JAWABAN KEMENANGAN

8/19/2019 JAWABAN KEMENANGAN

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Starch granule size might infuence the water absorption regarding the suracearea, smaller starch granules = larger surace area which ease the absorbtion owater, thereore more water will be absorbed to the starch granule, vice versa.(Cauvain, S.P, 2!. "readma#ing$ %mproving &ualit'. oodhead Publishing

)he size o starch granule *ice = !+, Potato = - / -, Cassava = / !, andheat = 2 / ! (in 0m1 )he largest starch granule is possesed b' potato four,while the smallest starch granules is possesed b' rice four

)hereore *ice four provide larger surace area so water could easil' absorbed tothe starch granule, while potato four had lower water absorbtion because it haslower surace area prior to its starch granule size. igher water absorbtion,coherent to the result, whereas rice four had highest 3C while potato four had thelowest 3C.

*elated to the hardness o the product coherent with the result, lower moisturecontent would produce product with higher hardness value increase in hardness

could be caused b' loss o moisture in the ood product (4ilcast, 5., 26. )e7ture inSolid 8oods. oodhead Publishing1

Starch Granule Size



Source$ de3an, -999 / Principle o 8ood Chemistr'

Starch Granule Size



3a:or compound causing unpleasant rice bran aroma = 6+vin'lguaiacol (clove li#e odor, degraded rom erulic acid1 and 6+vin'lphenol."oth have a characteristic unpleasant odor (phenolic o; favor in beer, as

stated in andboo# o "rewing / <rlinger, . 3., 291

lactones, and thiazoles, especiall' 2+acet'lthiazole / popcorn li#earoma, are also ma:or contributors to rice bran aroma ( arunrattanasri,

>., 26. >roma 8ormation rom *ice "ran Protein Concentrate b' >cid 'drolisis and )he 3aillard*eaction. 4asetsart ?niversit'.1

@in'lphenol

@in'lAuaiacol

Rice Bran AromaCompounds

acet'lthiazole



Potato has distinct aroma favour. )he aromatic compound $ Binalool (sweet,foral,alcoholic / ui et al,2-, andboo# o 8ruit and

@egetable1, 3ethional (sweet corn li#e aroma / eidleman et al, -99D />dvances in >pplied 3icrobiolog'1, P / C'mene (solvent li#e odor / 5ugo,2- + Citrus Eils$ Composition, >dvanced >nal'tical )echniAues,

Contaminants, and "iological >ctivit'1 / give the potato favour, as

the concentration increase the potato favour increased.()h'bo, >. 4., Christiansen, ., 4aac#, 4., and Petersen, 3.>., 2F. <;ect o Cultivars, ound ealing and Storage onSensor' &ualit' and Chemical Components in Pre / Peeled Potatoes. B) !9$ -FF / -DF.1

Potato Flour AromaCompound

Binalool

3ethional

P+C'mene



Contribute to the potato o; favour onanal ruit' and foral odor

5ecanal

buc#wheat li#e odor

aromaticcompounds which occur naturall' in severalood materials

<th'l uran

Pleasant mild aroma o cheese

Potato Flour AromaCompound



)he main unction o gluten is to orm viscoelastic networ# during the dough ormingprocess. but gluten is prohibited in the diet o coeliac disease patient

*ice four is a gluten ree ingredients, but the problem is when rice four isincorporated in the leavened ba#er' product (e.g. breadloa1 it would reduce the loavolume because it does not have the abilit' to orm a viscoelastic dough possesed b'gluten.

owever, in this research the gluten ree ba#er' product that would be made is

brownies in the ma#ing o brownies, there is no need o strong glutendevelopment (4oruz et al, 291

*ice four is one o the most suitable gluten ree ingredients to ma#e a gluten reeproduct (3arco et al, 21 / G<;ect o di;erent protein isolates and transglutaminase on rice

four propertiesH

*ice four usuall' used in gluten ree ba#ing, but usuall' as composite four(combined with other four1 Iluten+8ree "a#ing with )he Culinar' %nstitute o >merica$ - 8lavorul *ecipes

rom the orldJs Premier Culinar' College ( Coppedge et al, 21 in this research % want to observedhow i rice four is used solel' as the ingredients in the gluten ree ba#er' product

Rice Flour - h!



