* Corresponding Author
Karakteristik Roti Bebas Gluten Berbahan Dasar Pati Ganyong Termodifikasi
https://doi.org/10.22146/agritech.16946 Parwiyanti Parwiyanti(1*), Filli Pratama(2), Agus Wijaya(3), Nura Malahayati(4)
(1) Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Jl. Palembang-Prabumulih Km. 32, Indralaya, Ogan Ilir, Sumatera Selatan 30662
(2) Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Jl. Palembang-Prabumulih Km. 32, Indralaya, Ogan Ilir, Sumatera Selatan 30662
(3) Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Jl. Palembang-Prabumulih Km. 32, Indralaya, Ogan Ilir, Sumatera Selatan 30662
(4) Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Jl. Palembang-Prabumulih Km. 32, Indralaya, Ogan Ilir, Sumatera Selatan 30662
(*) Corresponding Author
Abstract
Modified canna starch by Heat Moisture Treatment (HMT) and xanthan gum (GX) showed had potential used in the formulation of gluten-free breads. This study aimed to explore the phyiscals and sensory caharacteristics of gluten-free breads from some types of modified canna starch. The main material was some types of modified canna starch. The study was applied Completely Randomized Design with one treatment factor of starches type (HMT-GX and HMT modified canna starches, natural canna starch with and without 1.5% of xanthan gum addition, corn starch, and wheat flour). While the characteristics of bread determined include: specific volume, color, texture, ratio between height and diameter of bread, and sensory. The results showed that the best treatment based on physical and sensory characteristics was produced using HMT-GX modified canna starch. The characteristics of gluten free bread produced have a specific volume of 2.85 ± 0.017 cm3/g, color (L *, a *, b * 75.13, +9.370; +29.40, respectively), texture of 109.03 ± 7.50 gf, bread high and diameter ratio of 0.74, hedonic score for taste, color, texture and aroma respectively 5.34; 5.46; 5.56, and 5.80 repectively (range of hedonic values from 1 = very dislike to 7 = very like).
Keywords
Full Text:
PDF (Bahasa Indonesia)References
Al-Dmoor, H.M. and Galali, Y. (2014). Noverty formulas of free gluten flat bread for coeliac disearse patients. World Journal of medical Sciences 11(3):306-311. DOI: 10.5829/idosi.wjms.2014.11.3.84264
Alvarenga, N.B., Lidon, F.C., Belga, E., Motrena, P., Guerreiro, S., Carvalho, M.J., dan Canada, J. 2011. Characterization of gluten-free bread prepared from maize, rice and tapioca flours using the hydrocolloid seaweed agar-agar. Recent Research in Science and Technology. 3(8): 64-68. www.scholarjournals.org.
Gambus, H., Sikora, M., dan Ziobro, R. (2007). The effect of composition of hydrocolloids on properties of gluten-free Bread. Acta Scientiarum Polonorum Technology Aliment 6(3):61-74.
Gomashe, A.V., Dharmanik, P.G., dan Fuke, P.S. (2013). Optimization and production of xanthan gum by Xanthomonas campestris NRRL-B-1446 from suger beet molasses. The IJES 2(5): 52-55.
Hager, A., dan Arendt, E.K. (2013). Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten free breads based on rice, maize, teff and buckwheat. Food Hydrocoll. 32:195-203. http://dx.doi.org/10.1016/j.foodhyd.2012.12.021
Harmayani, E., Murdiati, A., dan Griyaningsih. (2011). Karakteristik pati ganyong (Canna edulis) dan pemanfaatannya sebagai bahan pembuatan cookies dan cendol. AGRITECH 31(4):297-303.
Kohajdova, Z., dan Karovicova, J. (2008). Influence of hydrocolloids on quality of baked goods. Acta Scientiarum Polonorum Technology Aliment 7(2):43-49.
