PENGURANGAN KUNING TELUR PADA BEBERAPA KONSENTRASI GUM XANTHAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK CAKE BERAS RENDAH LEMAK
ABSTRACT: Reducing levels of
fat content in reduced fat rice cake can be done by reducing the use of egg
yolk. Egg yolk reduction causes the changes of characteristics of reduced fat
rice cake so that need the addition of an other compounds that can improve the
characteristics of reduced fat rice cake. Gum xanthan can be used to improve
the characteristics of reduced fat rice cake is. This research objective to
determine the effect of egg yolk reduction and gum xanthan concentration and
interaction on physicochemical and sensory properties of reduced fat rice cake.
Research design was Randomized Block Design with factorial design that
consisted of two factors, namely egg yolk reduction and gum xanthan
concentration. Reduced egg yolk consisted of two levels, 60% and 80% from the
based formula of egg yolk meanwhile gum xanthan concentration consisted of
three levels, 0,1%; 0,2% and 0,3% from the weight of rice flour. The research
was conducted in four replications. Data were analyzed using Analysis of
Variance at α = 5%. If the ANOVA test showed a significant effect, data were
analyzed by Duncan’s Multiple Range Test at α = 5% to determine the level of
treatments that gave a significant difference. The results showed the
interaction between egg yolk reduction and gum xanthan concentration provided
significant effect on moisture content, specific volume, hardness, gumminess
and color reduced fat rice cake. Egg yolk reduction provided significant effect
on texture characteristics, such as springiness, cohesiveness and chewiness
while gum xanthan concentration provided significant effect on texture
characteristics, such as chewiness reduced fat rice cake. Egg yolk reduction at
gum xanthan concentration variation provided significant effect on preference
of color, pore uniformity, softness, taste and swallowability (moistness)
reduced fat rice cake. Reduced fat rice cake with 60% egg yolk reduction and
0,1% gum xanthan concentration was the most preferred treatment.
Penulis: Ang Arnold Timotius
Jonathan
Kode Jurnal: jppertaniandd160737
