THE EFFECT OF RED CABBAGE POWDER CONCENTRATION ON BUTTERCREAM PRODUCT QUALITY AND CHEMICAL CHARACTERISTIC DURING LOW TEMPERATURE AND ROOM TEMPERATURE STORAGES

Agustine, Septilia (2019) THE EFFECT OF RED CABBAGE POWDER CONCENTRATION ON BUTTERCREAM PRODUCT QUALITY AND CHEMICAL CHARACTERISTIC DURING LOW TEMPERATURE AND ROOM TEMPERATURE STORAGES. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

In Indonesia, bakery is one of the products that are very popular, so the need for bakery raw materials also increase including food coloring. In bakery products, buttercream is used to decorate cakes so that the color of buttercream is more attractive. The use of natural dyes are more desirable for consumers than synthetic dyes because it is less risky to health. Therefore, the use of natural ingredients in the bakery needs to be improved by one of them using red cabbage (Brassica oleracea L.). Anthocyanin pigments in red cabbage have antioxidant activity that can counteract free radical. Also, it can inhibit oxidation of fat-based products such as buttercream. This study was conducted for determine the effect of storage temperature and the difference in concentration of adding natural coloring powder of red cabbage extract on the intensity of color, antioxidant activity, and the degree of rancidity of buttercream. The addition of natural dyes powder are expected to be able to prevent the degree of buttercream rancidity during storage because there is the antioxidant activity in anthocyanin pigments. The concentration of natural dyes added to buttercream were 20%, 30%, and 40% by using controls (purple synthetic dyes). Observations were made in antioxidant activity, rancidity degree, color intensity, total anthocyanin during storage 3 days at room temperature (25-300C) and 7 days low temperature (0-50C), and sensory characteristics. The results showed that the addition of natural dye concentrations and significantly reduced the degree of buttercream rancidity, but caused a significant increase in antioxidant activity and total anthocyanin in buttercream. In addition, the brightness level (L* value) producer colour darker, and the intensity of the colors (a* and b* values) are getting red and blue in the increasing concentrations of natural dye. Overall, differences in storage temperature in room (25-300C) and chiller (0-50C) did not produce significantly different values on antioxidant activity, color intensity, and rancidity degree. However, a significant decrease occurred during storage in testing antioxidant activity, total anthocyanin, rancidity degree, and color intensity. The results of sensory characteristics showed that panelists preferred buttercream with the addition of a natural coloring concentration in the mount of 20%.

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/20443

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