EFFECT OF DIFFERENT RICE BRAN

CONCENTRATIONS AND BAKING TIME ON

THE CONSUMER PREFERENCES AND
PHYSICO-CHEMICAL CHARACTERISTICS OF
GLUTEN FREE RICE BRAN BROWNIES

BY:
NAME : MERRYO SETYAWAN
NIM
: 03420080102
THESIS SUPERVISOR: DR. IR. RAFFI PARAMAWATI, M. SI.
THESIS CO SUPERVISOR: NATANIA, M. ENG.

Introduction
Production of rice in Indonesia = 65,74 millions tons

(Badan Pusat Statistik, 2012) 8 12 % = RICE

BRAN
Rice bran Feed for animal Rich in nutritional
value = DIETARY FIBER
Indonesian people lack dietary fiber consumption
Coeliac Disease Inability to digest GLUTEN

PROTEIN

Research Problem
Rice bran good source of dietary fiber limited

usage in Indonesia Indonesian people lack of fiber

in their diets
Bakery product usually made from wheat flour
(contain gluten) prohibited in the diet of coeliac
disease patient
To overcome:
Incorporation

of wheat flour

of rice bran + replacement

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.

Specific Objective
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. Evaluate the consumer preferences of gluten free rice
bran brownies by utilizing sensory evaluation method.
4. Determine the dietary fiber and nutritional composition
in the best gluten free - rice bran brownies formula.

Materials and Equipments

Materials
Rice bran obtained from rice milling unit at Semarang
Rice flour Rose Brand
Cassava flour from PD Sumber Wangi Semarang
Potato flour from PD Sumber Wangi Semarang
Cocoa Powder Bensdorp
Sugar Gulaku
Vanilla Powder
Eggs
Margarine Blueband
H2SO4
NaOH
Selenium
H3BO3
Methyl Red Indicator
HCL
Petroleum Benzene
K2SO4
Ethanol 95%
Sodium Phosphate
-amylase
Amyloglucosidase
Phospate
Ethanol
Acetone

Preliminary Research
Determine the best gluten free flour as the wheat flour replacer cassava flour,

rice flour, potato flour

The rice bran brownies formula :
Ingredients

Amount

Flour (g) + Rice Bran Flour

100

Margarine (g)

225

Sugar (g)

225

Eggs

Vanilla Powder (g)

1.25

Cocoa Powder (g)

50

Source : Wulandari (2011), with modification

Analysis : Hedonic Test, Hardness, Moisture, Aw

Experimental Design (Preliminary)

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)
Complete random design with one factorial
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 :
H : There is no effect of different types of flour towards the physico chemical
o
characteristics and sensory acceptance of rice bran brownies
H1: There is effect of different types of flour towards the physic chemical
characteristics and sensory acceptance of rice bran brownies.

Main Research
Making the gluten free - rice bran brownies using the best wheat flour replacer

obtained from the result of the preliminary research.

Factor 1 Ratio of substituted flour : rice bran flour (R), which consists of five
levels :
100 % substituted flour : 0 % rice bran flour (R0)
90 % substituted flour : 10 % rice bran flour (R1)
80 % substituted flour : 20 % rice bran flour (R2)
70 % substituted flour : 30 % rice bran flour (R3)
60% substituted flour : 40% rice bran flour (R4)
Factor 2 Baking time (B), which consists of three levels :
35 minutes baking time (B1)
45 minutes baking time (B2)
55 minutes baking time (B3)
Analysis : Hedonic Test, Hardness, Moisture, AW + Proximate and Dietary Fiber
( for the best formulation )

Flowchart of The Main Research

Experimental Design
+ Ri + Bj + (RB)ij + (ijk)
Where :
Yijk = value of observation at level one, with factor of concentration of rice bran flour on level i and different baking time on level j
= Real mean value
Ri = Effect of concentration of rice bran flour on level i
Bj = Effect of different baking time on level j
(RB)ij = effect of interaction between factor of concentration of rice bran flour on level i and factor of different baking time on level j
(ijk) = Galat factor
Yijk =

Hipotesis of this research :

Ho

There

is no effect of concentration of rice bran flour towards the physico chemical characteristics and sensory acceptance of gluten free
rice bran brownies.
There is no effect of concentration of different baking time towards the physico chemical characteristics and sensory acceptance of gluten
free rice bran brownies.
There is no effect of interaction between concentration of rice bran flour and different baking time towards the physico chemical
characteristics and sensory acceptance of gluten free rice bran brownies.
H1 :
There is effect of concentration of rice bran flour towards the physico chemical characteristics and sensory acceptance of gluten free
rice bran brownies.
There is effect of concentration of different baking time towards the physico chemical characteristics and sensory acceptance of gluten
free rice bran brownies.
There is effect of interaction between concentration of rice bran flour and different baking time towards the physico chemical
characteristics and sensory acceptance of gluten free rice bran brownies.

