Electronic Theses and Dissertation

Penelitian ini bertujuan untuk mengetahui pengaruh jenis hidrokoloid dan suhu proofing terhadap karakteristik fisikokimia dan organoleptik pada roti tawar non-gluten yang dihasilkan. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yaitu jenis hidrokoloid dan suhu proofing. Faktor jenis hidrokoloid terdiri dari 3 (tiga) taraf yaitu H1 = xanthan gum, H2 = gum arab dan H3 = glukomanan. Faktor suhu proofing terdiri atas 3 (tiga) taraf yaitu P1 = 30ºC, P2 = 35ºC dan P3= 40ºC Hasil penelitian menunjukkan bahwa faktor suhu proofing berpengaruh sangat nyata terhadap porositas, kadar air, kadar abu, kadar karbohidrat, kadar antioksidan, total fenol dan berpengaruh nyata terhadap kadar protein serta kadar lemak roti tawar non-gluten. Faktor interaksi jenis hidrokoloid dan suhu proofing berpengaruh sangat nyata terhadap volume pengembangan, organoleptik rasa, organoleptik tekstur, organoleptik keseluruhan dan perpengaruh nyata terhadap kadar serat, serta orgnaoleptik aroma roti tawar non-gluten. Berdasarkan uji rangking perlakuan terbaik produk roti tawar non-gluten pada penelitian ini didapat pada perlakuan P3H1 (suhu proofing 40ºC ; hidrokoloid xanthan gum) dengan nilai terbaik volume pengembangan 91,67 cm3 , porositas 5,98 mm, kadar air 44,35%, kadar abu 1,64%, kadar protein 9,62%, kadar lemak 8,93%, kadar karbohidrat 35,45%, kadar serat 3,47%, kadar antioksidan 59,25%, dan total fenol 18,59 mg/GEA 100 g, serta nilai organoleptik terbaik pada warna 4,01 (netral), aroma 4,07 (netral), rasa 3,97 (netral), tekstur 4,21 (netral), keseluruhan 4,49 (netral).

This research aims to determine the effect of hydrocolloid type and proofing temperature on the physicochemical and organoleptic characteristics of the non-gluten white bread produced. This research was conducted using a factorial Completely Randomized Design (CRD) with 2 factors, namely type of hydrocolloid and proofing temperature. The hydrocolloid type factor consists of 3 (three) levels, namely H1 = xanthan gum, H2 = gum arabic and H3 = glucomannan. The proofing temperature factor consists of 3 (three) levels, namely P1 = 30ºC, P2 = 35ºC and P3 = 40ºC. The research results show that the proofing temperature factor has a very significant effect on porosity, water content, ash content, carbohydrate content, antioxidant content, total phenol and has a real effect on the protein content and fat content of non-gluten white bread. The interaction factors of hydrocolloid type and proofing temperature have a very significant effect on the volume of development, organoleptic taste, organoleptic texture, overall organoleptic and significant influence on fiber content, as well as organoleptic aroma of non-gluten white bread. Based on the ranking test, the best treatment for non-gluten white bread products in this study was obtained from the P3H1 treatment (proofing temperature 40ºC; xanthan gum hydrocolloid) with the best value for swelling volume of 91.67 cm3, porosity 5.98 mm, water content 44.35%, ash content 1.64%, protein content 9.62%, fat content 8.93%, carbohydrate content 35.45%, fiber content 3.47%, antioxidant content 59.25%, and total phenol 18.59 mg/ GEA 100 g, as well as the best organoleptic values for color 4.01 (neutral), aroma 4.07 (neutral), taste 3.97 (neutral), texture 4.21 (neutral), overall 4.49 (neutral).