RICE UTILIZATION FOR PIZZA DOUGH DIVERSIFICATION
By
Adhitya Juchahana
A Bachelor Thesis Submitted to the Faculty of
LIFE SCIENCES
In Partial Fulfillment of the Requirements for the Degree of
BACHELOR OF SCIENCE
WITH A MAJOR IN FOOD TECHNOLOGY
Swiss German University EduTown BSDCity
Tangerang 15339 INDONESIA www.sgu.a.id
July 2011
Revision after Thesis Defense on 2th August 2011
Rice utilization for pizza dough diversification Page 2 of 107
Adhitya Juchahana
STATEMENT BY THE AUTHOR
I hereby declare that this submission is my own work and to the best of my knowledge, contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.
_______________________________________ ________________
Adhitya Juchahana Date
Approved by:
_________________________________________ ___________
Prof. Dr. Hadi K. Purwadaria - Advisor Date
_________________________________________ ___________
Nani Pasaribu, S.Si., M.Si – Co-Advisor Date
______________________________________ _________________
Chairman of the Examination Steering Committee Date
Rice utilization for pizza dough diversification Page 3 of 107
Adhitya Juchahana
ABSTRACT
RICE UTILIZATION FOR PIZZA DOUGH DIVERSIVICATION
By
Adhitya Juchahana
SWISS GERMAN UNIVERISTY Bumi Serpong Damai
Prof. Dr. Hadi K. Purwadaria, Thesis advisor
The possibility of rice as wheat substitute in making pizza dough had been studied.
The objectives were using rice for substitute of wheat as the main ingredient for pizza dough and to assess the characteristic of pizza dough. Treatments covered types of rice – long grain and short grain; volume cooking water – 1361.19 cm3/20 g, 1588.055 cm3/20 g, 1814.92cm3/20 g, 2041.785 cm3/20 g. The result indicated that short grain pizza with 1.75 cm cooking water level and 22.5 minutes baking time was preferred to long grain pizza and wheat pizza. The rice pizza was recommended to be produced commercially by the bakery, and further exploration at the ASEAN food market was encouraged.
Keywords: Pizza, Rice, Utilization, Diversification, Substitution, Wheat
Rice Utilization For Pizza Dough Diversification Page 4 of 107
Adhitya Juchahana
© Copyright 2011 by Adhitya All right reserved
Rice Utilization For Pizza Dough Diversification Page 5 of 107
Adhitya Juchahana
DEDICATION
For my family father, mother, and brother who will always be in my heart;
Anton Juchahana, Laurenthia topsi nawas, and Stani Juchahana.
Rice utilization for pizza dough diversification Page 6 of 107
Adhitya Juchahana
ACKNOWLEDGMENTS
The author wishes to thank several people;
1. I would to thank to god for all his blessing for me.
2. I would like to thank my family for their unending love and support.
3. Prof. Dr. Hadi K. Purwadaria as my advisor for his help and his direction, attention, and support to completing this thesis project.
4. Mr. Irvan S.Kartawiria as the Dean of life science faculty, Swiss German University.
5. Mr. Sulyaden as staff laboratory who always support and direct the use if equipment which apply for my thesis.
6. Mr. Tabligh permana, for his advice during my thesis work.
7. The major experiment materials for this study and laboratory equipment use, were provided by Swiss German University Chemistry Laboratory and Bogor Agricultural University Rheometer and Chromameter Laboratory.
8. All my friends who I cannot mention all in here that always help me and be there when I needed.
Without all these encouragement, I would not have finished the degree.
Rice utilization for pizza dough diversification Page 7 of 107
Adhitya Juchahana
TABLE OF CONTENTS
STATEMENT BY THE AUTHOR ... 2
ABSTRACT ... 3
DEDICATION ... 5
ACKNOWLEDGMENTS ... 6
CHAPTER 1 – INTRODUCTION ... 13
1.1 Background of Research………...13
1.2 Research Objective……….……….14
1.3 Research Problem………14
1.4 Research Scope………15
CHAPTER 2 – LITERATURE REVIEW ... 16
2.1History of Pizza...……….16
2.2Wheat substitution………...17
2.2.1Replacing flours………..19
2.2.2Low-Protein, Neutral-Taste Flours……….19
2.2.3Low-Protein, Stronger Tasting Flours………20
2.2.4High-Protein Flours………20
2.2.5Gluten-Containing Flours………...20
2.2.6Other Wheat-Free Baking Resources……….……….21
2.3Rice type and composition ………...………...21
2.3.1Asian rice ……….………..23
2.3.2Indica or long grain rice………..23
2.3.3Japonica rice or short grain rice………..24
2.4Chicken egg compotition……….26
2.4.1Utilization of egg protein………27
2.5Cheese………..28
2.5.1 Type of cheese which are used in the making of pizza toping………..29
2.5.1.1 Mozzarella………...29
2.5.1.2 Cheddar cheese………...……29
2.5.1.3 Elemental cheese………...………..30
2.6 Moisture content measurement………..……….30
2.7Rheology (hardness)……...………..……...31
2.8Color measurement………..………31
Rice Utilization For Pizza Dough Diversification Page 8 of 107
Adhitya Juchahana
2.9Sensory evaluation………...33
2.9.1Ranking for preference………...34
CHAPTER 3 – METHODOLOGY... 35
3.1Time and Venue……...………..……..35
3.2Material and equipment………...35
3.2.1Raw material………...35
3.2.2Instrument………...37
3.3Research Methodology………38
3.4Research Procedure………..38
3.4.1Preparation process……….38
3.4.2Moisture content analysis…….………..39
3.4.3Hardness analysis (Rheometer………....40
3.4.4Color measurement (minolta chomameter)………41
3.4.5Organoleptic test…...………..42
CHAPTER 4 – RESULTS & DISCUSSION ... 44
4.1Data result from pizza dough process………..………44
4.2Moisture content analysis………..………..46
4.3Hardness analysis (Rheometer)………...……….47
4.4Color measurement analysis (Minolta Chromameter)………..……...49
4.4.1Chromameter *l analysis……….49
4.4.2Chromameter *a analysis………50
4.4.3Chromameter *b analysis………51
4.5Organoleptic analysis………...53
4.5.1Long grain (Indonesian rice)………..……….53
4.5.2Short grain (Japan rice)………...57
4.5.3Long grain (Indonesian rice) vs Short grain (Japan rice) vs Standard dough…61 CHAPTER 5 – CONCLUSIONS AND RECOMMENDATIONS ... 63
5.1Conclusion……….63
5.2Recommendation………...63
GLOSSARY ... 64
REFERENCES ... 65
APPENDICES ... 69
CURRICULUM VITAE ... 107
