran brownies.
4.2.2.3 Water Activity
Water activity was one of the observed parameter in the making of
rice bran brownies, because water activity was considered as an important
parameter to the quality of rice bran brownies. As stated by Hui et al (2008), water
activity is a vital parameter for food monitoring, and the value of water activity is
related to the moisture content of the food product.
The result of the effect of rice bran concentration toward the water
activity could be seen in Figure 4.20. From the statistical analysis using two factor
ANOVA, there was effect of rice bran concentration towards the water activity of
rice bran brownies. It could be seen in Figure 4.20 that there was significant
63
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 40% rice bran concentration and the lowest one was given by
rice bran brownies made with 10% rice bran concentration. From Figure 4.20, It
could be seen that as the rice bran concentration increased the water activity was
also increased.
0.720
0.713
0.709
0.710
0.700
0.690
0.690
0.682
0.680
0.678
0%
10%
20%
30%
40%
0.670
0.660
Figure 4.20 Effect of Rice Bran Concentration Towards Water Activity
Although the rice bran brownies made using 10% 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
10 and 20% rice bran concentration, however it was significant different with rice
bran brownies made using 30 and 40% 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
64
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 Figure 4.21. From the statistical analysis using two factor ANOVA,
there was effect of baking time towards the water activity of rice bran brownies.
0.720
0.714
0.710
0.700
0.692
0.690
0.680
0.677
35 minutes
45 minutes
55 minutes
0.670
0.660
0.650
Baking Time
Figure 4.21 Effect of Baking Time Towards Water Activity
The result of the effect of baking time toward the water activity could
be seen in Figure 4.21. From the statistical analysis using two factor ANOVA,
there was effect of baking time towards the water activity of rice bran brownies.
As shown in Figure 4.21, there was significant different of the rice bran brownies
made using different baking time towards its water activity. Rice bran brownies
made with 35 minutes baking time gave the highest water activity while the rice
bran brownies made with 55 minutes baking time gave the lowest water activity
value. From Figure 4.21, It could be seen that as the baking time increased the
65
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. Since 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. From the statistical analysis using two factor ANOVA, there was
no interaction between rice bran concentrations and baking time towards the water
activity of rice bran brownies.
4.3 Proximate Analysis of Rice Bran Flour
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 4.4.
Table 4.4 Proximate Composition of Rice Bran Flour
Analysis
Amount (Research Data)
Moisture Content
5.59%
Ash Content
18.69%
Protein Content
17.18%
Fat Content
15.51%
Carbohydrate Content
43.09%
Total Dietary Fiber Content
22.67%
Amount (Huang et al, 2005)

11.23%
8.20%
15.00%
20.79%
35.78%
26.98%
From Table 4.4, 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.
Huang et al (2005) 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
66
flour used in this research was 22.67% as shown in Table 4.4, and according to
Delahaye et al (2005) rice bran was considered as a good source of dietary fiber.
4.4 Determination of the Best Gluten Free Rice Bran Brownies Formulation
The best gluten free rice bran brownies formulation was determined
by sensory analysis. From 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 30% rice bran concentration
and 55 minutes baking time. Regarding the statistical analysis, the rice bran
brownies made using 30% concentration and 55 minutes baking time was not
significantly different with rice bran brownies made with 10% rice bran and 35
minutes baking time, 10% rice bran and 45 minutes baking time, and 10% rice
bran and 55 minutes baking time as could be seen in Table 4.3. Rice bran
brownies made using 30% rice bran and 55 minutes baking time, although had
lower acceptance compared to rice bran brownies made using 0% rice bran
concentration with 35 and 45 minutes baking time, was still acceptable for the
consumer in term of overall acceptance. The nutritional composition of rice bran
brownies made using 30% rice bran and 55 minutes baking time could be seen in
Table 4.5.
Table 4.5 Proximate Composition of The Best Formulation
Analysis
Amount
Moisture Content
11.06%
Ash Content
2.68%
Protein Content
6.74%
Fat Content
30.91%
Carbohydrate Content
48.61%
Total Dietary Fiber
7.79%
67
According to Handori (2006), the serving size of brownies is 125

