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Pemanfaatan Tepung Bekatul Sebagai Substitusi Bahan Pembuatan Stik Bawang

Food Science and Culinary Education Journal · Vol. 12 No. 2 (2024) · hlm. 52–59

DOI
10.15294/focuze.v12i2.39973
ISSN
2829-355X, 2252-6587
Terbit
2024-03-27
Penerbit
Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang
Bahasa
eng

Abstrak

Stick is one of cake’s type that flat, long, like a cane, has a savory taste, has a crispy texture and the final process is through frying (Fransiska 2019). The aims of this study was to the determine the level of community interested for the experimental and brand stick on the stick product, make certain about the total food fiber content in the experimental stick, and calculate the selling price in the experimental sticks. The research method used is a descriptive analysis of the percentage using microsoft excel aplications, laboratory tests to determine the total nutritional content of food fiber using AOAC gravimetry, and calculating the selling price using the Break Event Point (BEP) analysis. The results showed that the most preferred brand was brand B. Laboratory test results of the average total food fiber content in sticks sequentially showed that bran flour substitution was 0% (9,66%), 6% (9,94%), 8% (16,07%) and 10% (17,87%). The results of the calculation of Break Event Point (BEP) on the stick with a 10% substitution of bran flour with sales of Rp.70.794.800 and can be reached in 191 days.

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  • Tarumanagara University
  • Universitas Muhammadiyah Kendari
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Rekan penulisOrganisasiArtikel bersama
Asih KuswardinahAfiliasi tidak diketahui2
Bambang TriatmaAfiliasi tidak diketahui2
Wasino WasinoTarumanagara University1
Muzakki BashoriAfiliasi tidak diketahui1
Inez Kalyana AzmiAfiliasi tidak diketahui1
Abdul RozaqAfiliasi tidak diketahui1
Herlina Putri KhawismayaAfiliasi tidak diketahui1
Rahma Danisa Eka SafitriAfiliasi tidak diketahui1
Muhammad AnsoriAfiliasi tidak diketahui1
Retno KusumaningtyasAfiliasi tidak diketahui1
Saptariana SaptarianaAfiliasi tidak diketahui1
Nurma Fatunia AzizahAfiliasi tidak diketahui1
Eni LestariAfiliasi tidak diketahui1
Dwi KurniawatiUniversitas Muhammadiyah Kendari1
Nazwa Eka Nabella NabellaAfiliasi tidak diketahui1
Prameswari Dinda AjirahmandaAfiliasi tidak diketahui1
Eko KrisnartoAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/sju/index.php/fsce/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 5 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Pemanfaatan Tepung Bekatul Sebagai Substitusi Bahan Pembuatan Stik Bawang</dc:title>
	<dc:creator>Rahmawati, Fajar Tri</dc:creator>
	<dc:creator>Putri, Meddiati Fajri</dc:creator>
	<dc:description xml:lang="en-US">Stick is one of cake’s type that flat, long, like a cane, has a savory taste, has a crispy texture and the final process is through frying (Fransiska 2019). The aims of this study was to the determine the level of community interested for the experimental and brand stick on the stick product, make certain about the total food fiber content in the experimental stick, and calculate the selling price in the experimental sticks. The research method used is a descriptive analysis of the percentage using microsoft excel aplications, laboratory tests to determine the total nutritional content of food fiber using AOAC gravimetry, and calculating the selling price &amp;nbsp;using the Break Event Point (BEP) analysis. The results showed that the most preferred brand was brand B. Laboratory test results of the average total food fiber content in sticks sequentially showed that bran flour substitution was 0% (9,66%), 6% (9,94%), 8% (16,07%) and 10% (17,87%). The results of the calculation of Break Event Point (BEP) on the stick with a 10% substitution of bran flour with sales of Rp.70.794.800 and &amp;nbsp;can be reached in 191 days.</dc:description>
	<dc:publisher xml:lang="en-US">Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang</dc:publisher>
	<dc:date>2024-03-27</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/sju/fsce/article/view/39973</dc:identifier>
	<dc:identifier>10.15294/focuze.v12i2.39973</dc:identifier>
	<dc:source xml:lang="en-US">Food Science and Culinary Education Journal; Vol 12 No 2 (2023); 52 - 59</dc:source>
	<dc:source>2829-355X</dc:source>
	<dc:source>2252-6587</dc:source>
	<dc:source>10.15294/focuze.v12i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/sju/fsce/article/view/39973/26532</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Food Science and Culinary Education Journal</dc:rights>
</oai_dc:dc>