{"id":3514,"date":"2026-04-27T14:55:14","date_gmt":"2026-04-27T14:55:14","guid":{"rendered":"https:\/\/altrobakesale.com\/?p=3514"},"modified":"2026-04-27T14:55:14","modified_gmt":"2026-04-27T14:55:14","slug":"kimia-di-balik-maillard-reaction-pada-roti","status":"publish","type":"post","link":"https:\/\/altrobakesale.com\/index.php\/2026\/04\/27\/kimia-di-balik-maillard-reaction-pada-roti\/","title":{"rendered":"Kimia di Balik Maillard Reaction pada Roti"},"content":{"rendered":"<h3 data-section-id=\"un5he2\" data-start=\"1016\" data-end=\"1072\"><span role=\"text\"><strong data-start=\"1020\" data-end=\"1070\">Kimia di Balik Maillard Reaction pada Roti<\/strong><\/span><\/h3>\n<p data-start=\"1073\" data-end=\"1844\">Maillard reaction adalah reaksi kimia antara asam amino dan gula reduksi yang terjadi saat makanan dipanaskan, menghasilkan warna cokelat dan aroma khas. Dalam roti, reaksi ini terjadi selama proses pemanggangan dan menciptakan crust yang harum dan lezat. Lebih dari sekadar warna, Maillard reaction menghasilkan ratusan senyawa aroma yang membentuk karakter rasa roti. Suhu ideal untuk reaksi ini biasanya di atas 140\u00b0C. Kadar air juga mempengaruhi intensitas reaksi karena air menghambat suhu permukaan naik terlalu cepat. Reaksi ini menjadi dasar penting dalam dunia bakery dan pastry. Tanpa Maillard reaction, roti akan terasa hambar dan tidak memiliki aroma khas. Ilmu ini menunjukkan bagaimana reaksi kimia sederhana dapat menciptakan pengalaman rasa yang kompleks.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kimia di Balik Maillard Reaction pada Roti Maillard reaction adalah reaksi kimia antara asam amino dan gula reduksi yang terjadi saat makanan dipanaskan, menghasilkan warna cokelat dan aroma khas. Dalam roti, reaksi ini terjadi selama proses pemanggangan dan menciptakan crust yang harum dan lezat. Lebih dari sekadar warna, Maillard reaction menghasilkan ratusan senyawa aroma yang [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3514","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/comments?post=3514"}],"version-history":[{"count":1,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3514\/revisions"}],"predecessor-version":[{"id":3515,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3514\/revisions\/3515"}],"wp:attachment":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/media?parent=3514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/categories?post=3514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/tags?post=3514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}