*ice four protein has less negative impact toward the starch gel and uniormit',during heating rice protein tends to aggregate and will orm denser structure andcould be beneKcial in the te7ture o the ba#er' product low protein content bland taste, might be desirable in several product

*ice four has small starch granules thereore it will a;ect the te7ture o the product(larger starch granule = coarser te7ture, smaller starch granule = smoother te7ture1

*ice four has bland taste, white color, low sodium content, easil' digested

carboh'drates and h'poallergenic properties

Source$ Iallagher, <., 29. Iluten 8ree 8ood Sciences and )echnolog'. ohn ile' andSons

>m'lose Content = -D / 2- L

Protein Content = F / 9 L

Carboh'drate (Starch1 Content = M L

3oisture Content = M- L(Bin et al, 2--1, 8actor anal'sis o the unctional properties o rice fours rom mutant

genot'pes

(Nu et al, 2--1, 5igestibilit' and ph'sicochemical properties o rice (Er'za sativa B.1fours andstarches di;ering in am'lose content

Rice four - Advantages



hen incorporated in bread, rice four based product had harder te7turecompared to wheat based product and also more prone to retrogadation.

)he harder te7ture induced b' the Krming process associated with higherretrogadation process and moisture redistribution (because in a glutenbased product gluten has the abilit' to entrap water, thereore when thereis absence o gluten the water will travel to the crust and ma#e the crumb

te7ture become harder1Source $ Staling o ca#e prepared rom rice four and stic#' rice four (i et al,

2D1

Rice four - "isadvantages



*ice ca#e (i et al,2D1 *ice bread (Iallagher, 291

*ice bread compared to wheat bread the dough strength o rice breadwith -L rice four is not signiKcantl' di;erent with the dough strength owheat four with -L wheat four although the dough e7pansion islower in rice four (Oamauchi et al, 261 + "read+3a#ing &ualit' o

heat*ice 8lour "lends *ice bread rice four is most suitable cereals or preparing oods or

coeliac disease patients low levels o prolamins, peptides released romthe brea#down o prolamin is a to7in or individuals with coeliac disease(Iu:ral et al, 261 + %mprovement o the breadma#ing Aualit' o rice fourb' glucose o7idase

8iber $ M 2+!L

Rice four # Product



)here are several gluten ree ba#er' product produced using rice four $ca#e, bread

)he dough strength o rice bread with -L rice four is not signiKcantl'di;erent with the dough strength o wheat four with -L wheat four although the dough e7pansion is lower in rice four (Oamauchi et al, 261 +"read+3a#ing &ualit' o heat*ice 8lour "lends however in this

research rice four will be incorporated in the ma#ing o brownies, whereashigh level o e7pansion is not needed.

"esides, rice four is most suitable cereals or preparing oods or coeliacdisease patients low levels o prolamins, peptides released rom thebrea#down o prolamin is a to7in or individuals with coeliac disease (Iu:ralet al, 261 + %mprovement o the breadma#ing Aualit' o rice four b'glucose o7idase

Rice four - Conclusion



Potato four had been utilized in bread, such as in stud' done b' Oanez etal (2D1 + Potato four as partial replacement o wheat four in bread$ ba#ing studies and

nutritional value o bread containing graded levels o potato four + owever, increasing thepotato four up to -L concentration reduce the loa volume o the bread

Potato four had been utilized in coo#ies, and up to 2L o potato foursubstitution, the coo#ies produced was still acceptable or the panelist

