PRABASARI, OMITA SARAS (2018) THE EFFECT OF ADDITION MOCAF FLOUR AND GUAVA POWDER (Psidium guajava, L.) TO PHYSICAL AND CHEMICAL CHARACTERISTIC OF SWEET BREAD. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Bread is commonly consumed as a meal for Indonesian people. Bread is made from wheat flour. The flour used to make bread is generally flour that has high protein content. Wheat flour has special properties compared to other flour due to the presence of gluten. In bread making, mocaf flour can be used as a substitute of wheat flour. Mocaf flour is produced from cassava obtained through the principle of modifying cassava cells by fermentation process. The use of non-gluten flour can reduce the specific volume development of bread. The addition of ascorbic acid or vitamin C is expected to increase the specific volume of bread, because of its role as an oxidant. Oxidants support the formation of disulfide bonds which cause dough become viscoelastic. Red guava fruit is known as a fruit that is rich in vitamin C. The content of vitamin C in red guava acts as a natural antioxidant. Vitamin C in guava oxidized change to dehydro-L-ascorbic acid which can oxidize sulfihidril groups to disulfide bonds. This study aims to determine the effect of adding mocaf flour and guava flour to the physical and chemical characteristics of sweet bread. The research method was done by making sweet bread with various concentrations as 100% wheat flour, mocaf flour (10% and 20%), and a combination of mocaf flour: guava (10% + 2.5%, 10% + 5%, 20% + 2.5% and 20% + 5%). Physical analyses carried out were measurement of specific volume of sweet bread, hardness, porosity and color. Chemical analyses carried out included water content and antioxidant activity. Based on the results of the study, it was found that the addition of mocaf flour reduced the specific volume of sweet bread, porosity and moisture content but could increase the hardness and antioxidant activity. The addition of guava flour increased the specific volume of bread, hardness, a* and b* value, water content and antioxidant activity of sweet bread but decreased the porosity and L value.
| 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: | 02 Jun 2021 04:03 |
| URI: | http://repository.unika.ac.id/id/eprint/18911 |
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