Karakteristik Cake Beras Rendah Lemak Dengan Penggunaan Proposi Gum Xanthan Dan Natrium Karboksimetil Selulosa (Na-CMC)
| Main Authors: | Joyowiguina, Petrina, Sutedja, Anita Maya, Widjajaseputra, Anna Ingani |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Faculty of Agricultural Technology, Jurnal Nasional Tidak Terakreditasi
, 2014
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| Subjects: | |
| Online Access: |
http://repository.wima.ac.id/23561/1/9-Karakteristik_cake_.pdf http://repository.wima.ac.id/23561/2/9-Karakteristik_cake_Hasil%20Cek%20Similaritas.pdf http://repository.wima.ac.id/23561/13/9-R1%26-Karakteristik_cake_beras_%20.pdf http://repository.wima.ac.id/23561/ http://journal.wima.ac.id/index.php/JTPG/article/view/1497 |
Daftar Isi:
- Fat content in rice Cake is 16,84% theoretically. The understanding of healthy living encourages people to reduce the amount of fat in food. Kidney beans can be used as a fat replacer. Rice Cake can be made with the addition of Na-CMC 4% and margarine substitutes by kidney beans for up to 100%. The addition of xanthan gum in combination with NaCMC will be studied to solved the rice Cake dryness. The proportion of gum xanthan and Na-CMC added to low fat rice Cake dough for 4% of the weight of rice flour. Research using a non factorial randomized block design with the treatment is proportion gum xanthan and Na-CMC 0%:100%; 10%:90%; 20%:80%; 30%:70%; 40%:60%; and 50%:50% with four replication. The proportion of xanthan gum and Na-CMC provides a significant effect on physicochemical tests that include moisture content, specific volume, hardness, cohesiveness, gumminess, chewiness at α = 5% and organoleptic tests that include, pore uniformity, ease beaten, softness and ease of swallow (moistness) but no significant effect (α = 5%) to a taste. Treatment of fat reducing which most accepted was combination of xanthan gum and Na-CMC 20%: 80%.