STUDI KOMPARATIF: Formulasi dan Karakterisasi Roti Bebas Gluten Terfortifikasi Tepung Batang Kembang Kol (Brassica oleracea var. botrytis) dan Brokoli (Brassica oleracea var. italica)

    Aliyya Divania, - and Florentina Maria Titin Supriyanti, - and Iqbal Musthapa, - (2025) STUDI KOMPARATIF: Formulasi dan Karakterisasi Roti Bebas Gluten Terfortifikasi Tepung Batang Kembang Kol (Brassica oleracea var. botrytis) dan Brokoli (Brassica oleracea var. italica). S2 thesis, Universitas Pendidikan Indonesia.

    Abstract

    Pemanfaatan limbah sayuran, seperti batang kembang kol dan brokoli sebagai bahan fortifikan roti bebas gluten merupakan solusi inovatif yang menggabungkan pendekatan zero waste dengan pengembangan pangan fungsional. Penelitian ini bertujuan untuk membuat formula roti bebas gluten yang difortifikasi dengan tepung limbah batang kembang kol dan brokoli serta karakterisasinya, sebagai upaya untuk peningkatan nilai gizi dan fungsi biologis produk pangan. Limbah sayuran yang digunakan berasal dari bagian batang utama di atas bonggol, namun belum mencapai area daun. Formulasi dilakukan dengan variasi komposisi tepung limbah batang yaitu 18; 36; 54 gr selanjutnya produk dianalisis kandungan gizi, skrining fitokimia, sifat tekstur, serta tingkat kesukaan konsumen. Hasil penelitian menunjukkan bahwa telah dibuat 6 varian roti bebas gluten terfortifikasi dan 1 roti bebas gluten kontrol. Hasil penelitian menunjukkan bahwa penambahan tepung batang kembang kol maupun brokoli sebanyak 54 gr berpengaruh dalam peningkatan kandungan total gula, serat, protein, dan lipid. Skrining fitokimia menunjukkan bahwa seluruh formula roti bebas gluten terfortifikasi, terdeteksi adanya flavonoid, terpenoid, tanin, dan senyawa fenolik. Roti bebas gluten dengan penambahan tepung batang brokoli menunjukkan pengaruh positif pada karakteristik tekstur produk. Uji hedonik menunjukkan bahwa roti bebas gluten terfortifikasi 18 gr tepung batang brokoli menunjukkan profil sensoris yang paling baik dan paling diterima. Temuan ini membuktikan bahwa roti bebas gluten terfortifikasi menggunakan tepung limbah batang kembang kol dan brokoli berpotensi menghasilkan produk yang diketahui kandungan gizi, kandungan fitokimia, tekstur yang baik serta disukai oleh konsumen. The utilization of vegetable waste, specifically cauliflower and broccoli stems, as fortifying agents in gluten-free bread represents an innovative solution that integrates a zero-waste approach with functional food development. This study aims to formulate and characterize gluten-free bread fortified with flour derived from cauliflower and broccoli stem waste, as an effort to enhance the nutritional value and biological functionality of food products. The vegetable waste used in this research was sourced from the main stem section above the core, excluding the leaf area. Formulations were prepared using varying concentrations of stem flour: 18 g, 36 g, and 54 g. The resulting bread products were analyzed for nutritional composition, phytochemical screening, textural properties, and consumer acceptability. The findings revealed the successful development of six fortified gluten-free bread variants and one control sample. The addition of 54 g of cauliflower or broccoli stem flour significantly increased the total sugar, fiber, protein, and lipid content. Phytochemical screening indicated the presence of flavonoids, terpenoids, tannins, and phenolic compounds in all fortified formulations. Gluten-free bread fortified with broccoli stem flour exhibited positive effects on textural characteristics. Hedonic testing showed that the variant fortified with 18 g of broccoli stem flour achieved the most favorable sensory profile and highest consumer acceptance. These results demonstrate that gluten-free bread fortified with cauliflower and broccoli stem waste flour has the potential to produce nutritionally enriched, phytochemically active, texturally desirable, and consumer-preferred products.

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    Official URL: https://repository.upi.edu/
    Item Type: Thesis (S2)
    Additional Information: https://scholar.google.com/citations?view_op=new_profile&hl=en ID SINTA Dosen Pembimbing Florentina Maria Titin Supriyanti: 6682493 Iqbal Musthapa: 5979687
    Uncontrolled Keywords: Brokoli, gizi, kembang kol, limbah sayur, roti bebas gluten. Broccoli, cauliflower, gluten-free bread, nutrition, vegetable waste.
    Subjects: L Education > L Education (General)
    Q Science > QD Chemistry
    T Technology > TX Home economics
    Divisions: Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Kimia - S2
    Depositing User: Aliyya Divania
    Date Deposited: 04 Sep 2025 05:23
    Last Modified: 04 Sep 2025 05:26
    URI: http://repository.upi.edu/id/eprint/137231

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