(3isra et al, 261 / Potato four incorporation in biscuit manuacture )he problem when incorporating potato four in the leavened product such

as bread is that the loa volume will be reduce because lac# o glutendevelopment, thereore potato four will be more suitable i utilized in anunleavened product such as brownies. (ulandari, 2--1

Potato Flour - Product



Protein content M9 L >sh ML 8at M-L

3oisture ML Carboh'drate MD!L 8iber MFL Source$ 3isra (261 <;ect o storage on nutritional value o potato

four made rom three potato varieties and Iahlawat et al (-991Protein and starch digestibilities and mineral availabilit' o products developed rompotato, so' and corn four

>m'lose $ >m'lopectin $ 26$DF

Potato Flour -Characteristics



Cassava had been utilized in the ma#ing o gluten ree product such asbread, however, when the bread made using cassava four had lower loavolume because it lac# o gluten development (PasAualone,2-1 + Iluten+8ree "read 3a#ing )rials rom Cassava (3anihot <sculenta Crantz1 8lourand Sensor' <valuation o the 8inal Product

Cassava also had been utilized in the ma#ing o ca#e as studied b' Ian et

al (2D1, Eptimization o the basic ormulation o a traditional ba#edcassava ca#e using response surace methodolog'

Casssava four had been incorporated in the ma#ing o biscuit, andaccording to >#ingbala et al (2--1, substitution o wheat four withcassava four up to 6 L concentration still produce product that wasacceptable or the panelist.

Source$ )he <;ect o *oot 3aturit', Preprocess olding and 8lour Storage onthe &ualit' o Cassava "iscuit

Cassava Flour - Product



%ndonesia still obtains wheat four b' importing them rom other countr',and the amount o product imported reaching D.- millions ton according tothe data b' ?S5> (http$www.bumn.go.idptpn6idpubli#asiberitaindonesia+ri+pengimpor+gandum+terbesar+#edua+di+dunia1

>ccording to "PS(2-21 the production o cassava in %ndonesia is reaching26 millions ton. *ahman (21 also stated that cassava in %ndonesiausuall' processed into four to improve its unctionalit' in several oodproduct such as ba#er' product.

>ccording to *ahman , -99D (3empela:ari Substitusi )epung Sing#ong, )epung

4edele dan penambahan Iliseril 3onostearat terhadap *oti )epung )erigu1 , Cassavafour had the potenc' to be utilized as wheat four replacer in %ndonesia

prior to its economical value. Production = 9. ton'ears / -L the needs o wheat four

26 / 29L into cassava four P) 3ariza

?tilized in coo#ies, traditional oods, #erupu# (agasari, "i#a >mbon1

Cassava Flour -Advantages

http://www.bumn.go.id/ptpn4/id/publikasi/berita/indonesia-ri-pengimpor-gandum-terbesar-kedua-di-dunia/






Protein 2+6 L Carboh'drate (Starch1 = ML 8at = M- L 3oisture = - / -2 L

>sh = - / 2 L 8iber = 2 / ! L

Source$ >#ingbala, 2--

>m'lose$>m'lopectin -D$!

igh Aualit' cassava four should be bland in tastewithout indication o acidit' or o; favour + &ualit'management manual or production o high Aualit'cassava four (5ziodziave et al1

Cassava Flour -Characteristics



)he selection o the four is based on the suitabilit' o the four to beutilized as the ingredients in a gluten ree product all o them are glutenree four

)he second consideration is the availabilit' o those three t'pes o four inthe local mar#et, both cassava, rice and potato four are easil' obtainablein the local mar#et.

)he third consideration is reerring to several :ournal regarding theutilization o cassava, rice and potato four. 3an' :ournal studied theirutilization in the ma#ing o loa bread, and because it lac# o gluten, theloa volume o the bread produced will be lower, thereore, in this researchthose fours will be utilized in a brownies product, which does not needhigh gluten development, and basicall' unleavened, and is e7pected toproduce product which is more acceptable or the consumer.

