Karakteristik Cake Beras Rendah Lemak Dengan Penggunaan Proposi Gum Xanthan Dan Natrium Karboksimetil Selulosa (Na-CMC).

Joyowiguina, Petrina, Sutedja, Anita Maya and Widjajaseputra, Anna Ingani (2014) Karakteristik Cake Beras Rendah Lemak Dengan Penggunaan Proposi Gum Xanthan Dan Natrium Karboksimetil Selulosa (Na-CMC). Jurnal Teknologi Pangan dan Gizi, 13 (1). pp. 18-28. ISSN 1411-7096

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Official URL: http://journal.wima.ac.id/index.php/JTPG/article/v...

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%.

Item Type:	Article
Uncontrolled Keywords:	reduce fat rice Cake, kidney beans, xanthan gum, Na-CMC, fat replacer
Subjects:	Agriculture and Food Technology
Divisions:	Journal Publication
Depositing User:	F.X. Hadi
Date Deposited:	28 Sep 2020 06:51
Last Modified:	17 Mar 2022 03:06
URI:	http://repository.ukwms.ac.id/id/eprint/23561

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