Update Artikelilmiah: 5801

AJENG WINDA PATRIA

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Abstrak (Bhs. Indonesia)

Tepung jagung dapat digunakan sebagai pensubtitusi terigu pada pembuatan roti manis. Untuk mendapatkan karakteristik roti yang baik, terutama sifat sensoris perlu modifikasi pembuatan tepung jagung. Proses fermentasi menggunakan bakteri asam laktat diharapkan dapat memperbaiki karakter sensoris roti manis. Penelitian bertujuan untuk mengetahui kombinasi waktu perendaman jagung dalam media perendaman bakteri asam laktat (Lactobaccilus bulgaricus) dan proporsi tepung jagung termodifikasi : terigu terhadap sifat fisikokimia roti manis. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan 12 kombinasi perlakuan dan tiga kali ulangan. Hasil penelitian menunjukkan roti manis kombinasi terbaik yaitu P4T3. Perlakuan perendaman 48 jam dengan proporsi tepung jagung 40% dan terigu 55% (P4T3) menghasilkan kadar air 20,66% bk, kadar abu 1,71% bk , kadar lemak 9,04% bb, protein total 8,5%, tingkat kelunakkan 7,58 mm/gram/detik volume pengembangan 3,04 %, tekstur 3,05 (lunak), keseragaman pori 3,05 (seragam), warna daging roti 3,29 (kuning), rasa 3,18 (enak) dan kesukaan 3,39 (suka).

Abtrak (Bhs. Inggris)

Corn flour can be used as a substitution on the making of sweet bread. To get the characteristics of bread, especially sensory properties, it need modifications in the manufacture of corn flour. The process of fermentation using lactic acid bacteria is expected to improve the sensory characteristics of sweet bread. The purpose of this study was to determine the influence of the interaction between time soaking corn flour in the immersion solution lactic acid bacteria (Lactobacillus bulgaricus) and the proportion of modified corn starch on the properties of physicochemical sweet bread. This study used a Randomized Design Group (RAK) factorial with 12 combination and three replicates. The results showed that best corn milk was T4P3, which had 20,66 (db) of moisture content, ash 1,71% (db), fat content 9,04% (wb), total protein 8,5% (db), carbohydrates  60,07%, sugars seducing 9,66% (db), toughness 7,58 mm/gram/second and the volume development of 304,4%. The sensory properties of breads were soft texture (3,05), uniform porosity (3,05), crust brown (3,8), crumb was yellow (3.29), flavor was yummy (3,18) and like by panelist (3,39).

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