Cassava,Rice and Potato,h!$



"a#er' product that does not need strong gluten ormation in gluten reeba#ing, the dough usuall' has wea#er structure than normal doughutilizing wheat four (4oruz et al, 291.

)he absence o gluten oten results in a liAuid batter rather than dough,and can result in ba#ed bread with a crumbling te7ture, poor colour andother post+ba#ing Aualit' deects ()orbica et al,2-1 in leavened bread

%suall! in the ma&ing o' (ro)nies, the )heat four used is lo)protein )heat four, )hich contain less gluten (ecause (ro)niesis almost li&e mi*ture o' ca&e and coo&ies, )hich in the ma&ingonl! need )ea& dough e*pansion do not leaven as much as inthe (read or ca&e the end product is more dense than a ca&e

3an' ba#er' boo#s about gluten ree ba#ing incorporate brownies as one

o the optional gluten ree ba#er' product (:ust search in google boo#s,t'pe Ggluten ree ba#ing browniesH there will be man' recipe about glutenree brownies utilizing several gluten ree four1

Popular product in %ndonesia, eas' to made, and Auite commercial

Bro)nies



"rownies cannot be categorized as ca#e or coo#ies, in much more li#ebetween ca#e and coo#ies usuall' does not reAuire high glutendevelopment, using sot wheat four (ui, andboo# o 8ood Science,

)echnolog' and <ngineering1

?suall' brownies product is heav' and dense not much o air bubbleormation in the crumb (ow "a#ing or#s1

Bro)nies



Iluten is needed to ma#e viscoelastic dough and to provide gas retentionor the ba#er' product such as bread loa, thereore gluten ree ba#ing isso diQcult because lac# o gluten ormation will a;ect the dough ormationand dough e7pansion.

ence, in this research the product selected as the gluten ree ba#er'product is brownies, because brownies is categorized as ca#e or coo#ies,

which has dense te7ture and basicall' unleavened. "rownies usuall' madeusing sot wheat (low protein content1 and according to several literature inthe ma#ing o brownies there is no need o high gluten development.

Bro)nies is unleavened product and its suitea(le to (e madeusing gluten 'ree material.

Bro)nies - Conclusion



)he process is almost the same as the production o ordinar' cassava four, although inthe ma#ing o moca the cassava would be ermented ater the size reduction has beendone.

<nz'me cellulol'tic to degrade the cell wall o the cassava, and reed the starchgranules. the starch granules would be h'drol'zed into the monosaccharides andthen ermented b' lactic acid bacteria. )he organic acid that will be produced will coverthe aroma possesed b' cassava (earth' favour1.

)he reed o starch granule will increase$ am'lose 2D / !2 L◦ 'dration

◦ @iscousit'

◦ Ielation 3oca also had whiter color compared to ordinar' cassava four 3oca however, still had higher price compared to the price o wheat

four, thereore, the mar#eting o moca become the problem andmoca is not widel' available in the mar#et.

heat FD / D#g 3oca F / D#g / -- 6 gram :avara

+oca'



No. Parameter Satuan Hasil

1. Keadaan

- Warna - Putih

- Aroma - Netral

Rasa – Netral

2. Kadar Air % Max. 13

3. Kadar protein % Max. 1,!. Kadar a"u % Max. ,2

#. Kadar pati % $2 - $

&. Kadar serat % 1,' - 3,!

. Kadar lema( % ,! - ,$

$. Kadar )*N m+(+ tida( terdete(si

'. eraat (eputihan % $$ – '1

/rdinar0 assaa lour mi+ht hae assaa li(e aroma,

+oca'



Consideration o the availabilit' o the moca in the local mar#et, ordinar'cassava four is more easil' obtainable in the mar#et compared to moca.

)he price o moca is higher than the price o cassava four, the price ocassava four is onl' 2#g while moca can reach F / D#g

)he advantages o moca is it has neutral aroma, reduction o the cassavaaroma possesed b' cassava four, however, according to 5ziodziave, high

Aualit' cassava four also had bland aroma, thereore in m' opinion it doesnot matter whether the one used in the ma#ing o rice bran brownies isordinar' cassava four or moca.