gram. Because the total dietary fiber content was 7.79%, so the total dietary fiber
in the rice bran brownies per serving size was 9.74 grams. As stated by Choo and
Dreher (2001), food containing 20% or more RDA 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.
68
CHAPTER V
CONCLUSIONS AND SUGGESTIONS
5.1 Conclusion
The preliminary research was conducted to determine the best wheat
flour replacer in the making of gluten free rice bran brownies. The gluten free
flour which was incorporated as the wheat flour replacer was cassava flour, potato
flour, and rice flour. Sensory analysis was conducted in order to evaluate the
consumer preference towards the rice bran brownies product made from different
types of flour. From the result of the sensory analysis, among the cassava flour,
rice flour and potato flour, rice bran brownies made using cassava flour gave the
highest value of overall acceptance compared to the others. Therefore it could be
concluded that cassava flour was the best wheat flour in the making of gluten free
rice bran brownies. From the result of the preliminary research, cassava flour
would be used in the making of rice bran brownies in the main research.
The main research was conducted to determine the best rice bran
concentration and the best baking time in the making of gluten free rice bran
brownies. The subjective analysis was done using sensory analysis and the
objective analysis was done towards the hardness, moisture content, and water
activity of the rice bran brownies product. From the result of the sensory analysis,
the best rice bran concentration to produce the gluten free rice bran brownies was
30% rice bran concentration, while the best baking time was 55 minutes. From the
result of sensory analysis it could be concluded that rice bran might contribute to
69
the consumer perception of taste, aroma and texture because as the rice bran
concentration increased the consumer acceptance was decreased. From the result
of objective analysis, the increasing of rice bran concentration as well as baking
time would increase the hardness of the rice bran brownies. The increase of rice
bran concentration also attributed to the increasing of the moisture content and
water activity, and as the baking time increased the moisture content and water
activity was decreased. The proximate composition of the best gluten free rice
bran brownies formulation was 11.06 % moisture content, 2.68 % ash content,
6.74 % protein content, 30.91 % fat content, 48.61 % carbohydrate content, and
7.79% dietary fiber content. The best gluten free rice bran brownies formulation
was considered as high fiber food because it contained more than 20% of dietary
fiber RDA per serving size.
5.2 Suggestion
Rice bran has already been incorporated in several food product, such
as brownies as done in this research. Further study on the shelf life of the product
made using addition of rice bran needs to be done. Furthermore, study towards
method to increase the shelf life stability of a food product with rice bran addition
also needs to be done, it might be possible that pre treatment of the rice bran
before processing could affect the shelf life stability of the food product
incorporated with rice bran although it has not yet studied extensively.
Furthermore, a research about the optimization of the gluten free rice bran
brownies formulation could be conducted to increase the consumer acceptance
towards the gluten free rice bran brownies product.
70
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APPENDICES
75
Appendix A. Hedonic Test Questionnaire

QUESTIONNAIRE UJI HEDONIK
NAMA :
TANGGAL :
SAMPEL : BROWNIES
Intruksi: Cicipilah sampel dari kiri ke kana sesuai kode sampel yang tertera pada
kuesioner, lalu berikan penilaian berdasarkan aroma, rasa, warna, tekstur, dan
penerimaan keseluruhan (berdasarkan tingkat kesukaan anda) dengan spontan
tanpa membandingkan antar sampel. Bilaslah mulut dengan air mineral setiap
selesai mencoba sampel. Pencicipan sampel dilakukan satu kali saja tanpa
pengulangan. Terima kasih.
Kode
Sampel
Aroma
Rasa
Warna
Tekstur
Overall
Keterangan :
1=sangat tidak suka
5=agak suka
2=tidak suka
6=suka
3=agak tidak suka
7=sangat suka
4=netral
76
Appendix B. Sensory Analysis Procedure

1.
Hedonic Test (Meilgaard et al, 2007)

The hedonic test is a sensory evaluation method to determine the
consumer acceptance of the product based on the overall sensory qualities of the
food product. The hedonic test is done using scale from 1 to 7 (1 = extremely
dislike, 2 = dislike, 3 = slightly dislike, 4 = neutral, 5 = slightly like, 6 = like, 7 =
extremely like). This test is performed by 70 untrained panelist. The panelists are
required to taste and evaluate the sample. The panelists are informed not to
compare the sample with the other samples.
77
Appendix C. Physical Analysis Procedure

