YURIYAN, M. HAMMAM ANTAR (2025) KARAKTERISTIK ROTI TAWAR DENGAN SUBSTITUSI TEPUNG DUCKWEED (Lemna sp.) SEBAGAI PANGAN FUNGSIONAL. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
White bread has become one of the most popular processed food products among all layers of Indonesian society. Its low price, delicious taste, and ease of consumption make white bread popular. However, the nutritional content of white bread is dominated by carbohydrates and is low in protein and fiber. Substitute duckweed flour is one of the efforts that can be made to enhance the nutritional value and create functional properties of white bread. Duckweed is known to have the potential as a food ingredient that contains high protein and fiber. In addition, duckweed is known to have functional properties as an emulsifier, stabilizer, and thickener in food. This research aims to determine the optimal concentration of duckweed flour addition in white bread. This research uses the Completely Randomized Design (CRD) method, which consists of 4 treatment levels, namely (0%, 1%, 3%, and 5%) with 2 replications. Consisting of 2 stages, namely the production of duckweed flour and the making of white bread, followed by hedonic testing, proximate analysis, crude fiber, swelling power, hardness, slice appearance, Bayes, and amino acids. Based on the research results, the 3% duckweed flour concentration was the best treatment with hedonic values of appearance 6.23; aroma 5.13; taste 5.47; and texture 6.33. Proximate testing showed moisture content at 3.47%, ash content at 4.67%, fat content at 2.61%, protein content at 14.09%, carbohydrate content at 75.18%, crude fiber at 7.39% and undetected lead heavy metal (-). Physical tests such as swelling power 135.83%, hardness 1.905 N, and good slice appearance.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Roti tawar menjadi salah satu jenis produk olahan pangan yang banyak diminati oleh seluruh lapisan masyarakat Indonesia. Harganya yang murah, rasa yang enak, dan mudah untuk dimakan menjadikan roti tawar digemari banyak orang. Namun, kandungan gizi roti tawar didominasi oleh karbohidrat dan rendah akan kandungan protein serta serat. Substitusi tepung duckweed menjadi salah satu upaya yang dapat dilakukan untuk meningkatkan nilai gizi dan menciptakan sifat fungsional roti tawar. Duckweed diketahui memiliki potensi sebagai bahan pangan yang mengandung protein dan serat tinggi. Selain itu, duckweed diketahui memiliki pemberi sifat fungsional sebagai pengemulsi, penstabil, dan pengental pada makanan. Tujuan dari penelitian ini adalah untuk menentukan konsentrasi substitusi tepung duckweed terbaik pada roti tawar. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) yang terdiri dari 4 taraf perlakuan yaitu (0%, 1%, 3%, dan 5%) dengan 2 kali ulangan. Terdiri dari 2 tahapan yaitu pembuatan tepung duckweed dan pembuatan roti tawar yang kemudian dilakukan pengujian hedonik, proksimat, serat kasar, daya kembang, kekerasan (hardness), kenampakan irisan, dan bayes. Berdasarkan hasil penelitian, konsentrasi tepung duckweed 3% menjadi perlakuan terbaik dengan nilai hedonik kenampakan 6,23; aroma 5,13; rasa 5,47; dan tekstur 6,33. Pengujian proksimat kadar air 3,47%, kadar abu 4,67%, kadar lemak 2,61%, kadar protein 14,09%, kadar karbohidrat 75,18%, serat kasar 7,39% dan logam timbal yang tidak terdeteksi (-). Pengujian fisik seperti daya kembang 135,83%, kekerasan 1,905 N, dan kenampakan irisan yang baik. | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan | |||||||||
| Depositing User: | M. Hammam Antar Yuriyan | |||||||||
| Date Deposited: | 01 Jul 2025 03:32 | |||||||||
| Last Modified: | 01 Jul 2025 03:32 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/50234 |
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