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Endang Bekti K
Fakultas Teknologi, Pertanian Universitas Semarang
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Public Health Social Sciences

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MANFAAT DEDAK GANDUM DALAM MENURUNKAN KADAR LEMAK DAN KARBOHIDR.AT PADA COOKIES Endang Bekti K
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 2 No 1 (2004): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v2i1.64

Abstract

Wheat bran was side product on wheat flour processing and this bran have equal nutrition with wheat flour. The aim of this research was to know the usefulness of wheat bran to decrease the cookies fat and carbohidrat content. Regarding to the research result we could make some information for public knowledge about beneficial of wheat bran for substitute the wheat flour on making cookies that usually just for livestock feeding, so we could use the bran for making food product. The treament we use were substitution wheat bran in 0%, I 0%, 20%, 30%, 40% bran, replicated five times and analysed with Randomized complete block design, continued with Honestly significant different at 5% significant level. The observation was chemically charac teristics especially on the cookies fat content and carbohidrat content also the protein and ash content. The increases of bran subtitution, the decrease of carbohidrat content and fat content, but the protein cookies and ash content increased. Nutrientcompotition of the cookies with 40% bran substitution were carbohidrat 55,8%, fat 27,5%, protein IO, I%, ash 2,5%.
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