1.
Texture Profile Analysis
The physical characteristic of the rice bran brownies was done by measuring the
hardness parameter of the brownies. The equipment which was used to measure
the texture of the brownies is Stable Micro System texture analyzer. The texture
was measured by using cylindrical probe TA 25/1000 with 50 mm diameter. The
measure the texture of the brownies, the brownies sample should be put in the
texture analyzer table, and then the proper probe should be used based on the
texture characteristic of the food product. The test speed for the texture
measurement was 1.0 mm/s and the measurement result in terms of number and
graph are shown by Texture Exponent software.
78
Appendix D. Chemical Analysis Procedure

A. Moisture content analysis using Oven method (AOAC, 2005).
1. Moisture content analysis is done by weighing five grams of sample
and put the sample into the evaporating dish which has constant
weight.
2. The sample is then dried in the oven for 6 hours at 105C. Before
weighed in analytical balance, the sample should be cooled down first
in the desicators, and then the sample should be dried again until the
constant weight is obtained. The moisture content calculated is wet
basis moisture content.
Moisture content (%) =
x y
x
100%
Where:
x = initial weight of the sample before drying in gram
y = final weight of the sample after drying in gram
B. Ash content determination, using Dry ashing method (AOAC, 2005).

1. Ash content determination is done by weighing five grams of sample
using analytical balance, the sample is put into crucible. The crucible
should have constant weight before used for weighing.
2. After the sample is put in the crucible, the sample is burnt on the burner
until the white smoke disappears.
3. The next step is ashing the sample in the furnace at 450C for 1 hour
and then after 1 hour the temperature should be raised up to 550C. The
ashing process is finished when the color changed from grey to white.
79
4. The resulted ash is then weighed using analytical balance and the ash
content is calculated using the formula below.
Ash content (%) =
x y
z
100%
Where:
x = weight of evaporating dish and the sample after ashing in gram
y = weight of evaporating dish in gram
z = weight of the sample in gram
C. Protein content determination using Micro Kjeldahl method (AOAC,

2005).
1. The protein analysis is conducted by weighing two grams of sample and
then the sample is put into Kjeldahl tube and the addition of 7 grams of
K2SO4, 5 mg of selenium, 15 ml of 96% H2SO4, and 10 ml of 35% H2O2
are done.
2. And then, the next step is the destruction of the sample at 420C, the
sample is destructed until the solution became clear and then sample is
cooled down.
3. The next step is placing the tube the Kjeldahl distillation equipment.
After that, the addition of 25 ml of 4% saturated boric acid and 3 drops of
mixed indicator are done. The mixed indicator is mixture of methyl red
and methylene blue and should be put into erlenmeyer flask. The flask is
placed below the condenser and the tip of condenser pipeline should be
soaked in boric acid solution.
80
4. The next step is the distillation process. The distillation process is done
by the addition of NaOH 35% for 5 minutes.
5. 0.2 N HCl is used to titrate the result of distillation until slightly pink
color appeared. The protein content is calculated as percent of nitrogen as
showed by the equation below.
%N=
( ml HClml blank ) N HCl 14.007

weight of sample(mg)
100%
The percentage of nitrogen is multiplied by specific conversion factor

based on type of sample used to obtain the percentage of protein content.
D. Fat content, using Soxhlet method (AOAC, 2005).

1. In the fat content analysis using soxhlet method, the sample used is five
grams of water-free sample, the sample is wrapped using filter paper
(thimble) and then it is put into Soxhlet equipment.
2. After that, the condenser should be put above Soxhlet equipment. The
round bottom flask is filled with petroleum benzene (solvent) and boiling
chips. The round bottom flask is put under Soxhlet equipment. The
extraction process of fat from sample is required for about 6 hours.
3. The extraction result is heated in oven at 105C. Then the sample should
be cooled down in desiccators and weighed until reaching the constant
weight. The fat content can be calculated using the equation below.
Fat content =
weight of fat extracted( g)

weight of sample (g)
100%
81
E. Carbohydrate content, using By difference method (AOAC, 2005)

Carbohydrate content (%) = 100% - (% moisture + % ash + % protein + % fat)
F. Total Dietary Fiber Analyses (AOAC, 2005)

