Ratri, Lusia Kartika (2019) Sifat Fisik Dan Sensoris Roti Tawar Substitusi Gandum Utuh (Triticum Aestivum L.) Dengan Variasi Penambahan Gel Porang. Sarjana thesis, Universitas Brawijaya.
Abstract
Roti merupakan produk pangan populer yang memanfaatkan proses fermentasi ragi, mengandung tinggi karbohidrat, protein dan energi. Roti dibuat dari penggilingan gandum yang menghilangkan dedak (bran) dan lapisan germ akibatnya nutrisi yang masih bermanfaat dari bran dan germ seperti serat makanan, mineral dan antioksidan terbuang sehingga senyawa fungsional bioaktif berkurang yang berfungsi mencegah penyakit jantung koroner, kanker kolon dan diabetes. Salah satu alternatif cara untuk memenuhi asupan serat makanan yaitu mensubstitusi tepung terigu dengan gandum utuh. Namun, substitusi tepung gandum utuh untuk pembuatan roti memberikan ciri khas seperti volume pengembangan dan volume pengembangan spesifik roti yang rendah, tekstur keras dan berpasir, dan warna cenderung gelap, sehingga dibutuhkan cara untuk meningkatkan kualitas dan karakteristik sensoris untuk meningkatkan daya tarik konsumen dan pada akhirnya dapat menjadi suatu terobosan dalam mendorong asupan roti substitusi gandum utuh. Tujuan penelitian menyelidiki pengaruh variasi level gel porang sebagai hidrokoloid dari umbi akar Amorphophallus muelleri yang dapat mengendalikan mobilitas molekul air sehingga mempengaruhi reologi adonan, pengembangan adonan dan retensi gas. Metode Penelitian yang digunakan dalam pembuatan roti tawar substitusi gandum utuh yaitu Rancangan Acak Kelompok (RAK) yang terdiri dari satu faktor yaitu variasi level gel porang (0, 2, 4, 6, 8, 10% b/b basis tepung) dimana perlakuan diulang tiga kali sehingga diperoleh 18 satuan percobaan. Analisis yang dilakukan meliputi analisa fisik (volume pengembangan, volume pengembangan spesifik, tekstur, staling rate, porositas) dan organoleptik metode uji hedonik dan skoring. Data yang diperoleh dari hasil penelitian dianalisa dengan metode analisis ragam (Analysis of Variant atau ANOVA) menggunakan minitab 17 untuk mengetahui apakah ada perbedaan antar perlakuan, dilanjutkan dengan uji BNT (Beda Nyata Terkecil) dengan selang kepercayaan 5%. Data hasil organoleptik dianalisis dengan metode statistik uji non parametric yaitu Uji Friedman, dilanjutkan dengan Uji Lanjut Friedman yaitu Uji Perbandingan Berganda apabila terdapat perbedaan pengaruh perlakuan. Hasil penelitian menunjukkan penambahan variasi level gel porang memberikan pengaruh nyata terhadap karakteristik roti tawar substitusi gandum utuh pada parameter (α=0,05) volume pengembangan, volume pengembangan spesifik, tekstur, staling rate, dan porositas roti tawar substitusi gandum utuh. Adanya gugus hidrofilik yang banyak memungkinkan gel porang mempunyai kapasitas hidrasi yang lebih tinggi dan akan bersaing dengan protein gluten merebutkan ketersediaan air. Penambahan gel porang 0-10% (b/b basis tepung) memberikan nilai volume pengembangan berkisar antara 308-227%; volume pengembangan spesifik berkisar antara 4,54-3,88 cm3/g; firmness berkisar antara 3,16-1,69 N; nilai staling rate berkisar antara 20,1-3,30%; dan nilai average cell size porositas berkisar antara 45,7 – 33,8 mm2.
English Abstract
Bread is the most popular yeast-leavaned product containing high carbohydrate, protein and energy. Bread is mostly prepared from wheat flour milling where the bran and the germ layers are removed, thus it produces a lightcoloured bread (white bread) whereas the nutritionally beneficial constituents such as dietary fibre, minerals, and antioxidant components are primarily located in the wheat germ and bran layer. Consequently, it leads to the lack of those functional bioactive compounds for the health maintenance and the disease prevention like coronary heart disease, colon cancer, and diabetes. One approach to meet dietary fibre intake is by substituting the whole-grain flour such as the whole-wheat flour to white wheat flour. The whole-wheat substituted bread is often associated with many distinctive attributes such as the low loaf and specific volume, the darker colour, the firm and the gritty texture, so it may be rejected by some consumers. There is a need to improve quality and sensory characteristics as to ultimately increase consumers’ appeal and the intake of the whole-wheat substituted bread. This study aims at investigating the influence of varying porang gel level as hydrocolloid originated from Amorphophallus muelleri which has potential to control water molecule’s mobility, which can affect the dough rheology, the dough development and the gas retention. The experimental design used in making the whole-wheat substituted bread was the Randomized Block Design (RAK) with one factor that was varying porang gel level (0, 2, 4, 6, 8, 10% w/w flour basis) which was repeated three times to obtain 18 experimental units. The analysis included physical analysis (volume expansion, specific volume, texture, staling rate, and porosity) and organoleptic (hedonic and scoring test). The data obtained from the research result was analyzed using Analysis of Variant or ANOVA with minitab 17 in order to find out whether there were significant differences among the treatments, then it was analyzed further using a BNT (Least Significance Difference) at a 5% confidence interval. Organoleptic data obtained both from hedonic and scoring test were analyzed using Friedman test, then it was analyzed further using a Friedman further test: Multiple Range Test if there were significant differences influenced by the treatments. The result of the study revealed that the addition of varying porang gel gave a significant effect towards physical characteristics of the whole-wheat substituted bread on each parameter (α=0,05), such as the volume expansion, the specific volume, the texture, the staling rate and the porosity. The presence of many hydrophilic groups allows porang gel to have higher hydration capacity and will compete against gluten protein to get water availability. The addition of porang gel within the range of 0-10% (w/w flour basis) gave the volume expansion ranges from 308-227%; the specific volume ranges from 4,54-3,88 cm3/g; the firmness ranges from 3,16-1,69 N; the staling rate ranges from 20,1-3,30%; the average cell size of porosity ranges from 45,7 – 33,8 mm2
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/556/052002617 |
| Uncontrolled Keywords: | Gel Porang, Hidrokoloid, Roti Tawar, Tepung Gandum Utuh, Bread, Hydrocolloid, Porang Gel, Whole Wheat Flour |
| 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: | Nur Cholis |
| Date Deposited: | 08 Sep 2020 02:16 |
| Last Modified: | 24 Oct 2021 02:29 |
| URI: | http://repository.ub.ac.id/id/eprint/181602 |
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