| Abstrakt: |
Wheat flour is one of the carbohydrate ingredients for making noodles, bread, cakes and fried foods that are popular with Indonesian people. The need for flour in Indonesia is still met from imports. Therefore, alternative flour raw materials are needed to reduce imports of wheat flour. Kimpul is an abundant tuber in Indonesia. Kimpul has anticancer content, but kimpul flour has a weakness, namely the starch structure is not like wheat. To improve the quality of kimpul flour, it is necessary to modify starch. Hydrogen Rich Water (HRW) can be used as an ingredient for starch modification. The advantages of HRW compared to other modifications are that it is safer, cheaper and contains antioxidants. The purpose of this study was to create and find the optimal formulation of a mixture of modified HRW kimpul flour and wheat flour to make bread. The method used is to modify kimpul flour using HRW with variable soaking time (15,30,45,60, 75 minutes), drying temperature (100, 110,120°C), pH (3,6,7,9,11). The samples were then analyzed for moisture content and appearance test with flour SNI parameters. The best results were analyzed by FTIR and used to make bread. The results obtained that the optimal water content at 45 minutes of immersion at 100°C pH 7 was 6.9%. FTIR analysis showed that there was no significant difference in the content of wheat flour, original kimpul and modified kimpul. The best bread puffiness test was obtained at the composition of 70% flour: 30% kimpul with a swelling height of 7.5 cm. The composition of this sponge cake is also preferred by the panelists. [ABSTRACT FROM AUTHOR] |