1. The fat contained in the samples need to be extracted with petroleum
eter for 15 minutes.
2. One gram of dry fat-free samples and 25 ml of 0.1 M buffer sodium
phosphate is added to the erlenmeyer.
3. Termamyl enzyme with amount of 0.1 ml is added to the mixture and
then covered with aluminium foil. The mixture is then incubated in the
water bath at temperature 100 oC for 15 minutes.
4. The mixture in the erlenmeyer is cooled down, after cooling, 20 ml
aquadest and HCl 1 M is added to the mixture. The pH of the mixture
should reach 1.5
5. After the pH of the mixture reach 1.5, 100 mg of pepsin enzyme added
the the erlenmeyer covered again with alumunium foil and then incubated
inside the water bath at temperature 40 oC and agitated for 60 minutes.
After that, the addition of 20 ml of aquadest and NaOH was done, to adjust
the pH of the mixture to reach 6.8
6. Then, 100 mg of pancreatin is added to the mixture. The erlenmeyer is
closed again, and incubated in the waterbath at temperature 40 oC and
82
agitated for 60 minutes. Addition of HCl is done to adjust the pH to reach

4.5.
7. It was filtered with dry crucible (pores 2) which has been weighed, and
contains 0.5 gram dry celite.
8. The mixture is then washed with 10 ml aquadest twice.
9. The filtrate and the precipitate are used to differentiate insoluble fiber
and soluble fiber. The filtrate is used to determine the soluble fiber, while
the precipitate is used to determine the insoluble fiber.
10. The precipitate need to be washed with 10 ml ethanol 95 % and 10 ml
acetone twice in order to get the insoluble fiber. After that, the precipitate
is dried in 105 oC until it reaches constant weight (12 hours). (A)
11. Then, the precipitate ia ashed in furnace 550 oC for 5 hours. It was
cooled in dessicators and weighed until the weight is constant. (B)
% Insoluble fiber = (A B C )/W x 100%
A = weight after being dried (gram)
B = weight after being ashed (gram)
C = weight of fat free blank (gram)
W = sample weight
83
12. The soluble fiber can be determined by adding water to the filtrate until
reaching volume 100 ml. The 400 ml of 95 % ethanol is added and the
mixtures is cooled down for 1 hour.
13. It then filtered with dry crucible (pores 2) which has been weighed and
contains 0.5 gram dry celite.
14. The filtrate then washed with 10 ml ethanol 78 %, 10 ml ethanol 95 %
and 10 ml acetone, each was done twice. Then it was dried in temperature
105 oC until the weight is constant (12 hours ) (A)
15. The filtrate is then ashed in furnace at 550 oC for 5 hours, and cooled
down in desicator to be weighed after reaching constant weight. (B)
% Soluble fiber = (A B C )/W x 100%
A = weight after being dried (gram)
B = weight after being ashed (gram)
C = weight of fat free blank (gram)
W = sample weight
Total Dietary Fiber (%) = Insoluble fiber (%) + Soluble Fiber (%)
84
Appendix E. Hedonic Test for Aroma Parameter Result of The Preliminary

Research
Panelist
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
Cassava
Flour
5
5
6
6
7
3
5
6
6
6
4
4
7
6
6
5
6
5
5
2
6
4
2
4
4
5
2
5
4
4
6
6
5
5
6
4
5
6
6
Rice Flour
Potato Flour
Wheat Flour
6
5
5
5
6
4
6
6
4
5
5
4
2
3
4
6
6
4
7
2
3
2
5
4
4
5
2
3
4
6
6
6
6
5
3
4
6
4
3
6
6
4
2
5
2
6
2
4
4
5
4
5
6
6
6
6
2
5
2
5
5
6
6
5
6
3
3
5
2
6
6
6
6
5
3
5
5
2
6
5
6
5
7
4
5
6
5
6
3
4
4
7
6
5
6
6
6
3
6
2
5
4
5
5
2
3
4
5
6
7
5
5
4
5
6
5
6
85
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
6
4
6
4
5
2
6
3
7
5
6
6
6
6
6
6
5
7
6
6
6
6
6
6
5
6
5
6
6
6
4
5
7
4
4
6
6
6
3
5
5
4
6
6
4
6
6
5
7
5
6
3
3
7
6
4
5
5
4
4
5
5
6
7
5
4
4
3
6
3
5
6
1
3
6
6
5
5
3
7
4
7
1
6
7
4
4
3
4
4
5
4
5
6
5
6
5
5
3
6
2
7
3
6
6
5
4
6
7
5
7
2
5
5
7
7
6
6
4
5
4
5
4
7
Note:
1 = extremely dislike
2 = dislike
3 = slightly dislike
4 = neutral
5 = slightly like
6 = like
7 = extremely like
86
ANOVA
Aroma
Sum
Squares
Between Groups 17.043
Within Groups 502.543
Total
519.586
of
df
3
276
279
Mean Square F
5.681
3.120
1.821
Sig.
.026
Aroma
Duncana
Subset for alpha = 0.05
Flour
N
1
2
Potato
70
4.5857
Rice
70
4.7571
4.7571
Wheat
70
5.0857
Cassava 70
5.2000
Sig.
.453
.067
Means for groups in homogeneous subsets
are displayed.
a. Uses Harmonic Mean Sample Size =
70.000.
87
Appendix F. Hedonic Test for Taste Parameter Result of The Preliminary

