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CHAFIYANI WULAN PERTIWI

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Abstrak (Bhs. Indonesia)

Antioksidan dapat mencegah penyakit degeneratif yang disebabkan oleh radikal bebas. Salah satu jenis pangan yang dapat bermanfaat sebagai pangan fungsional adalah pangan yang mengandung antioksidan. Kacang tanah (Arachis hypogaea) mengandung tokoferol dan kaya akan senyawa fenolik yang berperan sebagai antioksidan. Proses germinasi meningkatkan aktivitas antioksidan kacang tanah. Salah satu produk olahan yang dapat dimodifikasi dengan penambahan kacang-kacangan germinasi adalah roti tawar. Penelitian ini bertujuan untuk mengetahui pengaruh lama germinasi kacang tanah dan proporsi substitusi tepung kacang tanah germinasi terhadap karakteristik fisik, kimia, dan sensoris roti tawar, serta menentukan kombinasi perlakuan terbaik dalam pembuatan roti tawar sebagai pangan fungsional kaya antioksidan.
Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial. Faktor yang diujicobakan adalah lama waktu germinasi (G), yang terdiri dari 3 taraf yaitu 24 jam (G1), 48 jam (G2) dan 72 jam (G3), serta proporsi substitusi tepung kacang tanah germinasi (T) yang terdiri dari 3 taraf yaitu 5% (T1), 10% (T2) dan 15% (T3). Variabel yang diamati meliputi volume pengembangan, aktivitas antioksidan, kadar air, kadar abu, kadar lemak, kadar protein terlarut, kadar gula reduksi, kadar protein total, kadar karbohidrat, serta karakteristik sensori yang meliputi warna crust, rasa, aroma khas roti tawar, tekstur, keseragaman pori, dan kesukaan panelis. Hasil penelitian ini menunjukkan bahwa formula terbaik yaitu sampel G3T2 (substitusi tepung kacang tanah germinasi 72 jam sebanyak 10%) memiliki volume pengembangan sebesar 1,38, aktivitas antioksidan 11,49%, kadar air 33,05%, kadar abu 0,69%, kadar lemak 3,35%, kadar protein terlarut 6,50%, kadar gula reduksi 12,72%, kadar protein total 9,88% dan kadar karbohidrat 56,86%. Adapun karakteristik sensorinya yaitu warna crust coklat muda rasa agak enak, aroma agak khas roti tawar, tekstur agak lembut, pori agak seragam, dan agak disukai panelis.

Abtrak (Bhs. Inggris)

Antioxidants can prevent degenerative diseases caused by free radicals. One type of food that can be as beneficial as functional food is the one that contains antioxidants. Peanuts (Arachis hypogaea) contain tocopherols and are rich in phenolic compounds that act as antioxidants. The germination process increases the antioxidant activity of peanuts. One of the processed food products that can be modified with the addition of germinated peanuts is white bread. This study aimed to determine the effect of peanut germination time and the substitution proportion of germinated peanut flour on the physical, chemical, and sensory properties of white bread, and to determine the best treatment combination to make white bread as a functional food that rich in antioxidant.
This study used a factorial Completely Randomized Design (CRD) method. The factors tested are peanut germination time (G) which consisted of three levels, was 24 hours (G1), 48 hours (G2), and 72 hours (G3), as well as variations in germinated peanut flour substitution (T) which consisted of three levels, that were 5% (T1), 10% (T2) and 15% (T3). The variables observed included rising volume, antioxidant activity, moisture content, ash content, fat content, dissolved protein content, reducing sugar content, total protein content, carbohydrate content, and sensory characteristics included crust color, taste, typical aroma of white bread, texture, pore uniformity, and the preference of the panelists. The results of this study indicated that the best formula was the G3T2 sample (substitution of germinated peanut flour for 72 hours as much as 10%) had 1.38 times rising volume, 11.49% antioxidant activity, 33,05% moisture content, 0.69% ash content, 3.35% fat content, 6,50% dissolved protein content, 12.72% reducing sugar content, 9,88% total protein content and 56,86% carbohydrate content. The sensory characteristics shouted by the G3T2 sample were light brown crust color, rather good taste, rather typical white bread aroma, rather soft texture, somewhat uniform pores, and fairly liked by panelists.

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