KARAKTERISTIK FISIKOKIMIA TEPUNG KOMPOSIT BERBAHAN DASAR BERAS, UBI JALAR, KENTANG, KEDELAI, DAN XANTHAN GUM
ABSTRACT: The research was
aimed to study the physicochemicalproperties of composite flour from rice,
sweet potato, potato starch and soy flours. The reseach had been performed
using factorial completely randomized design, with one factor i.e the ratio of :
rice flour, sweet
potato flour, potato
starch, soy flour and
xanthan gum (T):
30%:50%:15%:4,5%:0,5%,30%:45%:20%:4,5%:0,5%,30%:40%:25%:4,5%:0,5%,30%:45%:15%:9,5%:0,5%,30%:40%:20%:9,5%:0,5%,30%:35%:25%:9,5%:0,5%,30%:40%:15%:14,5%:0,5%, 30%:35%:20%:14,5%:0,5%, 30%:30%:25%:14,5%:0,5%, 100%. Parameters analyzed were water
content, ash content, protein
content, fat content, fiber content, and
color. The results showed that the ratio of rice flour,
sweet potato flour, potato starch, soy flour and xanthan gum had highly significant effect on water content,
ash content, protein content, fatcontent, fiber content, and color. Ratio of
30%: 35%: 20%: 14,5%: 0,5%had a physicochemical properties near to wheat flour
therefore can be used as a wheat flour alternative in gluten free food products.
Penulis: Rizqa Amalia, Elisa
Julianti, Ridwansyah
Kode Jurnal: jppertaniandd140248