Research
Panelist
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
Cassava
Flour
3
5
3
6
6
5
1
2
2
4
1
2
6
4
5
5
3
6
6
2
3
6
4
2
3
2
2
4
5
6
3
6
4
2
6
2
3
3
7
Rice Flour
Potato Flour
Wheat Flour
4
5
4
3
5
4
5
6
5
5
2
3
3
4
3
5
3
3
7
4
5
3
5
5
5
3
3
5
5
4
5
6
4
3
3
3
2
3
1
6
5
3
4
4
2
6
2
3
3
4
2
3
5
2
6
3
2
5
4
2
2
3
6
5
6
3
5
2
5
4
6
3
1
3
3
3
4
2
4
5
4
6
7
5
3
3
3
4
2
2
4
4
4
6
2
5
5
5
4
6
5
5
4
2
3
4
5
7
3
5
6
3
6
3
4
3
6
88
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
5
2
3
6
6
5
5
3
5
4
5
2
6
5
6
3
5
5
6
3
5
2
5
4
6
5
5
5
6
7
5
6
2
5
2
7
4
5
6
5
2
2
3
3
3
6
3
5
3
5
6
4
3
4
6
6
4
4
4
4
5
4
5
5
6
2
5
4
4
3
5
2
5
2
2
5
5
5
3
6
2
5
3
3
3
3
2
3
2
2
2
3
2
4
4
3
5
5
5
5
3
6
4
5
2
5
5
4
4
5
4
3
3
6
6
5
4
6
5
5
6
5
4
5
Note:
2 = dislike
4 = neutral
5 = slightly like
6 = like
7 = extremely like
89
ANOVA
Taste
Sum
Squares
Total
565.425
of
df
3
276
279
Mean Square F
8.518
4.355
1.956
Sig.
.005
Taste
Duncana
Flour
N
1
2
Potato
70
3.5857
Rice
70
4.1000
Cassava 70
4.2143
Wheat
70
4.4000
Sig.
1.000
.234
are displayed.
70.000.
90
Appendix G. Hedonic Test for Texture Parameter Result of The Preliminary

Research
Panelist
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
Cassava
Flour
5
4
3
4
6
3
2
6
4
3
4
4
6
5
6
6
6
5
6
4
4
5
3
3
6
4
4
6
6
7
5
6
6
2
6
4
4
5
4
Rice Flour
Potato Flour
Wheat Flour
5
4
4
3
5
5
6
6
6
5
5
4
4
3
4
5
5
4
7
5
5
2
5
5
5
5
4
4
6
3
4
7
3
3
4
5
5
4
5
2
4
4
4
6
2
6
1
2
3
3
2
2
3
2
6
4
4
3
5
2
3
3
5
3
4
4
3
4
2
2
3
3
1
4
2
2
4
1
6
4
4
4
6
3
7
5
6
3
5
5
4
5
6
5
6
6
7
3
4
5
3
4
6
7
4
7
6
6
4
6
5
3
7
6
5
4
5
91
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
4
5
6
5
4
4
6
6
7
2
5
3
6
4
6
6
5
6
6
6
6
3
5
5
4
7
6
5
6
6
7
5
5
6
3
4
7
3
6
5
3
3
4
5
3
6
5
6
6
6
6
3
2
2
6
6
4
3
2
3
2
3
4
3
4
1
3
3
3
3
5
3
1
2
2
3
3
6
5
3
2
5
1
2
4
3
3
4
6
6
4
6
6
4
6
3
3
5
4
7
6
6
3
5
4
6
4
5
5
6
7
3
5
4
5
5
6
6
7
6
6
5
5
7
Note:
2 = dislike
4 = neutral
5 = slightly like
6 = like
7 = extremely like
92
ANOVA
Texture
Sum
Squares
Total
611.086
of
df
3
276
279
Mean Square F
44.552
25.756
1.730
Sig.
.000
Texture
Duncana
Flour
N
1
2
3
Potato
70
3.3143
Rice
70
4.4571
Cassava 70
4.9143
wheat
70
5.0857
Sig.
1.000
1.000
.441
Means for groups in homogeneous subsets are
displayed.
a. Uses Harmonic Mean Sample Size = 70.000.
93
Appendix H. Hedonic Test for Overall Parameter Result of The Preliminary

