Ardanareswari, Katharina and ANANINGSIH, VICTORIA KRISTINA (2016) Proceeding the 2nd International conference on Sustainable Global Agriculture and Food Safeguarding Global Consumers : Innovation in Food Science and Technology. In: Evaluation of Ginger (Zingiber officinale Roscoe) as Antioxidative Agent in Protein Fraction Characteristics of Sweet Bread. Unika Soegijapranata Semarang, Semarang, pp. 149-153. ISBN 978-6865-43-4
![[img]](http://repository.unika.ac.id/style/images/fileicons/text.png) |
Text
58120163032017G1_2017_11_22 ICSAF PROCEEDING_2.pdf Restricted to Registered users only Download (5MB) |
Abstract
Addition of antioxidant is well-accepted in wide range of product to enhance nutritional properties and product qualities. Ginger (Zingiber officinale Roscoe) is known with its natural antioxidant potential. Supplementation of antioxidant in sweet bread may affect its physical properties, due to the potential disrupt in the formation of disulphide bond in gluten development. The purpose of this research is to understand effect of ginger (Zingiber officinale Roscoe) powder as antioxidant in protein fraction characteristics of sweet bread. Various concentration of ginger powder (0, 1.5, 3%) was added to flour and water mix, and analyzed for its hardness. The extraction of gliadin, glutenin, albumin, and globulin was done, and the glutenin fraction was assayed using electrophoresis technique. The result showed that higher concentration of ginger powder resulted in higher dough hardness. Different molecular weight of protein subunits was detected in each sample.
| Item Type: | Book Section |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | ms F. Dewi Retnowati |
| Date Deposited: | 07 Dec 2020 03:55 |
| Last Modified: | 07 Dec 2020 03:55 |
| URI: | http://repository.unika.ac.id/id/eprint/22859 |
Actions (login required)
 |
View Item |
