Desain Camilan Puffed Rice Cakes dengan Penambahan Buah Kering (Dried Fruits) dan Biji Wijen (Sesamum orientalis L.) sebagai Camilan Sehat untuk Anak-anak

Abstract

Puffed rice cakes are whole grain products that recommended for childrens because they are low in fat and calories, high in fiber, protein, and calcium. They are made from a combination of puffed rice, glucose syrup, fructose, dried fruits (mango) and sesame seeds in percentages of 8 : 4 : 1 : 4 : 4, using a Universal Testing Machine (UTM). UTM is an equipment that is used for testing a compression and tensile test. In this research, UTM applied various combination loads to the puffed rice cakes. This method created various puffed rice cakes with different thickness. This different thickness was caused by the different combination of loads from UTM, they are 0.5 kN, 1 kN, 2.5 kN and 5 kN. The effects of having various combination load bears a significant impact upon their structure or density of puffed rice cakes. The parameters were observed to see the quality of the product which include physical properties (dimensions, density, appearance and thickness) and organoleptic value (appearance, taste, texture, acceptance, thickness, and crispiness). The result shows that the hardness of puffed rice cakes became higher for the higher load of pressure used in puffed rice cakes production, and the organoleptic value become lower especially taste, texture and acceptance. It is therefore conclude that optimum load used in puffed rice cakes process is 1 kN.