Research
94
Panelist
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
Cassava
Flour
3
5
5
6
6
5
2
3
3
5
3
3
6
4
6
5
4
6
6
3
4
6
4
3
5
3
3
4
6
6
3
6
5
3
6
3
3
5
5
5
3
5
6
6
4
5
3
6
3
6
2
6
7
6
Rice Flour
Potato Flour
Wheat Flour
4
5
5
4
5
6
6
6
6
5
5
3
3
3
5
5
5
4
7
3
5
2
5
5
5
5
4
5
6
4
4
7
4
5
3
4
2
4
2
5
3
4
2
6
4
4
5
5
2
2
3
3
3
6
6
5
4
3
5
2
6
2
3
4
5
2
3
4
3
6
5
3
4
4
3
4
4
6
5
6
4
6
4
3
4
4
3
2
5
3
3
4
2
5
4
6
2
5
4
4
2
5
4
4
1
3
6
5
6
5
5
5
6
4
5
5
6
5
3
3
5
6
6
7
3
7
7
4
6
6
5
4
4
6
3
6
7
7
5
7
6
4
6
5
5
5
6
6
5
3
4
5
4
7
3
6
3
6
2
5
4
6
95
Note:
2 = dislike
4 = neutral
5 = slightly like
6 = like
7 = extremely like
ANOVA
Overall
Sum
Squares
Total
569.300
of
df
3
276
279
Mean Square F
22.138
12.150
1.822
Sig.
.000
Overall
Duncana
Flour
N
1
2
Potato
70
3.9429
Rice
70
4.2143
Cassava 70
4.9143
Wheat
70
5.1286
Sig.
.235
.348
are displayed.
70.000.
96
APPENDIX I. Texture Analysis of The Preliminary Research

Hardness (g. Cassava
Force)
Flour
Replication 1 5248.609
Rice Flour
Potato Flour
Wheat Flour
3715.686
6009.317
4822.847
4766.138
3938.524
6183.232
4443.458
Average
5007.374
3827.105
6096.275
4633.152
Replication 2
7707.611
4536.134
6522.175
6751.903
6331.653
4563.834
6972.743
5810.251
Average
7019.632
4549.984
6747.459
6281.077
Replication 3
6091.520
4324.873
10801.501
6567.101
5434.169
4534.274
10162.479
7302.796
Average
5762.845
4429.573
10481.99
6934.948
Replication 4
7346.344
5267.213
8998.610
7791.055
7846.385
4907.875
11325.384
5779.864
Average
7596.365
5087.544
10162
6785.460
Replication 5
5663.967
3416.502
10206.234
4556.668
5353.758
3117.869
8963.468
4528.831
5508.862
3267.185
9584.851
4542.749
Average
97
Replication 6
Average
5997.534
3733.601
10069.733
5121.480
6115.361
3816.494
11571.029
4636.322
6056.448
3775.048
10820.38
4878.901
ANOVA
Hardness
Between
Groups
Within Groups
Total
Sum of
Squares
73120881.610
33759360.174
1.069E8
df
Mean Square
3 24373627.203
20
23
F
14.440
Sig.
.000
1687968.009
Hardness
Duncana
Flour
N
1
2
3
Rice
6 4156.0733
Wheat
6 5676.0478 5676.0478
Cassava
6
6158.5877
Potato
6
8982.1587
Sig.
.056
.527
1.000
Means for groups in homogeneous subsets are displayed.
98
APPENDIX J. Moisture Content of The Preliminary Research

