relation: https://eprints.untirta.ac.id/54005/
title: OPTIMASI FORMULA HIDROKOLOID PADA PEMBUATAN ROTI BEBAS GLUTEN BERBASIS TEPUNG JAGUNG DENGAN DEDAK PADI TERMODIFIKASI AIR RENDAMAN BUAH SALAK
creator: Rania, Jauhara Zahran
subject: S Agriculture (General)
description: This study aimed to determine the effect of emulsifier and modified rice bran addition on gluten-free bread characteristics, as well as to optimize the hydrocolloid formula. This research was conducted in two stages. The preliminary stage used a Factorial Randomized Group. The factor was hydrocolloid type (CMC, carrageenan) and emulsifier type (lecithin, SP, bread improver). The main stage was formula optimization of 4 types of hydrocolloids (CMC, carrageenan, xanthan gum, glucomannan) using the Simplex Centroid Design method on Minitab 20 software. The results of preliminary research showed that the types of hydrocolloids and emulsifiers had a significant effect on the specific volume of bread, with the best emulsifier type being SP. Modified rice bran increased the specific volume of bread, tough it remained lower than the control sample. The results of the main study showed that all four hydrocolloid components had a positive influence on the observed responses. The optimal formula obtained contained CMC as 0.1275 grams, carrageenan as 0.1250 grams, xanthan gum as 0.1306 grams, and glucomannan as 0.6169 grams. The response results made from the optimal formula are moisture content of 3.32%, ash content of 2.35%, fat content of 15.01%, protein content of 12.28%, texture (firmness) of 531.10 gf, specific volume of 2.67 cm3/gram, degree of whiteness of crust of 60.44 and degree of whiteness of crumb of 60.47. The paired T-test results showed that the p-value of all responses was higher than 0.05 (p>0.05) indicating no significant difference between the predicted and actual values.
date: 2025
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/54005/1/Jauhara%20Zahran%20Rania_4444190041_Fulltext.pdf
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identifier: https://eprints.untirta.ac.id/54005/5/Jauhara%20Zahran%20Rania_4444190041_04.pdf
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identifier: https://eprints.untirta.ac.id/54005/6/Jauhara%20Zahran%20Rania_4444190041_05.pdf
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identifier: https://eprints.untirta.ac.id/54005/8/Jauhara%20Zahran%20Rania_4444190041_Ref.pdf
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identifier: https://eprints.untirta.ac.id/54005/7/Jauhara%20Zahran%20Rania_4444190041_Lamp.pdf
identifier:   Rania, Jauhara Zahran  (2025) OPTIMASI FORMULA HIDROKOLOID PADA PEMBUATAN ROTI BEBAS GLUTEN BERBASIS TEPUNG JAGUNG DENGAN DEDAK PADI TERMODIFIKASI AIR RENDAMAN BUAH SALAK.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.