RnD Preliminary Sensory Evaluation (Aroma)

7
6
5

5.09

5.2
4.76

4.59

Hedonic Score of Aroma 4

The rice bran brownies made from potato

flour gave the lowest score of the consumer
acceptance toward aroma parameter

3
2
1
Wheat

Cassava

Result showed that there was effect of

different types of flour toward the consumer
acceptance of rice bran brownies aroma.

Rice

Potato

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
Panelists preference on the aroma of
rice bran brownies with different flour

might be because potato has

distinctive aroma existence
of several aromatic
compounds

RnD Preliminary Sensory Evaluation (Taste)

7
6
5

4.4

4.21

4.1

Hedonic Score of Taste 4

3.59

3
2
1
Wheat

Cassava

Rice

Potato

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
Panelists preference on the taste of rice bran
brownies with different flour

Result showed that there was effect of

different types of flour toward the consumer
acceptance of rice bran brownies taste.
The rice bran brownies made from potato
flour was slightly unacceptable

RnD Preliminary Sensory Evaluation (Texture)

7

Result showed that there was effect of

different types of flour toward the consumer
acceptance of rice bran brownies texture

6
5.09
5

4.91
4.46

Hedonic Score of Texture 4

3.31
3
2
1
Wheat

Cassava

Rice

Potato

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
Panelists preference on the texture of rice bran
brownies with different flour

RnD Preliminary Sensory Evaluation (Overall)

7
6
5.13
5

4.91
4.21

Hedonic Score of Overall 4

3.94

3
2
1
Wheat

Cassava

Rice

Potato

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
Panelists preference on the overall parameter of
rice bran brownies with different flour

Result showed that there was effect of different

types of flour toward the consumer acceptance of
rice bran brownies regarding the overall
acceptance
Based on the sensory evaluation result of
hedonic test, the best gluten free flour which
could be used in the making of rice bran
brownies was the cassava flour.
Rice bran brownies made from cassava flour
showed no significant difference compared to the
one made from wheat flour

RnD Preliminary - Texture

10000

8982.16

9000
8000
7000
6000

5676.04

6158.58

Hardness
5000 (g)

From the result, there was effect of different

types of flour towards the hardness value of rice
bran brownies

4156.07

4000

Highest level of hardness was given

by rice bran brownies made using

3000
2000
1000
0
Wheat

Cassava

Rice

Potato

Notes : Means followed by the same letter are not

significantly different in Duncan Test at =0.05
Panelists preference on the hardness value of
rice bran brownies with different flour

potato flour size of starch

granules

RnD Preliminary Moisture Content

25
19.87

20
15

17.86
14.99
13.13

Moisture Content (%)

Result showed that different types of flour

would affect the moisture content of rice
bran brownies significantly different
toward each other

10

Water gelatinize the starch during

heating

0
Wheat

Cassava

Rice

Potato

Notes : Means followed by the same letter are not

significantly different in Duncan Test at =0.05
Panelists preference on the moisture content of
rice bran brownies with different flour

MC different starch source

toward its gelatinization

characteristics

RnD Preliminary Water Activity

0.69

0.67

Result showed that there was effect of different

types of flour toward rice bran brownies water
activity value

0.68

0.68
0.66

0.67

0.66
Water Activity

0.65
0.64

0.63

0.63
0.62
0.61
Wheat

Cassava

Rice

Potato

Notes : Means followed by the same letter are not

significantly different in Duncan Test at =0.05
Panelists preference on the water activity value
of rice bran brownies with different flour

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

Main Research Sensory - Aroma

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
Effect of Interaction of Rice
Bran Concentration and Baking
Time towards Aroma Parameter

Result showed that there was an effect of rice bran concentration towards the consumer
acceptance of rice bran brownies in terms of aroma
Result also showed that there was effect of interaction between rice bran concentrations
and baking time towards the consumer acceptance of rice bran brownies in terms of
aroma
Rice bran increase aroma acceptance decreases unpleasant aroma possesed
by rice bran
Result showed there was no effect of baking time towards the consumer acceptance of
rice bran brownies in terms of aroma

Main Research Sensory Taste

7

6
5.24
4.7
5
5
4.44.19
3.72 Hedonic Score of Taste 4
Hedonic Score of Taste 4
6

0%

10%

20%

30%

40%

35 minutes

4.44 4.54 4.36

45 minutes

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
Left : Effect of Rice Bran Concentrations Towards
Taste Parameter , Right : Effect of Baking Time
Towards Taste Parameter

55 minutes

Result showed that there was an effect of rice bran concentration towards the consumer
acceptance of rice bran brownies in terms of taste
Result also showed that there was no significant different of the rice bran brownies
made using different baking time towards its taste acceptance. There was no effect of
interaction between rice bran concentrations and baking time towards the taste
acceptance of rice bran brownies

