Setyoningrum, Fitri and Erni Sofia Murtini, STP., MP., Ph.D. (2023) Inovasi Pembuatan Roti Tawar Hybrid Sourdough: Studi Penggunaan Puree Buah Nangka (Artocarpus heterophyllus) Pada Starter Sourdough. Sarjana thesis, Universitas Brawijaya.
Abstract
Roti memiliki daya umur simpan yang rendah akibat pengaruh staling serta pembusukan oleh mikroba jenis kapang seperti Penicillium dan Aspergillus spp. Oleh karena itu, salah satu upaya yang dapat dilakukan dengan menggunakan sourdough sebagai ragi alami. Penggunaan sourdough memiliki kelemahan seperti waktu fermentasi saat pembuatan roti yang cukup lama serta aroma starter sourdough yang dihasilkan kurang spesifik. Usaha yang dilakukan untuk menekan waktu fermentasi yaitu dengan menggunakan metode hybrid sourdough, sedangkan untuk memperbaiki kualitas aroma pada starter dengan menggunakan penambahan buah nangka. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan puree buah nangka dalam starter sourdough dan ragi instan pada adonan roti terhadap kualitas roti tawar hybrid sourdough. Penelitian kali ini menggunakan Rancangan Acak Kelompok Faktorial (RAKF). Faktor I yaitu penambahan puree buah nangka dalam starter sourdough (20; 60; dan 100% dari berat tepung terigu). Faktor II yaitu konsentrasi ragi instan dalam pembuatan roti tawar hybrid sourdough (0,8 dan 1,2% dari berat tepung terigu) sehingga didapatkan 6 kombinasi perlakuan dengan 4 kali pengulangan. Starter Sourdough dianalisa aroma, tinggi pengembangan, bubble formation, pH, total BAL serta total yeast. Selanjutnya, roti tawar hybrid sourdough dianalisa fisik (tekstur, ukuran pori, volume pengembangan dan warna), kimia (kadar air dan kadar serat kasar) dan organoleptik. Data kemudian dianalisis menggunakan ANOVA (Analysis of Variance) dengan tingkat kepercayaan 95% (α = 5%). Apabila terdapat hasil yang berbeda nyata maka dilakukan uji lanjut menggunakan Metode Tukey dengan taraf nyata α = 5%. Data hasil organoleptik diolah menggunakan metode Friedman Test pada aplikasi Minitab 19. Produk dengan perlakuan terbaik akan ditentukan dengan metode Multiple Attribute Zeleny. Hasil penelitian perlakuan penambahan puree buah nangka memberikan pengaruh beda nyata terhadap karakteristik tinggi pengembangan dan total bakteri asam laktat starter sourdough. Penambahan puree buah nangka terhadap starter sourdough memberikan pengaruh beda nyata pada karakteristik roti meliputi volume pengembangan, warna (L*, a*, b*), ukuran pori, kadar air,serta kadar serat kasar. Penambahan ragi instan terhadap pembuatan roti memberikan pengaruh pada karakteristik volume pengembangan, ukuran pori, dan kadar serat kasar. Roti tawar hybrid sourdough perlakuan terbaik diperoleh dari rasio nangka dan air 10:40 dengan penambahan ragi instan 1,2%. Pada perlakuan tersebut menghasilkan hasil warna (L*, a*, b*) sebesar 73,1; 0,48; 24,13, ukuran pori 28,14 mm2, volume pengembangan 172,48%, kadar air 33,94%, dan kadar serat kasar 4,39%. Uji organoleptik mendapatkan hasil nilai rerata warna 4,70, aroma 4,54, rasa 4,68, tekstur 4,76, serta overall 4,72 dari skala 1-6 yang diberikan sehingga panelis dinyatakan memberikan penerimaan suka.
English Abstract
Bread has a low shelf life due to the influence of staling and spoilage by mold-type microbes such as Penicillium and Aspergillus spp. Therefore, one of the efforts that can be done is to use sourdough as a natural yeast. The use of sourdough has disadvantages such as the fermentation time when making bread is long enough and the aroma of the resulting sourdough starter is less specific. Efforts are made to reduce fermentation time by using the hybrid sourdough method, while to improve the quality of aroma in the starter by using the addition of jackfruit. This study aims to determine the effect of adding jackfruit puree in sourdough starter and instant yeast in bread dough on the quality of hybrid sourdough bread. This study used the Randomized Block Factorial Design (RBFD). Factor I is the addition of jackfruit puree in the sourdough starter (20; 60; and 100% by weight of wheat flour). Factor II is the concentration of instant yeast in making hybrid sourdough white bread (0,8 and 1,2% by weight of wheat flour) so that 6 treatment combinations with 4 repetitions were obtained. Sourdough starter analyzed aroma, development height, bubble formation, pH, total BAL and total yeast. Next, hybrid sourdough white bread was analyzed physically (texture, pore size, development volume and color), chemical (moisture content and crude fiber content) and organoleptic. The data was then analyzed using ANOVA (Analysis of Variance) with a confidence level of 95% (α = 5%). If there are real different results, further tests are carried out using the Tukey Method with a real level of α = 5%. Organoleptic result data was processed using the Friedman Test method in the Minitab 19 application. The product with the best treatment will be determined by Zeleny's Multiple Attribute method. The results of the study of the addition of jackfruit puree gave a real difference in the characteristics of high development and total lactic acid bacteria starter sourdough. The addition of jackfruit puree to the sourdough starter has a significant difference in bread characteristics including development volume, color (L*, a*, b*), pore size, moisture content, and crude fiber content. The addition of instant yeast to bread making exerts an influence on the characteristics of development volume, pore size, and crude fiber content. The best treated sourdough hybrid white bread is obtained from a jackfruit to water ratio of 10:40 with the addition of instant yeast of 1,2%. The treatment produced a color result (L*, a*, b*) of 73,1; 0,48; 24,13, pore size 28,14 mm2, development volume 172,48%, moisture content 33,94%, and crude fiber content 4,39%. The organoleptic test obtained the results of an average color value of 4,70, aroma 4,54, taste 4,68, texture 4,76, and overall 4,72 from a scale of 1-6 given so that panelists were declared to give acceptance of likes.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Roti tawar, buah nangka, starter, sourdough, fermentasi-White bread, jackfruit, starter, sourdough, fermented |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with email y13w@ub.ac.id |
| Date Deposited: | 17 Jan 2024 08:15 |
| Last Modified: | 17 Jan 2024 08:15 |
| URI: | http://repository.ub.ac.id/id/eprint/211646 |
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