widyastuti, Sri and Nazaruddin, Nazaruddin and Handayani, Baiq Rien and Werdiningsih, Wiharyani and Ariyana, Mutia Devi and Rahayu, Novia (2021) Report on the Use of λ- and κ-Carrageenans Extracted from Seaweeds in Improving. ASM Science Journal, 14 (2). pp. 24-32. ISSN 1823-6782
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Abstract
The increased awareness of food safety issues has highlighted the need for safe food additives. The use of chemical substances in bread making has been correlated with many health problems. This study reported the potential use of λ- and κ-carrageenans, hydrocolloids extracted from the red algae Halymenia sp. and Kappaphycus alvarezii, respectively, as natural bread improvers. The results showed that the addition of 0.4% λ-carrageenan from Halymenia sp. and 0.2% κ-carrageenan from K. alvarezii increased bread volume by 30%-50%, improved the texture and structure of bread crumbs, delayed moisture loss by 2%-6%, and maintained crumb elasticity by 5%-15% compared to control bread during a 96-h storage at room temperature. In general, the addition of λ- and κ-carrageenans at lower concentrations increased the acceptance for all sensory parameters in the organoleptic tests compared to the control, but the effects were not statistically significant based on the Tukey test (p > 0.05).
| Item Type: | Article |
|---|---|
| Keywords (Kata Kunci): | bread improver; food additive; Halymenia; hydrocolloid; Kappaphycus; red algae |
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Teknologi Pangan dan Agroindustri |
| Depositing User: | Baiq Rien Handayani, SP. MSi. PhD. |
| Date Deposited: | 28 Jun 2023 04:42 |
| Last Modified: | 28 Jun 2023 04:42 |
| URI: | http://eprints.unram.ac.id/id/eprint/40451 |
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