Cassava
Flour
Evaporation
Dish
Wet Sample
Evp. Dish +
Dry Sample
Moisture
Content
Average
Replication 1
41.0126
20.3799
22.6522
20.1297
34.1157
38.1409
27.2551
27.4057
41.8255
40.1991
30.8814
20.7188
5.0185
5.0218
5.0697
5.0167
5.1211
5.0178
5.0891
5.0456
5.1255
5.0453
5.0678
5.0681
45.1452
24.5065
26.7833
24.1874
38.4049
42.3436
31.406
31.4643
45.9812
44.2644
35.1254
24.9703
17.65%
17.83%
18.51%
19.12%
16.24%
16.24%
18.44%
19.56%
18.92%
19.42%
16.26%
16.11%
17.74%
Evaporation
Dish
Wet Sample
Evp. Dish +
Dry Sample
Moisture
Content
Average
Replication 2
Replication 3
Replication 4
Replication 5
Replication 6
Rice Flour
Replication 1
Replication 2
Replication 3
Replication 4
Replication 5
Replication 6
42.7812
43.6979
35.4775
38.6775
20.3656
22.3453
18.7256
18.7767
38.6576
41.2352
34.1213
43.2878
5.1975
5.0471
5.0446
5.0134
5.1215
5.0786
5.0445
5.0312
5.0256
5.0987
5.0345
5.2278
46.9481
47.7978
39.6328
42.6386
24.4716
26.3994
22.7749
22.8637
42.8147
45.2044
38.0967
47.3491
19.83%
18.77%
17.63%
20.99%
19.83%
20.17%
19.73%
18.77%
17.28%
22.15%
21.04%
22.31%
18.82%
16.24%
19.00%
19.17%
16.18%
19.30%
19.31%
20.00%
19.25%
19.72%
21.68%
99
Potato Flour
Evaporation
Dish
Wet Sample
Evp. Dish +
Dry Sample
Moisture
Content
Average
Replication 1
22.0776
18.7285
18.792
41.0252
34.5775
41.7283
40.2551
22.6552
22.6213
18.9263
18.5671
34.6143
5.0754
5.0801
5.1014
5.1211
5.0871
5.1271
5.0665
5.0453
5.0298
5.1342
5.1217
5.0981
26.4715
23.0911
23.2755
45.4686
39.0363
46.2805
44.6851
26.9676
27.0367
23.4169
22.9448
38.9615
13.43%
14.12%
12.11%
13.23%
12.35%
11.21%
12.56%
14.53%
12.22%
12.54%
14.53%
14.73%
13.78%
Evaporation
Dish
Wet Sample
Evp. Dish +
Dry Sample
Moisture
Content
Average
Replication 2
Replication 3
Replication 4
Replication 5
Replication 6
Wheat Flour
Replication 1
Replication 2
Replication 3
Replication 4
Replication 5
Replication 6
42.7812
41.2527
34.1613
42.7187
34.5356
34.2278
22.0717
22.1898
20.3756
41.0126
18.6785
18.7291
5.0404
5.1593
5.0751
5.0667
5.0781
5.2341
5.1435
5.0716
5.0312
5.1211
5.1672
5.0139
47.173
45.7014
38.575
46.9609
38.8201
38.7023
26.5233
26.413
24.5106
45.3334
23.0951
22.9545
12.87%
13.77%
13.03%
16.27%
15.63%
14.51%
13.45%
16.73%
17.81%
15.63%
14.53%
15.73%
12.67%
11.78%
13.54%
12.38%
14.63%
13.32%
14.65%
15.07%
15.09%
16.72%
15.13%
Example of Calculation
100
Moisture content (%) = Initial weight of sample Weight of dried sample x 100%
Initial weight of sample
= ((5.0185) g (45.1452-41.0126) g) x 100%
5.0185 g
= 17.74 %
ANOVA
Moisture
Sum
Squares
Between Groups .016
Within Groups .003
Total
.019
of
df
3
20
23
Mean Square F
.005
42.874
.000
Sig.
.000
Moisture
Duncana
flour
N
1
2
3
4
potato
6
.131297
wheat
6
.149967
cassava 6
.178590
rice
6
.198746
Sig.
1.000
1.000
1.000
1.000
Means for groups in homogeneous subsets are displayed.
101
APPENDIX J. Moisture Content of The Preliminary Research
Types of Flour
Cassava Flour
Rice Flour
Potato Flour
Wheat Flour
Replication 1
Replication 2
Replication 3
Replication 4
Replication 5
Replication 6
Replication 1
Replication 2
Replication 3
Replication 4
Replication 5
Replication 6
Replication 1
Replication 2
Replication 3
Replication 4
Replication 5
Replication 6
Replication 1
Replication 2
Replication 3
Replication 4
Replication 5
Replication 6
Aw
1
0.673
0.663
0.667
0.671
0.664
0.659
0.675
0.688
0.679
0.669
0.681
0.689
0.64
0.63
0.632
0.637
0.632
0.628
0.667
0.655
0.659
0.663
0.655
0.668
2
0.671
0.668
0.669
0.672
0.661
0.663
0.679
0.691
0.681
0.671
0.682
0.692
0.641
0.633
0.637
0.635
0.631
0.631
0.664
0.657
0.663
0.662
0.655
0.669
Average
0.672
0.666
0.668
0.672
0.663
0.661
0.677
0.690
0.680
0.670
0.682
0.691
0.641
0.632
0.635
0.636
0.632
0.630
0.666
0.656
0.661
0.663
0.655
0.669
102
ANOVA
Aw
Sum
Squares
Between Groups .007
Within Groups .001
Total
.008
of
df
3
20
23
Mean Square F
.002
59.220
.000
Sig.
.000
Aw
Duncana
1
2
3
.63433
.66317
.66700
.68167
1.000
.305
1.000
groups in homogeneous subsets are
flour
N
potato
6
wheat
6
cassava 6
rice
6
Sig.
Means for
displayed.
103

