Electronic Theses and Dissertation

Roti tawar merupakan produk olahan berbahan dasar tepung terigu dengan tahapan proses pengadonan, fermentasi dan pemanggangan. Tingginya permintaan roti tawar di Indonesia menyebabkan permintaan gandum semakin meningkat. Roti tawar dikenal secara luas dikalangan masyarakat dan dikonsumsi oleh berbagai usia. Berdasarkan badan pusat statistik (BPS) pada tahun 2017- 2023, beberapa komoditas pangan di Indonesia masih harus dipenuhi dari impor, salah satunya komoditas gandum. Upaya untuk mengurangi impor gandum tersebut maka perlu dilakukan pembuatan roti tawar berbasis non-gluten dengan penambahan berbagai bahan pendukung lainnya seperti daun kelor (Moringa Oleifera L). Daun kelor 2% memiliki kandungan protein yang tinggi dapat dimanfaatkan sebagai bahan penganti tepung terigu pada pembuatan roti tawar non-gluten. Oleh karena itu tujuan penelitian ini perlu dilakukannya pembuatan roti tawar non-gluten dengan subtitusi tepung akan protein seperti tepung daun kelor dan perpaduan jenis hidrokoloid xanthan gum dan glukomanan yang dapat memperbaiki (kadar air, kadar abu, kadar lemak, kadar protein, kadar serat kasar dan kadar karbohidrat) serta memperbaiki penerimaan panelis terhadap mutu hedonik aroma, rasa, warna, tekstur, penambahan selai dan keseluruhan. karakteristik fisik (volume pengembangan dan porositas) roti tawar non-gluten. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) 2 faktor yaitu jenis hidrokoloid xanthan gum 1,5%, glukomanan 1,5% serta interaksi jenis hidrokoloid xanthan gum : glukomanan 0,75% : 0,75% dan konsentrasi daun kelor (1%, 1,5% , dan 2%) yang memiliki 9 kombinasi perlakuan dengan 3 kali ulangan sehingga diperoleh 27 satuan percobaan. Analisis kimia meliputi (kadar air, kadar abu, kadar lemak, kadar protein, kadar kadar serat kasar, kadar karbohidrat) Tingkat penerimaan produk dianalisis melalui uji sensori dengan atribut (warna, rasa, aroma, tekstur, penambahan selai dan keseluruhan). Pengamatan dilakukan terhadap karakteristik fisik (volume pengembangan dan porositas). Hasil penelitian menunjukkan jenis hidrokoloid memberikan berpengaruh sangat nyata (P≤0,01) terhadap kadar air, kadar serat kasar, kadar karbohidrat, organoleptik tekstur dan berpengaruh nyata (P≤0,05) terhadap organoleptik penambahan selai roti tawar non-gluten. Konsentrasi daun kelor memberikan berpengaruh sangat nyata (P≤0,01) terhadap kadar air, kadar lemak, kadar protein, kadar serat kasar, kadar karbohidrat, organoleptik warna, organoleptik aroma, organoleptik rasa, organoleptik tekstur, organoleptik keseluruhan dan berpengaruh nyata (P≤0,05) terhadap kadar abu roti tawar non-gluten. Interaksi jenis hidrokoloid dan konsentrasi daun kelor memberikan berpengaruh sangat nyata (P≤0,01) terhadap kadar karbohidrat dan berpengaruh nyata (P≤0,05) terhadap kadar air, kadar serat kasar dan organoleptik tekstur roti tawar non-gluten. Perlakuan terbaik pada penelitian ini adalah oleh perlakuan H3K1 interaksi jenis hidrokoloid xantham gum 0,75% : glukomanan 0,75% dan konsentrasi daun kelor 1%). Peroleh nilai terbaik pada perlakuan ini kadar air 39.75%, kadar abu 1,96%, kadar lemak 12,83%, kadar protein 13,63%, kadar serat 2,26%, kadar karbohidrat 60,81%, serta nilai organoleptik terbaik pada terhadap atribut warna sebesar 4,72 (netral), aroma 3,68 (agak tidak suka) rasa 4,60 (netral), tekstur 3,54 (netral) dan keseluruhan 3,90 (netral), volume pengembangan 95,57 cm3, porositas 33,45 mm.

White bread is a processed product made from wheat flour with stages of kneading, fermentation and baking. The high demand for white bread in Indonesia has caused the demand for wheat to increase. White bread is widely known among the public and is consumed by various ages. Based on the Central Statistics Agency (BPS) in 2017-2023, several food commodities in Indonesia still have to be met from imports, one of which is wheat. Efforts to reduce wheat imports require the manufacture of non-gluten-based white bread with the addition of various other supporting ingredients such as Moringa leaves (Moringa Oleifera L). Moringa leaves 2% have a high protein content that can be used as a substitute for wheat flour in making non-gluten white bread. Therefore, the purpose of this study is to make non-gluten white bread by substituting flour for protein such as Moringa leaf flour and a combination of xanthan gum and glucomannan hydrocolloids that can improve (water content, ash content, fat content, protein content, crude fiber content and carbohydrate content) and improve panelist acceptance of the hedonic quality of aroma, taste, color, texture, addition of jam and overall. physical characteristics (expansion volume and porosity) of non-gluten white bread. This study used a Completely Randomized Design (CRD) method with 2 factors, namely the type of xanthan gum hydrocolloid 1.5%, glucomannan 1.5% and the interaction of the type of xanthan gum hydrocolloid: glucomannan 0.75%: 0.75% and the concentration of moringa leaves (1%, 1.5%, and 2%) which had 9 treatment combinations with 3 replications so that 27 experimental units were obtained. Chemical analysis included (water content, ash content, fat content, protein content, crude fiber content, carbohydrate content) The level of product acceptance was analyzed through sensory testing with attributes (color, taste, aroma, texture, addition of jam and overall). Observations were made on the physical characteristics (expansion volume and porosity). The results showed that the type of hydrocolloid had a very significant effect (P≤0.01) on water content, crude fiber content, carbohydrate content, organoleptic texture and had a significant effect (P≤0.05) on the organoleptic of adding non-gluten bread jam. The concentration of moringa leaves had a very significant effect (P≤0.01) on water content, fat content, protein content, crude fiber content, carbohydrate content, color organoleptic, aroma organoleptic, taste organoleptic, texture organoleptic, overall organoleptic and had a significant effect (P≤0.05) on the ash content of non-gluten bread. The interaction of the type of hydrocolloid and the concentration of moringa leaves had a very significant effect (P≤0.01) on carbohydrate content and had a significant effect (P≤0.05) on water content, crude fiber content and organoleptic texture of non-gluten bread. The best treatment in this study was by the H3K1 treatment of interaction of hydrocolloid type xantham gum 0.75%: glucomannan 0.75% and concentration of moringa leaves 1%). Obtained the best value in this treatment water content 39.75%, ash content 1.96%, fat content 12.83%, protein content 13.63%, fiber content 2.26%, carbohydrate content 60.81%, and the best organoleptic value on the color attribute of 4.72 (neutral), aroma 3.68 (rather dislike) taste 4.60 (neutral), texture 3.54 (neutral) and overall 3.90 (neutral), expansionvolume95.57cm3,porosity33.45mm.