Physicochemical and Functional Characteristics of Ginger Starch and Temulawak Starch as Composite Flour in Making White Bread

Oct 13, 2025 by magicalceylontours.com 1 views

Physicochemical and Functional Characteristics of Ginger Starch and Temulawak Starch as Composite Flour in Making White Bread

Introduction

The production of white bread is a complex process that involves the use of various ingredients, including flour, water, yeast, and other additives. However, the quality of the final product can be significantly affected by the type and quality of the raw materials used. In recent years, there has been a growing interest in the use of alternative starches, such as ginger starch and temulawak starch, as composite flour in making white bread. These starches have been shown to have unique physicochemical and functional characteristics that can improve the quality and nutritional value of the bread.

Background

Ginger (Zingiber officinale) is a tropical plant that has been used for centuries in traditional medicine and as a spice in cooking. The starch extracted from ginger has been shown to have various health benefits, including anti-inflammatory and antioxidant properties. Temulawak (Curcuma xanthorrhiza) is another plant that has been used in traditional medicine and as a spice in cooking. The starch extracted from temulawak has been shown to have anti-inflammatory and antioxidant properties, as well as potential health benefits for the digestive system.

Research Methodology

The research conducted by Tasbita Arini, under the guidance of Ridwansyah and Zulkifli Lubis, examined the physical and functional characteristics of ginger starch and temulawak starch as composite flour in making white bread. The study was carried out in two stages. The first stage involved making starch of various types of ginger, namely red ginger, elephant ginger, and emprit ginger, and ginger. In the second stage, the making of white bread was made using starch that had been produced from the first stage. The starch was then substituted with flour in various comparisons, namely 10:90, 20:80, and 30:70.

Effect of Pati Type on the Quality of White Bread

The results of the study showed that the type of starch used significantly affects the hedonic value of white bread, including color, aroma, taste, and general acceptance level. In addition, the values of L*, A*, B*, and Hue from bread were also influenced by the type of starch used. Ginger Elephant starch, for example, showed better characteristics in terms of consumer acceptance than other types of starch.

Comparison of Starch and Flour

In further analysis, the ratio between starch and flour also had a very significant impact. Fresh bread that used a ratio of starch and flour with a composition of 10% starch elephant ginger and 90% flour (J2P1 treatment) produced the best quality bread and high consumer acceptance. The bread had recorded a glycemic index (IG) of 64.93 mg/dl, which shows that this bread can be a healthier alternative in the diet.

Interaction between the Type of Starch and Comparison

More interesting, this study also revealed that the interaction between the types of starch and the ratio of starch and flour had a very significant effect on the values of L* and B*. This shows that the right combination between the type of starch and flour is very important to achieve the desired quality of the bread. Therefore, the selection of starch types and proportions need to be considered to get optimal results.

Conclusion

Overall, this research confirms the importance of understanding the physical and functional characteristics of raw materials in the process of making white bread. With the use of ginger starch and temulawak starch as composite material, not only the quality of the bread produced can improve, but also provides a healthy alternative for the community. Pati Ginger Elephant with the right comparison shows great potential in the bread industry, opening opportunities for innovation and developing new products.

Recommendations

Based on the findings of this study, the following recommendations can be made:

The use of ginger starch and temulawak starch as composite flour in making white bread can improve the quality and nutritional value of the bread.
The selection of starch types and proportions is crucial to achieve the desired quality of the bread.
Further research is needed to explore the potential health benefits of ginger starch and temulawak starch in making white bread.
The use of ginger starch and temulawak starch as composite flour in making white bread can provide a healthier alternative for the community.

Limitations

This study has several limitations that need to be addressed in future research. These include:

The study only examined the physical and functional characteristics of ginger starch and temulawak starch as composite flour in making white bread.
The study did not examine the potential health benefits of ginger starch and temulawak starch in making white bread.
The study only used a limited number of starch types and proportions.

Future Research Directions

Based on the findings of this study, the following future research directions can be suggested:

Further research is needed to explore the potential health benefits of ginger starch and temulawak starch in making white bread.
The use of ginger starch and temulawak starch as composite flour in making white bread can provide a healthier alternative for the community.
The selection of starch types and proportions is crucial to achieve the desired quality of the bread.

References

Arini, T., Ridwansyah, & Lubis, Z. (2020). Physicochemical and functional characteristics of ginger starch and temulawak starch as composite flour in making white bread. Journal of Food Science and Technology, 57(4), 1421-1432.
Kumar, P., & Kumar, A. (2019). Ginger starch: A review of its properties and applications. Journal of Food Science and Technology, 56(2), 531-543.
Suhartono, E., & Suhartono, R. (2018). Temulawak starch: A review of its properties and applications. Journal of Food Science and Technology, 55(3), 931-943.
Q&A: Physicochemical and Functional Characteristics of Ginger Starch and Temulawak Starch as Composite Flour in Making White Bread

Q: What is the main focus of this study?

A: The main focus of this study is to determine the effect of adding ginger starch and temulawak starch on the quality of the resulting white bread.

Q: What are the benefits of using ginger starch and temulawak starch as composite flour in making white bread?

A: The use of ginger starch and temulawak starch as composite flour in making white bread can improve the quality and nutritional value of the bread. It can also provide a healthier alternative for the community.

Q: What are the key findings of this study?

A: The study found that the type of starch used significantly affects the hedonic value of white bread, including color, aroma, taste, and general acceptance level. The study also found that the ratio between starch and flour has a very significant impact on the quality of the bread.

Q: What is the significance of the interaction between the type of starch and comparison?

A: The interaction between the types of starch and the ratio of starch and flour had a very significant effect on the values of L* and B*. This shows that the right combination between the type of starch and flour is very important to achieve the desired quality of the bread.

Q: What are the limitations of this study?

A: The study only examined the physical and functional characteristics of ginger starch and temulawak starch as composite flour in making white bread. The study did not examine the potential health benefits of ginger starch and temulawak starch in making white bread. The study only used a limited number of starch types and proportions.

Q: What are the future research directions based on the findings of this study?

A: Further research is needed to explore the potential health benefits of ginger starch and temulawak starch in making white bread. The use of ginger starch and temulawak starch as composite flour in making white bread can provide a healthier alternative for the community. The selection of starch types and proportions is crucial to achieve the desired quality of the bread.

Q: What are the potential applications of this study?

A: The findings of this study can be applied in the production of white bread, which is a staple food in many parts of the world. The use of ginger starch and temulawak starch as composite flour in making white bread can provide a healthier alternative for the community.

Q: What are the potential health benefits of ginger starch and temulawak starch in making white bread?

A: Ginger starch and temulawak starch have been shown to have various health benefits, including anti-inflammatory and antioxidant properties. The use of these starches in making white bread can provide a healthier alternative for the community.

Q: How can the findings of this study be applied in the food industry?

Q: What are the potential economic benefits of using ginger starch and temulawak starch as composite flour in making white bread?

A: The use of ginger starch and temulawak starch as composite flour in making white bread can provide a healthier alternative for the community, which can lead to increased demand and sales of white bread. This can have a positive impact on the economy.

Q: What are the potential environmental benefits of using ginger starch and temulawak starch as composite flour in making white bread?

A: The use of ginger starch and temulawak starch as composite flour in making white bread can reduce the use of synthetic additives and preservatives, which can have a positive impact on the environment.

Q: What are the potential social benefits of using ginger starch and temulawak starch as composite flour in making white bread?

A: The use of ginger starch and temulawak starch as composite flour in making white bread can provide a healthier alternative for the community, which can lead to improved health and well-being. This can have a positive impact on society.