| NIM | A1M014077 |
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| Namamhs | ZAKIA MAULIDA |
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| Judul Artikel | Formulasi Roti Bebas Gluten Berbasis Sorgum dengan Penambahan Pati Garut dan Gum Arab |
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| Abstrak (Bhs. Indonesia) | Konsumsi roti masyarakat Indonesia yang cukup tinggi berpengaruh pada jumlah impor terigu. Roti bebas gluten dapat menjadi solusi nntuk menekan jumlah penggunaan terigu di bidang industri pangan. Bahan baku pembuatan roti bebas gluten dapat menggunakan tepung yang diolah dari tanaman serealia seperti tepung sorgum. Adapun penggunaan pati dan gum telah dikaji dapat meningkatkan kualitas roti bebas gluten. Tujuan dari penelitian ini antara lain 1) menentukan proporsi pati garut dan jumlah penambahan gum arab yang optimum dalam pembuatan roti bebas gluten berbasis sorgum; 2) mengetahui sifat fisik dan kimia roti bebas gluten berbasis sorgum dengan penambahan pati garut dan gum arab. Rancangan percobaan pada penelitian ini menggunakan Response Surface Methodology (RSM) dengan model Central Composite Design (CCD). Faktor yang diuji meliputi proporsi pati garut (batas bawah 25% dan batas atas 40%) dan jumlah penambahan gum arab (batas bawah 1% dan batas atas 5%). Hasil penelitian menunjukkan formula optimum roti bebas gluten pada penelitian ini pada proporsi pati garut 40% dan jumlah penambahan gum arab 5%. Formula optimum roti bebas gluten pada penelitian in imemiliki karakteristik fisik volume spesifik 342,76 cm3, hardness 338,96 gram, cohesiveness 1,31 serta karakteristik kimia kadar air 49,62%, kadar abu 0,74%, kadar karbohidrat 40,45%, kadar protein 6,22% dan kadar lemak2,97%. |
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| Abtrak (Bhs. Inggris) | The consumption of bread from the Indonesian community which is quite high influences the number of flour imports. Gluten-free bread can be a solution to reduce the amount of flour used in the food industry. The raw material for making gluten-free bread can use flour processed from cereal plants such as sorghum flour. The use of starch and gum has been studied to improve the quality of gluten-free bread. The objectives of this study include 1) determining the proportion of arrowroot starch and the optimum amount of gum addition in making sorghum-based gluten-free bread; 2) knowing the physical and chemical properties of sorghum-based gluten-free bread by adding arrowroot starch and gum arabic. The experimental design in this study used the Response Surface Methodology (RSM) with the Central Composite Design (CCD) model. The factors tested included the proportion of arrowroot starch (lower limit of 25% and the upper limit of 40%) and the amount of addition of Arabic gum (lower limit of 1% and the upper limit of 5%). The results showed the optimum formula for gluten-free bread in this study in the proportion of 40% arrowroot starch and the addition of 5% Arabic gum. The optimum formula for gluten-free bread in this study has specific volume physical characteristics of 342.76 cm3, hardness of 338.96 grams, cohesiveness 1.31, and chemical characteristics of water content 49.62%, ash content 0.74%, carbohydrate content 40.45%, protein content 6.22% and fat content2.97%. |
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| Kata kunci | roti bebas gluten, sorgum. |
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| Pembimbing 1 | Dr. Nur Aini, S.TP., M.P |
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| Pembimbing 2 | Ir. Budi Sustriawan, M.Si |
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| Pembimbing 3 | |
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| Tahun | 2018 |
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| Jumlah Halaman | 7 |
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| Tgl. Entri | 2018-11-09 11:27:47.743053 |
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