Amnesti, Gustavianus and Ananingsih, Kristina and PUTRI, NOVITA IKA Production of Steamed Bun With Angkak (Monascus purpureus) Supplementation. Global Insight for the Future of Food Production (2nd International Student Conference).
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Abstract
Angkak (red koji or red fermented rice) is a fermentation product of rice by Monascus purpureus which contains antioxidant. Antioxidant can prevent cancer, cardiovascular diseases, and other degenerative diseases which are the cause of the high mortality rate in Indonesia according to data released by WHO in 2002. Angkak flour can be supplemented into steamed buns to produce a product with functional values. In order to produce steamed buns with desirable physical qualities and antioxidant activity, appropriate mixing time, mixing speed, and angkak concentration are needed. This experiment aims to find the best processing parameter to make steamed bun supplemented with three concentration of angkak (per kilogram flour) (0%, 0,25%, and 0,5%). Mixing was done in two different stages, the initial slow speed (stage 1), and then followed with fast speed (stage 2; marked with *). There were four variations of mixing time in minutes, which are 2 and 2*; 2 and 3*; 3 and 2*; 3 and 3*. The analysis of antioxidant activity contained in steamed buns was conducted by DPPH method. Physical analyses were conducted by using texture analyzer to measure textural properties of steamed buns, seed displacement to measure the volume, and L*a*b* method to measure color. The results show that the higher concentration of angkak supplemented will result on the higher antioxidant activity, volume expansion, and a* value, but also followed with the lower hardness and b* value. The longer the mixing time will result on the higher volume expansion.
| Item Type: | Article |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Ms Kristina Ananingsih |
| Date Deposited: | 09 May 2018 22:10 |
| Last Modified: | 15 Oct 2019 07:25 |
| URI: | http://repository.unika.ac.id/id/eprint/15913 |
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