Dewa, George Yudistira Permata (2019) Pengaruh Konsentrasi Penambahan Gel Porang dan Jenis Lemak terhadap Karakteristik Fisiko-kimia, dan Organoleptik Roti Tawar Gandum. Sarjana thesis, Universitas Brawijaya.
Abstract
Roti tawar gandum (wholewheat bread) merupakan jenis roti tawar yang dibuat dari tepung gandum yang masih utuh kulit arinya (wholewheat), pada seluruh atau sebagian proporsi tepung terigu. Roti tawar gandum memiliki sifat fungsional tertentu yang dapat meningkatkan kesehatan. Menurut Dietary Guidelines for American (2005), roti tawar gandum memiliki kadar serat yang lebih tinggi dibandingkan dengan roti tawar konvensional. Namun sebagian besar konsumen lebih menyukai produk dari tepung terigu halus daripada produk gandum utuh, karena mereka menganggap sifat tekstur dari produk gandum tidak menarik. Karakteristik dari tepung gandum utuh memiliki efek negatif yang besar terhadap kualitas roti tawar gandum. Untuk mengatasi efek negatif dari produk gandum, diperlukan bahan yang dapat memperbaiki kualitas roti tawar gandum misalnya glukomanan (yang salah satunya terdapat dalam porang). Umbi porang memiliki kandungan glukomanan yang cukup tinggi, yaitu sekitar 55% basis kering dan umum dipasarkan dalam bentuk tepung porang. Tepung porang yang ditambahkan secara langsung ke dalam bahan pangan akan menghasilkan tekstur berpasir pada produk apabila tidak terlarut sempurna sehingga menurunkan tingkat kesukaan terhadap produk. Oleh karena itu, tepung porang dapat dibuat gel terlebih dahulu sebelum ditambahkan ke dalam bahan pangan. Tujuan penelitian adalah untuk mengetahui pengaruh konsentrasi penambahan gel porang dan jenis lemak terhadap karakteristik fisiko-kimia, dan organoleptik roti tawar gandum. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok Faktorial. Terdapat dua faktor, faktor I yaitu konsentrasi penambahan gel porang yang terdiri dari tiga level (0%, 1%, dan 2%), faktor II yaitu jenis lemak yang terdiri dari tiga level (mentega, margarin, dan minyak nabati). Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Lalu dilakukan analisis fisikokimia pada bahan baku, dan roti tawar gandum. Data dianalisa menggunakan ANOVA (Analysis of Variance), dilanjutkan dengan uji lanjut BNT (Beda Nyata Terkecil) 5%. Data hasil uji organoleptik dilakukan dengan uji Hedonic Scale Scoring. Pemilihan perlakuan terbaik dengan menggunakan metode indeks efektifitas. Hasil penelitian menunjukkan bahwa penambahan gel porang pada konsentrasi tertentu dan penggunaan jenis lemak yang berbeda memberikan pengaruh nyata terhadap seluruh parameter organoleptik roti tawar gandum yang dihasilkan (warna, aroma, tektur, dan keseluruhan), kecuali pada parameter rasa. Pada karakteristik fisik, perbedaan perlakuan konsentrasi penambahan gel porang memberikan pengaruh nyata (α=0,05) terhadap volume pengembangan, kekerasan, dan staling rate. Sedangkan perlakuan jenis lemak yang berbeda (mentega, margarin, dan minyak) memberikan pengaruh yang berbeda nyata (α=0,05) terhadap parameter fisik yaitu volume pengembangan, kekerasan, staling rate, ukuran pori, serta warna (L crust, L crumb, a crust, dan b crust). Berdasarkan karakteristik fisik dan organoleptik yang diuji, didapatkan perlakuan terbaik yaitu perlakuan dengan konsentrasi penambahan gel porang 2% dan penggunaan lemak mentega.
English Abstract
Whole wheat bread is a type of bread made from wheat flour which the bran skin is still intact (wholewheat), on all or part of the proportion of wheat flour. Whole wheat bread has certain functional properties that can improve health. According to the Dietary Guidelines for American (2005), wheat bread has higher fiber content than conventional white bread. However, most consumers prefer products from refined flour than whole wheat products, because they consider the texture properties of wheat products to be unattractive. The characteristics of whole wheat flour have a large negative effect on the quality of whole wheat bread. To overcome the negative effects of wheat products, ingredients that can improve the quality of whole wheat bread, such as glucomannan (which one of them is in konjac), are needed. Konjac bulbs have high glucomannan content, which is about 55% dry basis and commonly marketed in the form of konjac flour. Konjac flour which is added directly to the food will produce a sandy texture on the product if it is not completely dissolved, thereby reducing the level of preference for the product. Therefore, konjac flour can be gelled first before adding it to food ingredients. The aim of the study was to determine the effect of concentration of konjac gel addition and type of fat on physico-chemical characteristics, and organoleptic of whole wheat bread. The experimental design used was Factorial Randomized Block Design. There are two factors, factor I, namely the concentration of konjac gel addition which consists of three levels (0%, 1%, and 2%), factor II which is the type of fat consisting of three levels (butter, margarine, and vegetable oil). Each treatment was repeated 3 times to obtain 27 experimental units. Then carried out physico-chemical analysis on raw materials, and whole wheat bread. Data was analyzed using ANOVA (Analysis of Variance), followed by BNT 5%. Organoleptic test results were carried out by Hedonic Scale Scoring test. The selection of the best treatment was obtained by using index effectiveness method. The results showed that the addition of konjac gel at certain concentrations and the use of different types of fat had a significant effect on all organoleptic parameters of whole wheat bread produced (color, aroma, texture, and overall), except for the taste parameters. On physical characteristics, the difference in treatment of the concentration of konjac gel addition had a significant effect (α = 0.05) on volume development, hardness, and staling rate. Meanwhile the treatment of different types of fat (butter, margarine and oil) had a significantly different effect (α = 0.05) on physical parameters, namely volume development, hardness, staling rate, pore size, and color (L crust, L crumb, a crust, and b crust). Based on the physical and organoleptic characteristics tested, it was found that the best treatment was the treatment with the concentration of addition of konjac gel 2% and the use of butter fat.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/471/052002451 |
| Uncontrolled Keywords: | Jenis lemak, Penambahan gel porang, Roti tawar gandum-Type of fat, Addition of konjac gel, Whole wheat bread |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.07 Tests, analyses, quality controls |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 05 Aug 2020 08:06 |
| Last Modified: | 14 Aug 2020 05:53 |
| URI: | http://repository.ub.ac.id/id/eprint/179946 |
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