Source$ *ahman, >.3 (2D1 + 3<3P<B>>*% 4>*>4)<*%S)%4 4%3%> 5> 8%S%4

)<P?I )>P%E4> 5> 3EC>B (MODIFIED CASSAVA FLOUR) SEBAGAI P<O>B?)4>C>I P>5> P*E5?4 4>C>I S>B?)

hite color removal o the pigment

+oca' # h! ot



Coeliac disease autoimmune disease, bod' response tospeciKc protein (glutenin and gliadin1 produce antibodies cause infammator' in the intestine (villi tissue1

orldwide prevalence = -$2 (3ar' 4a' Sharrett, StevePlogsted, Celiac disease$ a guide to living with gluten

intolerance, 5emos 3edical Publishing, 2F1 >ccomodate the gluten intolerance people. >sia PasiKc region prevalence = -$ / -$ (Prevalence

o' celiac disease in the Asia#Pacic region, >drian ICummins and %an C *oberts+)homson, 291

%n %ndonesia incrase, beore was -$-, now -$- ("ridodo udar)anto SpA/ a;ects the pic#' eatings'ndrome in children

Coeliac "isease



Prevalence o coeliac disease in >sia PasiKc increase because replacement o ricebased diet with western based diet (bread, pasta1. 0Prevalence o' celiac diseasein the Asia#Pacic region1 2 >drian I Cummins and %an C *oberts+)homson, 291

<7posure to gluten speciKcall' in gliadin (prolamin1 peptide in gliadin activatethe bod' immune s'stem (because bind modiKed with the transglutaminaseenz'me in the small intestine1 treated as allergen, and bod' produce antibod', butthe antibod' also attac# the villi in the small intestine and will produce infammator'

in the small intestine )he damage o villi will be causing the malabsorption o nutrient, such as dietar'

Kber, and other macronutrients.

)he s'mptomps$ diarrhoea, bloating, abdominal cramping, intestine cancer.

%s a genetic disease, cause b' speciKc gen which is possesed in the coeliac diseasepatient B> 5&2 5& 2 react with the presence o gliadin B> 5& is a gen todistinguish whether a substance would be considered as allergen or not to activate

bod' immune s'stem. 5& 2 will bound with the peptide o gliadin, and causing theinfammator' in the small intestine.

Coeliac "isease



> 2 prospective and observational stud' ound that timing othe e7posure to gluten in childhood was an important ris#modiKer. People e7posed to wheat, barle', or r'e beore thegut barrier has ull' developed (within the Krst three months aterbirth1 had Kve times the ris# o developing coeliac disease relativeto those e7posed at our to si7 months ater birth. )hose e7posed

even later than si7 months ater birth were ound to have onl' aslightl' increased ris# relative to those e7posed at our to si7months ater birth

Coeliac disease

http://en.wikipedia.org/wiki/Observational_study

http://en.wikipedia.org/wiki/Gut_flora

http://en.wikipedia.org/wiki/Gut_flora

http://en.wikipedia.org/wiki/Observational_study



)he enrichment o gluten+ree ba#ed products with dietar' Kbre seems tobe necessar' since it has been reported that coeliac patients havegenerall' a low inta#e o Kbre due to their gluten+ree diet

there are growing concerns over the nutritional adeAuac' o the I8 dietar'pattern because it is oten characterized b' an e7cessive consumption oenerg', proteins, and ats, and a reduced inta#e o comple7 carboh'drates

and dietar' Kbre (main reason1 Source $ Sabanis et al, 29 Stud' 5ietar' Kber increase the speciKc volume o ca#e, a;ect the

te7ture o the ca#e, and a;ect the moisture content due to its waterholding capacit' and increase the four water absorption (secondar'reason1

%ncrease bread volume development (s'nergistic with the gluten reefour1, improve the nutritional value o the gluten ree product

Source $ 5ietar' 8ibre$ ew 8rontiers or 8ood and ealth (4amp et al,291

8iber in heat 8lour $ whole M-2 L, white M 2L

"ietar! Fi(er



>ccording to 85>, i a ood product labeled as Ghigh Kber or Ggood sourceo dietar' Kber, shoul be also give inormation about the at content in theproduct.

