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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