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Dewan pembina :
Feri Kusnandar, Dr
(Ketua Departemen Ilmu dan
Teknologi Pangan)
Adhi Siswaja Lukman, Ir
(Ketua GAPMMI)

Dewan Redaksi :
Ketua :
Nuri Andarwulan, Prof. Dr
Anggota :
Hanifah Nuryani Lioe, Dr
Lilis Nuraida, Prof. Dr
Maggy T. Suhartono, Prof. Dr
Purwiyatno Hariyadi, Prof. Dr
Yunawati Gandasasmita, Ir. MAppSc

Redaksi Pelaksana :
Dede R. Adawiyah, Dr
Didah Nur Faridah, Dr
Nurheni Sri Palupi, Dr
Nur Wulandari, Dr
Puspo Edi Giriwono, Dr
Siti Nurjanah, Dr
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Karakteristik Tekstur Brownies yang Dipanggang dengan Microwave dengan Penambahan Pati Termodifikasi(Texture Characteristics of Microwave-Baked Brownies with the Addition of Modified Starches)

Volume 2(2) : , April 2014
Penulis : Elvira Syamsir, Feri Kusnandar, Medi Nova
Institusi :

1Program Studi Magister Profesional Teknologi Pangan, Sekolah Pasca Sarjana, Institut Pertanian Bogor 

2Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 


Kategori : Hasil Penelitian
Kelompok : Teknologi proses
Bahasa : Indonesia

Abstract

Microwave-baked brownies easily experiences high moisture loss and staling during storage. This research studied the effects of modified starch addition in the formula of brownies premix to the texture characteristics and staling inhibition of microwave-baked brownies during storage. Three types of modified starches, i.e. pregelatinized and crosslinked waxy corn starch (PIW), pregelatinized potato starch (PK), and pregelatinized or hydroxypropylated-substituted waxy corn (PHW) were tested. The microwave was set at medium-high heating temperature (90-95ºC, 600 watts) for 5 minutes. The texture characteristics (hardness, cohesiveness, adhesiveness)and sensory characteristics (pore of crumb, moist--ness, softness, density and overall acceptance) were evaluated during storage. Freshly microwave-baked brownies with the addition of starch PIW or PHW for 1% had excellent texture. However, brownies with the addition of starch PHW showed the most stable texture and least staling after three-day storege based on its moistness, density and overall acceptability. However, the product had softness for two-day storage.



Aplikasi praktis

Penelitian ini memberikan informasi kepada pelaku usaha untuk mengembangkan premix brownies yang dapat dipanggang secara singkat dengan menggunakan microwave. Penambahan pati pregelatinisasi dari jagung waxy sebanyak 1% menghasilkan brownies awal yang terbaik. Penambahan pati pregelatinisasi yang dikombinasikan dengan hidroksipilasi sebanyak 1% mampu menghambat staling brownies selama tiga hari penyimpanan. 


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