Ibtisamah, Yusraini and Dr. Ir. Aji Sutrisno, M.Sc. (2023) Pengaruh Metode Double Baking Terhadap Kualitas Roti Tawar Bebas Gluten Berbasis Tepung Kedelai Hitam (Glycine soja) dan Tepung Beras Hitam (Oryza sativa L.). Sarjana thesis, Universitas Brawijaya.
Abstract
Salah satu inovasi yang dilakukan untuk memenuhi asupan protein pada roti bebas gluten adalah dengan menggunakan tepung kedelai hitam sebagai bahan baku dengan bantuan enzim Transglutaminase sebagai katalisator ikatan antar protein. Kemudian, untuk memenuhi asupan karbohidrat, tepung beras hitam juga digunakan sebagai sumber pati sekaligus membuat adonan lebih stabil. Pemanggangan menggunakan ohmic heating kemudian dilakukan untuk menghasilkan tekstur yang lebih baik. Meski demikian, pemanggangan dengan ohmic heating memiliki kekurangan yaitu kadar air yang masih tinggi serta aroma khas roti yang tidak timbul akibat pemanasan suhu rendah. Oleh karena itu, perlu dilakukan inovasi dengan menggabungkan pemanggangan ohmic heating dan oven konvensional yang kemudian disebut metode double baking. Penelitian ini bertujuan untuk mengetahui pengaruh metode double baking terhadap kualitas roti bebas gluten berbasis kedelai hitam dan beras hitam. Penelitian dilakukan dengan empat perlakuan menggunakan Rancangan Acak Kelompok (RAK) dengan 4 ulangan. Perlakuan kontrol dilaksanakan menggunakan ohmic heating saja. Kemudian, perlakuan double baking dibagi menjadi tiga kombinasi suhu dan waktu pada pemanggangan ke-2 menggunakan oven, yaitu 1600C selama 35 menit, 1700C selama 30 menit, dan 1800C selama 25 menit. Data yang diambil yaitu baking loss, volume spesifik roti, densitas pori, ukuran rata-rata pori, densitas pori, ukuran rata-rata pori, % porositas, profil tekstur roti (hardness, resilience, cohesiveness, springiness, chewiness), dan profil warna roti (CIELAB). Analisis ragam menunjukkan bahwa faktor perlakuan memiliki pengaruh yang nyata terhadap baking loss, volume spesifik, ukuran rata-rata pori, % porositas, kecerahan, kemerahan, hardness, resilience, dan springiness roti. Roti hasil double baking juga memiliki nilai yang lebih baik pada fitur-fitur tersebut kecuali hardness. Dari uji Multiple Attribute Zeleny, diketahui bahwa perlakuan terbaik terdapat pada perlakuan double baking dengan ohmic heating dilanjutkan oven suhu 1800C selama 25 menit. Perlakuan tersebut memiliki porositas tertinggi (44,99%), resilience tertinggi (0,38), dan springiness tertinggi (10,30 mm). Selain itu, perlakuan tersebut juga memiliki nilai yang paling dekat dengan nilai terbaik pada volume spesifik roti (2,28 cm3/g), kemerahan (5,27), dan hardness (465,65 gf).
English Abstract
One of the innovations made to meet the protein intake on gluten-free bread was to use the black soybean flour as the raw material with the help of Transglutaminase enzyme as a catalyst for protein bonds. Black rice flour then used to fulfill the carbohydrate needs as a source of starch and making the batter more stable. Ohmic heating then used to produce better texture profile on the bread. However, bread that was baked with ohmic heating still shows some flaws, such as high water content and the lack of bread-like flavor due to low temperature baking. Therefore, innovation was made to combine ohmic heating and conventional oven that is called double baking. This study aims to determine the effect of double baking method on the quality of bread. The study was conducted in four treatments using Randomized Block Design with 4 repetition used. The control was carried out only using ohmic heating. The double baking treatments were then divided into three combinations of temperature and time on the second baking using conventional oven: 1600C for 35 minutes, 1700C for 30 minutes, and 1800C for 25 minutes. The data taken were baking loss, specific volume, pore density, average pore size, % porosity, texture profile (hardness, resilience, cohesiveness, springiness, chewiness), and color profile (CIELAB) of the bread. ANOVA showed that the treatment factors had a significant effect on baking loss, specific volume, average pore size, % porosity, lightness, redness, hardness, resilience, and springiness of the bread. The bread resulting from double baking method also had better values on these features except hardness. From Zeleny’s Multiple Attribute, the best treatment was obtained on double baking treatment with ohmic heating followed by 1800C of oven temperature for 25 minutes, which showed the highest porosity (44,99%), highest resilience (0,38), and highest springiness (10,30 mm). In addition, this treatment also shows the closest values to the best value in specific volume (2,28 cm3/g), redness (5,27), and hardness (465,65 gf).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523100065 |
| Uncontrolled Keywords: | Double baking, ohmic heating, oven konvensional, roti bebas gluten, conventional oven, double baking, gluten-free bread, ohmic heating. |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 22 May 2023 04:06 |
| Last Modified: | 22 May 2023 04:06 |
| URI: | http://repository.ub.ac.id/id/eprint/199999 |
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