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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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Pengaruh Penambahan Emulsifier terhadap Mutu Sensori Roti Tawar selama Penyimpanan(The Addition of Emulsifiers Influence on the Quality of Sensory Pan Bread for Storage)

Volume 3(2) : , April 2014
Penulis : Andreas Dalton1Program Studi Magister Profesional Teknologi Pangan, Sekolah Pascasarjana, Institut Pertanian Bogor, Elvira Syamsir2Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor
3South East Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor
, Sugiyono2Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor
Institusi :

1Program Studi Magister Profesional Teknologi Pangan, Sekolah Pascasarjana, Institut Pertanian Bogor 2Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 3South East Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor 


Kategori : Hasil Penelitian
Kelompok : Teknologi proses
Bahasa : Indonesia

Abstract

This study was aimed to determine the effect of emulsifier addition to the quality sensory of fresh bread during storage and to determine the choosen concentration of emulsifier. The emulsifier of mono and diglycerides was added into flour along with other raw materials. The bread was processed with direct method. In this experiment, two treatments were applied, i.e. emulsifier concentration (0.1, 0.2, 0.3, 0.4, 0.5% to the weight of wheat flour) and storage at room temperature (1,2,3,4 days). Sensory tests were done each day using a scoring method with six trained panelists. Sensory parameters tested consist of external characteristics (volume, color of crust, symetry of form, character of crust) and inter- nal characteristics (crumb,color crumb, aroma, taste, texture, and chewing). The results of the research showed that the emulsifier did not affect significant external quality of pan bread. but emulsifier could improve significant the quality of sensory pan bread (texture and mastication). During storage there were decreases in the internal quality in all pan bread, but pan bread with the addition of emulsifiers had a better quality than pan bread without emulsifiers. The addition of emulsifier could not reduce staling. The choosen concentration of emulsifier was 0.1% of wheat flour.



Aplikasi praktis

Hasil penelitian ini memberikan informasi mengenai karakteristik eksternal dan inter- nal roti tawar dengan penambahan emulsifier selama penyimpanan yang dapat digunakan untuk menen- tukan mutu dari roti tawar. Data-data yang diperoleh dapat menjadi rekomendasi penentuan mutu roti tawar dengan penambahan emulsifier bagi industri pembuat roti tawar. 


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