Baihaqi, Muhamad Abbithio Anugrah and Ir. Aji Sutrisno,, M.Sc., Ph.D (2022) Pengaruh Penambahan Tepung Ubi Ungu dan Enzim Transglutaminase Terhadap Karakteristik Fisik Roti Bebas Gluten Kedelai Hitam dengan Metode Ohmic Heating. Sarjana thesis, Universitas Brawijaya.
Abstract
Roti berbasis tepung bebas gluten merupkan salah satu metode alternatif dalam penanganan masalah ketergantungan impor tepung terigu serta penderita penyakit celiac disease dan Autism Spectrum Disorder (ASD) yang tidak dapat mencerna kandungan gluten pada tepung terigu. Pada penelitian ini kemudian ditujukan untuk mengembangkan produk roti berbasis tepung bebas gluten menggunakan tepung kedelai hitam varian DETAM-1 sebagai tepung utama dan tepung ubi ungu sebagai tepung penambah. Penggunaan bahan berupa enzim transglutaminase dan metode pemanggangan ohmic heating juga diimplementasikan dalam penelitian ini yang diharapkan dapat membantu pengembangan serta karakteristik fisik dari roti menjadi maksimal. Pengujian dilakukan dengan menganalisis karakteristik fisik dimana akan meliputi pengujian volume spesifik, baking loss, tekstur (hardness, cohesiveness, springiness, chewiness, resilience), pori (densitas, porositas, rerata ukuran) serta warna (L*, a*, b*). Adapun analisis data akan menggunakan rancangan acak kelompok (RAKF) yang terdiri dari 2 faktor yaitu penambahan tepung ubi ungu (0%, 5%, 10%, 15%, 20%) dan penambahan enzim transglutaminase (0%, 1,5%). Berdasarkan hasil penelitian, didapatkan bahwa faktor penambahan tepung ubi ungu dan enzim transglutaminase berpengaruh signifikan terhadap parameter uji. Hasil terbaik ada pada perlakuan penambahan tepung ubi ungu 10% dan penambahan enzim transglutaminase 1,5% dengan rincian hasil volume spesifik 2,30 ± 0,18; hardness 5,72 ± 1,75; cohesiveness 0,68 ± 0,01; springiness 8,26 ± 3,51; chewiness 25,65 ± 23,5; resilience 0,35 ± 0,01; densitas pori 71,33 ± 7,57; porositas 28,20 ± 1,19; ukuran rerata pori 1,58 ± 1,17, kecerahan (L*) 53,31 ± 2,65; kemerahan (a*) 7,43 ± 0,03, dan kekuningan (b*) 24,99 ± 1,14.
English Abstract
Gluten - free flour-based bread is one of the alternative methods in handling the problem of dependence on imported wheat flour and patients with celiac disease and Autism Spectrum Disorder (ASD) who can not digest the gluten content in wheat flour. In this study then aimed to develop gluten-free flour-based bakery products in the form of black soy flour variant DETAM-1 as the main flour and purple sweet potato flour as flour enhancer. The use of materials such as transglutaminase enzymes and ohmic heating method is also implemented in this study which is expected to help the development and physical characteristics of bread to be maximized. The test is carried out by analyzing the physical characteristics which will include testing the spesific volume, baking loss, texture (hardness, cohesiveness, springiness, chewiness, resilience), as well as color (L*, a*, b*). The data analysis will use a random design group (RAKF) consisting of 2 factors, namely the addition of purple sweet potato flour (0%, 5%, 10%, 15%, 20%) and the addition of transglutaminase enzymes (0%, 1,5%). Based on the results of the study, it was found that the addition factor of purple sweet potato flour and transglutaminase enzyme significantly influence the parameters. The best results are in the treatment of purple sweet potato flour addition 10% and the addition of transglutaminase enzyme 1.5% with details of the results volume specific to 2.30 ± 0,18; hardness 5,72 ± 1,75; cohesiveness 0,68 ± 0,01; springiness 8,26 ± 3,51; chewiness 25,65 ± 23,5; resilience 0,35 ± 0,01; density pori 71,33 ± 7.57 to; porositas 28,20 ± is 1.19; measurements of the mean pore the 1.58 ± 1,17, the brightness (L*) 53,31 ± 2,65; redness (a*) 7,43 ± 0,03, and yellowness (b*) 24,99 ± 1,14.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100400 |
| Uncontrolled Keywords: | Addition, Gluten Free, Transglutaminase, Ohmic Heating,Penambahan, Gluten Free, Transglutaminase, 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 06:52 |
| Last Modified: | 31 Jan 2023 06:52 |
| URI: | http://repository.ub.ac.id/id/eprint/197183 |
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