Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Journal of Food Engineering Jurnal Teknologi dan Mutu Pangan
Sari, Irawati Nur Indah
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Evaluasi Karakteristik Roti Komposit Bebas Gluten dengan Konsentrasi Hidrokoloid dan Waktu Proofing yang Berbeda: Evaluation of Gluten-Free Composite Bread Characteristics with Different Hydrocolloid Concentrations and Proofing Times Indahsari, Irawati Nur; Sutrisno, Aji; Ulandari, Devy
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4207

Abstract

Bread is generally made from wheat flour which contains gluten is known to have a negative effect on celiac disease patients, so other alternative ingredients are needed in making gluten-free bread. However, the use of these ingredients has a weakness in ability to retain gas during the proofing process, so a hydrocolloid additive, namely Carboxy methyl cellulose (CMC). The aim of this research is to determine the effect of adding CMC and proofing time on the physical characteristics of gluten-free bread. The research method used was a factorial randomized block design (RBD). Factors used in this research was the CMC concentration (1%, 2%, 3%) and the proofing time (30 and 45 minutes). A total of 6 treatment combinations were repeated 3 times to obtain a total of 18 experimental units. Data analysis took the form of analysis of variance (ANOVA) and further DMRT/BNT tests. The results showed that the addition of CMC and proofing time had a significant effect (p¡0.05) on physical characteristics such as volume development, hardness, and stalling rate. This study shows that the addition of CMC and the right proofing time can improve the physical characteristics of gluten-free white bread This research contributes to finding alternative products for people with celiac disease to get white bread products with good physical qualities.
Evaluasi Karakteristik Fisik Roti Tawar Berbasis Tepung Komposit Kacang Komak (Lablab purpureus L. Sweet) : Evaluation of the Physical Characteristics of White Bread Made from Komak Bean (Lablab purpureus L. Sweet) Composite Flour Pravitri, Kartika Gemma; Putri, Destiana Adinda; Dewi, Putri Satika; Sari, Irawati Nur Indah
Journal of Food Engineering Vol. 5 No. 2 (2026): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v5i2.6981

Abstract

Roti merupakan produk bakery yang banyak dikonsumsi, namun masih bergantung pada tepung terigu impor sehingga diperlukan alternatif berbasis bahan lokal seperti kacang komak (Lablab purpureus L. Sweet) yang kaya protein dan serat. Penelitian ini bertujuan untuk mengevaluasi pemanfaatan tepung kacang komak termodifikasi sebagai substitusi tepung terigu serta pengaruhnya terhadap karakteristik fisik roti tawar. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan pendekatan perbandingan dua faktor yaitu Jenis sampel, dan jenis tepung yaitu 100% tepung terigu dan tepung terigu dengan substitusi tepung kacang komak termodifikasi sebesar 10%. Tepung kacang komak dibuat melalui tahapan perendaman, pengukusan, pendinginan, pengeringan, dan penghalusan. Parameter yang dianalisis meliputi warna, dimensi, berat, volume, volume spesifik, densitas, serta baking loss. Hasil menunjukkan bahwa substitusi tepung komak tidak berpengaruh signifikan terhadap karakteristik roti tawar dengan nilai L* (63,94), a* (-2,67), berat (136,80g), dimensi (panjang 150mm), dan baking loss (8,92%), namun berpengaruh signifikan terhadap nilai b*, volume, volume spesifik, dan densitas. Roti komposit memiliki volume dan volume spesifik lebih rendah serta densitas lebih tinggi dibandingkan roti terigu, yang menunjukkan struktur lebih padat akibat penurunan kemampuan retensi gas karena berkurangnya gluten. Implikasi penelitian ini menunjukkan bahwa jika dilihat dari nilai baking loss, tepung kacang komak termodifikasi berpotensi sebagai bahan substitusi dalam pengembangan tepung komposit berbasis legum lokal, meskipun perlu optimasi formulasi untuk meningkatkan kualitas fisik roti.
Co-Authors Aji Sutrisno Dewi, Putri Satika Kartika Gemma Pravitri Putri, Destiana Adinda Ulandari, Devy