THE APPLICATION OF CRUDE PALM OIL AS A REPLACEMENT FOR WHITE MARGARINE IN MAKING SOURDOUGH BREAD

ALVIN, JONATHAN (2015) THE APPLICATION OF CRUDE PALM OIL AS A REPLACEMENT FOR WHITE MARGARINE IN MAKING SOURDOUGH BREAD. Other thesis, Prodi Teknologi Pangan UNIKA Soegijapranata.

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Abstract

Todate, bread hasbecomes a trend and popular food in Indonesia because it is availability and cheap. Bread has high content of carbohydrate but lack of micronutrient such as vitamin. Therefore, bread can be used to become healthy food with crude palm oil as replacement of white margarine as a shortening. One type of bread that can be used i.e. sourdough bread. Sourdough bread is healthier than yeast bread and it can improve aroma, taste and flavor. White margarine is one of important ingredients in bread making but it lack of vitamin A and vitamin E Shortening is one of important ingredient to make sourdough bread such as white margarine. One of alternatives to substituted white margarine iscrude palm oil. The objectives of this research is to know the application of crude palm oil as source vitamin A, vitamin E and antioxidant for substitution of white margarine in making sourdough bread also, to know the best formula of sourdough bread with different CPO level that can be accepted by consumer. The formulation between CPO and white margarine were 0:4(F4), 3:1(F3), 2:2(F2), 1:3 (F1), and 0:4 (Control). There were sensory analysis, physical analysis, chemicalanalysis during storage and total plate count. Physical analysis consists of color measurement, porosity, volume expansion, pore diameters, textures analysis. Chemical analysis during storage consists of vitamin E, vitamin A, and antioxidant activity. Four treatments and control were analyzed by hedonic sensory using 30 untrained panelist with parameters i.e.taste, aroma, colour, texture, and overall. The three preferred product and control were analyzed for physical analysis, chemical analysis and total plate count.For physical analysis there were no significant different for all parameters except color measurement. F4 treatment had the lowest value of lightness around 63.88±0.64. For chemical analysis for first day storage, F4 formulation has the highest value of antioxidant activity (32.49±0.61%), vitamin E(47.14±0.74 mg/kg), and vitamin A (31782.72±841.80). At the last day of storage, F4 still had the highest value of antioxidant activity (20.79±0.65%), vitamin E (32.21±0.81mg/kg), and vitamin A (15431.25±550.30 IU).In total plate count, 3 formulation and control had no significant difference during storage.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > 664 Food technology > Food processing
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs. Rini Yastuti
Date Deposited: 19 Nov 2015 01:41
Last Modified: 19 Nov 2015 01:41
URI: http://repository.unika.ac.id/id/eprint/6306

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