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APLIKASI GLUKOMANAN SEBAGAI CRYOPROTECTANT ADONAN BEKU ROTI MANIS DENGAN SUBSTITUSI PATI GARUT TERMODIFIKASI TERHADAP VIABILITAS YEAST, SIFAT FISIKOKIMIA, DAN ORGANOLEPTIKNYA

Willyandika S, Teguh (2018) APLIKASI GLUKOMANAN SEBAGAI CRYOPROTECTANT ADONAN BEKU ROTI MANIS DENGAN SUBSTITUSI PATI GARUT TERMODIFIKASI TERHADAP VIABILITAS YEAST, SIFAT FISIKOKIMIA, DAN ORGANOLEPTIKNYA. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Sweet bread is a food product that is consumed and liked by many people. The use of local resources such as arrowroot starch (Marantha arundinaceae) as a substitute material can reduce import dependency and provide functional properties after modification. As the technology evolves, the production of sweet bread can use freezing technology to make frozen dough. However, frozen dough has shortcomings such as damaging the structure of gluten, increasing the death of yeast, reduce retention of CO2 so that the bread volume also decreases. This deficiency can be prevented by the use of cold protection agents such as glucomannan. The purpose of this research is to know the interaction between modified arrowroot starch substitution and glucomannan as cryoprotectant on its yeast viability, physicochemical properties, and organoleptics. This research consisted on one step with Randomized Block Design Factorial. The first factor is modified arrowroot starch substitution consisting on 3 levels, there are G0 (0.00% w/w), G1 (3.75% w/w) and G2 (7.50% w/w.). The second factor is the concentration of glucomannan as cryoprotectant, consisting on 3 levels, C0 (0.0% w/w), C1 (0.5% w/w) and C2 (1.0% w/w). The parameters analyzed were yeast viability, physicochemical properties (moisture, ash, fat, protein, carbohydrate content) and organoleptics (taste, preference, and texture). This research results are physic properties (highest power of dough expand was obtained by G1C2 77.553% on the 7th day; power of bread expand G0C2 87.302% on the day; lowest texture G0C2 is 1,438 N/mm2 on second day; and highest elasticity G1C0 96.446% second day). Chemical properties (the lowest moisture content G2C0 15.298% on the seventh day; lowest ash content G0C2 1.028% on seventh day; lowest fat content G2C0 4.399% on seventh day; highest protein content G0C0 6.952% on sixth day; and the highest carbohydrate content G2C0 74.217% on seventh day). The yeast viability shows colonies increases in G1C2 2,71x105 CFU/ml on seventh day. The organoleptic results are taste (4 = tasty), preferences (4 = like), and texture (3 = soft enough).

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311076
Keywords: sweet bread, frozen dough, modified arrowroot starch, cryoprotectant
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 22 Nov 2018 03:55
Last Modified: 22 Nov 2018 03:55
URI : http://eprints.umm.ac.id/id/eprint/40561

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