Electronic Theses and Dissertation

Abstrak. Roti tawar non-gluten dikembangkan sebagai diversifikasi pangan untuk mengatasi masalah kesehatan terkait gluten dengan memanfaatkan potensi mocaf, tepung beras, dan variasi tepung serealia untuk meningkatkan kandungan gizi dan manfaat fungsional roti tawar. Ketiadaan gluten dapat mempengaruhi karakteristik fisik roti tawar, terutama proofing adonan. Oleh karena itu, penelitian ini bertujuan mengevaluasi pengaruh variasi tepung serealia dan waktu proofing terhadap karakteristik roti tawar non-gluten. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 2 faktor, variasi tepung serealia (tepung sorgum, tepung bekatul, dan tepung oat) serta waktu proofing (60, 90, dan 120 menit) dengan 3 kali ulangan. Setiap perlakuan dianalisis secara fisikokimia, fungsional, dan sensori, serta penentuan perlakuan terbaik dengan uji efektivitas de Garmo. Hasil penelitian menunjukkan bahwa jenis tepung serealia berpengaruh sangat nyata (P≤0,01) terhadap nilai warna L*, a*, dan b*, kadar abu, protein, lemak, serat kasar, serta uji hedonik. Waktu proofing berpengaruh sangat nyata (P≤0,01) terhadap persentase porositas, namun tidak berpengaruh nyata terhadap ukuran pori yang dihasilkan. Interaksi antara jenis tepung serealia dan waktu proofing berpengaruh sangat nyata (P≤0,01) terhadap kadar air dan senyawa fenolik, serta berpengaruh nyata (P≤0,05) terhadap nilai volume pengembangan, kadar karbohidrat, dan aktivitas antioksidan. Berdasarkan uji efektivitas de Garmo, didapatkan T2P3 (tepung bekatul : 120 menit) sebagai perlakuan terbaik dengan nilai volume pengembangan 59,27%; porositas 41,12%; ukuran pori 0,17 mm2; nilai L* 53,31; a* 4,84; b* 23,23; kadar air 27,00%; abu 2,37%; protein 9,86%; lemak 12,45%; karbohidrat 48,31%; serat kasar 5,15%; total senyawa fenolik 55,94 mg GAE/100 g; aktivitas antioksidan 72,07%, serta skor uji sensori hedonik warna 2,83; aroma 3,50; rasa 3,09; dan tekstur 3,36.
Kata kunci: Roti tawar, non-gluten, serealia, waktu proofing, fungsional

Abstract. Gluten-free white bread developed as a food diversification to overcome gluten-related health problems. It utilizes the potential of mocaf, rice flour, and various cereal flours to increase the nutritional content and functional benefits of white bread. The absence of gluten affected the physical characteristics of white bread, especially during proofing. This study aims to evaluate the effect of variations in cereal flour and proofing time on the characteristics of non-gluten white bread. This study used a completely randomized design (CRD) with 2 factors, variations in cereal flour (sorghum flour, bran flour, and oat flour) and proofing time (60, 90, and 120 minutes) with 3 replications. Each treatment was analyzed for physicochemical, functional, sensory and the best treatment using the de Garmo effectiveness test. The results showed that cereal flour types had a very significant effect (P≤0,01) on the color values L*, a*, and b*, ash, protein, fat, crude fiber, and hedonic test. Proofing time had a very significant effect (P≤0,01) on the percentage of porosity, but did not significantly affect the pore size. The interaction between cereal flour and proofing time had a very significant effect (P≤0.01) on the water content and phenolic compounds, and a significant effect (P≤0.05) on the value of development volume, carbohydrate content, and antioxidant activity. Based on the de Garmo effectiveness test, T2P3 (rice bran flour: 120 minutes) was found to be the best treatment with a development volume value of 59.27%; porosity 41.12%; pore size 0,17 L* value 53.31; a* 4.84; b* 23.23; water content 27.00%; ash 2.37%; protein 9.86%; fat 12.45%; carbohydrate 48.31%; crude fiber 5.15%; TPC 55.94 mg GAE/100 g; the antioxidant activity was 72.07%, and the hedonic sensory test scores were 2.83 in color, 3.50 in aroma, 3.09 in taste, and 3.36 in texture. Keywords: White bread, gluten, cereals, proofing time, functional