VICILIA, MELISA (2019) THE EFFECT OF SUBSTITUTION RICE FLOUR ON PHYSICAL, CHEMICAL, AND ORGANOLEPTIC OF GLUTEN FREE PIE CRUST MADE FROM MOCAF (MODIFIED CASSAVA FLOUR). Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Pie is a pastry product that tastes slightly salty, dry and crunchy. The main raw material for making pie is wheat flour. Wheat flour comes from other countries and is imported from other countries. To make diversified pies and utilize the potential of local food products, mocaf flour and rice flour can be used as raw materials for substituting wheat flour for making pies. The use of mocaf flour and rice flour in making pie will produce gluten-free pie which can also be consumed by people with gluten allergies, celiac disease, and ASD (Autism Spectrum Disorder). The purpose of this study was to determine the organoleptic, chemical and physical characteristics pie of wheat flour, mocaf flour, and substitution of mocaf flour and rice flour. In addition, to see whether there is an influence of vla addition on the level of preference of panelists. The research was conducted by making pie crust with various concentrations, namely 100% flour, 100% mocaf flour, 80% mocaf flour 20% rice flour, 60% mocaf flour 40% rice flour, and 40% mocaf flour 60% rice flour. Then tested the physical, chemical, and organoleptic characteristics of pie crust. Physical analysis includes measurement of hardness and color on pie crust, while chemical analysis carried out includes measurement of water content of pie crust. Then organoleptic testing using the hedonic ranking method with 5 pie crust samples with color, aroma, texture, and taste parameters, and 5 samples of pie crust containing vla with flavor parameters. Based on the results of the study, it was found that the highest moisture content and hardness were found in wheat-based pie, while the highest moisture content and hardness in mocaf-based pie were found on pie skin substituted with 40% mocaf flour and 60% rice flour. Increasing the concentration of rice flour will increase the water content and hardness of the pie crust. Whereas in color attributes, the higher the concentration of mocaf flour on pie crust will reduce the intensity of the brown color on the pie crust. Based on the Hedonic Test by 30 untrained panelists, of the five pie crust samples and pie crust containing vla the most preferred is flour based pie. The addition of vla does not affect the taste of the pie crust produced
| 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: | 28 Nov 2019 01:49 |
| Last Modified: | 18 Nov 2020 07:16 |
| URI: | http://repository.unika.ac.id/id/eprint/20419 |
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