Ardanareswari, Katharina and SARI, WAHYU PUTRI and Kristina, Ananingsih Evaluation of Ginger (Zingiber officinale Roscoe) as Antioxidative Agent in Protein Fraction Characteristics of Sweet Bread. In: 2nd ICSAF, 9 - 10 Agustus, Semarang.
![[img]](http://repository.unika.ac.id/style/images/fileicons/text.png) |
Text
2018_02_05 ICSAF PROCEEDING Rev01.pdf - Published Version Download (7MB) |
Abstract
Addition of antioxidant is well-accepted in wide range of product to enhance nutritional properties and product qualities. Ginger (Zingiber officinale Roscoe) is known with its natural antioxidant potential. Supplementation of antioxidant in sweet bread may affect its physical properties, due to the potential disrupt in the formation of disulphide bond in gluten development. The purpose of this research is to understand effect of ginger (Zingiber officinale Roscoe) powder as antioxidant in protein fraction characteristics of sweet bread. Various concentration of ginger powder (0, 1.5, 3%) was added to flour and water mix, and analyzed for its hardness. The extraction of gliadin, glutenin, albumin, and globulin was done, and the glutenin fraction was assayed using electrophoresis technique. The result showed that higher concentration of ginger powder resulted in higher dough hardness. Different molecular weight of protein subunits was detected in each sample.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Ms Katharina Ardana Reswari |
| Date Deposited: | 18 May 2018 02:34 |
| Last Modified: | 18 May 2018 02:34 |
| URI: | http://repository.unika.ac.id/id/eprint/16040 |
Actions (login required)
 |
View Item |
