Andini, Devita (2024) APLIKASI MIXTURE DESIGN UNTUK OPTIMASI FORMULA ROTI TAWAR BERBASIS BEKATUL FERMENTASI DAN VITAL WHEAT GLUTEN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Many foods based on wheat flour, whereas wheat can not grow well in Indonesia, so it causes the increase of wheat import amount. This impacts on decreasing domestic economic growth. The solution is to minimize the use of wheat flour by using fermented rice bran, a by-product of rice milling that has been fermented to increase the nutrition. Fermented rice bran can be used in making white bread, but it does not contain gluten that makes white bread develop, so the other ingredient like vital wheat gluten (VWG) is needed to maintain that characteristic. This study aimed to obtain an optimum formula of white bread contained fermented rice bran, wheat flour, and VWG, with the best organoleptic characteristics and chemical content. This study used Design Expert Mixture Design. The factors were the concentration of fermented rice bran (3-12%), VWG (10-30%), and wheat flour (60-80%). The optimization resulted an optimal formula with the highest desirability value (0,587), consisted of 3% fermented rice bran, 80% wheat flour, and 17% VWG. The organoleptic results of this formula included values of crust color (slightly like to like), crumb color (slightly like to like), aroma (slightly like to like), taste (neutral to slightly like), crust texture (neutral to slightly like), crumb texture (neutral to slightly like), aftertaste (neutral), overall (neutral to slightly like) and chemical characteristics with water content of 33,73%, ash 2,20%, protein 3,31%, fat 8,25%, carbohydrate 52,53%, dietary fiber 4,65%, crude fiber 21,52%, and total calories in 40 grams is 119,04 kcal.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Terdapat banyak produk pangan berbahan dasar tepung terigu yang merupakan produk olahan gandum, padahal gandum tidak dapat tumbuh dengan baik di Indonesia sehingga menyebabkan jumlah impor tepung terigu terus meningkat. Hal ini dapat berdampak pada menurunnya pertumbuhan ekonomi dalam negeri. Solusi yang dapat dilakukan yaitu meminimalisir penggunaan tepung terigu dengan menggunakan bekatul fermentasi yang merupakan hasil samping penggilingan padi yang telah difermentasi untuk meningkatkan kandungan gizinya. Bekatul yang difermentasi dapat digunakan dalam pembuatan roti tawar, hanya saja bekatul tidak mengandung gluten yang membuat roti tawar mengembang, sehingga diperlukan bahan lain seperti vital wheat gluten (VWG) untuk mempertahankan karakteristik roti tawar tersebut. Penelitian ini bertujuan untuk mendapatkan formula optimum roti tawar yang mengandung bekatul fermentasi, tepung terigu, dan VWG, dengan nilai organoleptik dan karakteristik kimia terbaik. Penelitian ini menggunakan software Design Expert Mixture Design. Faktor yang digunakan adalah konsentrasi bekatul fermentasi (3-12%), VWG (10-30%), dan tepung terigu (60-80%). Dari hasil optimasi diperoleh formula optimal dengan nilai desirability tertinggi (0,587), terdiri dari 3% bekatul fermentasi, 80% tepung terigu, dan 17% VWG. Hasil organoleptik formula ini meliputi nilai warna kulit roti (agak suka), warna bagian dalam roti (agak suka), aroma 5,21 (agak suka), rasa (netral sampai agak suka), tekstur kulit roti (netral sampai agak suka), tekstur bagian dalam roti (netral sampai agak suka), aftertaste (netral), keseluruhan (netral sampai agak suka) dan karakteristik kimia dengan kadar air 33,73%, abu 2,20%, protein 3,31%, lemak 8,25%, karbohidrat 52,53%, serat pangan 4,65%, serat kasar 21,52%, dan total kalori dalam 40 gram sebesar 119,04 kkal. | |||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry |
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| Divisions: | 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan 04-Fakultas Pertanian |
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| Depositing User: | Devita Devita Andini | |||||||||
| Date Deposited: | 05 Sep 2024 14:27 | |||||||||
| Last Modified: | 05 Sep 2024 14:27 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/41345 |
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