Electronic Theses and Dissertation

Roti tawar merupakan produk olahan berbahan dasar tepung terigu dengan tahapan proses pengadonan, fermentasi dan pemanggangan. penambahan tepung mocaf dan ekstrak bit merah dalam pembuatan roti tawar mempengaruhi kualitas roti tawar yang dihasilkan. tujuan dari penelitian ini adalah untuk mengkaji pengaruh rasio tepung mocaf dan terigu serta konsentrasi ekstrak bit merah terhadap karakteristik fisikokimia dan organoleptik roti tawar. penelitian ini menggunakan rancangan acak lengkap (ral) yang terdiri dari 2 faktor. faktor pertama adalah rasio tepung mocaf dan terigu terdiri atas 2 taraf yaitu m1= mocaf:terigu 20%:80% dan m2= mocaf:terigu 30%:70%. faktor kedua adalah konsentrasi ekstrak bit yang terdiri dari 3 taraf yaitu b1= ekstrak bit 20%, b2= ekstrak bit 30% dan b3= ekstrak bit 40%. pengamatan dilakukan analisis fisik (volume pengembangan, porositas, dan warna l*, a*, b*), analisis kimia (kadar air dan kadar abu), serta organoleptik (hedonik warna, aroma, rasa dan tekstur), dan pada perlakuan terbaik roti tawar dianalisis aktivitas antioksidan ic50, protein, lemak, karbohidrat dan serat kasar. penelitian ini menghasilkan roti tawar perlakuan terbaik pada perlakuan rasio mocaf:terigu 20%:80% dan konsentrasi ekstrak bit 40% (m1b3) dengan nilai volume pengembangan 354,88 cm3, porositas 8,10 mm, warna l* 47,91, warna a* 14,80, warna b* 17,31, kadar air 33,84 %, kadar abu 1,49 %, antioksidan ic50 58,51 µm/ml, protein 12,13 %, lemak 4,95 %, karbohidrat 47,59 %, serat kasar 1,13 %, serta nilai organoleptik hedonik warna 4,32 (netral), aroma 4,41 (netral), rasa 4,22 (netral), dan tekstur 4,31 (netral).

White bread is a processed product made from wheat flour with the stages of mixing, fermentation, and baking. The addition of mocaf flour and red beet extract in making white bread affects the quality of the resulting bread. The purpose of this study was to examine the effect of the ratio of mocaf flour and wheat flour and the concentration of red beet extract on the physicochemical and organoleptic characteristics of white bread. This study used a Completely Randomized Design (CRD) consisting of two factors. The first factor is the ratio of mocaf flour and wheat flour, with two levels: M1 = mocaf:wheat flour 20%:80% and M2 = mocaf:wheat flour 30%:70%. The second factor was the concentration of beet extract, consisting of 3 levels: B1 = 20% beet extract, B2 = 30% beet extract, and B3 = 40% beet extract. Observations on the white bread included physical analysis (volume expansion, porosity, and color L*, a*, b*), chemical analysis (moisture content and ash content), as well as organoleptic analysis (hedonic evaluation of color, aroma, taste, and texture). For the best-performing white bread treatment, antioxidant activity (IC50), protein, fat, carbohydrate, and crude fiber content were analyzed. This study produced the best white bread in the treatment with a mocaf:wheat flour ratio of 20%:80% and a beet extract concentration of 40% (M1B3), with a volume expansion of 354.88 cm³, porosity 8.10 mm, L* color 47.91, a* color 14.80, b* value 17.31, moisture content 33.84%, ash content 1.49%, antioxidant IC50 58.51 µm/ml, protein 12.13%, fat 4.95%, carbohydrates 47.59%, crude fiber 1.13%, and hedonistic organoleptic scores of 4.32 (neutral) for color, 4.41 (neutral) for aroma, 4.22 (neutral) for taste, and 4.31 (neutral) for texture.