THE EFFECT OF RED YEAST RICE POWDER ADDITION TO PHYSICOCHEMICAL AND SENSORY QUALITY DURING STORAGE OF BUTTERCREAM

Francesca, Francy (2019) THE EFFECT OF RED YEAST RICE POWDER ADDITION TO PHYSICOCHEMICAL AND SENSORY QUALITY DURING STORAGE OF BUTTERCREAM. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Increased bakery industry also leads to increased use of food dyes because color is one important attribute in bakery products. In addition to cakes and bread given food coloring, buttercream is usually given coloring. Buttercream is a complementary ingredient that is used as a cover or cake decoration consisting of shortening which is shaken until it expands. There are 2 kinds of dyes used for bakery products, namely synthetic dyes and natural dyes. One of the natural dyes that have long been used is Angkak. Previously, it had been developed by Pranoto making angkak into coloring powder. Coloring powder with the lowest temperature was made using 5% soy protein isolate and using a cabinet dryer at 60 ° C for 12 hours. Angkak coloring powder has % discoloration after the drying process which is 14.133 ± 0.910%. In this study, to determine the color stability of Angkak dye powder with soy protein isolate coating on fat-based food products namely buttercream. And to find out whether the difference in storage temperature (chiller temperature and room temperature) can affect the level of rancidity also influenced the antioxidant activity in the natural powder of Angkak and the intensity of the color of Angkak natural coloring powder on fat-based products namely buttercream. Therefore, testing of color intensity, red pigment intensity, TBA number, antioxidant activity and sensory characteristics analysis of 38 panelists was carried out. Color intensity test results, red pigment intensity, TBA number and SPSS version 20.0 for Windows antioxidant activity with One Way ANOVA method at 95% confidence level followed by Duncan test. Differences between temperatures were processed using the Independent T-Test. Results of analysis of sensory characteristics Data obtained from sensory results were analyzed by the Kruskal Wallis method. Then to find out the location of the difference followed by the Mann – Whitney test. The highest color intensity of L * values is indicated by the control buttercream, the highest a * value is indicated by buttercream with the concentration of Angkak coloring powder 16%, and the highest value of b * is indicated by buttercream with concentration of Angkak 4% dye powder; the highest intensity of red pigment and anti-oxidant activity was shown by buttercream concentration of Angkak coloring powder 16% at chiller temperature; the highest TBA rate is indicated by control buttercream at room temperature. At room temperature the intensity of warmth, the intensity of red pigments and antioxidant activity decreased, the number of TBA increased. This is because at room temperature the process of oxidation or hydrolysis can take place more quickly by autolysis or because of the activity of microbes. At the temperature of the chiller the decrease in antioxidant activity takes longer because at the chiller temperature (4 ± 1 ° C) chemical activity such as rancidity can be inhibited. The results of the sensory buttercream given the addition of the natural powder of Angkak with a concentration of 16% (from the weight of butter) were most favored by the panelists.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 28 Nov 2019 01:48
Last Modified: 28 Nov 2019 01:48
URI: http://repository.unika.ac.id/id/eprint/20442

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