)he rice bran brownies product is considered as Ghigh Kber oodH, however,the at content is considered as high (!L1, thereore according to 85> thesolution is simpl' put the amount o at in the nutrition labeling (ielsen,

2-1 / 8ood >nal'sis )he rice bran brownies according to "PE3 regulation considered as

Gpangan tinggi seratH because has F grams o dietar' Kber per serving,and in the regulation, the reAuirement or a ood product to be consideredas Gpangan tinggi serat is onl' how much the dietar' Kber contained in theproduct. )here is no other reAuirement such as at. owever, i we want toput other unctional labeling, there is several other reAuirement such as,

+ lowering cholesterol ma7imum at ! grams per serving

3igh in Fat Content



5ietar' Kber in rice bran mostl' insoluble (2.9L1 and -.9 L soluble, sothe health e;ect o rice bran is more in terms o prevent constipation,because dietar' Kber is useul in providing the bul# or eces because o itshigh water absorption capacit' and will increase the moisture content oeces. )he ratio o solid and moisture in eces should be 2$D to preventconstipation. %nsoluble Kber also lower the transit time o the eces in thelarge intestine.

8at in rice bran $ -.- L in literature M2 L mostl' (DL1 unsaturated,thereore the at rom rice bran would be no problem or human health. increase the ris# o heart disease, increase cholesterol, but in rice branthere is gamma or'zanol which has the cholesterol lowering properties. bad cholesterol (5B1 bring cholesterol to the blood vessel and variousorgan, thereore it can promote artericschlerosis.

Part o the @itamin <, erulic acid ester o triterpene alcohols.

3igh in Fat Content



3argarine is saturated at

h'drogenated

man' product li#e ca#es, coo#ies,brownies made rom margarine

S% at content coo#ies minimum 9. L, and there is research about theproduction o unctional coo#ies rom be#atul and the at content o the end productis 29. 9L however, the researcher still claim that as unctional product which isrich in Kber (8auzi'ah, >., 2. >nalisis Potensi dan Iizi Pemanaatan "e#atul dalampembuatan coo#ies.1

)here is also a research about ma#ing o brownies with the dietar' Kber enrichment,the at content o the product is about 2L. owever the researcher claim that theproduct is a unctional product because it contain high dietar' Kber. (ulandari,2--1 + EP)%3>S% 8E*3?B> "*E%<S "<*">S%S )<P?I )>B>S ">)<( Xanthosoma undipes K Ko!h) SEBAGAI P>I> S?3"<* S<*>)

3igh Fat Content #+argarine



% % nust sa' whether the product is health' or not, % will sa' thatthe product is health', because the product is a rich source odietar' Kber. % will sa' that it is health or the small intestine. Priorto the at content, it consists o saturated and unsaturated at,however, the rice bran has the cholesterol lowering properties(gamma or'zanol1 eventhough it is not the interest o this

research.

3igh in Fat - Conclusion



Soluble Kber

bind to bile acids

promote bile acid production rom cholesterol

lowering serum blood cholesterol

Propionic acid cholesterol lowering properties

>;ected b' its viscousit', the viscousit' o the soluble Kber in the large intestineinhibit the absorption o nutrient h'pocholesterolemic properties

8iber absorb water increase the stool moistness bind at (cholesterol1

8iber absorb organic molecules such as at (dietar' Kber1

"ietar! Fi(er



Problem with rice bran addition is aroma ba#ing time a;ect the aromaormation ui (2F1 ba#ing will cause loss in volatiles compound

ournal $ %nfuence o ormulation and process on the aromatic proKle andph'sical characteristics o bread (Poinot et al, 21 "a#ing timeinfuences the production o aromatic compound in bread di;erent inba#ing time the bread has di;erent aroma properties