Onyango, C., Mewa, E.A., Mutahi, A.W., dan Okoth, M.W. (2013). Effect of heat-moisture-treated cassava starch and amaranth malt on the quality of sorghum-cassava-amaranth bread. AFR. Journal of Food Science. 7(5):80-86. http:// www.academicjournals.org/AJFS. DOI: 10.5897/AJFS2012.0612
Palaniraj, A. dan Jayaraman, V. (2011). Production, recovery and appications of xanthan gum by Xanthomonas campestris. Journal of Food Engineering. 106:1-12. DOI: 10.1016/j.jfoodeng.2011.03.035
Parwiyanti, Pratama, F., Wijaya, A., Malahayati, N., dan Lidiasari, E. (2015). Swelling power dan kelarutan pati ganyong (Canna edulis Kerr.) termodifikasi melalui heat-moisture treatment dan penambahan gum xanthan untuk produk roti. Prosiding Seminar Hasil Penelitian Tanaman Aneka Kacang dan Umbi. Malang tgl 19 Mei 2015. Hal: 692-699.
Parwiyanti, Pratama, F., Wijaya, A., Malahayati, N., Lidiasari, E. (2016). Sifat fisik pati ganyong (Canna edulis Kerr.) termodifikasi dan penambahan gum xanthan untuk rerotian. Agritech 36(3):335-347. http://dx.doi.org/10.22146/agritech.16606,ISSN: 0216-0455
Peressini, D., Pin, M.; dan Sensidoni, A. (2011). Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids. Food Hydrocolloids. 25:340-349. DOI: 10.1016/j.foodhyd.2010.06.012
Putri, W.D.R., Zubaidah, E., dan Ningtyas, D.W. (2014). Effect of heat moisture treatment on functional properties and microstructural profiles of sweet potato flour. Advance Journal of Food Science and Technology 6(5): 655-659.
Rakkar, P.S. (2007). Development of a gluten-free commercial bread. Thesis. Auckland University of Technology. Auckland
Slamet, A. 2010. Pengaruh perlakuan pendahuluan pada pembuatan tepung ganyong (Canna edulis) terhadap sifat fisik dan amilografi tepung yang dihasilkan. Agrointek 4(2):100-104.
Syamsir, E., Hariyadi, P., Fardiaz, D., Andarwulan, N., dan Kusnandar, F. 2012. Pengaruh proses heat-moisture treatment (HMT) terhadap karakteristik fisikokimia pati. J. Teknol dan Industri Pangan 23(1): 100-106.
Turabi, F., Sumnu, G., dan Sahin, S. (2010). Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens. Food Hydrocoll. 24: 755-762. DOI: 10.1016/j.foodhyd.2010.04.001.
Utomo, J.S., Yulifianti, R., Kasno, A. (2012). Kajian sifat fisikokimia dan amilografi pati garut dan ganyong. Seminar hasil penelitian aneka kacang dan umbi. Malang. 673-680.
Vamadevan, V dan Bertoft, E. 2014. Structure-function relationships of starch components. Starch 66:1-14. DOI: 10.1002/Star.201400188.
Watcharatewinkul, Y., Puttanlek, C., Rungsardthong, V., dan Uttapap, D. (2009). Pasting properties of heat-moisture treated canna starch in relation to its structural characteristics. Carbohyd. Polym. 75(3):505-511. DOI: 10.1016/j.carbpol.2008.08.018.
Weber, F.H., Clerici, M.T.P.S., Collares-Queiroz, F.P., dan Chang, Y.K., (2009). Interaction of guar and xanthan gums with starch in the gels obtained from normal, waxy and high-amylose corn starches. Starch 61:28-34. DOI: 10.1002/star.200700655.
Widjajaputra, B. (2007). Pengelolaan tanaman terpadu untuk umbi-umbian. Sanggar anak bumi tani, Perkumpulan GEMPA, Yayasan KEHATI. Jogjakarta.
DOI: https://doi.org/10.22146/agritech.16946
Article Metrics
Abstract views : 5027
| 
views : 16517
Refbacks
- There are currently no refbacks.
Copyright (c) 2019 Parwiyanti Parwiyanti, Filli Pratama, Agus Wijaya, Nura Malahayati
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.