Substitusi pati ganyong hasil heat moisture treatment pada roti gambang dengan sumber protein berbeda = Substitution of canna starch using heat moisture treatment on gambang bread with different source of protein

Lautricia, Vindy (2021) Substitusi pati ganyong hasil heat moisture treatment pada roti gambang dengan sumber protein berbeda = Substitution of canna starch using heat moisture treatment on gambang bread with different source of protein. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Umbi ganyong memiliki nilai ekonomis yang rendah, sehingga upaya untuk meningkatkan nilai tambah dari umbi ganyong adalah mengolahnya menjadi tepung atau pati. Kandungan amilosa dapat menyebabkan tekstur roti yang lebih lembut dan berperan dalam meningkatkan kadar pati resisten tipe 3. Pati resisten dapat ditingkatkan melalui metode HMT. Tujuan dari penelitian adalah menentukan pengaruh waktu dan suhu HMT terhadap kadar amilosa pati ganyong dan menentukan pengaruh rasio substitusi tepung terigu dengan pati ganyong hasil HMT terbaik dan jenis protein yag digunakan terhadap karakteristik roti gambang.Tahap pertama penelitian berupa proses HMT (suhu 100oC, 110oC, dan 120oC) dengan waktu (30, 60, dan 90 menit) terhadap pati ganyong, sedangkan pada tahap kedua roti gambang diberi rasio susbtitusi tepung terigu dengan pati ganyong hasil HMT terbaik (120oC, 90 menit) 100:0, 90:10, 80:20,70:30,60:40,50:50. Metode HMT dapat meningkatkan kadar amilosa, tetapi menurunkan rendemen, kadar air, lightness dan daya serap air. HMT 120oC dengan waktu 90 menit menghasilkan pati ganyong dengan kadar amilosa tertinggi (27,76%) dan kadar pati resisten (0,73%). Substitusi tepung terigu dengan pati ganyong hasil HMT dan penggunaan jenis protein berbeda, menurunkan volume pengembangan, lightness, dan hardness pada roti gambang, tetapi menaikkan kadar air (pada perlakuan substitusi 90:10 dengan jenis protein telur). Rasio substitusi tepung terigu dengan pati ganyong 90:10 hasil HMT dengan jenis protein telur menghasilkan roti gambang terbaik, dengan nilai hardness yang mendekati kontrol./Canna edulis has low economic values, so that effort to increase the added value of this canna edulis is converting it into flour or starch. Amylose content can cause softer bread texture and have a role in increasing levels of resistant starch type III. Resistant starch can be increased through the heat moisture treatment method. The purpose of this research is to determine the relation of time and temperature during HMT towards amylose content of canna starch and assessing the substitution ratio of flour to canna starch from the HMT and evaluate different types of protein, which can influence physical characteristics of gambang bread. The first stage of this research is HMT towards canna starch at various temperature (100oC, 110oC, and 120oC) and time (30, 60, dan 90 minutes), whereas in the second stage of this research is developing gambang bread using the best result from HMT (120oC, 90 minutes) with different ratio of flour and canna starch 100:0, 90:10, 80:20, 70:30, 60:40, 50:50. HMT method can increase amylose content, but decrease rendemen, water content, lightness, and water absorption. HMT 120oC 90 minutes yields the highest amylose content (27,76%) in canna starch and resistant starch (0,73%). The substitution of flour and canna starch from HMT results and diverse types of protein decreasing volume of development, lightness, and hardness in gambang bread,however increasing water content (on the substitution of 90:10 in egg protein). The best gambang bread can be obtained by using the best HMT results with 90:10 substitution ratio of flour and canna starch and using egg protein with the closest hardness value to the control.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Lautricia, VindyNIM01034170035angelica.vindy.av@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorAnugrahati, Nuri ArumNIDN0328067601UNSPECIFIED
Uncontrolled Keywords: heat moisture treatment; roti gambang ; substitusi; pati ganyong
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 6758 not found.
Date Deposited: 22 Feb 2021 06:44
Last Modified: 22 Feb 2021 06:52
URI: http://repository.uph.edu/id/eprint/21754

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