%ncreasing ba#ing time also induce the increase in the production oaromatic compounds in the ma#ing o ca#e (8ehaili et al, 2-1 >ninstrumented oven or the monitoring o thermal reactions during theba#ing o sponge ca#e

! / 6 + obtained rom trial and error

Ba&ing time is a 'actor



*ice bran was used as the actor, because itis un#nown or the researcher how man'rice bran could be incorporated in the ricebran brownies product up to how man'

percent the brownies will still produce theproduct which is acceptable, whichconcentration will produce the highestacceptabilit'

)he interval rom trial and error

Rice (ran concentration



3i7ing time minutes "a#ing )emperature (21 obtained rom

trial and error, modiKed rom the source

-. min / sugar T eggs, -. min / four Tcocoa T rice bran, 2 min + at

+ethod



Possesed unpleasant aroma and odor and itis unacceptable or most people

?suall' onl' used as ood or eed, so in theconsumer mind rice bran is not a ood orhuman, in acts man' people still do not#now what is rice bran

*ich in P?8> 'drolitic rancidit',

E7idative rancidit'

o; favour and odor

Rice (ran # )h! notutilized



Patients in gluten ree diet usuall' had nutrient malabsorption problem,because o the damaged villi in the intestine. lower absorption onutrition = dietar' Kber

Coeliac disease patients usuall' had lower level o dietar' Kber inta#e dueto their gluten ree diet because the ood product the' consume mainl'comes rom starch 4orus (291 )he impact o resistant starch on

characteristics o gluten+ree dough and bread Coeliac disease patients had reduced dietar' Kber inta#e Sabanis et al,

29 + <;ect o dietar' Kbre enrichment on selected properties o gluten+ree bread

"ietar! (er # s!nergism )ithgluten 'ree diet



B>"$ Bactobacillus, "iKdobacterium

4actic Acid Fermentation



3!drocolloid



Gluten Free Flour



*ice milling

the outer la'er (hull is removed1 and the bran is removed to producewhite rice

*emoval o the hull brown rice

8rom brown rice removal o the bran white rice

*ice bran is the b' product o rice milling

*ice bran aleurone and pericarp

us# is the la'er or the protector o the rice rom insect and ungi

>leurone produce am'lase to h'drolize the starch or the nutrient source or thegerm

Ierm is the plant embr'o reproductive part that germinate into the plant

<ndosperm contain starch or the source o nutrient or the germ

*ice milling $ *emoval o the hus# (mechanical riction, using the de+huller, betweentwo plates o steel with abrasive surace1 Separation (to remove the bro#en grain,

bran (aspirator1 , and also remove the unbro#en padd' rice rom the brown rice

*emoval o the rice bran b' abrasive surace (using riction1 siting, to separatewhite rice which is intact and bro#en

Pericarp rich in Kber

Ierm rich in essential nutrient, vitamin, mineral

R5C6 BRA - Picture



R5C6 BRA # P5C7%R6



R5C6 BRA



)o indicate the purit' or degreee o milling mostl' cellulose and lignin material

Cannot be digested b' human %nde7 or ood and eed purit', higher in

crude Kber means lower in nutritional value

CR%"6 F5B6R



Part o the bran multila'er aleurone Tpericarp = bran aleurone has highprotein content(-L1, and also high inmineral (6L1

