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All Journal Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Khadimul Ummah Journal of Social Dedication Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Teknik Kimia Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences International Journal of Community Service AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Journal of Science and Social Development
Ratna Yulistiani
Program Studi Teknologi Pangan, Universitas Pembangunan Nasional “Veteran” Jawa Timur
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Utilization of Rice Flour and Soy Flour with the Addition of Xanthan Gum for Making Gluten-Free White Bread Yulistiani, Ratna; Ambarwati, Peni; Pratiwi, Yunita Satya; Wardianto, Muhammad Rosyid
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2080-2090

Abstract

Gluten-free white bread formulated with rice and soy flour offers a safe alternative for individuals with celiac disease. Since gluten is absent, xanthan gum is added to improve gas retention and dough structure. This study aimed to identify the optimal formulation of gluten-free white bread by evaluating the physical, chemical, and sensory characteristics of various combinations of rice flour, soy flour, and xanthan gum, as well as analyzing the bread microstructure using Scanning Electron Microscopy (SEM). A Completely Randomized Design (CRD) with two factors- rice flour to soy flour ratios (90:10, 80:20, 70:30) and xanthan gum levels (1%, 2%, 3%)- was performed with three replications. Results showed that the best formula is rice flour to soy flour ratios of 80:20 combined with 3% xanthan gum. The bread had 39.26% water content, 1.26% ash, 10.96% fat, 8.22% protein, and 40.30% carbohydrates. Physically, it had a textural strength of 19.85 N, volume expansion of 82.64%, and porosity of 24.00%. Sensory scores (1-5 scale) were 4.24 (color), 3.92 (aroma), 3.96 (taste), and 4.68 (texture). SEM revealed that the gluten-free bread had larger and less uniform pores. These findings highlight formulation potential to enhance gluten-free bread quality and sensory acceptance.
Co-Authors .,, Shinta Agung Wicaksono, Luqman Agustin, Citra Melia Alfiyatus Sholichah Ambarwati, Peni anggreini, riski ayu Angky Wahyu Putranto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Arizandy, Radita Yuniar Artika, Odilia Emeralda Dian asep nurhikmat Awanda Winar Fitriana Azzahra, Raidza Azzury, Novita Mizzalluna Bintang Safir Kelana, Mahatma Dadik Raharjo Dany Priyanto, Anugerah Dedin Finatsiyatull Rosida Dharmanto, Ernando Setyo Dinar Dhiny, Almira Dona Avrilia Kristanti Erwan Adi Saputro Esfandiar, Wildan Naufal Febrianti, Nadya Dwi Putri Finatsiyatull Rosida, Dedin Firdaus, Salsabila Fitriani, Awanda Winar Handy Wiranata Hanum, Eva amelia Reza Herdianto, Ferly Wirawan HP,, Sudaryati Imaya M. Nurjannah Imaya M. Nurjannah Indra Purnama, Afridho Laksono Jariyah Jariyah Jariyah Jariyah Jariyah Kalaswari, Sita Kartini Kartini Khoirun Nisa Kindriari Nurma Wahyusi Kusuma Wardhani Mas’udah Lia F. Ramadhani Meditya Dwi Rizkyati Mei Syella Kurnia Putri Cahyo Meireni Zacharya, Berlianda Misbach, Moch. Harits Pradana Mohammad Iqbal Nugraha, Reva Edra Nur Aini Fauziyah Nur Hanifah Nur, Deana Fyra Adi Nuryati, Anna Pitaloka, Aura Fatimah Dyah Pradana Misbach, Mochamad Harits Pramesthi, Azzahra Nur Shifa Prihandayaningsingsih, Nur Cahyani Purnama, Afridho Laksono Indra Putra, Andre Yusuf Trisna Putri Febrianti, Nadya Dwi Rachmawati, Shinta Dwi Raharjo, Dadik Ramadhani, Lia F. Ramadhanty, Arlita Rhamadhan, Dinar Cahyaning Rohmah, Nova Ainur Rosida Rosida, Dedin F. Rosmalia, Senarita Septia Rusydiana, Indah Nur Safitri, Serly Salvania, Hafidha SARTIKA, LUTFITA DEWI Savitri, Anggita Savitri, Anggita Ulfia Setyarini, Wahyu Shafira Enri Shalsabiella Shalsabiella, Shafira Enri Sihananto, Andreas Sri Djajati Sri Djajati Sri Winarti Sri Winarti Syahidah, Fathimah Sarah Teti Estiasih Trimono, Trimono Triwardani, Intan Tuty Shohibatuz Zakiyah Ulya Sarofa Vikri Furkhoni Iqbal W, Lia Kusuma Wahyuningtyas, Ririh Wardianto, Muhammad Rosyid Widyasari, Elsa Winarti Yunita Satya Pratiwi