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Sentosa Ginting
Program Studi Ilmu dan Teknologi Pangan Fakutas Pertanian USU Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Engineering

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Phsysico-chemical and Sensory Characteristics Evaluation of Bread from Composite Flour (Rice, Cassava, Potato Starch and Soybean) with the Addition of Xanthan Gum Forianus Waruwu; Elisa Julianti; Sentosa Ginting
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.737 KB)

Abstract

This study was conducted to determine the physical, chemical and sensory characteristic of bread from composite flour (rice, cassava, potato starch and soybean) with the addition of xanthan gum. The study used a completely randomized design with two factors : the propotion of  rice flour : cassava flour: potato starch : soybean  in composite flour (T) ; (30 : 50 : 5 : 5 ; 30 : 50 : 10 : 10 ; 30 : 40 : 25 : 5 ; 30 : 40 : 20 : 10 and 100%) and concentration of xanthan gum (G) ; (0%, 0,5% dan 1%). The parameters analyzed were then analyzed physico-chemically include proximate analysis, color, texture and sensory characteristics. The results showed that interaction of  flour proportion in composite flour and xanthan gum concentration had highly significant effect on physicochemical properties (specific volume, browning index, moisture, ash, protein, fat and fiber content),had significant effect on carbohydrate content, but had no significant effect on texture and sensory properties of bread . Propotion of rice flour, cassava, potato starch and soybean 30 : 50 : 10 : 10 in composite flour and 0,5% xanthan gum produced bread with the acceptable quality based on physicochemical properties although they still had the lower sensory properties compared than bread produced from 100% wheat flour. Keywords : bread, composites flour, xanthan gum
The effect of The Addition of Several Various Natural Preservatives and Their Concentration on Changes in the Quality of Arenga pinnata Sap Parulian Soritua; Sentosa Ginting; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 4 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (149.839 KB)

Abstract

The aim of this essential is to determine the effect of adding of several natural preservatives and their concentration on the quality of Arenga pinnata sap. The research had been performed using factorial Completely Randomized Resign (CRD) with two factors, i.e; the natural preservative (B) : (mangosteen fruit skin, guava leaves, tea leaves) and the concentration of natural preservatives (K) : (1%, 3%, 5%, and 7%). Parameters analyzed were pH, viscocity,  ash content, total acid, total sugar, total dissolved solids, and organoleptic values (colour, aroma and taste,). The result of this research showed that the natural preservativeshad highly significant effect on all parameters. The concentration of natural preservatives had highly significant effect on all parameters. The interaction of the natural preservative and their concentrationhad significant effect onpH, viscocity, total acid, organoleptic aroma and taste, but had no significant effect on ash content, total sugar, total dissolved solids, and colour. The natural preservative mangosteen fruit skinand concentration of natural preservatives of 7% had the best result on quality of Arenga pinnata sap. Keywords :  Arenga pinnata sap, natural preservative , mangosteen, viscocity.
Co-Authors Forianus Waruwu Herla Rusmarilin Julianti, Elisa Parulian Soritua