ARINTASARI, ANASTASIA JEANICE (2018) EFFECT OF SUBTITUTION OF MOCAF FLOUR AND GREEN TEA POWDER ON THE PHYSICAL AND CHEMICAL CHARACTERISTICS OF SWEETBREAD. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Sweet bread is a kind of food product that is likely consumed by Indonesan people. The main ingredient in making sweet bread is wheat flour which is imported from other countries. Mocaf (modified cassava flour) can be used as a substitute for wheat flour. Nowadays, it is needed a better quality of sweet bread like antioxidant addition that gives a positive effect for our health. Green tea contains high antioxidant so it can prevent free radicals. The objective of this research is to know the effect of mocaf flour and green tea powder as substitution material on the physical and chemical characteristics of sweet bread. This research was done by making sweet bread with concentration of 100% wheat flour, 10% and 20% mocaf flour and the combination of green tea powder: mocaf flour (0,5% : 10%, 1% : 10%, 0,5% : 20%, dan 1% : 20%). Then the physical and chemical characteristic of sweet bread were analyzed. The physical analysis conducted through measurement of volume development, hardness, pore diameter and colour of sweet bread. Chemistry analysis included antioxidant activity and the amount of water. Based on the results, it was known that by addition of mocaf flour and green tea powder would affect antioxidant activity and physical charateristic of sweet bread. Addition of mocaf flour and green tea powder increased antioxidant activity and hardness of sweet bread. But it could also decrease the volume of development and the pore diameter of sweet bread.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Chemical Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 16 Apr 2019 10:00 |
| Last Modified: | 08 Jan 2021 05:50 |
| URI: | http://repository.unika.ac.id/id/eprint/18910 |
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