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Bread is made and eaten in most countries around the world. Nowadays, the use of additives has became a common practice in the baking process to improve the bread quality. Nevertheless, addition of excessive artificial food additives have been linked to various health risks. Increasing in awareness of healthy food was stimulate various researches to found the food additives that safely used in the baking process, include the hydrocolloid which extracted from seaweed as the main commodity of West Nusa Tenggara. The aim of this work was to analyse the effect of iota-carrageenan extracted from Euchema spinosumaddition to improve the bread quality, safety and shelf-life during the storage periode. Up to date, no systematic study has been reported on the effect of iota-carrageenan as a natural food additive in the baking process. Based on the observation and experimental data, generally the addition ofiota-carrageenan was significantly affect the bread volume, elasticity, water content, crumb structure and texture, gas cell diameter and sensory parameter compared to the control. Iota-carrageenan at 0.4% concentration increased the bread volume by reduced the gas cell diameter that created the uniform matrix to prevent the gas lose during the baking process, same as the effect of bread improver addition. This level of consentration could also delayed the staling process by retarded the moisture migration to the surface that prevent the reduction of water content and elasticity during 96 hours storage of a bread. Sensory evaluation by a costumer panel gave the higher score for overall acceptability to the bread formulation added with iota-carrageenan compared to the control. The overall results showed that the iota-carrageenan potentially used as a natural bread improver to substituted the artificial food additives that widely used in baking process.

PENGARUH PENAMBAHAN HIDROKOLOID IOTA KARAGINAN UNTUK MENINGKATKAN KUALITAS, KEAMANAN DAN DAYA SIMPAN ROTI