PENGARUH PENAMBAHAN MONO-ASILGLISEROL (MAG) SEBAGAI EMULSIFIER PRODUK BAKERY
Mono-acylglycerol (MAG) is the most used type of emulsifier in food industry. The need for domestic emulsifiers increases each year with an average value of 4%, so that the development of MAG as an emulsifier has good prospects. This study aimed to determine the best concentration of MAG as bakery...
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| Format: | Article |
| Language: | English |
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Asosiasi Agroindustri Indonesia
2021-07-01
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| Series: | Jurnal Teknologi Industri Pertanian |
| Subjects: | |
| Online Access: | https://journal.ipb.ac.id/index.php/jurnaltin/article/view/38349 |
| _version_ | 1818002322751488000 |
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| author | Dwi Setyaningsih Jihan Suraya Syafira Salsabila |
| author_facet | Dwi Setyaningsih Jihan Suraya Syafira Salsabila |
| author_sort | Dwi Setyaningsih |
| collection | DOAJ |
| description | Mono-acylglycerol (MAG) is the most used type of emulsifier in food industry. The need for domestic
emulsifiers increases each year with an average value of 4%, so that the development of MAG as an emulsifier has
good prospects. This study aimed to determine the best concentration of MAG as bakery products emulsifier such
as sponge cake (2%, 2.5%, 3%), white bread (0.5%, 1%, 1.5%), and cookies (0.8%, 1.6%, 3.2%), and to know the
characteristics differences of bakery products between synthesized MAG and commercial emulsifier. MAG was
synthesized through the esterification process of coomercial glycerol from the byproducts of making biodiesel and
palm fatty acid distillate from the byproducts of crude oil purification at a temperature of 150°C, 90 minutes time,
and a molar ratio of PFAD:glycerol 1:6. The best MAG concentrations for sponge cake were 2.5% based on
physical characteristics and 3% based on organoleptics. The best MAG concentration for white bread was 1%
indicate by its swelling dimensions. The best MAG concentration for cookie was 1.6% indicated by its swelling
power that affects the crispness. The addition of MAG as emulsifier produces good characteristics and equivalent
to commercial MAG in several aspects of bakery product quality. |
| first_indexed | 2024-04-14T03:44:25Z |
| format | Article |
| id | doaj.art-a595a634849d4f6182f0bb2747803cb0 |
| institution | Directory Open Access Journal |
| issn | 2252-3901 |
| language | English |
| last_indexed | 2024-04-14T03:44:25Z |
| publishDate | 2021-07-01 |
| publisher | Asosiasi Agroindustri Indonesia |
| record_format | Article |
| series | Jurnal Teknologi Industri Pertanian |
| spelling | doaj.art-a595a634849d4f6182f0bb2747803cb02022-12-22T02:14:21ZengAsosiasi Agroindustri IndonesiaJurnal Teknologi Industri Pertanian2252-39012021-07-01312 198210 https://doi.org/10.24961/j.tek.ind.pert.2021.31.2.198PENGARUH PENAMBAHAN MONO-ASILGLISEROL (MAG) SEBAGAI EMULSIFIER PRODUK BAKERY Dwi Setyaningsih 0Jihan Suraya 1Syafira Salsabila 2Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Indonesia, Surfactant and Bioenergy Research Center, LPPM IPB University Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Indonesia Surfactant and Bioenergy Research Center, LPPM IPB University Mono-acylglycerol (MAG) is the most used type of emulsifier in food industry. The need for domestic emulsifiers increases each year with an average value of 4%, so that the development of MAG as an emulsifier has good prospects. This study aimed to determine the best concentration of MAG as bakery products emulsifier such as sponge cake (2%, 2.5%, 3%), white bread (0.5%, 1%, 1.5%), and cookies (0.8%, 1.6%, 3.2%), and to know the characteristics differences of bakery products between synthesized MAG and commercial emulsifier. MAG was synthesized through the esterification process of coomercial glycerol from the byproducts of making biodiesel and palm fatty acid distillate from the byproducts of crude oil purification at a temperature of 150°C, 90 minutes time, and a molar ratio of PFAD:glycerol 1:6. The best MAG concentrations for sponge cake were 2.5% based on physical characteristics and 3% based on organoleptics. The best MAG concentration for white bread was 1% indicate by its swelling dimensions. The best MAG concentration for cookie was 1.6% indicated by its swelling power that affects the crispness. The addition of MAG as emulsifier produces good characteristics and equivalent to commercial MAG in several aspects of bakery product quality.https://journal.ipb.ac.id/index.php/jurnaltin/article/view/38349bakeryemulsifiermono-acylglycerolorganolepticsswelling powder |
| spellingShingle | Dwi Setyaningsih Jihan Suraya Syafira Salsabila PENGARUH PENAMBAHAN MONO-ASILGLISEROL (MAG) SEBAGAI EMULSIFIER PRODUK BAKERY Jurnal Teknologi Industri Pertanian bakery emulsifier mono-acylglycerol organoleptics swelling powder |
| title | PENGARUH PENAMBAHAN MONO-ASILGLISEROL (MAG) SEBAGAI EMULSIFIER PRODUK BAKERY |
| title_full | PENGARUH PENAMBAHAN MONO-ASILGLISEROL (MAG) SEBAGAI EMULSIFIER PRODUK BAKERY |
| title_fullStr | PENGARUH PENAMBAHAN MONO-ASILGLISEROL (MAG) SEBAGAI EMULSIFIER PRODUK BAKERY |
| title_full_unstemmed | PENGARUH PENAMBAHAN MONO-ASILGLISEROL (MAG) SEBAGAI EMULSIFIER PRODUK BAKERY |
| title_short | PENGARUH PENAMBAHAN MONO-ASILGLISEROL (MAG) SEBAGAI EMULSIFIER PRODUK BAKERY |
| title_sort | pengaruh penambahan mono asilgliserol mag sebagai emulsifier produk bakery |
| topic | bakery emulsifier mono-acylglycerol organoleptics swelling powder |
| url | https://journal.ipb.ac.id/index.php/jurnaltin/article/view/38349 |
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