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Pengaruh Perlakuan Stabilisasi Dan Substitusi Bekatul (Rice Bran) Terhadap Sifat Fisik Kimia, Dan Organoleptik Roti Tawar Bekatul (Daftar Isi)

Pengaruh Perlakuan Stabilisasi Dan Substitusi Bekatul (Rice Bran) Terhadap Sifat Fisik Kimia, Dan Organoleptik Roti Tawar Bekatul (Daftar Isi)

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Published by Beth Stephens

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Published by: Beth Stephens on Sep 26, 2013
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10/20/2014

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i
DAFTAR ISIHalamanDAFTAR ISI
.................................................................................................. i
DAFTAR TABEL
.........................................................................................iv
DAFTAR GAMBAR 
.....................................................................................vi
I. PENDAHULUAN
...................................................................................... 11.1 Latar Belakang ...................................................................................... 11.2 Tujuan Penelitian .................................................................................. 21.3 Manfaat Penelitian ................................................................................ 31.4 Hipotesa................................................................................................. 3
II. TINJAUAN PUSTAKA
........................................................................... 42.1 Bekatul .................................................................................................. 42.2 Serat Makanan (
 Dietary Fiber 
) ............................................................. 92.3 Stabilisasi Bekatul ................................................................................. 122.3.1 Stabilisasi Menggunakan
 Microwave
......................................... 152.3.2 Stabilisasi Menggunakan
autoclave
............................................ 162.4 Kerusakan yang Terjadi Pada Bekatul .................................................. 172.4.1 Oksidasi....................................................................................... 172.4.2 Hidrolisis ..................................................................................... 182.5 Roti Tawar............................................................................................. 202.6 Tepung Terigu ....................................................................................... 252.7 Tinjauan Bahan Selain Tepung ............................................................ 322.7.1 Air ............................................................................................... 322.7.2
Yeast 
............................................................................................ 342.7.3 Garam .......................................................................................... 372.7.4 Gula Pasir 
(Sukrosa)
.................................................................. 38
 
ii2.7.5 Susu Skim ................................................................................... 402.7.6
 Bread Improver 
........................................................................... 412.7.7 Lemak (
Shortening)
.................................................................... 442.8 Proses Pembuatan Roti.......................................................................... 452.9 Perubahan yang Terjadi Selama Pembuatan Roti ................................. 482.9.1 Perubahan Elastisitas Gluten ....................................................... 492.9.2 Fermemtasi Gula ......................................................................... 492.9.3 Denaturasi Protein ...................................................................... 502.9.4 Interaksi Pati-Protein .................................................................. 502.9.5 Interaksi Pati-Protein-Lemak ..................................................... 512.9.6 Reaksi
 Mailard 
............................................................................ 51
III METODOLOGI PENELITIAN
............................................................. 533.1 Tempat dan Waktu ................................................................................ 533.1.1 Tempat......................................................................................... 533.1.2 Waktu .......................................................................................... 533.2 Alat dan Bahan ...................................................................................... 533.2.1 Alat .............................................................................................. 533.2.2 Bahan .......................................................................................... 543.3 Metode Penelitian.................................................................................. 543.3.1 Rancangan Penelitian .................................................................. 543.3.2 Pelaksanaan Penelitian ................................................................ 553.4 Analisa Data .......................................................................................... 59
IV HASIL DAN PEMBAHASAN
................................................................ 634.1 Karakteristik Tepung Bekatul ............................................................... 634.2 Karakteristik Kimia Roti Tawar Bekatul .............................................. 674.2.1 Kadar Air..................................................................................... 674.2.2 Kadar Protein .............................................................................. 694.2 3 Kadar Serat Kasar ....................................................................... 724.2 4 Kadar Pati.................................................................................... 74
 
iii4.2.6 Kadar Lemak .............................................................................. 774.2.7 Kadar Asam Lemak Bebas (%FFA) ........................................... 794.3 Analisa Fisik Roti Tawar Bekatul ......................................................... 824.3.1 Warna .......................................................................................... 824.3.1.1 Tingkat kecerahan L*....................................................... 834.3.1.2 Kemerahan (a+)................................................................ 854.3.1.3 Tingkat Warna Kuning (b+)............................................. 874.3.2 Volume Pengembangan ............................................................. 894.3.3 Jumlah Pori ................................................................................ 914.4 Analisa Organoleptik ............................................................................ 934.4.1 Aroma ......................................................................................... 974.4.2 Rasa ............................................................................................. 994.4.3 Warna ......................................................................................... 1014.4.4 Tekstur ........................................................................................ 1034.4.5 Respon Panelis Terhadap Ketengikan (Setelah 3 Hari) .............. 1054.5 Pemilihan Perlakuan Terbaik ................................................................ 1054.6 Pembandingan Perlakuan Terbaik Dengan Roti tawar Kontrol ............ 107
KESIMPULAN DAN SARAN
...................................................................... 1105.1 Kesimpulan ......................................................................................... 1105.2 Saran .................................................................................................. 111
DAFTAR PUSTAKALAMPIRAN

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