EVALUASI KARAKTERISTIK FISIK, KIMIA, DAN SENSORI ROTI DARI TEPUNG KOMPOSIT TERIGU, UBI KAYU, KEDELAI, DAN PATI KENTANG DENGAN PENAMBAHAN XANTHAN GUM
ABSTRACT: The aim of this
research was to find physical, chemical, and sensory characteristics evaluation
of bread from composite flour of
wheat, cassava, soybean, and
potato starch with the addition
of xanthan gum. This study was
conducted to determine the
physical, chemical, and sensory characteristic of bread from composite flour
(wheat, cassava, soybean, and potato starch) with the addition of xanthan gum.
The research was conducted in July-August 2013 in the Laboratory of Food
Technology, Faculty of Agriculture, USU, Medan, used a completely randomized
design with two factors : the proportion of flour in composite flour(T) ; (100
: 0 : 0 : 0 ; 50 : 15 : 15 : 20 ; 50 : 25 : 10 : 15 ; 50 : 35 : 5 : 10, and 50
: 45 : 0 : 5) and xanthan gum concentrations (G) ; (0 % , 0,5 %, and 1 %). The
parameters analyzed were moisture content, ash
content, fat content,
fiber content, protein
content, bread volume,
organoleptic value of color, aroma,
flavor, and texture. The results showed that the ratio of wheat,
cassava, soybean, and potato starch had highly significant effect on water content,
ash content, fat
content, fiber content,
protein content, bread volume,
and value of organoleptic
color, aroma, flavor, and texture. Concentration of xanthan gum gave
highly significant effect of the fiber content, bread volume, value of
organoleptic color, flavor, texture but had no significant on moisture content,
ash content, fat content, protein content, and aroma. Interaction of these two
factors had highly significant effect on water content, fat content, protein content,
bread volume, and value of organoleptic texture. Proportion of wheat flour,
cassava, soybean, and potato starch of (50 : 15: 15 : 20) and 1 % xanthan gum
produced bread with the best quality.
Penulis: Pitaria Ferawati S,
Ismed Suhaidi, Zulkifli Lubis
Kode Jurnal: jppertaniandd140227
