Karakterisasi Fisikokimia dan Fungsional Tepung Komposit Berbahan Dasar Beras, Ubi Jalar, Kentang, Kedelai dan Xanthan Gum

Amalia, Rizqa

RIZQA AMALIA: Physicochemical and functional characterization of composite flour based on rice, sweet potato, potatoes, soybean and xanthan gum, supervised by Elisa Julianti and Ridwansyah The research was aimed to study the physicochemical and functional characterization of composite flour from rice, sweet potato, potato starch and soy flours. The reseach had been performed using factorial completely randomized design, with one factor i.e the ratio of : rice flour, sweet potato flour, potato starch, soy flour and xanthan gum (T): 30%:50%:15%:4,5%:0,5%, 30%:45%:20%:4,5%:0,5%, 30%:40%:25%: 4,5%:0,5%, 30%:45%:15%:9,5%:0,5%, 30%:40%:20%:9,5%:0,5%, 30%:35%:25%: 9,5%:0,5%, 30%:40%:15%:14,5%:0,5%, 30%:35%:20%:14,5%:0,5%, 30%:30%: 25%:14,5%:0,5%, 100%. Parameters analyzed were water content, ash content, protein content, fat content, fiber content, water and oil absorption, pasting properties, baking expansion, color, and swelling power. The results showed that the ratio of rice flour, sweet potato flour, potato starch, soy flour and xanthan gum had highly significant effect on water content, ash content, protein content, fat content, fiber content, pasting properties, swelling power, color, and beaking expansion, and had no effect on the water absorption and oil absorption . Ratio of 30%: 35%: 20%: 14,5%: 0,5% had a physicochemical, paste and functional properties near to wheat flour therefore can be used as a wheat flour alternative in gluten free food products.

RIZQA AMALIA: Karakterisasi Fisikokimia dan Fungsional Tepung Komposit Berbahan Dasar Beras, Ubi Jalar, Kentang, Kedelai dan Xanthan Gum, dibimbing oleh Elisa Julianti dan Ridwansyah. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia dan fungsional tepung komposit dari tepung beras, tepung ubi jalar, pati kentang dan tepung kedelai. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 1 faktor yaitu perbandingan tepung beras, tepung ubi jalar, pati kentang, tepung kedelai dan xanthan gum (T):30%:50%:15%:4,5%:0,5%, 30%:45%:20%:4,5%:0,5%, 30%:40%: 25%:4,5%:0,5%, 30%:45%:15%:9,5%:0,5%, 30%:40%:20%:9,5%:0,5%, 30%:35%: 25%:9,5%:0,5%, 30%:40%:15%:14,5%:0,5%, 30%:35%:20%:14,5%:0,5%, 30%:30%: 25%:14,5%:0,5%, 100%. Parameter yang dianalisa adalah kadar air (%), kadar abu (%), kadar protein (%), kadar lemak (%), kadar serat (%), daya serap air dan minyak (g/g), karakteristik pasta (cP), baking expansion (ml/g), warna, dan swelling power (g/g). Hasil penelitian menunjukkan bahwa perbandingan tepung beras, tepung ubi jalar, pati kentang, tepung kedelai dan xanthan gum memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar serat, karakteristik pasta, swelling power, warna, dan beaking expansion, dan memberikan pengaruh berbeda tidak nyata terhadap daya serap air dan daya serap minyak. Perbandingan 30%:35%:20%:14,5%:0,5% memiliki karakteristik fisik, kimia, pasta, dan fungsional yang hampir mendekati terigu sehingga dapat digunakan sebagai alternatif terigu pada produk pangan yang bebas gluten.

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