APPLICATION AND EFFECTIVENESS OF TOMATO JUICE (Solanum Licopersicum) AS ACIDULANT ON THE PHYSICOCHEMICAL CHARACTERISTICS OF WHITE BREAD SUBSTITUTED WITH MODIFIED CASSAVA FLOUR

IVANA, MONICA RIKA (2018) APPLICATION AND EFFECTIVENESS OF TOMATO JUICE (Solanum Licopersicum) AS ACIDULANT ON THE PHYSICOCHEMICAL CHARACTERISTICS OF WHITE BREAD SUBSTITUTED WITH MODIFIED CASSAVA FLOUR. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Mocaf (modified cassava flour) is a fermented cassava product which has a white color , soft textur, and smell like cassava. Mocaf flour can be used as a substitute for wheat flour. However, to support the optimal development of the addition of mocaf flour on the white bread, it is necessary to add the acidulan to improve the final qualities of the bread. Natural acidulant can be found in fruit juice, one of which is tomatoes. The purpose of this study was to determine the effect of adding mocaf flour as a substitute for wheat flour and tomato juice as a natural acidulant on the physicochemical characteristics of white bread. In this study, the addition of mocaf flour was at concentration of 10%, 20% and 30%, then the addition of acidulant from tomato juice was at concentration of 25%, 50%, and 75%. Furthermore, white bread is tested for its physical and chemical characteristics. Physical testing includeds development of volume, pore diameter, hardness, and color. While chemical testing includeds water content. Based on the results, it can be seen that the addition of mocaf and acidulant increased the hardness value, but decreased the development of volume, pore diameter, L *, a *, b * values, and water content. White bread with the addition of 10% mocaf flour and 25% acidulant produced the most optimal development of volume (133,33±5,57%) with a hardness value of (63,55± 4,35 gf). Keywords: white bread, mocaf flour, tomato juice, acidulant

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > 664 Food technology > Additives
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 16 Apr 2019 09:56
Last Modified: 16 Apr 2019 09:56
URI: http://repository.unika.ac.id/id/eprint/18890

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