SHALSABIELLA, SHAFIRA ENRI (2025) Karakteristik Fisikokimia Makaroni Non Gluten Dari Tepung KOomposit (Tapioka, Beras, dan Jagung) dengan Penambahan Xanthan Gum. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Macaroni is a type of pasta dish that is widely liked by the community, generally made from durum semolina wheat flour, which has a relatively high gluten content. In this study, gluten-free macaroni will be made. The objective of this research is to analyze the effect of the proportion of tapioca flour, rice flour, corn flour, with the addition of xanthan gum on the physicochemical and organoleptic characteristics of gluten-free macaroni, and to determine the best treatment combination between the proportion of tapioca flour, rice flour, corn flour with the addition of anchovy flour and xanthan gum, resulting in gluten-free macaroni with the best physicochemical and organoleptic characteristics. This study uses a Completely Randomized Design (CRD) factorial pattern with 2 factors and 2 replications. Factor I is the Proportion of Tapioca Flour; Rice Flour: Corn Flour, which consists of three proportions: (55 grams: 35 grams: 10 grams), (60 grams: 20 grams: 20 grams), (65 grams: 5 grams: 30 grams). Factor II is the addition of xanthan gum, which consists of three levels: 1%, 2%, 3%. If there are significant differences, further testing will be conducted using DMRT 5%. The best treatment results were obtained with the proportion of tapioca flour: rice flour: corn flour (65:05:30) with the addition of 2% xanthan gum, resulting in moisture content of 10.67%, ash content of 1.62%, protein content of 7.8%, fat content of 2.40%, starch content of 60.10%, amylose content of 17.98%, rehydration capacity of 104.5%, and cooking loss of 1.85%. And the organoleptic test scores for color 4.00, aroma 3.08, taste 2.96, texture 3.72.
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Shafira Shalsabiella | ||||||||
| Date Deposited: | 08 May 2025 04:55 | ||||||||
| Last Modified: | 08 May 2025 04:55 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/35696 |
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