FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W1581089088> ?p ?o ?g. }

• W1581089088 endingPage "22" @default.
• W1581089088 startingPage "13" @default.
• W1581089088 abstract "ABSTRACT The combination of starch from various sources, salt and protein, are the basic formulation often found in the Indonesian traditional food. The different composition of amylopectine-amylose and the interactions among the ingredients in the formulation, determines pasting properties in order gain a suitable texture characteristics. The aim of the research is to study the interactions of severals kinds of flours with water, white egg protein, and salt and its influences to the cooking behaviour of semi-solid food. There are four formulations for each kind of flour (rice, glutenniuos rice, wheat and cassava) that are: (1) water: flour = 25 : 3 g; (2) water :  flour : salt  =  25 : 3 : 0.28 g; (3) water : flour : albumen = 25 : 3 : 0.3 g; and (4) water : flour : salt : albumen = 25 : 3 : 0.28 : 0.3 g. The flours are analysed for proximate, particle size distribution and amylose-amylopectine composition. Pasting behaviour is measured using Rapid Visco Analizer (RVA) to determine peak viscosity, peak temperature, and peak time gelatinisation. Rice, glutinous rice, wheat and cassava flours have different gelatinization profiles that depend on starches structural origin and amylose and amylopectin composition. Wheat flour has the lowest peak viscosity among four type of flour examined, whether cassava flour has the highest. Salt in starch-water system delays peak time. Egg white protein raises peak viscosity of starches, the addition of salt and egg white protein simultaneously into the system increases peak viscosity and causes the peak occurs earlier. In food processing, tapioca flour can be used to give viscosity at short time cooking but it could not give a sufficient viscosity to the cold products. Rice flour needs a long time cooking to give a suitable viscosity to the products, however this viscosity can hold well in cold temperature . Keywords: flour, salt, protein, gelatini s ation, viscosity ABSTRAK Kombinasi berbagai macam tepung dengan garam dan protein putih telur merupakan formulasi dasar yang banyak dijumpai pada makanan tradisional Indonesia. Komposisi amilopektin-amilosa yang berbeda serta adanya interaksi bahan di dalam formula sangat menentukan sifat pemasakan untuk mendapatkan karakteristik tekstur yang diinginkan. Untuk mempelajari interaksi beberapa jenis tepung dengan air, protein putih telur dan garam serta pengaruhnya terhadap sifat pemasakan makanan semi-solid. Ada empat formulasi untuk setiap jenis tepung (beras, beras ketan, terigu dan tapioka), yakni: (1) air : tepung = 25 : 3 g; (2) air : tepung : garam =  25 : 3 : 0,28 g; (3) air : tepung : protein putih telur = 25 : 3 : 0,3 g; dan (4) air, tepung, garam, protein putih telur = 25 : 3 : 0,28 : 0,3 g. Tepung-tepungan dianalisis kandungan proksimat, distribusi ukuran partikel dan komposisi amilosa-amilopektinnya. Sifat pemasakan diuji dengan menggunakan Rapid Visco Analizer ( RVA ) untuk menentukan viskositas, suhu dan waktu puncak terjadinya gelatinisasi. Tepung beras, beras ketan, terigu dan tapioka memiliki sifat gelatinisasi berbeda yang berhubungan dengan struktur pati dan komposisi amilosa-amilopektin. Tepung terigu memiliki viskositas puncak yang paling rendah, sementara tepung tapioka tertinggi. Adanya garam akan menunda waktu terjadinya gelatinisasi. Protein putih telur meningkatkan viskositas puncak, dan adanya garam dan protein putih telur secara bersamaan meningkatkan viskositas puncak dan menyebabkan viskositas puncak ini terjadi dengan lebih cepat. Dalam pengolahan pangan, tepung tapioka dapat digunakan untuk memberi kekentalan pada waktu pemasakan yang singkat, tetapi kurang dapat memberikan kekentalan yang cukup pada produk yang dingin. Tepung beras memerlukan waktu pemasakan yang cukup lama untuk memberikan kekentalan yang baik pada produk, tetapi kekentalan ini dapat bertahan baik pada suhu yang dingin. [ Penel Gizi Makan 2012, 35(1): 13-22] Kata kunci : tepung, garam, protein, gelatinisasi, viskositas" @default.
