Bran Substitution In The Manufacture of Dodol

1. INFLUENCE OF BRAN SUBSTITUTION IN THE MANUFACTURE OF
“DODOL” TO ORGANOLEPTIC QUALITY AND QUALITY OF FIBER
CONTENT IN “DODOL”
GROUP 4
Hesti Putri Ramadani 1611226015
Ryan Friolga 1611226028
Suci Aprilian 1611226029
Yannita Nilam Sari 1611226013

2. 
CHAPTER I
INTRODUCTION
A. Background
For Indonesians rice is the main food that is a high carbohydrate that is
always consumed every day. If rice production is disturbed then all Indonesian
people will be restless. Rice is ripe, harvested and dried to dry, then crushed or
ground, then it can be rice, namely crushed rice or milled rice. While the by-
product of dry rice grain is rice bran.

3. 
Bran contains high carbohydrate, which is 51-55 gram / 100 gram. Protein content of
11-13 gram / 100 gram. If compared with rice, bran has high lysine amino acid
content. Content of fat in bran 10-20 gram / 100 grams. Bran is also rich in vitamin B
complex and vitamin E. “Dodol” is a traditional food that is quite popular in some
regions of Indonesia. “Dodol” is classified into two, namely “dodol” that is processed
from fruits and “dodol” are processed from flour. such as rice flour and sticky rice
flour
Next

4. Problem Formulation :
 How Influence of Bran Addition in Making “Dodol“ to Hedonic Test of “Dodol” Bekatul
Research Objectives :
 General Purpose Know the effect of the addition of bran in the manufacture of “dodol” to hedonic test
of “dodol” bran
 Specific Objectives
Research Benefits :
o For Authors
o For the Community

5. CHAPTER II
REVIEW ON LITERATUR
A.Food
diversification
Food diversification is an effort to increase the availability
and consumption of diverse, nutritious and balanced food
based on the potential of local resources.
In general, food diversification efforts are very important to
be carried out in bulk, given the increasing trend of demand
for rice in line with the rapid growth of the population,
A person's nutritional quality can be improved by diverse
food consumption.

6. Replacing an object with another object.
Part of nutrification of food.
B.Subsitution

7. 
Bran and Rural
Community
C. Bran
Urban people, especially young children, certainly
many do not know bran, let alone knowing the
origin
In ancient times (also today in some rural areas)
people consume rice from rice pounded
traditionally, namely using rice pounder in the form
of mortar and antan (alu).
Vitamin B15 as an important component, Proteins,
Vitamin B , Unsaturated fatty acids, Calcium and
magnesium.
Various research results have shown that rice bran
has high nutrition, contains antioxidant bioactive
compounds and contains sacharida rice bran
Bran and urban
communities
Benefit Of Bran
Gynecology of Bran

8. 

9. 
CHAPTER III
RESEARCH METHODS
A. Type and Research
Design
B. Time and Place of
Research
Effect of Bran subsitution (Rice Bran) on
Organoleptic Quality and Fiber Level in
“Dodol”
September 2014 - June 2015. “Dodol”
making was done at Home, Organoleptic
Testing was done at Poltekkes Kemenkes
Padang, and Fiber Content Testing was
done at Ulu Gadut Research Laboratory

10. 
C. Materials and Tools
Material :
1. Palm sugar
2. Thick coconut
3. Liquid coconut
4. Salt
5. Cinnamon
6. Cooking oil
Tools :
1. Scales
2. basin
3. Spoon
4. Pan
5. Cormorant
6. Stoves
7. Plate
8. Filter
9. Knife
10. Measuring cup

11. 
D. ResearchProcedures
1. “Dodol” making tools
a. Stage preparation
b. Stage cooking
2. Tool for organoleptic test
3. Tools for fiber content test

12. E. Observation
F.Processing Data
Subjektive Observation
The data obtained in the organoleptic test were
analyzed based on the degree of preference for
color, flavor, taste and texture. Organoleptic
results are arranged in table form, to find the
average value of acceptance and the results are
analyzed by using variance analysis (anova). If
there is a significant difference between the
treatments then the further test is done by using
Duncan New Multiple Range Test (DNMRT) test
at 5% level.
Objectively Observation

13. 
Results
CHAPTER IV
RESULTSAND DISCUSSION

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15. 

16. 

17. 
A. Conclusions
 Preferred smell by panelists is the C treatment with 25%
 In terms of color there is a significant difference
 The sense that there is a noticeable difference in treatment B with D
 The best treatment of bran substitution of color, flavor, taste and texture is the C
B. Recommendations
Suggested on making this bran “dodol” not too much Rice bran use because it will
dominate the flavor, smell, and texture of “dodol” itself. It is preferable that the
preparation of bran “dodol” should be substituted by 25% because it has the color, smell,
texture and flavor favored by the panelists.
CHAPTER V
CONCLUSIONSAND RECOMMENDATIONS

18. 
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