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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 Sensori Donat dengan Penambahan Emulsifier Mono-Diasilgliserol dari Fully Hydrogenated Palm Stearin(Sensory Characteristic of Doughnut with Addition of MonoDiacylglycerol from Fully Hydrogenated Palm Stearin)

Volume 2(1) : 34-40, April 2014
Penulis : Ria Noviar Triana1, Nuri Andarwulan1,2, Arief R Affandi1, Ria Choriatul Nur1
Institusi :

1South East Asian Food and Agricultural Science and Technology (SEAFAST) Center, Lembaga Penelitian dan Pengabdian Masyarakat, Institut Pertanian Bogor
2Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor


Kategori : Hasil Penelitian
Kelompok : Teknologi proses
Bahasa : Indonesia

Abstract

Emulsifiers are used in bakery industries to improve the quality and characteristics of products. Mono and diacylglycerol (MDAG) which can be produced from fully hydrogenated palm stearin (FHPS) is an emulsifier that can be applied in bakery products such as doughnut and bread. The objective of this study was to evaluate the effect of adding MDAG from FHPS as an emulsifier on dough characteristics, moisture content, extensibility and sensory quality of doughnut. Two concentrations of MDAG from FHPS in the formulation of doughnut were applied; i.e concentration 0.2% MDAG from FHPS and concentration 0.3% MDAG from FHPS. The results showed that the characteristics of dough with the emulsifier MDAG had smoth, not sticky, soft, easily molded and yellowish color. The dough became moist and air bubbles that form on the dough less. The moisture content of doughnut with the addition of MDAG ranged from 26.77% to 26.92%. MDAG from FHPS is capable to improve the extensibility and sensory quality of doughnut than that of the commercial emulsifier and control. Doughnut with the addition of 0.3% MDAG from FHPS as emulsifier had light brown skin color, rather glossy, uniform spread of skin color, and symmetrical spherical shape. The doughnut also had white crumb, good crumb matrix, fresh aroma, sweet flavors, no wheat flavor, smooth texture, not tough and easy to swallow. 



Aplikasi praktis

Penelitian ini memberikan informasi aplikasi emulsifier MDAG yang diproduksi dari fully hydrogenated palm stearin pada produk donat dan karakteristik mutu sensori donat yang ditambahkan emulsifier MDAG dari FHPS. MDAG dari FHPS terbukti mampu menggantikan emulsifier komersial sebagai ingredien donat.

 


Pendahuluan

Penggunaan emulsifier pada industri bakeri seperti roti, donat, biskuit dan kue berfungsi untuk memperbaiki kualitas roti dan karakteristik penanganan adonan. Emulsifier yang umum digunakan adalah diacetyl tartaric acid ester dari monodigliserida dan lesitin yang diketahui untuk memperbaiki karakteristik adonan serta monoasil-gliserol yang diaplikasikan sebagai antistaling agent atau pelembut crumb (Kohajdova et al. 2009).


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