Syahputri, Dwi Arinda (2014) Pengaruh Lama Fermentasi Jali (Coix lacryma jobi-L) Pada Proses Pembuatan Tepung Terhadap Karakteristik Fisik dan Kimia Cookies dan Roti Tawar. Sarjana thesis, Universitas Brawijaya.
Abstract
Cookies dan roti tawar merupakan produk pangan berbasis terigu yang populer di kalangan masyarakat Indonesia. Hal tersebut mempengaruhi volume impor gandum yang merupakan bahan baku tepung terigu. Salah satu upaya yang dapat dilakukan untuk mengurangi ketergantungan terhadap penggunaan tepung terigu adalah menciptakan produk cookies dan roti tawar dari tepung sumber pangan lokal seperti jali. Jali (Coix lacryma jobi-L) merupakan serealia yang belum dimanfaatkan secara optimal di Indonesia. Dibandingkan dengan gandum, jali memiliki jumlah fosfor, besi, dan kalsium yang lebih tinggi serta protein, vitamin B kompeks, dan energi yang setara (Plants For A Future, 2000). Jali memiliki struktur biji yang keras sehingga menghasilkan cookies dengan tesktur yang keras dan berpasir saat dikonsumsi. Jali merupakan serealia yang tidak memiliki gluten sehingga menghasilkan roti tawar yang bantat. Berdasarkan hal tersebut, pada penelitian ini dilakukan fermentasi jali dengan menggunakan ragi tape untuk meningkatkan sifat fungsional tepungnya sehingga dapat memperbaiki kualitas cookies dan roti tawar yang dihasilkan. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi jali dalam pembuatan tepung terhadap karakteristik cookies dan roti tawar. Fermentasi dilakukan pada suhu ruang (25-27°C) selama 24 jam, 48 jam, dan 72 jam. Hasil penelitian menunjukkan bahwa lama fermentasi jali berpengaruh terhadap kadar air, kadar protein, dan daya patah cookies serta kadar protein, daya kembang, dan tekstur roti tawar. Hasil analisa Multiple Attribute menunjukkan bahwa lama fermentasi 72 jam pada pembuatan tepung jali menghasilkan cookies dan roti tawar yang terbaik. Cookies perlakuan terbaik memiliki kadar air 4,07%, kadar protein 5,49%, dan daya patah 2,95 N. Sedangkan roti tawar perlakuan terbaik memiliki kadar protein 8,01%, tekstur 1,95 N, dan daya kembang 249,25%.
English Abstract
Cookies and white bread are wheat flour based products that popular among people of Indonesia. It can be effect on wheat import volume as the raw material. One effort to reduce the uses of wheat flour is making biscuits and white bread from other flour, a local sources such as jali. Jali (Coix lacryma jobi-L) is a cereal that has not been used optimally in Indonesia. Compared with wheat, jali has number of phosphorus, iron, calcium that higher and protein, vitamin B complexes, and energy equivalent (Plants For A Future, 2000). Jali has a hard seed structure that make hard and a sense of gritty on cookies when it consumed. Beside that, used of jali flour for wheat flour substituent produced white bread with hard texture. Based on these problems, fermentation of jali using by tapai yeast is used to increase its flour functional properties, so it can improve the quality of cookies and white bread. The objective of this study was to determine the effects of fermentation time of jali in flour production on physical and chemical characteristics of cookies and white bread. Fermentation was carrying out at room temperature (25-27°C) for 24 hours, 48 hours, and 72 hours. The results showed that jali fermentation time effect on moisture content, protein content and power broken of cookies and protein content, swelling power, and texture of white bread. Results of Multiple Atrribute analysis showed that cookies and white bread from jali flour with fermentation time of 72 hours is the best treatment. The best cookies has moisture content 4,07%, protein content 5,49%, and power broken 2,95 N. the best white bread has protein content 8,01%, texture 1,95%, and swelling power 249,25%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/405/051406435 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 20 Oct 2014 10:50 |
| Last Modified: | 10 Nov 2021 07:57 |
| URI: | http://repository.ub.ac.id/id/eprint/149813 |
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