| NIM | A1M011042 |
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| Namamhs | LENI NOVITA SARI |
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| Judul Artikel | KAJIAN FORMULA TERIGU, TEPUNG AMPAS KELAPA, DAN TEPUNG JAGUNG SERTA KONSENTRASI STARTER SOURDOUGH TERHADAP KUALITAS ROTI TAWAR |
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| Abstrak (Bhs. Indonesia) | Roti tawar merupakan produk makanan yang dibuat dengan menggunakan tepung terigu protein tinggi, shortening, gula, dan garam, melalui proses fermentasi oleh ragi kemudian dipanggang. Roti tawar merupakan salah satu jenis roti yang banyak dikonsumsi oleh masyarakat Indonesia. Bahan baku roti adalah terigu dari gandum yang belum dibudidayakan di Indonesia. Pemanfaatan bahan lokal sebagai bahan pensubstusi roti tawar perlu dilakukan guna mengurangi penggunaan terigu. Bahan lokal yang dapat digunakan antara lain tepung jagung dan tepung ampas kelapa yang mampu menambah nilai fungsional da gizi roti tawar. Pensubstitusian bahan lokal dapat mempengaruhi kualitas roti tawar, sehingga perlu digunakan starter lain untuk mengatasi masalah tersebut. Salah satunya adalah starter sourdough. Penelitian ini bertujuan untuk mempelajari pengaruh proporsi terigu, tepung ampas kelapa dan tepung jagung serta konsentrasi starter sourdough terhadap sifat fisikokimia dan sensori roti tawar; serta menentukan kombinasi perlakuan untuk mendapatkan roti tawar dengan kualitas terbaik. Hasil pengunjian menunjukkan penambahan tepung ampas kelapa dan tepung jagung sampai 26% meningkatkan kadar protein terlarut dan menurunkan derajat pengembangan roti tawar. Penambahan starter sourdough sampai 9% meningkatkan rasa asam dan menurunkan derajat pengembangan roti tawar. Kombinasi yang menghasilkan roti tawar dengan karakteristik fisikokimia dan sensori terbaik diperoleh dari perlakuan menggunakan proporsi terigu:tepung ampas kelapa:tepung jagung sebanyak 80%: 8%: 12% serta penambahan starter sourdough sebanyak 7%. Roti tawar tersebut memiliki kadar air 28,10% (bb), kadar abu 0,65% (bb), kadar protein terlarut 0,72%, kadar serat kasar 1,54%, tekstur 0,07 kg/cm2, derajat pengembangan 398,56%, warna kuning keputihan (skor 3,07), tekstur empuk (skor 3,77), flavor jagung agak terasa (skor 3,33), flavor kelapa agak terasa (skor 2,87), rasa agak asam (skor 3,07) dan disukai (skor 3,82). |
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| Abtrak (Bhs. Inggris) | White bread is a yeast fermented food product made from high protein wheat flour, shortening, sugar, and salt; then baked. White bread is one type of bread that is widely consumed in Indonesia. Wheat flour as a major ingredient of wheat bread is still imported. In order to reduce the use of wheat, local materials can be used as subtitute materials, such as corn flour and coconut flour. The use of corn flour and coconut flour can improve nutrition and functional values of white bread produced. Substitution of corn flour and coconut flour can affect the quality of bread, therefore it is necessary to use another starter to resolve the issue; one of them is sourdough starter. This research aimed to study the effect of the proportion of wheat flour, coconut flour and corn flour, and concentration of sourdough starter on physicochemical and sensory properties of white bread produced; and to determine the combination treatments to get the best white bread quality. Results of the reasearch showed that addition of coconut flour and corn flour up to 26% increased soluble-protein and decrease the degree of white bread development. The addition of sourdough starter up to 9% improve the sour taste and decrease the degree of white bread development. A combination that produces the best physicochemical characteristics and sensory obtained from the combined treatment ratio of wheat flour: coconut flour: corn flour 80%: 8%: 12% and the addition of sourdough starter as much as 7%. The white bread has moisture-content of 28.10% (wb), ash-content of 0.65% (wb), soluble-protein content of 0.72%, crude-fiber content of 1.54%, texture of 0.07 kg/cm2, degree of development of 398.56%, whitish yellow in color (score of 3.07), soft texture (score of 3.77), slightly of corn flavor (score of 3.33), slightly of coconut flavor (score of 2.87), slightly sour in taste (score of 3.07) and the preference level was liked (score of 3.82). |
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| Kata kunci | roti tawar, tepung ampas kelapa, tepung jagung, starter sourdough |
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| Pembimbing 1 | Gunawan Wijonarko, S.P, M.P |
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| Pembimbing 2 | Dra. Erminawati, M.Sc, PhD |
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| Pembimbing 3 | |
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| Tahun | 2015 |
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| Jumlah Halaman | 13 |
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| Tgl. Entri | 2015-11-01 20:23:01.051212 |
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