Optimasi Tingkat Substitusi Tepung Kecambah Kacang Gude dan Penambahan Emulsifier Serta Pengaruhnya Terhadap Volume Pengembangan dan Kadar Serat Roti Tawar

ARIEF, FATIMAHTUZ ZAHRO FAJRIYAH and Dr. Siti Narsito Wulan., STP., MP., MSc. (2024) Optimasi Tingkat Substitusi Tepung Kecambah Kacang Gude dan Penambahan Emulsifier Serta Pengaruhnya Terhadap Volume Pengembangan dan Kadar Serat Roti Tawar. Sarjana thesis, Universitas Brawijaya.

Abstract

Bahan dasar roti tawar yaitu tepung terigu dapat disubstitusi sebagian dengan tepung kecambah kacang gude yang memiliki kadar serat yang lebih tinggi. Adanya substitusi dengan tepung kecambah kacang gude menyebabkan peningkatan kadar serat tetapi dapat menurunkan volume pengembangan pada roti tawar. Penambahan bahan emulsifier SP digunakan untuk membantu meningkatkan volume roti tawar. Maka dari itu, diperlukan optimasi untuk mencari titik optimum perlakuan substitusi tepung kecambah kacang gude dan penambahan emulsifier sehingga dapat dihasilkan roti tawar dengan volume pengembangan yang maksimal dengan kadar serat kasar yang lebih tinggi. Metode yang digunakan untuk optimasi kedua faktor adalah Response Surface Methodology dengan rancangan desain berupa Central Composite Design menggunakan software Design Expert 13 sehingga dihasilkan 13 run. Faktor penelitian ini yaitu tingkat substitusi tepung kecambah kacang gude dan penambahan emulsifier dengan respon berupa volume pengembangan spesifik yang menunjukkan kualitas roti tawar dan kadar serat kasar. Penelitian pendahuluan yang dilakukan berupa penentuan waktu perkecambahan untuk tepung kecambah kacang gude serta penentuan batas atas dan bawah pada kedua faktor yaitu substitusi tepung 15-35% dan emulsifier 0,5-1,5%. Kemudian dilakukan penelitian utama yaitu pembuatan roti tawar sebanyak 13 run agar dapat diketahui titik optimum dari kedua faktor. Hasil roti tawar dari perlakuan optimum selanjutnya dibandingkan dengan roti tawar putih dari segi karakteristik fisik berupa volume pengembangan spesifik, baking loss, pori, warna, dan tekstur serta segi karakteristik kimia berupa kadar serat kasar, air, abu, protein, dan lemak. Titik optimum yang didapatkan yaitu substitusi tepung kecambah kacang gude 26,077% dan penambahan emulsifier 1,005%. Hasil dari roti tawar dengan perlakuan optimum memiliki volume pengembangan spesifik sebesar 4,12 cm3 /g, baking loss 3,56%, densitas pori 11,33 pori/cm2 , porositas 36,96%, rerata ukuran pori 13,08 mm, warna L crust 39,97, L crumb 62,30, a crust 1,07, a crumb 9,73, b crust 5,93, b crumb 18,83, tekstur hardness 129 N, cohesiveness 0,39, springiness 5,02 mm, chewiness 2,48 mJ, dan resilience 0,1. Volume pengembangan spesifik roti tawar perlakuan optimum lebih rendah dibandingkan roti tawar kontrol dengan dengan p-value < 0,05. Sedangkan, hasil karakteristik kimia roti tawar perlakuan optimum antara lain kadar serat kasar 13,89%, kadar air 33,36%, kadar abu 1,27%, kadar protein 10,57%, dan kadar lemak 6,04%. Kadar serat kasar roti tawar perlakuan optimum lebih tinggi dibandingkan roti tawar kontrol dengan p-value < 0,05. Dengan demikian, didapatkan kesimpulan bahwa substitusi tepung kecambah kacang gude yang semakin tinggi dapat meningkatkan kadar serat kasar dan menurunkan volume pengembangan spesifik pada roti tawar

English Abstract

The basic ingredients of white bread, wheat flour, can be partially substituted with germinated pigeon pea flour, which has a higher fiber content. Substitution with germinated pigeon pea causes an increase in fiber content but can reduce the specific volume of white bread. The addition of SP emulsifier is used to help increase the volume of white bread. Therefore, optimization is needed to find the optimum point of substitution of germinated pigeon pea flour and the addition of emulsifiers so that white bread can be produced with maximum specific volume and higher crude fiber content. The method used for optimization of both factors is Response Surface Methodology with Central Composite Design using Design Expert 13 software, resulting in 13 runs. The factors of this research were the level of substitution of germinated pigeon pea flour and the addition of emulsifiers with the response of specific volume that shows the quality of white bread and crude fiber content. The preliminary research consisted of determining the germination time of germinated pigeon pea flour and determining the upper and lower limits on both factors where the flour substitution was 15-35% and the emulsifier was 0,5-1,5%. The main research was making 13 runs of white bread to determine the optimum point of both factors. The results of white bread from the optimum point were then compared with control white bread in terms of physical characteristics including specific volume, baking loss, pore, color, and texture, as well as in terms of chemical characteristics including crude fiber, moisture, ash, protein, and fat content. The optimum point obtained is the substitution of 26,077% germinated pigeon pea flour and the addition of 1.005% emulsifier. The results of white bread with optimum treatment have a specific volume of 4.12 cm3 /g, baking loss 3.56%, pore density 11.33 pores/cm2 , porosity 36.96%, average pore size 13.08 mm, color L crust 39.97, L crumb 62.30, a crust 1.07, a crumb 9.73, b crust 5.93, b crumb 18.83, texture hardness 129 N, cohesiveness 0.39, springiness 5.02 mm, chewiness 2.48 mJ, and resilience 0.1. The specific volume of optimum treatment white bread is lower than the control white bread with a p-value < 0.05. Meanwhile, the results of the chemical characteristics of white bread with optimum treatment include crude fiber content of 13.89%, moisture content 33.36%, ash content 1.27%, protein content 10.57%, and fat content 6.04%. The crude fiber content of the optimum treatment white bread is higher than the control white bread with a p�value < 0,05. Thus, it can be concluded that the higher substitution of germinated pigeon pea flour can increase the crude fiber content and decrease the specific volume of white bread.

Item Type:	Thesis (Sarjana)
Identification Number:	052410
Uncontrolled Keywords:	tepung kecambah kacang gude, roti tawar, volume pengembangan, kadar serat, optimasi - germinated pigeon pea flour, white bread, specific volume, crude fiber content, optimization
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	soegeng sugeng
Date Deposited:	18 Nov 2024 07:33
Last Modified:	18 Nov 2024 07:33
URI:	http://repository.ub.ac.id/id/eprint/228869

Text (DALAM MASA EMBARGO) FATIMAHTUZ ZAHRO FAJRIYAH ARIEF.pdf Restricted to Registered users only Download (7MB)

Actions (login required)

View Item