Breadsticks Enriched with Riceberry Rice Bran

Abstract

This study aimed to select the basic recipe for the Breadsticks. The Randomized Completely Block Design (RCBD) was used to evaluate the sensory property appearance, color, flavor, taste and overall liking. 50-tester and 5-Point Hedonic Scale were used. It was found that the second basic recipe which consisted of wheat flour 1,000 grams, yeast 10 grams, salt 7 grams, milk powder 30 grams, water 600 grams, sugar 100 grams, shortening 50 grams for brushing breadsticks after baking butter 110 grams and salt 7 grams had the highest average scores had the highest average score. Then, the optimum ratio of 6 level of Riceberry rice bran was 5, 10, 15, 20, 25 and 30 percent. It was found that the 5 percent had the highest average score. It is found that the average score. Brightness value (L*) is 54.11. Red value (a*) is 8.58. Yellow value (b*) is 20.54.Crispness value is 4.80 Newton. Hardness is 37.20 Newton.