Physicochemical Characteristics of Mocaf Steamed Cake with Beet Root Extract Addition As Natural Colorant - Unika Repository

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PHYSICOCHEMIC

PHYSICOCHEMICAL CHARACTERISAL CHARACTERISTICS OF MOCAF STICS OF MOCAF STEAMED CAKE TEAMED CAKE WITH BEET ROOT

WITH BEET ROOT EXTRACT ADDITIEXTRACT ADDITION AS NATURAL CON AS NATURAL COLORANTOLORANT

Sandra Yashinta

Sandra Yashinta1)1), Febe , Febe Evelyn KEvelyn K , Vic1)1), Victoria Kristina Atoria Kristina A2)2), A. Rika , A. Rika PratiwiPratiwi2)2)

1)_{Students of Food Technology Department, Faculty of Agricultural Technology, Soegijapranata}

Catholic University

2)_{Lecturer of Food Technology Department, Faculty of Agricultural Technology, Soegijapranata}

Catholic University

ABSTRACT ABSTRACT

Red beet is one of the bulbs that contain betalain pigment that gives color and has a high antioxidant activity. Pigment that gives the red color is included in the class betacyanins betalain. This makes the red beet can be used as natural dyes in food products. However, pigment betacyanins is prone to discoloration and decrease during processing. These pigments are highly influenced by the temperature during processing. The application of red beet as natural coloring agent on steamed cake products that use mocaf flour. Opportunity to experience a steamed cake browning smaller as the temperature is not too high. The use of flour can replace whole wheat mocaf to utilize local food, enriching the nutritional value of steamed cake and to reduce the community's dependence on wheat flour. The addition of red beet extract steamed cake products can provide color and antioxidants. The purpose of this study was to determine the changes in the physicochemical characteristics of steamed cake (color, volume and content of antioxidants cake) flour based mocaf supplemented with extracts of red beet during the steaming process. This study uses a liquid extract of red beet with 3 levels of concentration (the ratio of bits: water) is 1:1, 1:2, and 1:3. Physical testing a color analysis and volume development. At the time of steaming for 0, 4, 8, 12, 16, 20 and 24 minutes the color analysis. In steaming for 0 minutes (batter before steaming) and steaming for 24 minutes (steamed cake) volume measurement development. Chemical analysis includes measurement of antioxidant activity. Analysis of data using different test methods One Way ANOVA with Duncan. The results showed that the use of red beet extract will reduce the level of brightness (L* value) but will increase the red color (a* value), volume expansion, and antioxidant activity. That the longer steaming time will lower the brightness level, the value of a *, and antioxidant activity, but will increase the value of b * steamed cake products.

Keywords:

Keywords: red beet, steamed cake, antioxidants, color, volume development.

3rd International Student Conference

―Greening The Food Industry : Innovation for Sustainibility‖

Department of Food Technology, Soegijapranata Catholic University Semarang

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1.INTRODUCT

colorants can be used in bakery product such

as steamed cake. Steamed cake is generally

use wheat flour as the raw material of

manufacture. In this research, steamed cake

is using flour mocaf to reduce dependence on

wheat flour and enrich the nutritional value.

During the steaming process, antioxidant

activity, color and volume of cake can be

decreased. Therefore, the aim of this research

is to find out the effect of red beet extract and

steaming time to physicochemical

characteristics of steamed cake.

2.MATERIALS A

2.MATERIALS AND METHODSND METHODS

2.1.Materials 2.1.Materials

The materials used in steamed cake making

are mocaf flour, red beet extract, sugar, egg,

vegetable oil, water, margarine, emulsifier,

and salt.

2.2.Steamed cake

2.2.Steamed cake making making

First of all, 85 g sugar mixed with three eggs

as much as 150 g, 4 g emulsifier and 0,1 g

salt. Then the mixing process is carried out

using a hand mixer on low speed (level one)

for 30 seconds and then the high speed (level

three) for 1.5 minutes until the mixture

thickens and becomes pale. Then added 160

g of flour mocaf, 75 g of vegetable oil and

100 g of water or liquid extracts of red beet

(concentration of 1:1, 1:2 or 1:3), stirred at

for 24 minutes. Physical and chemical testing

(color and antioxidant activity) of the batter

before steaming (0 minutes), 4, 8, 12, 16, 20

and 24 minutes, while the physical testing

(volume development) was done on the batter

before steaming (0 min) and steamed cake

after 24 minutes of steaming.