• W1581089088 created "2016-06-24" @default.
• W1581089088 creator A5072197209 @default.
• W1581089088 date "2012-01-01" @default.
• W1581089088 modified "2023-09-26" @default.
• W1581089088 title "PROFIL GELATINISASI BEBERAPA FORMULASI TEPUNG-TEPUNGAN UNTUK PENDUGAAN SIFAT PEMASAKAN (GELATINISATION PROFILE OF SEVERAL FLOUR FORMULATIONS FOR ESTIMATING COOKING BEHAVIOUR)" @default.
• W1581089088 cites W1985213514 @default.
• W1581089088 cites W1997227914 @default.
• W1581089088 cites W2008768050 @default.
• W1581089088 cites W2041632624 @default.
• W1581089088 cites W2066755533 @default.
• W1581089088 cites W2085747815 @default.
• W1581089088 cites W2087302653 @default.
• W1581089088 doi "https://doi.org/10.22435/pgm.v35i1.3079.13-22" @default.
• W1581089088 hasPublicationYear "2012" @default.
• W1581089088 type Work @default.
• W1581089088 sameAs 1581089088 @default.
• W1581089088 citedByCount "6" @default.
• W1581089088 countsByYear W15810890882014 @default.
• W1581089088 countsByYear W15810890882015 @default.
• W1581089088 countsByYear W15810890882016 @default.
• W1581089088 countsByYear W15810890882021 @default.
• W1581089088 crossrefType "journal-article" @default.
• W1581089088 hasAuthorship W1581089088A5072197209 @default.
• W1581089088 hasConcept C127172972 @default.
• W1581089088 hasConcept C127413603 @default.
• W1581089088 hasConcept C159985019 @default.
• W1581089088 hasConcept C176864760 @default.
• W1581089088 hasConcept C178790620 @default.
• W1581089088 hasConcept C185592680 @default.
• W1581089088 hasConcept C187320778 @default.
• W1581089088 hasConcept C192562407 @default.
• W1581089088 hasConcept C206139338 @default.
• W1581089088 hasConcept C24939127 @default.
• W1581089088 hasConcept C2776414723 @default.
• W1581089088 hasConcept C2776804113 @default.
• W1581089088 hasConcept C2992785927 @default.
• W1581089088 hasConcept C3019985465 @default.
• W1581089088 hasConcept C31903555 @default.
• W1581089088 hasConcept C529335014 @default.
• W1581089088 hasConcept C64248961 @default.
• W1581089088 hasConceptScore W1581089088C127172972 @default.
• W1581089088 hasConceptScore W1581089088C127413603 @default.
• W1581089088 hasConceptScore W1581089088C159985019 @default.
• W1581089088 hasConceptScore W1581089088C176864760 @default.
• W1581089088 hasConceptScore W1581089088C178790620 @default.
• W1581089088 hasConceptScore W1581089088C185592680 @default.
• W1581089088 hasConceptScore W1581089088C187320778 @default.
• W1581089088 hasConceptScore W1581089088C192562407 @default.
• W1581089088 hasConceptScore W1581089088C206139338 @default.
• W1581089088 hasConceptScore W1581089088C24939127 @default.
• W1581089088 hasConceptScore W1581089088C2776414723 @default.
• W1581089088 hasConceptScore W1581089088C2776804113 @default.
• W1581089088 hasConceptScore W1581089088C2992785927 @default.
• W1581089088 hasConceptScore W1581089088C3019985465 @default.
• W1581089088 hasConceptScore W1581089088C31903555 @default.
• W1581089088 hasConceptScore W1581089088C529335014 @default.
• W1581089088 hasConceptScore W1581089088C64248961 @default.
• W1581089088 hasIssue "1" @default.
• W1581089088 hasLocation W15810890881 @default.
• W1581089088 hasOpenAccess W1581089088 @default.
• W1581089088 hasPrimaryLocation W15810890881 @default.
• W1581089088 hasVolume "35" @default.
• W1581089088 isParatext "false" @default.
• W1581089088 isRetracted "false" @default.
• W1581089088 magId "1581089088" @default.
• W1581089088 workType "article" @default.