EVALUASI KARAKTERISTIK FISIK, KIMIA DAN SENSORI ROTI DARI TEPUNG KOMPOSIT BERAS, UBI KAYU, KENTANG DAN KEDELAI DENGAN PENAMBAHAN XANTHAN GUM
ABSTRACT: This study was
conducted to determine the physical, chemical and sensory characteristic of
bread from composite flour (rice, cassava, potato starch and soybean) with the
addition of xanthan gum. The study used a completely randomized design with two
factors : the propotion of rice flour : cassava flour: potato starch : soybean
in composite flour (T) ; (30 : 50 : 5 : 5 ; 30 : 50 : 10 : 10 ; 30 : 40 : 25 :
5 ; 30 : 40 : 20 : 10 and 100%) and concentration of xanthan gum (G) ; (0%, 0,5%
dan 1%). The parameters analyzed were then analyzed physico-chemically include
proximate analysis, color, texture and sensory characteristics. The results
showed that interaction of flour proportion in composite flour and xanthan gum
concentration had highly significant effect on physicochemical properties
(specific volume, browning index, moisture, ash, protein, fat and fiber
content),had significant effect on carbohydrate content, but had no significant
effect on texture and sensory properties of bread . Propotion of rice flour,
cassava, potato starch and soybean 30 : 50 : 10 : 10 in composite flour and
0,5% xanthan gum produced bread with the acceptable quality based on
physicochemical properties although they still had the lower sensory properties
compared than bread produced from 100% wheat flour.
Penulis: Forianus Waruwu,
Elisa Julianti, Sentosa Ginting
Kode Jurnal: jppertaniandd150322
