Ikarini, Imro’ah (2017) Pengaruh Proporsi Glukomanan : Xanthan Gum Dan Pengaruh Metode Adonan Terhadap Roti Tawar Bebas Gluten. Magister thesis, Universitas Brawijaya.
Abstract
Roti umumnya dibuat dari tepung gandum yang mengandung gluten. Di Indonesia ketersediaan gandum sebagai bahan baku, harus diperoleh dari hasil impor dan gluten juga menyebabkan respon autoimun pada penderita seliak. Akan tetapi, tidak adanya gluten dalam formulasi roti menyebabkan roti memiliki karakteristik crumb yang keras dan volume pengembangan yang rendah. Oleh karena itu, dilakukan modifikasi pembuatan roti tawar bebas gluten dengan menambah komponen hidrokoloid dan metode adonan. Tujuan dari penelitian ini adalah untuk mengetahui proprosi terbaik glukomanan dan xanthan gum yang digunakan, mengetahui pengaruh metode adonan yang berbeda dalam karakteristik roti dan mengetahui perbedaan karakteristik roti tawar bebas gluten dengan roti tawar terigu. Data yang diperoleh kemudian diuji dengan statistifk pada selang kepercayaan 5%. Hidrokoloid proporsi terbaik adalah proporsi glukomanan dan xanthan gum 0,25:0,75. Proporsi tersebut menghasilkan roti tawar dengan volume pengembangan spesifik 2,7 cm3/g, kekerasan 351,83 g, springiness 3,61 mm, kohesif 0,92, dan paling disukai oleh panelis. Metode adonan straight batter dengan waktu proofing 45 menit. Metode tersebut menghasilkan roti dengan volume spesifik 2,42 cm3/g, kekerasan 259,1 g, springiness 3,53 mm, kohesif 0,85, dan paling disukai oleh panelis. Roti bebas gluten memiliki kekerasan dan springiness yang lebih tinggi dibandingkan dengan roti tawar terigu, namun memiliki nilai kohesif yang lebih tinggi dibandingkan roti tawar terigu dan secara sensori tekstur, rasa dan keseluruhan memiliki tingkat kesukaan yang sama dengan roti terigu.
English Abstract
White bread is a generally made from wheat flour that contains gluten. In Indonesia the availability of wheat flour is depend on import and cause allergy for celiac disease. However, the absence of gluten in the bread formulation result in low enlargement volume and high hardness. Therefore, gluten free bread was made by adding hydrocolloid component with modified batter method. This study aims to find out the best proportion of glucomannan and xanthan gum, the effect of different batter methods on bread characteristic and the characteristic difference of gluten-free bread and wheat bread. The data obtained were then tested by statistic at 5% reliance interval. The study, was found that the best proportion of glucomannan and xanthan gum was 0.25 and 0.75. This proportion resulted in bread with specific enlargement volume of 2.7 cm3/g, firmness of 351.83 g, springiness of 3.61 mm, cohesive of 0.92, and this bread was the most preferred among the panelists. The method of straight batter with 45 minutes proofing resulted in bread with the best characteristics. They were specific volume of 2.425 cm3/g, firmness of 259.1 g, springiness of 3.53 mm, cohesive of 0.85, and the bread was the most preferred among the panelists. Gluten-free bread has greater firmness and springiness compared to wheat bread, but has higher cohesive value than wheat bread and the same preference sensory taste, texture and overall level as wheat bread.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/572.566/IKA/p/2017/041705844 |
| Uncontrolled Keywords: | POLYSACCHARIDES, XANTHAN GUM, GLUTEN, COOKING (bread) |
| Subjects: | 500 Natural sciences and mathematics > 572 Biochemistry > 572.5 Miscellaneous chemicals > 572.56 Carbohydrates > 572.566 Polysaccharides |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 31 Jul 2017 06:34 |
| Last Modified: | 18 Sep 2023 07:10 |
| URI: | http://repository.ub.ac.id/id/eprint/852 |
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