ANALISIS REOLOGI ADONAN ROTI DARI TEPUNG TERIGU TERSUBSTITUSI TEPUNG TALAS

Estiyani, - (2018) ANALISIS REOLOGI ADONAN ROTI DARI TEPUNG TERIGU TERSUBSTITUSI TEPUNG TALAS. S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Roti merupakan produk pangan berbahan baku tepung terigu. Seiring dengan perkembangan jaman, pemanfaatan bahan lokal seperti umbi-umbian mulai berkembang sebagai pengganti tepung terigu, salah satunya umbi talas liar Colocasia esculenta L. Schoot varian antiqourum yang sampai saat ini belum dimanfaatkan. Tujuan penelitian ini untuk mengetahui pengaruh substitusi tepung talas terhadap reologi adonan, uji organoleptik dan mengetahui kadar air, kadar abu dan kadar garam roti yang tersubstitusi tepung talas. Pada penelitian ini dilakukan pembuatan pati talas dengan disertai perendaman dengan larutan NaCl 10% untuk mengurangi kadar kalsium oksalat. Pati talas digunakan untuk pembuatan roti, uji reologi dan uji organoleptik dengan variasi sebanyak 0%, 5%, 10%, 15% dan 20%. Untuk uji reologi adonan hanya substitusi 0% dan 5% dengan parameter uji Hardness, Fracturability, Adhesiveness, Springiness, dan Cohesiveness serta uji kadar air, kadar abu dan kadar garam. Hasil pengurangan kalsium oksalat mencapai 95% dengan randemen hidrokoloid pati talas sebesar 25,42%. Hasil uji reologi adonan pada parameter Hardness, Fracturability, Springiness, dan Cohesiveness untuk substitusi adonan 0% dan 5% berturut-turut 229,17 force/sec, 360,17 force/sec, 0,742 force/sec dan 0,552 force/sec; 87,385 force/sec, 121,3641 force/sec, 0,148 force/sec dan 0,527 force/sec cenderung substitusi adonan 0% lebih tinggi dibandingkan substitusi adonan 5%. Sedangkan parameter Adhesiveness substitusi adonan 5% cenderung lebih tinggi yaitu -121,398 force/sec dibanding substitusi adonan 0% yaitu -138,271 force/sec. Panelis cenderung lebih menyukai roti dengan substitusi dibanding roti tanpa substitusi dan kondisi optimum substitusi tepung talas yang dapat digunakan dalam pembuatan roti yaitu 15%. Hasil uji kadar air masuk dalam batas (batas maksimum 40%) dari substitusi 0% sampai 20% berturut-turut 27,8%, 26,0%, 25,9%, 25,8% dan 25,1% sedangkan uji kadar abu melewati batas (batas maksimum 1%) dari setiap substitusi yaitu 1,1%. Pada uji kadar garam, roti substitusi 0%, 5%, 10%, 15% dan 20% melewati batas (batas maksimum 2,5%) yaitu secara berturut-turut 7,6%, 6,4%, 8,9% dan 10,0% dan 10,6%. ;--- Bread is a food product made from wheat flour. Along with the times, the use of local materials such as tubers began to develop as a substitute for wheat flour, one of which was wild taro tuber Colocasia esculenta L. Schoot variant antiqourum which until now has not been utilized. This study was to determine the effect of taro flour substitution on dough rheology, organoleptic test and find out the water content, ash content and the content of bread salt substituted with taro flour. In this research, taro starch was prepared by soaking with 10% NaCl solution to reduce calcium oxalate. Taro starch is used for bread making, rheology test and organoleptic test with variations of 0%, 5%, 10%, 15% and 20%. For dough rheology test, only substitution 0% and 5% with Hardness, Fracturability, Adhesiveness, Springiness and Cohesiveness test parameters and test water content, ash content and salt content. Calcium oxalate reduction reached 95% with a yield of 25,42% hydrocolloid taro starch. Result of dough rheology test on Hardness, Fracturability, Springiness and Cohesiveness parameters for substitution of 0% and 5% respectively 229,17 force/sec, 360,17 force/sec, 0,742 force/sec and 0,552 force/sec; 87,385 force/sec, 121,3641 force/sec, 0,148 force/sec and 0,527 force/sec tend to substitute 0% higher than 5%. While the Adhesiveness parameter of 5% tends to be higher that is -121,398 force/sec compared to 0% which is -138,271 force/sec. Panelists tend to prefer bread with substitution compared to bread without the substitution and optimum conditions for substitution of taro flour which can be used in bread making which is 15%. The water content test results in the limit (maximum limit of 40%) from the substitution of 0% to 20% in a row 27,8%, 26,0%, 25,9%, 25,8% dan 25,1% while the ash content passes the limit (maximum limit of 1%) of each substitution which is 1,1%. In the salt content, substitution bread 0%, 5%, 10%, 15% dan 20% passes the limit (maximum limit of 2,5%), respectively 7,6%, 6,4%, 8,9% dan 10,0% dan 10,6%.

Item Type:	Thesis (S1)
Additional Information:	No Panggil : S_KIM_1406296_EST a-2018 ; Pembimbing : I Ali Kusrijadi, II Hayat Sholihin Nim : 1406296 .
Uncontrolled Keywords:	Tepung talas, Roti, Organoleptik, Reologi ; Taro flour, Bread, Organoleptic, Rheology
Subjects:	G Geography. Anthropology. Recreation > GB Physical geography
Divisions:	Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Pendidikan Kimia
Depositing User:	Ryan Taufiq Qurrohman
Date Deposited:	13 Feb 2020 01:34
Last Modified:	13 Feb 2020 01:34
URI:	http://repository.upi.edu/id/eprint/46452

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