Pericarp high in dietar' Kber (L1 Carboh'drate in rice bran consist o starch,

cellulose and hemicellulose

"ran contain starch

come rom theendosperm which is come rom the millingprocess

Ilucose, 8ructose

R5C6 BRA A46%R86



R5C6 BRA Characteristics



5r' eating *oasting )o prevent activit' o lipase moisture content o

! / F L is recommended 2 minutes roasting in a pan with -- oC Even method 2oC or minutes up to F

hours et method uses steam in -oC ater

that dried using hot air

>utoclave high pressure steam -2-o C or -/ 2 minutes

et method lighter color o the oil

Rice Bran Sta(ilization



8>) = unsaturated about D / L (oleic,linoleic, linolenic1

Bipase beore was in the separate la'erwith the bran during milling (the at andlipase1 come together hidrolitic rancidit'

%nactivate in F oC b' - minutes heating B'poo7igenase o7idize the P?8>

produce he7anal

catal'ze att' acid intopero7ide 6oC

R5C6 BRA rancidit!



Part o plant cell wall provide the strengtho the cell wall, undigestible

"arrier to pathogen invasion in plant %nfe7ible pol'mer, ma#e the cell wall rigid

structure *andom chemical bonds (h'drogen bond1 %nert cannot be degraded b' enz'me

4ignin



4ignin - Picture



3onomer = U+ 5 glucose "ond = U -+6

Cellulose



3onomer$ heteropol'mer 7'lose,mannose, galactose with side chaingalactose, glucouronic acid, arabinose

"ond = -+6 and -+F branch

V'lose3annose Ialactose >rabinose

3emicellulose



Glucose, Fructose, Sucrose



am'lopectin

Am!lose Am!lopectin



Cocoa BiAuor

Cocoa "eans

Iround, become li#e cocoapaste L o cocoa butter sold in solid orm bitterchocolate or dar# chocolate

Cocoa powder is when the cocoa liAuor is pressed to removethe cocoa butter the remaining is called the cocoa powder

*ange o cocoa butter in cocoa powder is - / -2 L 5utch cocoa powder processed to increase al#alinit' up to

p D or more *educe the acidit' rom the cocoa, the color become dar#er,

and also the favor is less acidic, less astringent, smoother

Cocoa liAuor = cocoa butter T cocoa powder Cocoa butter = the at portion o chocolate e7pensive

Chocolate



Chocolate



Stearic,Eleic,Palmitic,Binoleic )empering cooling and holding temperature to modi'

the cr'stal ormation o the chocolate beta cr'stal(stable1 also called @ cr'stal highest melting point

Cocoa butter eAuivalent same could be added in

an' proportion and do not change characteristic Cocoa butter substitute not the same characteristics but cheaper, can be processed li#e cocoa butter lauric

Cocoa butter e7tender

not the same characteristic

can be mi7ed in limited e7tend rom olein orh'drogenated olein

Chocolate



"rownies is a t'pe o bar coo#ies, but it is almostli#e ca#e, however it is heavier and denser.

Coo#ies basicall' is ca#e coo#ies reer to smallca#e less moisture, same batter with ca#e high

at and high sugar content )he coo#ies dough plastice and cohesive Sugar coarse granule ma#e the surace crac#ing

in coo#ies, smooth granules ma#e the te7turesmoother

Beavener sodium bicarbonate and ammoniumbicarbonate decompose during ba#ing produceCE2 increase the spread ratio

Ca&e 9S Coo&ies



igh in 8at and Sugar "atter t'pe, oam ca#e, chi;on ca#e 8oam ca#e a lot amount o oam air'

ca#e low amount o at "atter ca#e high amount o at "a#er' product which could be

leavenedunleavened and could be

categorized as shortened(butter orconventional ca#e1 or unshortened (spongeca#e1

Ca&e 9S Coo&ies: Ca&e



"est ormulation ot ! actor actorial design Parameter hardness, > and moisture

h!



Substances which is naturall' present inseveral plant ginseng,potato, and severalother tuber

Saponin bitter aroma (pahit bersiat

menusu#1 Il'coside (containingcarboh'drate and non carboh'drate1 e7$glucose T meth'l = meth'l glucoside

Saponin = sugar Wglucose, arabinose,7'loseX (gl'cone1 T sapogenin (agl'cone1

Saponin

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