Wardani, Novita Kusuma and Dr. Erryana Martati, STP., MP (2021) Optimasi Proporsi Tepung Kelapa dan Waktu Proofing Terhadap Karakteristik Fisik Roti Tawar Menggunakan Metode RSM (Response Surface Methodology). Sarjana thesis, Universitas Brawijaya.
Abstract
Produksi kelapa yang besar tidak diimbangi dengan pemanfaatan kelapa yang baik. Pembuatan roti tawar membutuhkan tepung terigu yang masih diimpor. Salah satu upaya pemanfaatan kelapa adalah dengan mensubstitusikan tepung kelapa dalam pembuatan roti tawar. Selain dapat menurunkan persentase penggunaan terigu, hal ini juga diharapkan dapat meningkatkan kadar serat dalam produk roti. Namun, penambahan tepung kelapa pada pembuatan roti tawar menyebabkan kemunduran pada daya kembang roti. Oleh karena itu, penelitian ini bertujuan untuk optimasi proporsi tepung kelapa dan waktu proofing untuk mendapatkan roti tawar dengan karakteristik fisik memiliki volume spesifik yang baik. Rancangan penelitian menggunakan Response Surface Methodology (RSM) Central Composite Design (CCD), dengan faktor jumlah proporsi tepung kelapa:tepung terigu (gram) dan waktu proofing (menit). Respon yang diamati adalah berat roti dan volume roti. Roti hasil optimasi dilakukan karakterisasi volume spesifik (cm3/gram), porositas (mm2), dan brownnes index (BI) dan dibandingkan dengan roti tawar roti kontrol yang tanpa dilakukan penambahan dengan tepung kelapa. Hasil penelitian menunjukkan titik optimal proporsi tepung kelapa:tepung terigu dan waktu proofing pada pembuatan roti tawar yaitu kombinasi proporsi tepung kelapa 3 g dengan waktu proofing 100,823 menit. Karakteristik fisik roti tawar yang dihasilkan pada perlakuan optimal yaitu berat roti 326,82 gram; volume roti 1351,67 cm3; volume spesifik roti 4,13 cm3/g; nilai porositas 4,54; dan brownness index (BI) 34,94. Roti perlakuan optimal dibandingkan dengan roti kontrol menggunakan uji T (p<5%) didapatkan hasil porositas roti perlakuan optimal (p=0,024) memiliki perbedaan yang signifikan terhadap roti kontrol, sedangkan volume spesifik (p=0,093) dan nilai brownness index (p=0,318) roti perlakuan optimal tidak memiliki perbedaan yang signifikan terhadap roti kontrol
English Abstract
Large coconut production In Indonesia is not carried out with good coconut utilization. At the same time, the number of imports of wheat flour in Indonesia is increasing due to the consumption of wheat flour-based product, such as bread products. Coconut flour can be substituted in white bread to increase the fibre content. However, the addition of coconut flour in bread affect the quality of the bread. Therefore, this research aims to optimize the proportion of coconut flour and the proofing time to make bread with comparable physical characteristics its original bread. The research method employed Response Surface Methodology (RSM) Central Composite Design (CCD), with two factors of the proportion of coconut flour to wheat flour (g) and proofing time (min). The responses tested were the weight and the bread volume. In addition, the bread obtained with the optimized process was characterized by spesific volume (cm3/g), porosity (mm2), and brownness index (BI) and compared to those of the control bread. The results showed that the proportion of coconut flour and proofing time in white bread was a combination of 3 g of coconut flour to 197 grams of wheat flour with 100,823 min of the proofing time. The physical characteristics of white bread produced at optimal treatment were bread weight of 326,82 g; bread volume of 1351,67 cm3; the spesific volume of bread 4,13 cm3/g; porosity value 4,54 mm2; and the brownness index (BI) 34,94. The optimal bread was compared with control bread using T test (p<5%). The results showed that the porosity of the optimal bread (p=0,024) had a significant difference to the control bread, while the spesific volume (p=0,093) and brownness index value (p=0,318) of the optimal bread did not have a significant difference to the control bread
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0521100186 |
| Uncontrolled Keywords: | Roti Tawar, Tepung Kelapa, Volume Spesifik Roti,White bread, Coconut Flour, Spesific Volume of Bread |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 28 Dec 2021 07:04 |
| Last Modified: | 23 Feb 2022 04:02 |
| URI: | http://repository.ub.ac.id/id/eprint/187691 |
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