Electronic Theses and Dissertation

Roti manis merupakan salah satu produk olahan berbahan dasar tepung terigu dengan tahapan proses pengadonan, fermentasi dan pemanggangan. Tingginya konsumsi roti manis di Indonesia menyebabkan impor gandum semakin meningkat. Oleh karena itu pada penelitian ini dilakukan inovasi pembuatan roti manis dengan pemanfaatan tepung mocaf sebagai alternatif mengurangi penggunaan tepung terigu. Pada pembuatan roti manis non-gluten jenis ragi dan suhu proofing menjadi faktor penting karena adonan tidak memiliki jaringan gluten yang kuat untuk menahan gas hasil fermentasi. Kombinasi jenis ragi (ragi instan dan sourdough) dan suhu proofing 30ᵒC, 35ᵒC dan 40ᵒC yang tepat diperlukan untuk menghasilkan roti dengan volume pengembangan yang baik, porositas yang merata, serta tekstur yang empuk. Penelitian ini bertujuan mengetahui pengaruh penggunaan jenis ragi dan variasi suhu proofing terhadap karakteristik fisikimia dan organoleptik roti manis yang dihasilkan.
Desain penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor. Faktor pertama adalah jenis ragi yang memiliki 2 taraf yaitu: K1 = ragi sourdough, K2= ragi instan. Faktor kedua adalah suhu proofing yang memiliki 3 taraf yaitu: T1 = 30ᵒC, T2 = 35ᵒC, dan T3 = 40ᵒC. Penelitian ini dilakukan dengan 3 kali ulangan sehingga diperoleh 18 satuan percobaan. Pengamatan dilakukan terhadap karakteristik fisik (volume pengembangan dan porositas), analisis kimia (kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar) serta organoleptik (hedonik terhadap warna, aroma, rasa, tekstur, pada roti manis non-gluten.
Hasil penelitian menunjukkan bahwa jenis ragi berpengaruh sangat nyata (P≤0,01) terhadap volume pengembangan, kadar air, kadar abu, lemak, karbohidrat, dan porositas. Ragi instan volume pengembangan dan porositas, kadar lemak dan karbohidrat yang lebih tinggi, sedangkan sourdough menghasilkan kadar air, kadar abu, dan serat kasar yang lebih tinggi. Suhu proofing berpengaruh sangat nyata (P≤0,01) terhadap kadar air, kadar abu, dan porositas pada suhu 40ᵒC. Perlakuan terbaik pada penelitian ini adalah K2T2 (ragi instan dengan suhu proofing 35ᵒC). dengan nilai porositas 6,17 buah pori, volume pengembangan 19,12%, kadar abu 1,75%, protein 6.47%, lemak 7,11%, karbohidrat 60,07 %, serat kasar 3,60%, serta nilai organoleptik hedonik warna 4,45 (agak suka), aroma 3,74 (netral), rasa 3,03 (agak tidak suka), dan tekstur 2,84 ( agak tidak suka).

Sweet bread is a wheat-based product involving mixing, fermentation, and baking stages. High consumption of sweet bread in Indonesia has led to rising wheat imports. Therefore, this study explores an innovation in sweet bread production by utilizing MOCAF (Modified Cassava Flour) as an alternative to reduce wheat flour usage. In the production of gluten-free sweet bread, the type of yeast and the proofing temperature are critical factors, as the dough lacks the strong gluten network needed to retain fermentation gases. An optimal combination of yeast type (instant yeast vs. sourdough) and proofing temperature (30°C, 35°C, and 40°C) is required to produce bread with good expansion volume, uniform porosity, and a soft texture. This study aims to determine the effect of yeast type and proofing temperature variations on the physicochemical and organoleptic characteristics of the resulting sweet bread. The study employs a Completely Randomized Design (CRD) with two factors. The first factor is the yeast type, with two levels: K1 (sourdough yeast) and K2 (instant yeast). The second factor is the proofing temperature, with three levels: T1 (30°C), T2 (35°C), and T3 (40°C). The study was conducted with three replications, resulting in a total of 18 experimental units. Observations were conducted on the physical characteristics (expansion volume and porosity), chemical composition (moisture, ash, protein, fat, carbohydrate, and crude fiber content), and organoleptic properties (hedonic assessment of color, aroma, taste, and texture) of gluten-free sweet bread. The results indicated that the type of yeast had a highly significant effect (P≤0,01) on expansion volume, moisture, ash, fat, and carbohydrate content, as well as porosity. Instant yeast resulted in higher expansion volume, porosity, fat content, and carbohydrate content, whereas sourdough yielded higher moisture, ash, and crude fiber content. Proofing temperature had a highly significant effect (P≤0,01) on moisture content, ash content, and porosity, particularly at 40°C. The best treatment in this study was K2T2 (instant yeast with a proofing temperature of 35°C), which yielded a porosity of 6.17 pores, an expansion volume of 19.12%, ash content of 1.75%, protein 6.47%, fat 7.11%, carbohydrates 60.07%, and crude fiber 3.60%; organoleptic hedonic scores were 4.45 for color (slightly like), 3.74 for aroma (neutral), 3.03 for taste (slightly dislike), and 2.84 for texture (slightly dislike).