PENGGUNAAN NA-CMC DAN GUM XANTHAN UNTUK MEMPERBAIKI KUALITAS CAKE BERAS RENDAH LEMAK
Abstract: The use of Na-CMC
need to be combined with xanthan gum hydrocolloid to improve the physical,
chemical, and sensory properties of reduced fat rice cake. The research aimed
to determine the effect of hydrocolloid concentration (Na-CMC and xanthan gum =
4:1) onphysical, chemical, and sensory properties of reduced fat rice cake. The
experimental design was Randomized Block Design with one factor, namely
hydrocolloid concentration, which consisted of five levels: 1%, 2%, 3%, 4%, and
5% based on flour weight with five replications. Data were analyzed by Analysis
of Variance at α = 5 % to determine the effect of treatment on the physical,
chemical, and sensory properties of reduced fat rice cake, and followed by
Duncan's Multiple Range Test at α = 5 % to determine differences between
treatment levels. The results showed that hydrocolloid concentration gave
significant effects on moisture content, specific volume, hardness,
cohesiveness, gumminess, chewiness and sensory properties (preference to pore
uniformity, ease of chewing, tenderness, taste, and moistness), but didn’t give
a significant effect on springiness of reduced fat rice cake. Reduced fat rice
cake with hydrocolloid concentration of 4% is the most preferred cake by
consumers.
Kata kunci: antioksidan, cabai, fenol, rawit
Penulis: Stephanie Livia Joana
Widija, Chatarina Yayuk Trsinawati, Anna Ingani Widjajaseputra
Kode Jurnal: jppertaniandd170767
