The Effect of Composite Flour Proportion and Carrageenan Concentration on the Chemical, Physical and Organoleptic Quality of Low Gluten White Bread
DOI:
https://doi.org/10.29303/profood.v11i1.502Keywords:
bread, carrageenan, cornstarch, low gluten, sorghumAbstract
Fresh bread is usually made with wheat flour, which contains gluten. Since gluten can cause celiac disease and other autoimmune diseases, wheat flour must be substituted when making white bread. The use of bread improvers, such as carrageenan, can assist in wheat flour substitution. This study aimed to determine how the proportion of composite flour (wheat, sorghum, and cornstarch) and carrageenan concentration affect the chemical, physical, and organoleptic qualities of low-gluten white bread. The research method used a two-factor completely randomized design: the proportion of wheat:sorghum:cornstarch composite flour (50:25:25, 40:30:30, 30:35:35) and carrageenan concentration (0.2%, 0.4%). Results showed that the wheat:sorghum:cornstarch proportion significantly affected ash and crude fiber content, expandability, elasticity, aroma, taste, crust and crumb color, and texture. Carrageenan concentration significantly affected crude fiber content, crust and crumb color, and texture. The interaction between these two factors also significantly affected the crumb color and texture of the fresh bread produced. The treatment of flour proportion 30:35: 35 with carrageenan concentration of 0.2% is the most recommended treatment to reduce the use of wheat flour because it produces the organoleptic quality most favored by panelists, with 25.21% moisture content, 2.12% ash content, 7.14% fiber content, 45.16% expandability, 64.95% elasticity, small and uniform pores of 10.70-14.19 µm, and staling time of 48 hours, with characteristics of slightly sour aroma, no sour taste, light brown crust color, yellowish white crumb color, and slightly soft texture.
References
Al-Farsi, M., Alasalvar, C., Morris, A., Baron, M., & Shahidi, F. (2005). Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman. Journal of Agricultural and Food Chemistry, 53(19), 7592–7599. https://doi.org/10.1021/jf050579q.
Andarwulan, N., Kusnandar, F., & Herawati, D. (2011). Pengelolaan data analisis pangan. Universitas Terbuka.
[AOAC] Association of Analytical Chemist. (2023). Official methods of analysis of AOAC INTERNATIONAL (22nd ed.) (G. W. Latimer, Ed.). AOAC Publications.
Asgar, A., & Musaddad, D. (2006). Optimalisasi cara, suhu, dan lama blansing sebelum pengeringan pada wortel. Jurnal Hortikultura, 16(3), 245–252. http://124.81.126.59/handle/123456789/7939.
[BSN] Badan Standarisasi Nasional. (2006). SNI 01-3751-2006 – Tepung Terigu sebagai Bahan Makanan. Badan Standarisasi Nasional Indonesia.
Efendi, Z., Surawan, F. E. D., & Winarto. (2015). Efek blanching dan metode pengeringan terhadap sifat fisikokimia tepung ubi jalar orange (Ipomoea batatas L.). Jurnal Agroindustri, 5(2), 109–117. http://dx.doi.org/10.31186/j.agroind.5.2.109-117.
Estiasih, T., & Ahmadi, K. G. S. (2011). Teknologi pengolahan pangan. Bumi Aksara.
Fellows, P. J. (2000). Food processing technology: Principles and practice. Ellis Horwood Limited.
Litaay, C., & Santoso, J. (2013). Pengaruh Perbedaan Metode Perendaman dan Lama Perendaman Terhadap Karakteristik Fisiko-Kimia Tepung Ikan Cakalang (Katsuwonus pelamis). Jurnal Ilmu dan Teknologi Kelautan Tropis, 5(1), 85–92.
Maker, D., Sarungallo, Z. L., Santoso, B., Latumahina, R. M. M., Susanti, C. M. E., Sinaga, N. I., & Irbayanti, D. N. (2018). Sifat fisik, kandungan vitamin c dan total padatan buah pandan tikar (Pandanus tectorius Park.) pada tiga tingkat kematangan. Agritechnology, 1(1), 1–11. https://doi.org/10.51310/agritechnology.v1i1.5
Muchtadi, T. R., Sugiyono, & Ayustaningwarno, F. (2013). Pengetahuan bahan pangan (cetakan keempat). Alfabeta.
Paiki, S. N., Irman., Sarungallo, Z. L., Latumahina R. M. M., Susanti, C. M. E., Sinaga, N. I., & Irbayanti, D. N. (2018). Pengaruh blansing dan perendaman asam sitrat terhadap mutu fisik dan kandungan gizi tepung buah pandan tikar (Pandanus tectorius Park.). Agritechnology, 1(2), 76–83. https://doi.org/10.51310/agritechnology.v1i2.20
Panggi, H. (2018). Karakteristik tepung sukun (Artocapus communis) dengan kombinasi metode perendaman asam sitrat dan steam blanching. [Skripsi, Universitas Negeri Gorontalo].
Pardede, M. C., Julianti, E., & Ridwansyah. (2017). Pengaruh suhu blansing dan suhu pengeringan terhadap mutu fisik tepung ubi jalar ungu (Ipomea batatas L). Jurnal Rekayasa Pangan dan Pertanian, 5(3), 469–477.
Santoso, B., Menanti, N. W., & Sarungallo, Z. L. (2021). Karakteristik fisikokimia tepung pandan tikar (Pandanus tectorius Park.). Pro Food, 7(1), 831–839. https://doi.org/10.29303/profood.v7i1.166.
Sarungallo, Z. L., Susanti, C. M. E., Sinaga, N. I., Irbayanti, D. N., & Latumahina, R. M. M. (2018). Kandungan gizi buah pandan laut (Pandanus tectorius Park.) pada tiga tingkat kematangan. Jurnal Aplikasi Teknologi Pangan, 7(1), 21–26. https://doi.org/10.17728/jatp.2577
Shimelis, E. A., Meaza, M., & Rakshit, S. K. (2006). Physicochemical properties, pasting behavior and functional characteristics of flours and starches from improved bean (Phaseolus vulgaris L.) varieties grown in East Africa. Agricultural Engineering International: CIGR Journal, 8, 1–19. https://cigrjournal.org/index.php/Ejounral/article/view/629/623.
Siddiq, M., & Dolan, K. D. (2017). Characterization and heat inactivation kinetics of polyphenol oxidase from blueberry (Vaccinium corymbosum L.). Food Chemistry, 218, 216–220. https://doi.org/10.1016/j.foodchem.2016.09.061
Sudarmadji, S., Bambang, H., & Suhardi. (1997). Prosedur analisis untuk bahan makanan dan pertanian. Liberty.
Suprapto. (2004). Pengaruh lama blanching terhadap kualitas stik ubi jalar (Ipoema batatas L.) dari tiga varietas. Balai Penelitian Tanaman Kacang-kacangan dan Umbi-umbian Malang.
Thomson, L. A. J., Englberger, L., Guarino, L. Thaman, R. R., & Elevitch, C. R. (2006). Pandanus tectorius (pandanus). In C. R. Elevitch (Ed.), Species profiles for pacific island agroforestry. Permanent Agriculture Resources: Holualoa, Hawai’i. www.traditionaltree.org.
Wibowo, C., Erminawati, Hariyanti, P., & Wicaksono, R. (2017). Pengaruh perlakuan pendahuluan terhadap karakteristik tepung yang dihasilkan dari umbi kentang varietas granola. Prosiding Seminar Nasional LPPM Unsoed, 7 (1), 585–593.
Winarno, F. G. (2009). Kimia pangan dan gizi. Gramedia Pustaka Utama.
