NUR ROCHMAH, YASMIN (2024) OPTIMASI FORMULA ROTI TAWAR BERBASIS BEKATUL FERMENTASI DAN VITAL WHEAT GLUTEN BERDASARKAN KARAKTERISTIK FISIK, MIKROBIOLOGI, DAN FUNGSIONAL. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

	Text Yasmin Nur Rochmah_4444200095_03.pdf Restricted to Registered users only Download (8MB)
	Text Yasmin Nur Rochmah_4444200095_02.pdf Restricted to Registered users only Download (13MB)
	Text Yasmin Nur Rochmah_4444200095_01.pdf Restricted to Registered users only Download (22MB)
	Text Yasmin Nur Rochmah_4444200095_05.pdf Restricted to Registered users only Download (515kB)
	Text Yasmin Nur Rochmah_4444200095_04.pdf Restricted to Registered users only Download (57MB)
	Text Yasmin Nur Rochmah_4444200095_Ref.pdf Restricted to Registered users only Download (12MB)
	Text Yasmin Nur Rochmah_4444200095_Lamp.pdf Restricted to Registered users only Download (5MB)
	Text Yasmin Nur Rochmah_4444200095_Fulltext.pdf Restricted to Registered users only Download (31MB)

Abstract

Consumption of wheat flour in Indonesia still increases, causing the demand for wheat import every year. One of the food product made by wheat flour as the main ingredient is wheat bread. One of the solutions to reduced wheat flour is to substitute by using local food like fermented rice bran that has many bioactive compounds. Fermented rice bran can inhibit the work of gluten in forming pores and holding CO2, so vital wheat gluten is added to improve the characteristics. This study aims to determine the optimum concentration of fermented rice bran, wheat flour, and vital wheat gluten to produce optimum characteristics. This research used a Mixture Design D-Optimal containing 3 variables, that is fermented rice bran (3-12%), wheat flour (60-80%), and vital wheat gluten (10-30%). Then, fifteen experimental units were chosen by the program. Based on the optimization result and analysis of all parameters, an optimum formula was obtained which was composed of 12% fermented rice bran, 60.31% wheat flour, and 27.69% vital wheat gluten with desirability value of 0.857. The analysis result of water activity is 0.85; dough density 1.07 g/mL; product density 0.33 g/mL; volume 114%; porosity 23.47%; crust (L* 65.73; a* 6.94; b* 33.17; ohue 78.19; chroma 33.89), crumb (L* 64.07; a* 6.18; b* 30.13; ohue 78.41; chroma 30.76), TPC 5.55 Log CFU/g; yeast mold number 3.01 Log CFU/g; antioxidant activity 92.60% inhibition, total flavonoid 51.35 mg QE/g, and total phenol 147.60 mg GAE/g.

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor ANA SYABANA, MOHAMAD 198206072006041003 Thesis advisor NURTIANA, WINDA 199108162022032003
Additional Information:	Konsumsi tepung gandum di Indonesia selalu meningkat, sehingga menyebabkan permintaan impor gandum setiap tahunnya terus meningkat. Salah satu produk pangan berbahan dasar tepung terigu adalah roti gandum. Salah satu solusi untuk mengurangi penggunaan tepung terigu adalah dengan menggantinya dengan bahan pangan lokal seperti bekatul yang mengandung banyak senyawa bioaktif. Bekatul yang difermentasi dapat menghambat kerja gluten dalam membentuk pori-pori dan menahan CO2, sehingga ditambahkan vital wheat gluten untuk memperbaiki karakteristiknya. Penelitian ini bertujuan untuk mengetahui konsentrasi optimum bekatul fermentasi, tepung terigu, dan vital wheat gluten untuk menghasilkan karakteristik optimum. Penelitian ini menggunakan Mixture Design D-Optimal yang terdiri dari 3 variabel yaitu bekatul (3-12%), tepung terigu (60-80%), dan gluten gandum vital (10-30%). Kemudian program memilih lima belas unit percobaan. Berdasarkan hasil optimasi dan analisis semua parameter, diperoleh formula optimum yang terdiri dari 12% bekatul fermentasi, 60,31% tepung terigu, dan 27,69% gluten gandum vital dengan nilai desirability sebesar 0,857. Hasil analisis aktivitas air sebesar 0,85; densitas kamba adonan 1,07 g/mL; densitas kamba produk 0,33 g/mL; volume pengembangan 114%; porositas 23,47%; warna crust (L* 65,73; a* 6,94; b* 33,17; ohue 78,19; chroma 33,89), warna crumb (L* 64,07; a* 6,18; b* 30,13; ohue 78,41; chroma 30,76), ALT 5,55 Log CFU/g; Angka Kapang Khamir 3,01 Log CFU/g; aktivitas antioksidan 92,60% inhibisi, total flavonoid 51,35 mg QE/g, dan total fenol 147,60 mg GAE/g.
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan
Depositing User:	Yasmin Nur Rochmah
Date Deposited:	05 Sep 2024 16:07
Last Modified:	05 Sep 2024 16:07
URI:	http://eprints.untirta.ac.id/id/eprint/41487

Actions (login required)

View Item