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THESIS

EFFECT OF DIFFERENT RICE BRAN CONCENTRATIONS

Written as partial fulfillment of the academic requirements

FOOD TECHNOLOGY DEPARTMENT

STATEMENT OF THESIS AUTHENTICITY

I, a student of Food Technology Department, Faculty of Industrial

Student Id. Number

Hereby declare that my thesis, entitled EFFECT OF DIFFERENT

CHARACTERISTICS OF GLUTEN FREE RICE BRAN BROWNIES is:

UNIVERSITAS PELITA HARAPAN

Student Id. Number

has been approved to be examined for obtaining the degree of

(Dr. Ir. Raffi Paramawati, M.Si)

(Nuri Arum Anugrahati, MP)

UNIVERSITAS PELITA HARAPAN

APPROVAL BY THESIS EXAMINATION COMMITTEE

Student Id. Number

With the following title EFFECT OF DIFFERENT RICE BRAN

PREFERENCES AND PHYSICO-CHEMICAL CHARACTERISTICS OF

been approved by the examination committee.

Merryo Setyawan (03420080102)

CHARACTERISTICS OF GLUTEN FREE RICE BRAN BROWNIES.

CHAPTER II LITERATURE REVIEW

2.4 Brownies Processing........................................................................................15

CHAPTER III RESEARCH METHODOLOGY

CHAPTER IV RESULTS AND DISCCUSIONS

4.1.2 Physical and Chemical Analysis..........................................................36

4.2.2 Physical Analysis.................................................................................57

4.3 Proximate Analysis of Rice Bran Flour...........................................................65

CHAPTER V CONCLUSIONS AND SUGGESTIONS

Table 2.1 Chemical Composition of Rice Bran................................................10

Figures 3.1 Flowchart of main research.........................................................22

Figure 4.20 Effect of Rice Bran Concentration Towards Water Activity

1.2 Research Problem

2.1 Rice Bran

2.1.3 Utilization of Rice Bran

As an agricultural crop by products, rice bran utilization are now

Rice bran also contains carbohydrate, mostly in the form of cellulose,

Table 2.2 Rice Bran Fatty Acid composition

Rice bran also has an antinutrient compound, which is phytic acid,

In the brownies processing, the function of eggs is as the substitute of water, to

The making process of brownies is almost like the making process of

milling of the root, followed by multi-stage purification of the slurry. Cassava

3.1 Materials and Equipments

3.2.2 Main Research

Cocoa powder, margarine,

Selected flour and

Mixing of all of the ingredients using mixer

Depositing the dough into aluminium pan

The dough is put to the oven in 200o C

Gluten Free Rice Bran Brownies

Figures 3.1 Flowchart of main research

3.3 Experimental Design

100 % substituted flour : 0 % rice bran flour (R0)

80 % substituted flour : 20 % rice bran flour (R2)

2. Baking time (B), which consists of three levels :

35 minutes baking time (B1)

Table 3.3 Combination of Factors

The randomized factorial design is :

4.1 Result of Preliminary Research

4.1.2.3 Water Activity

Water activity was one of the observed parameter in this preliminary,

4.2 Main Research

There was a research conducted by Caesario (2011) which was incorporation of