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Tingkat Pengembangan Dan Daya Terima Roti Tawar Dari Tepung Jagung Dengan Konsentrasi Emulsifier Yang Berbeda

dc.contributor.authorRauf, Rusdin
dc.contributor.authorYulaiha, Siti
dc.contributor.authorNur Widiyaningsih, Endang
dc.date.accessioned2016-10-22T07:45:05Z
dc.date.available2016-10-22T07:45:05Z
dc.date.issued2016-08-27
dc.identifier.citationAmjid, M.R., Shehzad, A., Hussain, S., Shabbir, M.A., Khan, M.R. dan Shoaib, M. (2013). A comprehensive review on wheat flour dough rheology. Pakistan Journal of Food Science 23 (2): 105-123 APTINDO (Asosiasi Produsen Tepung Terigu Indonesia). 2014. Overvie Industri Tepung Terigu Nasional Indonesia. APTINDO. Jakarta Codina, G. G., Mironeasa, S., Voica, D. V., and Mironeasa, C. 2013. Multivariate Analysis of Wheat Flour Dough Sugars, Gas Produstion, and Dough Development at Different Fermentation Times. Faculty of Food Engineering and Faculty of Mechanical Engineering, Mechatronics and Management, Stefan Cel Mare Univercity, Suceava, Romania, Faculty of Biotechnical Systems Engineering, Univercity Politehnica of Bucharest. Vol. 31. No. 3: 222-229. Bucharest. Romania. Desphande. 2003. Bread (Encyclopedia of Food Sciene and Nutrition. New York: Academic Press. Eduardo, M., Svanberg, U., Ahrne, L., 2014. Effect of Hydrocolloids and Emulsifier on Baking Quality of Composite Cassava-Maize-Wheat Breads. International Journal of Food Sciene, Volume 2014. Ferawati, P., Suhaidi, I., Lubis, Z., 2014. Evaluasi Karakteristik Fisik, Kimia, dan Sensori Roti dari Tepung Komposit Terigu, Ubi Kayu, Kedelai, dan Pati Kentang dengan Penambahan Xanthan Gum. Jurnal Rekayasa Pangan dan Pertanian., Vol.2 No.1 Th. 2014. Handoko. 2005. Pengaruh Jenis Emulsifier Terhadap Karakteristik Roti Tawar. Skirpsi Jurusan Teknologi Pangan , UPH. Tangerang. Hardoko, Hendarto, L., Marsillam, T., 2010. Pemanfaatan Ubi Jalar Ungu (Ipomoea batatas L. Poir) Sebagai Pengganti Sebagian Tepung Terigu dan Sumber Antioksidan Pada Roti Tawa. Jurnal Teknologi dan Industri Pangan, Vol XXI No. 1 Th. 2010. Kuswardani, I., Trisnawati, Y., Fustine. 2008. Kajian Penggunaan Xanthan Gum pada Roti Tawar Non Gluten yang Terbuat dari Maizena, Tepung Beras dan Tapioka. Jurnal Teknologi Pangan dan Gizi, Vol 7 No. 1 April 2008. Lopez, A. C. B., A. J. G. Pereira dan R. G. Junqueria. 2004. Flour Mixture of Rice Flour, Corn and Cassava Strach in the Production of Gluten-Free White Bread. Brazilian Archieves of Biology and Technology, Vol. 47 (1): 66-70. Onyango, C., Unbehend, L., Unbehend, G., Lindhauer, M., 2015. Rheological Properties of Wheat-Maize Dough and Their Relationship with the Quality of Bread Treated with Ascorbic Acid and Malzperle Classic Bread Improver. African Journal of Food Sciene. Vol. 9(2), pp. 84-91, February 2015. Rauf, R., Sarbini, D., 2015. Daya Serap Air sebagai Acuan untuk Menentukan Volume Air dalam Pembuatan Adonan Roti dari Campuran Tepung Terigu dan Tepung Singkong. Agritech Rauf, R. 2015. Kimia Pangan. Yogyakarta: C.V Andi Offset Suarni dan Richana. 2007. Teknologi Pengolahan Jagung. Bogor: Balai Besar Penelitian dan Pengembangan Pascapanen. Shewry, P.R., Popineau, Y., Lafiandra, D. Dan Belton, P., 2001. Wheat Glutenin Subunits and Dough Elasticity: Findings of The Eurowheat Project. Trends in Food Sciene and Technology Sutomo, 2007. Pemanfaatan Tepung Terigu. Jakarta : Gramedia. Syarbini, Husin. 2016. Referensi Komplet A- Z Bakery. Solo: Tiga serangkaiin_ID
dc.identifier.issn2407-9189
dc.identifier.urihttp://hdl.handle.net/11617/7791
dc.description.abstractThe use of corn flour as a substitute for wheat flour has been widely reported, but raw material replacement for wheat flour has a lot do, but the quality needs to be improved. One of the factors that determine the quality of the bread is the use of an emulsifier. The purpose of the research was to determine the effect of concentration of emulsifier on the development and acceptance levels of bread made from corn flour. The research was conducted by adding emulsifier in bread manufacturing, with variations in concentration, were 0%, 2.5% and 5%. The development and acceptabce levels of bread were tested. The results showed that there was influence of addition of emulsifier against the level of development of bread. The highest development level of bread was given by the addition emulsifier 5%. The biggest acceptance level was indicated by addition emulsifier 5%.in_ID
dc.language.isoidin_ID
dc.publisherSTIKES Muhammadiyah Pekajanganin_ID
dc.subjectemulsifierin_ID
dc.subjectcornin_ID
dc.subjectbreadin_ID
dc.subjectdevelopmentin_ID
dc.subjectacceptancein_ID
dc.titleTingkat Pengembangan Dan Daya Terima Roti Tawar Dari Tepung Jagung Dengan Konsentrasi Emulsifier Yang Berbedain_ID
dc.typeArticlein_ID


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