APPLICATION OF TAMARIND (Tamarindus indica) AS ACIDULANT AND ITS EFFECT ON THE PSYCOCHEMICAL CHARACTERISTICS OF WHITE BREAD BASED ON SUBTITUTION RICE BRAN FLOUR

PUTRI, BERNADETTE VENTIE MEGA PUTRI (2018) APPLICATION OF TAMARIND (Tamarindus indica) AS ACIDULANT AND ITS EFFECT ON THE PSYCOCHEMICAL CHARACTERISTICS OF WHITE BREAD BASED ON SUBTITUTION RICE BRAN FLOUR. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Wheat flour is the main ingredient in making white bread. The use of wheat flour can be reduced by substituting wheat flour with other ingredients like rice bran flour. Rice bran has high fiber content so it is good for health. One of the processed products made from bran flour is white bread. The use of bran flour on white bread results in changes in physical and chemical characteristics of the bread. The way to improve the physical qualities of white bread, especially in the development of bread volume is by adding acidulant. Acidulant contains organic acids which reacting with baking soda to produce CO2 and H2O. Tamarind (Tamarindus indica) is an ingredient that contain a lot of organic acid so that it is expected to be an acidulant in the manufacture of white bread based on the sustitution of bran flour. This research is aimed to determine the effect of tamarind as acidulant and substitution of rice bran flour on physicochemical characteristics of white bread, including development volume, pore diameter, color, texture and moisture content. The research method was made by making white bread with various concentrations, namely 100% wheat flour, bran flour (10%, 20% and 30% of the total flour used), as well as the addition of tamarind juice acidity 25%, 50% and 75% of the total water used. Physical analysis carried out were the development of volume, hardness, pore diameter and color. Chemical analysis carried out included water content. Based on the results of this study, it was found that the addition of tamarind juice at a concentration of 25% increased the development of volume, pore diameter and moisture content of white bread, but reduced the hardness value of the bread. The higher addition of bran flour could reduce the development of volume, pore diameter and moisture content of white bread, but increased the hardness value of the white bread.

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 09:58
Last Modified: 16 Apr 2019 09:58
URI: http://repository.unika.ac.id/id/eprint/18907

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