THE EFFECTS OF HYDROCOLLOIDS AND SUGAR TYPES ON QUALITY PROPERTIES OF BREAD FORTIFIED WITH BAMBOO SHOOT FLOUR M. Khoiron Ferdiansyah, Sekar Jati Panulatsih, Rizky Muliani Dwi Ujianti
Department of Food Technology, Faculty of Engineering and Informatics, Universitas PGRI Semarang. JL Sidodadi Timur 24. Semarang
Abstract
Bread is a product obtained from a wheat flour dough that is distributed with bread yeast and baked, with or without the addition of other food ingredients and food additives that are permitted. Bamboo shoot flour is a diversified product that has not yet been developed. The fresh bamboo shoot has high fiber content so that it can be used as an alternative material that has the potential to be made into high fiber flour. This study aims to determine the effect of adding hydrocolloids and sugar types to quality properties of bread fortified with bamboo shoot flour. The experimental design model used in this study was a Factorial Complete Randomized Design (CRD) with 2 factors. Hydrocolloid factors used in this study include Xanthan Gum, Gum Arabic, and CMC, and sugar type factors in this study include white sugar, brown sugar, palm sugar, and coconut sugar. The results of the study found that the addition of hydrocolloids and types of sugar affect the analysis of water content 24% -29%; ash content 1.87% -2.61%; fat content of 10.23% -21.43% crude fiber 11; 73% - 16.13%; total sugar 2.63% -28.93%; color parameter values L 47.06-73.83; color parameter value of a* 5.07-16.58; color parameter value b* 30,59-37,90; Hardness 162.0-460.2; Cohesiveness from 0.24 to 0.58; Springiness 5,90-8,65; and Adhesion 0.11-1.25. The addition of hydrocolloids and types of sugar did not affect the characteristics of substituted bamboo shoots flour bread, namely in protein analysis which was 8.41% -9.35% and carbohydrates by difference 40.65% -51.79%.
