PENGARUH PENAMBAHAN BEKATUL (Rice polish) TERHADAP KADAR SERAT DAN DAYA TERIMA KUE PUTU AYU BERBAHAN DASAR TEPUNG TERIGU

Abstract

Rice polish was produced from rice milling with high fiber. Rice polish can be used as an alternative of dietary fiber. Product result from rice polish is “putu ayu” cake where rice polish use as substitution of wheat flour. The purpose of this research is study the influence of rice polish addition againts fiber content and acceptance putu ayu cake. Research experiment by using quasi experimental design, there are 4 treatments: X0 ( putu ayu cake without additional rice polish (control)), X1 (putu ayu cake with additional rice polish 25%), X2 (putu ayu cake with additional rice polish 50%), X3 (putu ayu cake with additional rice polish 75%) and 3 replications. Analysis of fiber content using the Kruskal Wallis test followed by Mann Whitney Test, while analysis of Friedman using acceptance test followed by Wilcoxon Signed Rank Test. Statistical test results show that there are significant differences. There is enhancement of fiber content due to addition of rice polish in making putu ayu cake with wheat flour as based ingredient. The highest acceptance of putu ayu cake by adding rice polish is treatment X2. So, The right proportion of the addition of rice polish in making putu ayu cake is X2 (putu ayu cake with additional rice polish 50%).