ABSTRAKHidrokoloid merupakan komponen polimer yang berasal dari sayuran, hewan, atau mikroba yang umumnya memiliki kemampuan menyerap dan mengikat air. Terdapat berbagai jenis hidrokoloid potensial yang dapat diekstrak dan dimanfaatkan sebagai bahan tambahan pangan dan nonpangan untuk meningkatkan kualitas produk. Ekstraksi hidrokoloid dapat dilakukan secara fisik, kimia, dan biokimiawi. Beberapa jenis hidrokoloid dapat diekstrak dari beberapa bagian komponen tanaman seperti akar, biji, buah, umbi dan cangkang. Hidrokoloid memiliki karakteristik spesifik, bergantung pada struktur rantai dan gugus fungsional yang terdapat di dalamnya. Struktur rantai yang mengandung banyak gugus hidroksil menyebabkan hidrokoloid lebih mudah menyerap air. Hidrokoloid dapat digunakan sebagai komponen dalam menghasilkan produk pangan maupun nonpangan yang berkualitas. Dalam pembuatan produk pangan, hidrokoloid berfungsi sebagai penstabil, pembentuk tekstur, dan meningkatkan daya serap air produk. Hidrokoloid juga memiliki potensi meningkatkan daya lepas komponen aktif dan daya serap produk farmasi.Kata kunci: hidrokoloid, pangan, nonpangan, mutu produk ABSTRACTHydrocolloids are polymer components derived from vegetables, animals, or microbes that generally have the ability to absorb and bind water. There are various types of potential hydrocolloids that can be extracted and used as an added ingredient to improve product quality. The hydrocolloid extraction method can be done physically, chemically and biochemically. Some types of hydrocolloid can be extracted from several component parts of crops such as roots, seeds, fruits, tubers or shell. Hydrocolloids may have specific characteristics depending on its chain structure and functional groups. Hydrocolloid with many hydroxyl groups can absorb water easily. Hydrocolloids can be used as a component in producing the qualified food and non-food products. There are opportunities to develop hydrocolloids in food products as stabilizers, texture formation and water absorbent. Hydrocolloids have the potential to improve the quality power to release active component and absorption of pharmaceutical products.Keywords: hydrocolloids, food, non-food, products quality

There is a continued need for the advancement of natural emulsifiers to replace synthetic emulsifiers, driven by human health concerns. This study is aimed at producing protein-polysaccharide conjugates through the Maillard reaction and at evaluating its ability as an emulsifier based on its emulsifying properties. The proteins used in this study were bovine milk whey protein and soy protein isolates, while the polysaccharides were maltodextrin and pectin. The protein-polysaccharide conjugation used a Maillard reaction under dry heating conditions. The protein and polysaccharide mass ratios were 1 : 2 and 1 : 3. The results showed that the types of proteins and polysaccharides and their mass affect the surface tension of the conjugate products. Whey protein-pectin conjugates with a mass ratio of 1 : 2 and a concentration of 1% had the lowest surface tension at 43.77 dyne/cm². This conjugate sample also showed the highest emulsifying index at 27.20 m²/g. The conjugate powder containing pectin as a polysaccharide showed better emulsifying activity than that of those containing maltodextrin. However, the smallest droplet size of the emulsion (256.5 nm) resulted from the emulsification process using whey protein-maltodextrin conjugates as an emulsifier. The FTIR and gel electrophoresis (SDS-PAGE) analysis confirmed the conjugation formation. In general, protein-polysaccharide conjugates containing whey protein could potentially act as a natural emulsifier for food.

Noodle-processing technology commonly uses primary raw material in the form of wheat flour. One opportunity to increase the value of local flour is processing it into gluten-free noodle products, which can be consumed by people with celiac diseases. Some natural ingredients and food additives can be used to improve the characteristics of gluten-free noodles, including peanut flour, egg yolks, egg whites, and guar gum. This study aimed to analyze the effect of several types of additives on the physical and chemical characteristics of gluten-free noodle products derived from cassava flour. It was designed using a complete randomized design and proximate analysis results were analyzed statistically with SPSS 2.1 to determine the difference between treatments. ANOVA analysis results were analyzed, with completely randomized design method and the results were analyzed using Duncan's test. Based on the results of proximate and energy analysis, differences in treatment affected the quality of moisture, ash, protein, fat, carbohydrate content, and energy, which were significantly different Cassava noodles added with peanut flour had a higher protein content compared to the controls, with the addition of egg yolks, egg whites, or hydrocolloids. The fat content of cassava noodles added by 5% egg yolk was higher than that of other cassava noodles. The addition of egg whites with a composition of 2% or 5% produced an RVA (Rapid Visco Analyzer) profile that did not form peak viscosity at the optimum temperature and hot-paste viscosity. Based on SEM analysis on cassava noodles, the microstructure profile showed the occurrence of starch gelatinization.

The technology of the gluten free production process has begun to be studied in order to prevent the occurrence of ciliac disease or inflammation of the digestive tract. The absence of gluten which can increase the viscosity and extension characteristics of bakery products is needed to improve the quality of bakery products. Hydrocolloid is a food additive that is known to have characteristics that can increase the viscosity of the dough and improve the quality of gluten free bakery products. In this paper try to examine the opportunities of several hydrocolloids and their characteristics on the quality of gluten free bakery products produced. The study in this paper is expected to provide benefits in the development of gluten free bakery products in general.