Hidayat, Mario and Ir. Aji Sutrisno,, M.Sc., Ph.D. (2022) Pengaruh Penambahan Tepung Beras Merah dan Enzim Transglutaminase (TGase) terhadap Karakteristik Roti Tawar Bebas Gluten Tepung Kedelai Hitam dengan Pemanggangan Ohmic Heating. Sarjana thesis, Universitas Brawijaya.
Abstract
kesehatan tubuh semakin populer. Makanan yang mengandung gluten dapat menimbulkan reaksi negatif terhadap orang yang menderita celiac disease, yaitu gangguan yang berkaitan dengan fungsi pencernaan. Produk roti bebas gluten yang beredar saat ini berkaitan dengan produk berkualitas rendah dikarenakan adonan roti bebas gluten tidak mempunyai kemampuan untuk membentuk matriks ikatan yang berperan dalam pemerangkapan gas selama pengembangan. Tepung kedelai hitam merupakan salah satu alternatif yang dapat digunakan untuk menggantikan tepung terigu karena memiliki kandungan protein non-gluten yang tinggi. Penelitian sebelumnya biasanya berfokus pada karakteristik roti sehingga mengesampingkan nilai nutrisi roti yang dihasilkan. Tepung beras merah sangat berpotensi digunakan karena ketersediaannya yang cukup banyak dan dapat menjadi menjadi sumber karbohidrat, protein, beta karoten, antioksidan, dan zat besi. Enzim transglutaminase berperan sebagai pembentuk tekstur dalam pengolahan roti dikarenakan crosslinking protein memberikan sifat viskoelastis yang baik sehingga menghasilkan roti dengan volume yang lebih besar dan mengurangi kekerasan dari crumb roti. Ohmic heating digunakan sebagai metode pemanggangan karena dapat menghasilkan persebaran panas yang cepat dan merata. Pada penelitian ini, dilakukan analisis terkait pengaruh penambahan tepung beras merah dan variasi penambahan enzim TGase terhadap roti bebas gluten berbahan dasar tepung kedelai hitam serta dilakukan pemanggangan dengan ohmic heating. Tujuan penelitian ini adalah menganalisis pengaruh tingkat penambahan tepung beras merah dan variasi enzim TGase terhadap karakteristik roti bebas gluten. Rancangan percobaan yang digunakan yaitu Rancangan Acak Kelompok (RAK) Faktorial. Perlakuan diulang 3 kali sehingga didapatkan 30 satuan percobaan. Data dianalisis dengan ANOVA dan dilanjutkan dengan uji Tukey jika terdapat pengaruh nyata dengan selang kepercayaan 95%. Pemilihan perlakuan terbaik dengan metode Multiple Attribute Zeleny. Perlakuan terbaik didapatkan pada perlakuan penambahan enzim TGase 1,5% dan penambahan tepung beras merah 15% dengan karakteristik berupa nilai kecerahan (L*) 2,12 ± 0,07; kemerahan (a*) 5,05 ± 0,46; kekuningan (b*) 28,73 ± 0,64; volume spesifik 2,12 ± 0,07; baking loss 21,20 ± 0,61; porositas 26,63 ± 3,57; densitas pori 68,00 ± 3,00; rerata ukuran pori 1,63 ± 0,27; hardness 4,61 ± 0,71; cohesiveness 0,7 ± 0,01; springiness 6,91 ± 0,06; chewiness 21,89 ± 4,51; dan resilience 0,36 ± 0,02.
English Abstract
A healthy lifestyle by eating foods that are low in risk to the health of the body is increasingly popular. Foods containing gluten can cause negative reactions to people who suffer from celiac disease, which is a disorder related to digestive function. Gluten-free bread products currently available are related to low-quality products because gluten-free bread dough does not have the ability to form a bond matrix that plays a role in gas trapping during development. Black soybean flour is an alternative that can be used to replace wheat flour because it has a high non-gluten protein content. Previous research has usually focused on the characteristics of bread so as to exclude the nutritional value of the resulting bread. Brown rice flour has the potential to be used because of its abundant availability and can be a source of carbohydrates, protein, beta carotene, antioxidants, and iron. The transglutaminase enzyme acts as a texture maker in bread processing because protein crosslinking provides good viscoelastic properties so as to produce bread with a larger volume and reduce the hardness of bread crumbs. Ohmic heating is used as a roasting method because it can produce a fast and even heat distribution. In this study, an analysis was carried out regarding the effect of adding brown rice flour and variations in the addition of the TGase enzyme to gluten-free bread made from black soybean flour and roasting with ohmic heating. The purpose of this study was to analyze the effect of the addition of brown rice flour and variations of the TGase enzyme on the characteristics of gluten-free bread. The experimental design used was a factorial randomized block design (RAK). The treatment was repeated 3 times to obtain 30 experimental units. The data were analyzed by ANOVA and continued with the Tukey test if there was a significant effect with a 95% confidence interval. Selection of the best treatment with the Multiple Attribute Zeleny method. The best treatment was found in the addition of 1,5% TGase enzyme and 15% brown rice flour with the characteristics of brightness value (L*) 2,12 ± 0,07; redness (a*) 5,05 ± 0,46; yellowness (b*) 28,73 ± 0,64; specific volume 2,12 ± 0,07; baking loss 21,20 ± 0,61; porosity 26,63 ± 3,57; pore density 68,00 ± 3,00; mean pore size 1,63 ± 0,27; hardness 4,61 ± 0,71; cohesiveness 0,7 ± 0,01; springiness 6,91 ± 0,06; chewiness 21,89 ± 4,51; and resilience 0,36 ± 0,02.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100386 |
| Uncontrolled Keywords: | Roti Bebas Gluten, Tepung Kedelai Hitam, Tepung Beras Merah, Enzim Transglutaminase, Ohmic Heating,Gluten Free Bread, Black Soy Flour, Brown Rice Flour, Transglutaminase Enzyme, Ohmic Heating |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 31 Jan 2023 01:31 |
| Last Modified: | 31 Jan 2023 01:31 |
| URI: | http://repository.ub.ac.id/id/eprint/197120 |
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