PROSES PRODUKSI PEMBUATAN SNACK BARS BERBAHAN BEKATUL DENGAN SUBSTITUSI TEPUNG MAIZENA

PRODUCTION PROCESS MAKING OF SNACK BARS FROM RICE BRAN WITH MAIZENA POWDER SUBSTITUSION Ismira Widihastuti1 R. Baskara Katri Anandito, S.TP.,MP 2 Edhi Nurhartadi S. TP., M.P.3 ABSTRACT Rice bran snack bars with maizena powder substitusion is type of snack bar that use rice bran as raw material and maizena powder as binding material. Production process of rice bran snack bar use some materials, there are: rice bran, maizena powder, chocolate, margarine, salt, sugar, chocochip, cashew nut, and eggs. Rice bran contains protein, unsaturated fat and high fibre content that benefit for human body. In conducting production practice, the researcher applied sensory analysis using scoring test, chemical analysis and economical analysis. For organoleptic test, the reseacher employed preference test using scoring method on color, taste, textur, aroma and overall. Making step of rice bran snack bars with substitution maizena is melting the margarine and chocolate block, stir the eggs and sugar, mix ingredient, forming, baking, cooling, cutting, and packaging. The result show that rice bran snack bar with substitution maizena the most liked is formulation with rice bran 50% with substitution maizena 50%. Chemistry analysis consist of water content and crude fiber content with the result 11,2% and 5,21%. The next is economy analysis consist of capacity production, the selling price, profit, Break Event Point (BEP), and Benefit Cost Ratio (B/C). The result of capacity production is 10.000/month and selling price is Rp 5.000/pcs then gained netto profit is Rp11.279.840,-/month, BEP on production stage is 2.187 pacs with the price Rp 3.395/pcs and established score of B/C 1,22 which means this effort of production worth to expanding in the future. Keyword :rice bran. snack bars, process production Description : 1. Student of D3 Teknologi Hasil Pertanian, Agriculture Faculty of Sebelas Maret University. 2. Lecturer and examiner of of D3 Teknologi Hasil Pertanian, Agriculture Faculty of Sebelas Maret Universit