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
Preview |
Text (Karakteristik Cake Beras Rendah Lemak Dengan Penggunaan Proposi Gum Xanthan Dan Natrium Karboksimetil Selulosa (Na-CMC).)
9-Karakteristik_cake_.pdf Download (335kB) | Preview |
![]() |
Text (Karakteristik Cake Beras Rendah Lemak Dengan Penggunaan Proposi Gum Xanthan Dan Natrium Karboksimetil Selulosa (Na-CMC)._peer_review_)
11-R1&2-Karakteristik_Cake_Beras_Rendah_ .pdf Download (1MB) |
Preview |
Text (Karakteristik Cake Beras Rendah Lemak Dengan Penggunaan Proposi Gum Xanthan Dan Natrium Karboksimetil Selulosa (Na-CMC).)
9-Karakteristik_cake_Hasil Cek Similaritas.pdf Download (1MB) | Preview |
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 |
Actions (login required)
![]() |
View Item |