Hasanah, Rofikatul (2023) Pengaruh Substitusi Maizena Terhadap Sifat Kimia, Fisik dan Organoleptik Roti Bebas Gluten Tepung Komposit (Sorgum-Beras). Undergraduate thesis, Politeknik Negeri Jember.
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Abstract
This study aims to determine the best amount of cornstarch substitution on the physical, chemical and organoleptic properties of gluten-free white bread. The amount of cornstarch substitution used was 0%, 10%, 20%, 30%, 40% and 50% which were carried out 3 times and 6 treatments with a total of 18 treatments. The research design used a non-factorial Completely Randomized Design (RAL), then analyzed using variance and tested with the Duncan Multiple Range Test (DMRT) on the physical, chemical and organoleptic properties of gluten-free white bread. The results showed that 50% cornstarch substitution produced the best gluten-free white bread products with sorghumrice composite flour with hedonic quality criteria, brightness level L* (28.73), redness level a* (1.99), texture (4.36N), stalling rate (0.032 N/hour), swelling power (6.31%), specific volume (3.88 cm3/g), 24.18% water content and 0.73% ash. Bright whitish brown color (4.53) and preferred (4.83), weak sorghum specific aroma (4.61) and preferred (4.85), soft texture (4.76) and preferred (4.68), taste savory (4.67) and preferred (4.72), fine and uniform pore structure (4.83) and preferred (4.62.
| Item Type: | Thesis (Undergraduate) | ||||||
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| Uncontrolled Keywords: | cornstarch, gluten-free, white bread | ||||||
| Subjects: | 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 165 - Teknologi Pangan dan Gizi | ||||||
| Divisions: | Jurusan Teknologi Pertanian > Prodi D4 Teknologi Rekayasa Pangan > Tugas Akhir | ||||||
| Depositing User: | Rofikatul Hasanah | ||||||
| Date Deposited: | 19 Jan 2023 02:00 | ||||||
| Last Modified: | 19 Jan 2023 02:02 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/18916 |
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