Simanjuntak, Agnes Basa Tanisia (2019) Perbaikan Kualitas Organoleptik Roti Manis di Food Production and Training Center (FPTC). Sarjana thesis, Universitas Brawijaya.
Abstract
Roti manis merupakan salah satu produk bakery dengan bahan utama tepung yang dihasilkan dari proses pemanggangan adonan yang telah difermentasi. Tingkat konsumsi roti manis di Indonesia selalu meningkat setiap tahun, namun tidak disertai dengan peningkatan kualitas organoleptik yang baik sesuai dengan selera dan kebutuhan konsumen. Food Production and Training Center (FPTC) Jurusan Teknologi Hasil Pertanian Universitas Brawijaya memproduksi roti manis yang dirasa kurang dari segi organoleptik yang meliputi atribut warna, aroma, rasa, tekstur, dan kenampakan jika dibandingkan dengan produk roti manis lainnya di kota Malang. Atas dasar tersebut, perlu dilakukan perbaikan kualitas organoleptik roti manis FPTC dan menentukan formulasi terbaik sesuai syarat SNI. Penelitian ini meliputi proses produksi dan penentuan formulasi terbaik melalui uji hedonik berdasarkan kesukaan panelis terhadap sampel. Hasil kuesioner uji hedonik terhadap setiap formulasi akan dipilih formulasi terbaik dengan menggunakan metode Indeks Efektivitas (IE). Peneltian kemudian dilanjutkan dengan uji laboratorium untuk mengetahui kesesuian formulasi terbaik sesuai dengan SNI yang ditetapkan sebagai syarat mutu roti manis. Parameter yang diuji meliputi kadar air, kadar abu, kadar NaCl, kadar lemak, kadar gula, dan cemaran mikroba yang meliputi angka lempeng total, kapang, dan E. coli. Hasil Indeks Efektivitas menunjukkan bahwa sampel dengan formulasi perbaikan 2 merupakan sampel dengan formulasi terbaik. Hasil uji laboratorium menunjukkan bahwa sampel 171 memiliki kadar air sebesar 21,44%, kadar abu sebesar 0,86%, kadar NaCl sebesar 0,78%, kadar gula sebesar 4,54%, kadar lemak 2,23% dan tidak menunjukkan adanya pertumbuhan koloni sehingga telah memenuhi SNI dan aman untuk dikonsumsi.
English Abstract
Sweet bread is one of the bakery products with flour as main ingredients of from the process of baking an fermented dough. Consumption level of sweet bread in Indonesia always increases but not accompanied by an increase in organoleptic quality that according to consumer tastes and needs. Food Production and Training Center (FPTC) of Agricultural Product Technology Department of Brawijaya University produces sweet bread which is considered to be lacking in organoleptic terms included color, flavor, aroma, texture, and appearance if were compared to other sweet bread products in Malang. Therefore, it is necessary to improve the organoleptic quality of FPTC sweet bread and determine the best formulation according to SNI requirements. This research included production process and selection for the best formulation through hedonic testing based on the panelists' preference for the sample. Hedonic test questionnaire for each formulation will be selected for the best formulation using the Effectiveness Index (EI) method. Then the research also followed by a laboratory test to determine the suitability of the best formulations according to SNI for the quality of sweet bread. The parameters tested included water content, ash content, NaCl level, fat content, sugar content, and microbial contamination including total plate count, molds, and E. coli. The Effectiveness Index results shows that samples with sample 171 which is repaired formulation 2 are the best formulated samples. Laboratory test results showed that sample 171 had a moisture content of 21.44%, ash content of 0.86%, NaCl content of 0.78%, sugar content of 4.54%, fat content of 2.23% and did not indicate any colony growth so that it means this formula have fulfilled SNI requirement and it is safe to be consumed.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/543/052002669 |
| Uncontrolled Keywords: | Perbaikan kualitas, roti manis, SNI-Quality improvement, SNI, sweet bread |
| 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 07:19 |
| Last Modified: | 10 Aug 2020 07:19 |
| URI: | http://repository.ub.ac.id/id/eprint/180086 |
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