Sains Malaysiana 53(2)(2024): 321-333

http://doi.org/10.17576/jsm-2024-5302-07

 

Applications of Hydrocolloids and Its Effects on Physicochemical Characteristics of Gluten-free Bread from Corn and Rice Flour

(Pengaplikasian Hidrokoloid dan Kesannya terhadap Ciri Fizikokimia Roti Tanpa Gluten daripada Jagung dan Tepung Beras)

 

HENY HERAWATI1,*, FETRIYUNA FETRIYUNA2, ICEU AGUSTINISARI1, INDAH KURNIASARI1, NOVITRI HASTUTI3, FITRIA RIANY ERIS4, FERI KUSNANDAR5 & MUCHAMAD BACHTIAR6

 

1Research Center for Agroindustry, National Research and Innovation Agency

Jl. Raya Jakarta-Bogor KM 46, Cibinong-West Java, Indonesia

2Padjajaran University, Department of Food Technology, Faculty of Agro-Industrial Technology, Jln. Raya Bandung-Sumedang Km. 21 Jatinangor 45363, Indonesia

3Research Center for Biomass and Bioproducts, KST Soekarno Jalan Raya Jakarta Bogor KM 46, Cibinong, Bogor, West Java, 16911, Indonesia

4Department of Food Technology, Faculty of Agriculture, University of Sultan Ageng Tirtayasa, Indonesia

5Faculty of Agricultural Technology, IPB University, Darmaga Campus, Bogor-West Java, Indonesia

6Scholl of Business, IPB University, SB IPB Building, Jl. Raya Padjajaran, Bogor, West Java, Indonesia

 

Diserahkan: 8 September 2023/Diterima: 30 Januari 2024

 

Abstract

Rice and corn flour can be used for gluten-free bread using a number of food hydrocolloids to improve the physicochemical properties closer to wheat products. This research aims to observe the effect of different types of food hydrocolloids, namely xanthan gum, glucomannan, carrageenan and CMC (Carboxymethyl Cellulose) on the physicochemical characteristics of gluten-free bread made from rice and corn flour. This research used a completely randomized design with two replications. This research observed the application of hydrocolloids to the formulation of gluten-free bread. The optimal increase in hydrocolloid concentration was determined to be 1 g for both CMC and carrageenan in both corn and rice flour. The highest addition of 1 g CMC in gluten-free bread made from corn flour, resulted in a specific volume of 3.422 cm3/g. The best gluten-free corn bread after drying contains a composition of 5.73% moisture content, 1.89% ash content, 17.34% fat content, 9.37% protein content, 65.67% carbohydrate content, and energy of 456.22 Kcal.

 

Keywords: Bread; corn; gluten-free; hydrocolloid; rice; technology

 

Abstrak

Beras dan tepung jagung boleh digunakan untuk roti bebas gluten menggunakan beberapa hidrokoloid makanan untuk meningkatkan sifat fizikokimia lebih dekat dengan produk gandum. Penyelidikan ini bertujuan untuk melihat kesan pelbagai jenis dan kepekatan hidrokoloid makanan terhadap ciri fizikokimia roti bebas gluten yang diperbuat daripada beras dan tepung jagung. Penyelidikan ini menggunakan reka bentuk rawak sepenuhnya dengan dua replikasi dan analisis menggunakan perisian SPSS 24. Penyelidikan ini memerhatikan penggunaan hidrokoloid kepada perumusan roti bebas gluten. Peningkatan optimum dalam kepekatan hidrokoloid ditentukan sebagai 1 g untuk kedua-dua CMC (Karboksimetil Selulosa) dan karagenan dalam kedua-dua jagung dan tepung beras. Penambahan tertinggi 1 g CMC dalam roti bebas gluten yang diperbuat daripada tepung jagung, menghasilkan isi padu tertentu 3.422 cm3/g. Roti jagung bebas gluten terbaik selepas pengeringan mengandungi komposisi 5.73% kandungan lembapan, 1.89% kandungan abu, 17.34% kandungan lemak, 9.37% kandungan protein, 65.67% kandungan karbohidrat dan tenaga 456.22 Kcal.

 

Kata kunci: Bebas gluten; beras; hidrokoloid; jagung; roti; teknologi

 

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*Pengarang untuk surat-menyurat; email: heny005@brin.go.id

 

 

 

 

 

 

 

 

 

 

 

   

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