Replacement of gum arabic by dry Spirullina sp. biomass as a food emulsifier in bread making

• Main Authors: D Wulandari, -, M N G Amin, -, Endang Dewi Masithah, '-, M Lamid, ,-
• Format: Article PeerReviewed
• Language: English; English; English
• Published: IOP Conf. Series: Earth and Environmental Science 236 (2019) 2019
• Subjects: SH Aquaculture. Fisheries. Angling
• Online Access: https://repository.unair.ac.id/125738/1/Paper%20_%20Replacement%20of%20gum.pdf; https://repository.unair.ac.id/125738/2/Turnitin%20_%20Replacement%20of%20gum%20arabic%20by%20dry%20Spirullina%20sp.%20biomass%20as%20a%20food%20emulsifier%20in%20bread%20making.pdf; https://repository.unair.ac.id/125738/5/Replacement.pdf; https://repository.unair.ac.id/125738/; https://iopscience.iop.org/issue/1755-1315/236/1
• Institution: Universitas Airlangga

Abstract. Bread is one of the most consumed foods worldwide. Bread with a fine texture is desired by the food industry to meet customer’s satisfaction. Food emulsifier plays important role in making bread with fine texture, where Gum Arabic is one of natural food emulsifiers used by many in the food industry, although it is limited in availability and triggers some adverse effects on health. This research study aims to replace the use of Gum Arabic by dry Spirullina sp. biomass. The emulsifier was incorporated at a proportion of 2% (w/w) of the total used wheat flour, with the inclusion containing both gum Arabic and dry Spirullina sp. biomass. The ratios of (gum Arabic: dry Spirullina sp. biomass) of 2:0; 1.5:0.5; 1:1; 1.5:0.5; 0:2 were coded as A, B, C, D, E respectively and the study used a completely randomized design. This research revealed that the dry Spirullina sp. biomass replacement of Gum Arabic can reduce springiness, moisture content and the customer preference of produced bread where treatment B produced bread which was the most similar to the control (A).