Maisaroh, Maisaroh (2019) Pembuatan Roti Manis Bebas Gluten Berbahan Baku Tepung Beras, Tepung Tapioka dan Pasta Kentang ( Kajian : Perbandingan Proporsi Bahan Baku dan Penambahan Hidrokoloid). Sarjana thesis, Universitas Brawijaya.
Abstract
Konsumsi roti sebagai pengganti nasi sudah semakin membudaya seiring dengan tuntutan hidup untuk lebih praktis dan menghemat waktu khususnya di masyarakat perkotaan. Umumnya roti dibuat dari terigu dimana terigu merupakan bahan pangan yang berasal dari luar Indonesia dan sampai saat ini 100% kebutuhan terigu Indonesia harus diimpor dari luar negeri, selain itu kandungan gluten pada gandum bersifat alergen terhadap penderita penyakit seliak. Pembuatan roti berbahan baku non terigu seperti tepung beras, pasta kentang dan tepung tapioka merupakan salah satu upaya untuk mengurangi penggunaan tepung terigu sekaligus aman dikonsumsi oleh penderita penyakit seliak. Pembuatan roti pada penelitian ini menggunakan variabel perbandingan proporsi bahan baku dan penambahan hidrokoloid. Tujuan dari penelitian ini adalah mengetahui proporsi bahan baku yang tepat dari perlakuan yang diberikan serta mengetahui pengaruh ada atau tidaknya penambahan hidrokoloid xanthan gum dan glukomanan terhadap karakteristik fisik, kimia dan organoleptik roti manis bebas gluten. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor I yaitu proporsi tepung beras : tepung tapioka : pasta kentang (4:3:3 ; 7:0:3 ; 7:3:0), sedangkan faktor II yaitu dengan penambahan hidrokoloid dan tanpa penambahan hidrokoloid. Masing-masing dengan 3 kali ulangan sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan ANOVA dilanjutkan uji DMRT atau BNT dengan taraf beda nyata 5%. Hasil uji organoleptik dianalisis dengan metode Hedonic Scale Scoring. Hasil penelitian menunjukkan bahwa Perlakuan perbandingan proporsi bahan baku serta penambahan hidrokoloid berpengaruh nyata (α=0,05) terhadap pengembangan spesifik adonan, volume pengembangan roti,dan warna. Perlakuan terbaik roti manis bebas gluten dengan metode Multiple atribute yaitu pada roti dengan perbandingan proporsi bahan baku tepung beras : tepung tapioka : pasta kentang ( 4 : 3 : 3 ) dengan adanya penambahan hidrokoloid glukomanan dan xanthan gum 1%:1% memiliki kandungan kadar air 49,26%, kadar protein 6,06%, kadar lemak 6,84% dan kadar abu 0,83%, warna (L*) 69,267; (a*) 0,557; (b*) 19,597, pengembangan spesifik 1,73 cm3/g, volume pengembangan 127,77%, porositas 85,562%, kekerasan 4,217 N dan staling rate 12,80%. Parameter organoleptik aroma 3,28 (agak suka); rasa 3,31 (agak suka); warna 3,44 (agak suka) dan tekstur 3,44 (agak suka).
English Abstract
Bread is one of most favourite fermentation product in Indonesia made from wheat flour. Indonesia is not a wheat producing country so the availability of wheat flour is obtained by import. Otherwise the content of gluten in wheat is allergenic to celiac diseases patients. The making of non-wheat flour based breads such as rice flour, potato paste and tapioca flour as raw materials is one of effort to reduce the use of wheat flour as well as to raise the safety of breads consumtion by patients with celiac disease. The variables used in ths study are the proportion of hydrocolloid addition and the use of leavening agent. The purpose of this research is to know the influence of the proportion of hydrocolloid addition and the use of leavening agent to the physical, chemical and organoleptic characteristics of sweet gluten-free bread made from rice flour, potato paste and tapioca flour. This study used Randomized Block Design with 2 factors. The first factor is the proportion of hydrocolloid addition, glucomannan : xanthan gum consisted of 3 levels (2%: 0%, 1%: 1% and 0%: 2%) and the second factor is the use leavening agent, yeast and baking powder consisted of 3 levels (2 , 5%: 0%, 2.5%: 1% and 1%: 0%). Each treatment was repeated 3 times to obtain 27 units of experiment. The observational data was analyzed using ANOVA followed by DMRT or BNT test with 5% real difference. The result of organoleptic test was analyzed with Hedonic Scale Scoring method. The result of this research showed that the proportion of hydrocolloid addition and the use of leavening agent gave significant effect (α = 0,05) to bread specific volume, bread volume, and color. The best treatment analyzed with Multiple attribute method is on bread with addition proportion of glukomanan and xanthan gum 1%: 1% using yeast as the leavening agent. It has 49,26% of moisture, 6,06% of protein content, 6,84% of fat content and 0,83%, ash content, 68,45 in whiteness (L *) color, 3.67 in redness color (a *), 17,38 in yellowness color (b *), 1.15 cm3 /g in specific volume, 172.55% in loaf volume, 71.74% in porosity, 5.44 N in hardness and 17.26% of staling rate. Organoleptic parameters, the panelist gave scores 3,14 (rather like) for aroma; 3,28 (rather like) for taste; 3,85 (like) for color (like) and 3,54 (like) for texture.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/588/052002635 |
| Uncontrolled Keywords: | Roti Manis Bebas Gluten, Tepung Beras, Tepung Tapioka, Pasta Kentang, Glukomanan, Xanthan Gum-Sweet Free Gluten Bread, Glucomannant, Xathan Gum, Yeast, Baking Powder |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.7 Grains, other seeds, their derived products > 664.75 Secondary products > 664.752 Bakery goods > 664.752 3 Breads |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 10 Aug 2020 07:31 |
| Last Modified: | 10 Aug 2020 07:31 |
| URI: | http://repository.ub.ac.id/id/eprint/179994 |
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