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Fortifikasi fraksi tidak tersabunkan (ftt) distilat asam lemak minyak sawit pada roti tawar: implikasi pada sifat fisik dan sensoris

Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian

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Title Fortifikasi fraksi tidak tersabunkan (ftt) distilat asam lemak minyak sawit pada roti tawar: implikasi pada sifat fisik dan sensoris
 
Creator Ahmadi, Kgs
Estiasih, Teti
 
Subject bread
palm fatty acid distillate
unsaponiable matter
 
Description Palm Fatty Acid Distillate (PFAD) is by product from palm oil industry which contains free fatty acid and bioactive in minor component. Saponification of free fatty acid causes to formation soap and unsaponifiable matter (tocopherol, tocotrienol, phytosterol, and squalene. This research aims to determine the effect fortification unsaponifiable matter on physical and sensory properties of bread. The experiment design used Complete Randomized Design of one factor, namely level of unsaponifiable matter sequentially 0; 0.5; 1.0; 1.5; 2.0; and 2.5% in four times replication. Observation parameters of physical properties: developmental volume, texture, and bulk density. While sensory characteristics are color, aroma, taste, and texture. This research showed that fortification of unsaponifiable matter did not affect physical properties (development volume, texture, and bulk density). Sensory test results without unsaponifiable matter fortification are the best treatment for color, aroma, taste, and texture, while among those fortified with unsaponifiable matter the level of 0.5% is a level that is still acceptable to panelists.
 
Publisher Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan
 
Date 2020-08-08
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2180
10.35891/tp.v11i2.2180
 
Source 2597-436X
2087-9679
10.35891/tp.v11i2
 
Language eng
 
Relation https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2180/1609
 
Rights Copyright (c) 2020 Kgs Ahmadi, Teti Estiasih
https://creativecommons.org/licenses/by/4.0