Pengaruh Perbedaan Jenis Kedelai dan Variasi Penambahan Enzim Transglutaminase (TGase) Terhadap Sifat Fungsional Roti Gluten Free Dengan Pemanggangan Ohmic Heating

Zufairo’, Shofa Khamdanatuz and Dr. Ir. Aji Sutrisno,, M.Sc. (2021) Pengaruh Perbedaan Jenis Kedelai dan Variasi Penambahan Enzim Transglutaminase (TGase) Terhadap Sifat Fungsional Roti Gluten Free Dengan Pemanggangan Ohmic Heating. Sarjana thesis, Universitas Brawijaya.

Abstract

Produk roti dari bahan non gluten kaya protein seperti kedelai dapat menjadi solusi untuk mengatasi permasalahan alergi gluten pada penderita celiac disease serta meningkatnya permintaan produk gluten free. Ketiadaan atau berkurangnya gluten menyebabkan penurunan pada sifat fungsional roti. Enzim transglutaminase (TGase) merupakan salah satu crosslinker yang umum digunakan dalam bidang pangan untuk mengkatalisis pengikatan protein hingga membentuk suatu struktur menggantikan gluten pada roti gluten free yang dapat mempertahankan dan meningkatkan sifat fungsional roti. Untuk mengetahui pengaruh penggunaan jenis kedelai dan variasi penambahan enzim TGase terhadap sifat fungsional yang terdapat pada roti gluten free, sekaligus menentukan perlakuan terbaik dari tiap jenis kedelai, dilakukan penelitian terhadap sifat fungsional roti yang meliputi volume spesifk, warna (*L, *a, *b), pori (densitas pori, porositas, rata-rata ukuran pori), serta tekstur (Hardness, cohesiveness, springiness, chewiness, resilience) menggunakan Rancangan Acak Kelompok Tersarang (NESTED) yang disusun dengan dua faktor berupa jenis tepung kedelai (Anjasmoro, impor, Detam-2) dan konsentrasi enzim TGase (0%, 0,5%, 1%, dan 1,5% dari komposisi tepung). Pemanggangan roti pada penelitian ini dilakukan menggunakan teknologi ohmic heating agar didapatkan persebaran panas yang merata dan waktu pemanggangan yang singkat. Hasil analisis menggunakan ANOVA dan BNJ dengan faktor signifikansi 95%, didapatkan hasil bahwa jenis kedelai yang digunakan berpengaruh nyata terhadap sifat fungsional roti berupa *L, *a, *b, densitas pori, rata-rata ukuran pori, chewiness, dan resilience dari roti gluten free. Sementara itu, perlakuan berupa konsentrasi enzim TGase yang tersarang pada jenis kedelai berpengaruh nyata terhadap sifat fungsional roti berupa volume spesifik, tingkat kecerahan *L, densitas pori, cohesiveness, dan resilience dari roti gluten free. Perlakuan terbaik pada roti gluten free dari tiap jenis tepung kedelai ditempati oleh roti gluten free dari kedelai Impor dengan penambahan enzim transglutaminase sebesar 1,5%, roti gluten free dari tepung kedelai Anjasmoro dengan penambahan enzim transglutaminase sebesar 1,5%, dan roti gluten free dari tepung kedelai Detam2 dengan penambahan enzim transglutaminase sebesar 1%

English Abstract

Bread products from non-gluten and rich-protein sources such as soybean can be used to overcome the gluten allergy problem of people with celiac disease and the increasing demands of glute-free products. The absence or reduction of gluten concentration on gluten free bread can cause detrimental effects on bread’s functional properties. Transglutaminase (TGase) is crosslinker that is generally used in the food sector to catalyzing protein crosslinking, forming a matrix that replaced gluten which can maintain and enhance the functional properties of gluten free-bread. To understand the effect of different varieties of soybean that used and the concentration of TGase enzyme added on functional properties of gluten free bread, and also decided which treatment produces the best functional properties of gluten free bread on each different variety of soybean that used, an experiment has been conducted on gluten free bread’s functional properties such as specific volume, color (*L, *a, *b), gas cell (pore density, porosity, average pore size), and texture (Hardness, cohesiveness, springiness, chewiness, resilience) using Nested Design which arranged using two factors, which is soybean varieties (Anjasmoro, import, Detam-2) and concentration of TGase enzyme (0%, 0,5%, 1%, dan 1,5% of flour proportion). The baking process of gluten free bread in the experiment has been conducted using ohmic heating technology due to its ability on uniform-rapid heat distribution and shorter baking time. The analysis using ANOVA and Tukey’s HSD with significance factors of 95% resulting in the significant effect of the difference of soybean varieties on some functional properties parameters of gluten free bread such as *L, *a, *b, pore density, average pore size, chewiness, and resilience. Meanwhile, the TGase concentration which is nested on soybean varieties significantly affects some functional properties parameters of gluten free bread such as specific volume, *L, pore density, cohesiveness, dan resilience. The best treatment on gluten free bread made from each different variety of soybean was placed on bread from Import soybean with transglutaminase addition of 1,5%, gluten free bread made from Anjasmoro soybean with transglutaminase addition of 1,5%, and gluten free bread made from Detam2 soybean with transglutaminase addition of 1%

Item Type:	Thesis (Sarjana)
Identification Number:	0521100194
Uncontrolled Keywords:	Celiac disease, Gluten free, Ohmic heating, Tepung kedelai, Transglutaminase, Celiac disease, Gluten free, Ohmic heating, Soybean Flour, Transglutaminase
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:	29 Dec 2021 01:44
Last Modified:	26 Sep 2024 02:11
URI:	http://repository.ub.ac.id/id/eprint/187700

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