PHYSICOCHEMICAL CHARACTERISTICS OF MOCAF STEAMED CAKE WITH BEET ROOT EXTRACT ADDITION AS NATURAL COLORANT

Pratiwi, Alberta Rika and ANANINGSIH, VICTORIA KRISTINA (2014) PHYSICOCHEMICAL CHARACTERISTICS OF MOCAF STEAMED CAKE WITH BEET ROOT EXTRACT ADDITION AS NATURAL COLORANT. PHYSICOCHEMICAL CHARACTERISTICS OF MOCAF STEAMED CAKE WITH BEET ROOT EXTRACT ADDITION AS NATURAL COLORANT. ISSN ISBN : 978-602-8011-81-5

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Abstract

Red beet is one of the bulbs that contain betalain pigment that gives color and has a high antioxidant activity. Pigment that gives the red color is included in the class betacyanins betalain. This makes the red beet can be used as natural dyes in food products. However, pigment betacyanins is prone to discoloration and decrease during processing. These pigments are highly nfluenced by the temperature during processing. The application of red beet as natural coloring agent on steamed cake products that use mocaf flour. Opportunity to experience a steamed cake browning smaller as the temperature is not too high. The use of flour can replace whole wheat mocaf to utilize local food, enriching the nutritional value of steamed cake and to reduce the community's dependence on wheat flour. The addition of red beet extract steamed cake products can provide color and antioxidants. The purpose of this study was to determine the changes in the physicochemical characteristics of steamed cake (color, volume and content of antioxidants cake) flour based mocaf supplemented with extracts of red beet during the steaming process. This study uses a liquid extract of red beet with 3 levels of concentration (the ratio of bits: water) is 1:1, 1:2, and 1:3. Physical testing a color analysis and volume development. At the time of steaming for 0, 4, 8, 12, 16, 20 and 24 minutes the color analysis. In steaming for 0 minutes (batter before steaming) and steaming for 24 minutes (steamed cake) volume measurement development. Chemical analysis includes measurement of antioxidant activity. Analysis of data using different est methods One Way ANOVA with Duncan. The results showed that the use of red beet extract will reduce the level of brightness (L* value) but will increase the red color (a* value), volume expansion, and antioxidant activity. That the longer steaming time will lower the brightness level, he value of a *, and antioxidant activity, but will increase the value of b * steamed cake products.

Item Type: Article
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: ms F. Dewi Retnowati
Date Deposited: 04 Dec 2020 06:55
Last Modified: 04 Dec 2020 06:55
URI: http://repository.unika.ac.id/id/eprint/22708

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