KARAKTERISTIK CAKE BERAS RENDAH LEMAK DENGAN PENGGUNAAN PROPORSI GUM XANTHAN DAN NATRIUM KARBOKSIMETIL SELULOSA (Na-CMC)
Abstract: Fat content in rice
Cake is 16,84% theoretically. The understanding of healthy living encourages
people to reduce the amount of fat in food. Kidney beans can be used as a fat
replacer. Rice Cake can be made with the addition of Na-CMC 4% and margarine
substitutes by kidney beans for up to 100%. The addition of xanthan gum in
combination with NaCMC will be studied to solved the rice Cake dryness. The
proportion of gum xanthan and Na-CMC added to low fat rice Cake dough for 4% of
the weight of rice flour. Research using a non factorial randomized block
design with the treatment is proportion gum xanthan and Na-CMC 0%:100%;
10%:90%; 20%:80%; 30%:70%; 40%:60%; and 50%:50% with four replication. The
proportion of xanthan gum and Na-CMC provides a significant effect on
physicochemical tests that include moisture content, specific volume, hardness,
cohesiveness, gumminess, chewiness at α = 5% and organoleptic tests that
include, pore uniformity, ease beaten, softness and ease of swallow (moistness)
but no significant effect (α = 5%) to a taste. Treatment of fat reducing which
most accepted was combination of xanthan gum and Na-CMC 20%: 80%.
Penulis: Petrina Joyowiguina,
Anita Maya Sutedja, Anna Ingani Widjajaseputra
Kode Jurnal: jppertaniandd140880
