| dc.description.abstract | Phsysico-chemical and Sensory Characteristics Evaluation of Bread from
Composite Flour (Rice, Cassava, Potato Starch and Soybean) with the Addition of Xanthan Gum
supervised by Elisa Julianti and Sentosa Ginting.
This study was conducted to determine the physical, chemical and sensory characteristic of
bread from composite flour (rice, cassava, potato starch and soybean) with the addition of xanthan
gum. The study used a completely randomized design with two factors : the propotion of rice flour
:cassava flour: potatostarch : soybean in composite flour (T) ; (30 : 50 : 5 : 5 ; 30 : 50 : 10 : 10 ; 30 :
40 : 25 : 5 ; 30 : 40 : 20 : 10 and 100%) and concentration of xanthan gum (G) ; (0%, 0,5% dan 1%).
The parameters analyzed were analyzed physicochemically characteristics include proximate
analysis, color, texture and sensory characteristics.The results showed that interaction of flour
proportion in composite flour and xanthan gum concentration had highly significant effect (P<0,01)
on physicochemical properties (specific volume, browning index, moisture, ash, protein, fat and fiber
content),had significant effect (P<0,05) on carbohydrate content, but had no significant effect
(P>0,05) on texture and sensory properties of bread . Propotion of rice flour, cassava, potato starch
and soybean 30 : 50 : 10 : 10 in composite flour and 0,5% xanthan gum produced bread with the
acceptable quality based on physicochemical properties although they still had the lower sensory
properties compared than bread produced from 100% wheat flour. | en_US |
