REFORMULASI ROTI GAMBANG DENGAN PENAMBAHAN PEKTIN DAN BUBUK AMPAS KELAPA SEBAGAI PENSUBTITUSI TEPUNG TERIGU DAN TEPUNG ROTI = REFORMULATION OF GAMBANG BREAD WITH ADDITIONAL PECTIN AND COCONUT DREGS POWDER AS WHEAT FLOUR AND BREAD CRUMB SUBSTITUTE

Supandi, Yiska Desthea (2022) REFORMULASI ROTI GAMBANG DENGAN PENAMBAHAN PEKTIN DAN BUBUK AMPAS KELAPA SEBAGAI PENSUBTITUSI TEPUNG TERIGU DAN TEPUNG ROTI = REFORMULATION OF GAMBANG BREAD WITH ADDITIONAL PECTIN AND COCONUT DREGS POWDER AS WHEAT FLOUR AND BREAD CRUMB SUBSTITUTE. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Roti gambang adalah roti tradisional Indonesia tanpa ragi dengan tekstur padat, memiliki rasa rempah, dan berwarna cokelat khas gula aren. Substitusi tepung terigu dengan ampas kelapa dan penambahan pektin dalam formulasi roti gambang belum pernah diteliti. Tujuan penelitian adalah untuk menentukan pengaruh metode dan waktu blansir terhadap rendemen, kadar air, kadar lemak, dan kadar serat pangan bubuk ampas kelapa, menentukan metode dan waktu blansir yang tepat berdasarkan kadar serat pangan tertinggi dan kadar lemak terendah, menentukan pengaruh rasio subtitusi bubuk ampas kelapa dan konsentrasi pektin terhadap volume pengembangan, hardness, uji skoring dan hedonik roti gambang, menentukan formulasi roti gambang terbaik serta mempelajari mikrostruktur roti gambang. Bubuk ampas kelapa dibuat menggunakan metode blansir (hot water dan steam) dan waktu blansir (5 menit dan 10 menit) yang berbeda. Roti gambang dibuat menggunakan rasio subtitusi total tepung terigu dan tepung roti dengan bubuk ampas kelapa (100:0, 90:10, 80:20, 70:30, dan 60:40) dan konsentrasi penambahan pektin (0%, 0,5%, dan 1%). Hot water blanching menghasilkan bubuk ampas kelapa dengan rendemen dan kadar lemak yang lebih rendah, serta kadar air dan kadar serat pangan yang lebih tinggi dibandingkan bubuk ampas kelapa dengan steam blanching. Waktu blansir hanya memengaruhi kadar serat pangan. Waktu blansir 10 menit menghasilkan bubuk ampas kelapa dengan kadar serat pangan lebih tinggi dibanding blansir 5 menit. Perlakuan hot water blanching 10 menit dipilih sebagai perlakuan terbaik, dengan rendemen (43,12 ± 0,64%), kadar air (5,40 ± 0,01%), kadar lemak (34,10 ± 1,56%), kadar protein (3,76 ± 0,1%), kadar abu (0,45 ± 0.02%), kadar karbohidrat (55,53 ± 1,28%) dengan kandungan serat pangan (73,89 ± 0,02%). Peningkatan rasio subtitusi meningkatkan hardness, nilai rasa asing, aroma asing, kekerasan dan menurunkan volume pengembangan, kesukaan terhadap rasa, aroma, kekerasan, dan penerimaan keseluruhan. Peningkatan konsentrasi pektin menurunkan hardness, nilai skoring kekerasan, keretakan pada konsentrasi 0,5%, dan meningkatkan kesukaan rasa roti gambang. Roti gambang formula 90:10 dengan penambahan 0,5% pektin terpilih sebagai formula terbaik. Mikrostruktur roti menunjukkan subtitusi bubuk ampas kelapa akan mengganggu kontinuitas matriks gluten dibandingkan roti kontrol. / Gambang bread is a Indonesian traditional no-yeast Indonesian bread characterized with by its palm sugar-like brown colour, a dense texture, and has spice taste. The substitution of wheat flour with coconut dregs powder and the addition of pectin in the formulation of gambang bread has not been studied. The objectives of the study are to determine effect of the blanching method and time on yield, moisture content, fat content, and dietary fiber content of coconut dregs powder, to determine the appropriate blanching method and time based on highest dietary fiber content and lowest fat content, to determine the effect of substitution ratio of coconut dregs powder and pectin concentration on the expansion volume, hardness, scoring and hedonic tests of gambang bread, to determine the best formulation of gambang bread based on the expansion volume, hardness, scoring and hedonic test results, and to study microstructure of gambang bread. Coconut dregs powder was made using different blanching methods (hot water and steam) and blanching times (5 minutes and 10 minutes). Gambang bread was made with ratio substitution of wheat flour and bread flour with coconut dregs powder (100:0, 90:10, 80:20, 70:30, and 60:40) and pectin concentration (0%, 0,5 %, and 1%). Hot water blanching produced coconut dregs powder with lower yield and fat content, as well as higher moisture and dietary fiber content than steam blanched coconut dregs powder. Blanching time only affected dietary fiber content. 10 minutes blanching produced coconut dregs powder with higher dietary fiber content than 5 minutes blanching. Hot water blanching treatment for 10 minutes was chosen as the best treatment, which had (43,12 ± 0,64%) of yield, water content (5,40 ± 0,01%), fat content (34,10 ± 1,56%), protein content (3,73 ± 0,1%), ash content (0,45 ± 0,02%), and carbohydrate content (55,53 ± 1,28%) with dietary fiber content (73,90 ± 0,02%). Higher substitution of coconut dregs powder increased hardness, foreign taste, foreign aroma, hardness score and decreased swelling volume, taste preference, aroma, hardness, and overall acceptability. Higher concentration of pectin reduced hardness, hardness score, cracks at 0,5% concentration, and increased taste hedonic scale of gambang bread. 90:10 ratio with 0,5% pectin was chosen as the best formula. Bread microstructure showed that substitution of coconut dregs will disrupt the continuity gluten matrix than control bread.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Supandi, Yiska Desthea01034190021yiskadesthea@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorAnugrahati, Nuri Arum0328067601UNSPECIFIED
Uncontrolled Keywords: Ampas kelapa; Blansir; Pektin; Roti gambang; Serat pangan Blanching; Coconut dregs; Dietary fiber; Gambang bread; Pectin
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Yiska Desthea
Date Deposited: 24 Jan 2023 05:33
Last Modified: 24 Jan 2023 05:47
URI: http://repository.uph.edu/id/eprint/52957

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