2.3.Volume deter

2.3.Volume determination mination

Steamed cake was determined using volume

measurement pan method. This method was

done by measuring the length, height, and

width of batter before steamed and after

steamed with calipers. Volume development

is the result of subtraction the volume after

and before steaming.

2.4.

2.4.Color MeasureColor Measurement ment

Color measurement was done using

chromameter. First of all, chromameter was

calibrated. After that, chromameter can be

used to measure the color of the steamed

cake. The color was measured as lightness

(L*), reddish-greenish (a*) and

yellowish-bluish (b*).

2.5.Antioxidant ac

2.5.Antioxidant activity detertivity determination mination

Sample was dried using freeze dryer for 24

hours. Sample was crushed and weighed as

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much as 0,5 g. Subsequently the samples

were extracted with 5 ml of methanol for 2

hours. Then, 0,1 ml of extract was reacted

with 3,9 ml DPPH

(2,2-diphenyl-1-picrylhydrazyl) for 30 minutes. The

absorbance was measured using

spectrophotometer at 515 nm. As a blank, 0,1 ml methanol was reacted with 3.9 ml DPPH.

Antioxidant activity was measured as %inhibition and calculated using the formula:

30

% inhibition= 1 -0 x100%

At30: sample absorbance at minute 30

At0 : blank absorbance at minute 0.

3.RESULT

3.RESULT AND DISCU AND DISCUSSION SSION

3.1.Volume

The higher concentration of red beet extract

will cause an increase in cake volume after

steaming. According Imeson (2010), sugar is

one ingredient that can fill the space between

the particles of starch that will affect the

structure of starch. Additionally, the

components that exist in betalain phenol red

beets can interact with amylose and

amylopectin structures that exist in flour

mocaf through hydrogen bonds (Zhu, 2010).

This can prevent collapse during the process

of steaming steamed cake products in order

to obtain a more fluffy cake.

3.2.Color

(a)

Steaming Steaming (m(minutes)inutes)

(a)

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(c) (f)

(h)

(d)

Figure

Figure 2. 2. (a) Lightness of Steamed Cake with

Various Red Beet Extract Concentration (e)

(b). Color of Steamed Cake with Various Red

Beet Extract Concentration at 0 minute

Steaming

(c). Color of Steamed Cake with Various Red

Beet Extract Concentration at 4 minutes

Steaming

(d). Color of Steamed Cake with Various Red

Steaming

(e). Color of Steamed Cake with Various Red

Steaming

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(f). Color of Steamed Cake with Various Red

Steaming

(g). Color of Steamed Cake with Various Red

Steaming

(h). Color of Steamed Cake with Various Red

Steaming

Increased concentrations of red beet extract

will reduce the value of L* and b*, but will

increase the value of a*. Decline in the value

of L* (brightness) due to the darker of red

color (Cai et al., 2005). Increase of value a*

and decrease of value b* indicate that the red

beet extract addition will increase the

intensity of the red color and lower the

intensity of the yellow color in steamed

breads.

During steaming, the value of L* and a* will

decrease, but will increase the value of b*. It

caused by the higher temperature of steaming

will make the betacyanin pigment stability

decrease (Widhiana, 2000).

3.3.Antioxidant Act

3.3.Antioxidant Activity ivity

10

AAccttiivviittyy((%%) )

5 1:3

8

7 kontrolcontrol

6

AAnnttiiooxxiiddaanntt

4

Increased concentrations of red beet extract

will increase the antioxidant activity of

steamed cake. During the steaming process,

antioxidant activity will decrease because of

betalain pigments degradation.

4.CONCLUSIONS 4.CONCLUSIONS

•The use of red beet extract will increase

the volume of steamed cake.฀

฀

•Addition of red beet extract concentration

will increase the value of a* but lowes the

value of b* and L* that affect the color of

concentrations will increase the

antioxidant activity of steamed cake

product. During steaming process,

antioxidant activity will decrease.

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REFERENC

REFERENCES ES

Cai, Y.; Sun, M; and Corke, H.(2005).

HPLC Characterization of Betalains

from Plants in theAmaranthaceae.

Journal of ChromatographicScience

Vol. 43: 454-460.

Imeson, Alan. (2010). Food Stabilizers, Thickeners and Gelling Agents. Blackwell Publishing Ltd. Singapore.

Widhiana, E. (2000). Ekstraksi Bit (Beta

vulgaris l var rubra l.). sebagai

Alternatif Pewarna Alami Pangan.

Skripsi Fakultas PertanianInstitut

Pertanian Bogor.

Zhu,Fan.(2010).Interactionof

Carbohydrates withPhenolic

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