Main Research Sensory - Texture

Rice Bran Concentration
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

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
Effect of Interaction of Rice
Bran Concentration and Baking
Time towards Tesxture
Parameter

From the result, there was effect of rice bran concentration towards the texture acceptance of rice
bran brownies
Result showed that there was effect of baking time toward the texture acceptance of rice bran
brownies, Result also showed that there was effect of interaction between rice bran concentrations
and baking time towards the consumer acceptance of rice bran brownies in term of texture

starch
gelatinization, maillard reaction and moisture loss
there are many features which are occurred during baking such as

affect texture affect acceptance

Main Research Sensory - Overall

Rice Bran Concentration
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

4.7286

4.8000

4.5714

4.8000

3.8143

cd

bc

cd

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
Effect of Interaction of Rice
Bran Concentration and Baking
Time towards OverallParameter

Result showed that there was effect of rice bran concentration towards the consumer acceptance
of rice bran brownies in terms of overall parameter
Result also showed that there was no effect of baking time towards the consumer acceptance of
rice bran brownies in term of overall parameter
There was effect of interaction between rice bran concentrations and baking time towards the
texture acceptance of rice bran brownies
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

Main Research - Texture

8000
7000
6000

7073.38 6910
6363.71
6050.52

7535.64

8000
7000
5000

Hardness (g) 4000

Hardness (g) 4000

3000

3000

2000

2000

1000

1000

0
10%

20%

30%

6778.85

6000

5000

0%

6366.13

7214.98

40%

35 minutes

Notes : Means followed by the

same letter are not significantly
different in Duncan Test at
=0.05
Left : Effect of Rice Bran
Concentrations Towards Hardness
Value ,
Right : Effect of Baking Time
Towards Hardness

45 minutes

55 minutes

Result showed that there was effect of rice bran concentration towards the hardness parameter of rice
bran brownies The increasing in hardness value might be caused by the increasing dietary

fiber content as the rice bran concentration increased

Result also showed that there was effect of baking time towards the hardness parameter of rice bran
brownies

Main Research Moisture Content

Moisture Content (%)

0%

10%

18
16
14
12
10
8
6
4
2
0

17.09
15.67
14.0314.48
12.96

20%

30%

40%

20
18
16
14
12
Moisture Content (%) 10
8
6
4
2
0
35 Minutes

Notes : Means followed by the

same letter are not significantly
different in Duncan Test at
=0.05

18.77

45 Minutes

14.31
11.46

Left : Effect of Rice Bran

Concentrations Towards Moisture
Content ,
Right : Effect of Baking Time
Towards Moisture Content

55 Minutes

From the result, there was effect of rice bran concentration towards the moisture content of rice bran
brownies
Result also showed that there was effect of baking time towards the moisture content of rice bran
brownies, There was no effect of interaction between rice bran concentrations and baking time
towards the moisture content of rice bran brownies.

Moisture content was considered as an important parameter in determining the

quality of baking because water plays a major role during baking process because water
reacts with baking ingredients (e.g : Gelatinization) and evaporates when heated.

Main Research Water Activity

0.720

0.720

0.713
0.709

0.710

0.710
0.700

0.700
Water Activity 0.690
0.680

0%

0.690

Waer Activity

0.682
0.678

0.670

0.660

0.650
30%

0.677

0.680

0.660
20%

0.692

0.690

0.670

10%

Notes : Means followed by the

same letter are not significantly
different in Duncan Test at
=0.05

0.714

40%

35 minutes

45 minutes

Left : Effect of Rice Bran

Concentrations Towards Water
Activity Value
Right : Effect of Baking Time
Towards Water Activty Value

55 minutes

From the result, there was effect of rice bran concentration towards the water activity
of rice bran brownies
Result also noted there was effect of baking time towards the water activity of rice bran
brownies, however, there was no effect of interaction between rice bran concentrations
and baking time towards the water activity of rice bran brownies.

Main Research Nutritional Composition

The nutritional composition of the best gluten free rice bran brownies formulation was

6.74 % protein content, 30.91 % fat content, 48.61 % carbohydrate content, 11.06 %
moisture content, 2.68 % ash content and 7.79% dietary fiber content.
The serving size of the gluten free rice bran brownies is 100 grams because the
total dietary fiber content was 7.79%, so the total dietary fiber in the rice bran brownies
per serving size was 7.79 grams.

RICH IN FIBER or HIGH

FIBER FOOD, based on RDI

Conclusions
CONCLUSIONS
Cassava flour was the best wheat flour replacer in the making of gluten free rice bran brownies.
The best rice bran concentration to produce the gluten free rice bran brownies was 30% rice bran
concentration, with 55 minutes baking time High Fiber Food
SUGGESTIONS
Further study on the shelf life of the product made using addition of rice bran needs to be done
Further study regarding the baking condition such as temperature or baking method during the
making of gluten free - rice bran brownies could be done in order to improve the acceptability of
the rice bran brownies

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