| dc.contributor |
Fakultas Matematika dan Ilmu Pengetahuan Alam |
|
| dc.creator |
Fadillah, Alvin Fauzan |
|
| dc.creator |
Musaddad, Amir |
|
| dc.creator |
Arumsari, Anggi |
|
| dc.date |
2020-08-19 |
|
| dc.date.accessioned |
2021-03-15T03:41:45Z |
|
| dc.date.available |
2021-03-15T03:41:45Z |
|
| dc.identifier |
http://karyailmiah.unisba.ac.id/index.php/farmasi/article/view/22520 |
|
| dc.identifier |
10.29313/.v6i2.22520 |
|
| dc.identifier.uri |
http://hdl.handle.net/123456789/28776 |
|
| dc.description |
Abstract. Bread is foodstuff that are regulated in the Indonesian National Standard, but the ingredient of bread is wheat flour derived from wheat. In wheat flour, gluten content reaches 80% of all protein in flour. gluten content reaches 80% of all protein in flour. So there is a need for other plants that can be used as the main ingredient for bread, which is derived from cassava and red beans. The use of cassava flour and red bean flour in the absence of a structure that is formed to hold CO2 gas so that gluten replacement is a hydrocolloid needed. In this research, bread making with several formulations containing cassava and red bean comparisons were (1) 90:10; (2) 80:20; (3) 70:30 (%) of the total weight of flour. The evaluation results from formulas (1) and (3) are water content of 6.594% and 7.196%; ash content of 0.623% and 0.798%; dissolved ash content of acid soluble 0.224% and 0.324%; crude fiber content of 4,636% and 8,895%; fat content 3,917% and 4,530%. This preparation meets the requirements of bread SNI 01-3840-1995Keywords: Cassava, red beans, breadAbstrak. Roti merupakan salah satu pangan yang diatur dalam Standar Nasional Indonesia, tetapi bahan baku roti merupakan terpung terigu yang berasal dari gandum. Pada tepung terigu kandungan gluten mencapai 80 % dari keseluruhan protein dalam tepung. Sehingga perlu adanya tanaman lain yang dapat dijadikan bahan baku utama roti yaitu berasal dari singkong dan kacang merah. Penggunaan tepung singkong dan tepung kacang merah tidak adanya struktur jaringan yang terbentuk untuk menahan gas CO2 sehingga dibutuhkan bahan pengganti gluten merupakan suatu hidrokoloid. Pada penelitian ini dilakukan pembuatan roti dengan beberapa formulasi yang mengandung perbandingan singkong dan kacang merah yaitu (1) 90:10; (2) 80:20; (3) 70:30 (%) dari jumlah berat tepung. Hasil evaluasi dari formula (1) dan (3) yaitu kadar air 6,594% dan 7,196%; kadar abu 0,623% dan 0,798%; kadar abu larut tidak larut asam 0,224 % dan 0,324 %; kadar serat kasar 4,636% dan 8,895%; kadar lemak 3,917% dan 4,530%. Sediaan ini memenuhi persyaratan roti SNI 01-3840-1995.Kata kunci: Singkong, kacang merah,roti |
|
| dc.format |
application/pdf |
|
| dc.language |
eng |
|
| dc.publisher |
Universitas Islam Bandung |
|
| dc.relation |
http://karyailmiah.unisba.ac.id/index.php/farmasi/article/view/22520/pdf |
|
| dc.rights |
Copyright (c) 2020 Prosiding Farmasi |
|
| dc.source |
Prosiding Farmasi; Vol 6, No 2, Prosiding Farmasi (Agustus, 2020); 81-86 |
|
| dc.source |
Prosiding Farmasi; Vol 6, No 2, Prosiding Farmasi (Agustus, 2020); 81-86 |
|
| dc.source |
2460-6472 |
|
| dc.source |
10.29313/.v6i2 |
|
| dc.subject |
Farmasi |
|
| dc.subject |
Singkong, kacang merah,roti |
|
| dc.title |
Formulasi Roti Berbahan Tepung Singkong dan Tepung Kacang Merah dengan Penambahan Xanthan Gum sebagai Pengganti Gluten |
|
| dc.type |
info:eu-repo/semantics/article |
|
| dc.type |
info:eu-repo/semantics/publishedVersion |
|
| dc.type |
Peer-reviewed Article |
|
| dc.type |
Kuantitatif |
|