UTILIZATION OF GUAR GUM AND JACKFRUIT SEED FLOUR ON LOW FAT BROWNIES PRODUCT

WULANDARI, OEI, AMELIA AYU (2018) UTILIZATION OF GUAR GUM AND JACKFRUIT SEED FLOUR ON LOW FAT BROWNIES PRODUCT. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Obesity has become a common problem throughout the world, both in developed and developing countries. The main factor of obesity is the environmental factor caused by the type of balance between diet and eating behavior. One way to prevent obesity is by consuming low fat and high fiber food. Innovations for alternative foods that are well consumed without causing obesity are modified brownies. Jackfruit seeds can be processed into flour which can replace the main ingredients for making brownies, namely flour. Amylopectin content of jackfruit seed flour is lower than wheat flour. Low amylopectin levels will produce a low glycemic index (IG) value. Guar gum is a hydrocolloid compound that is expected to replace fat and reduce calorie levels in jackfruit seed brownies. The purpose of this study was to determine the quality of the physico-chemical and organoleptic characteristics that can be accepted by consumers on products brownies are substituted with jackfruit seed flour 80% and 100% and the addition of 0.1% guar gum, 0.15%, and 0.2 %. The analysis carried out were color analysis using a chromameter, crumb texture analysis using a texture analyzer, thermogravimetric analysis of water content, ash content analysis using a furnace, fat content analysis using Soxhlet, protein content analysis using kjeldhal, food fiber analysis using acid detergent fiber (ADF), simple sugar level analysis using the phenol method, carbohydrate level analysis using the by difference method, and sensory analysis using the rating method. From the results, jackfruit seed flour had a light yellow color with a water content of 11.7%, ash content of 2.6%, 1.3% fat content, protein content of 18.2%, and the fiber content of 9,8%. The more jackfruit seed flour was used, the texture of brownies were harder, fat content decreased, while protein and fiber levels increased. The conclusion of this study was 80% jackfruit seed brownies with the addition of 0.2% guar gum had no different characteristics from control brownies. The formulation with optimal chemical and organoleptic characteristics is the formulation of 100% jackfruit seed brownies with the addition of 0.2% guar gum.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 16 Apr 2019 09:36
Last Modified: 16 Apr 2019 09:36
URI: http://repository.unika.ac.id/id/eprint/18842

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