Pemanfaatan tepung umbi suweg (Amorphophallus paeoniifolius) termodifikasi heat moisture treatment dalam pengolahan roti tawar substitusi parsial menggunakan metode sponge dough = Utilization of heat-moistured treated suweg tuber flour (Amorphophallus paeoniifolius) in the processing of partial substituted pan bread using sponge dough method

Subakti, Dio Yosef (2024) Pemanfaatan tepung umbi suweg (Amorphophallus paeoniifolius) termodifikasi heat moisture treatment dalam pengolahan roti tawar substitusi parsial menggunakan metode sponge dough = Utilization of heat-moistured treated suweg tuber flour (Amorphophallus paeoniifolius) in the processing of partial substituted pan bread using sponge dough method. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Konsumsi roti tawar di Indonesia mengalami peningkatan setiap tahunnya sehingga gandum yang sulit dibudidayakan di Indonesia dan sebagai bahan baku dalam pembuatan roti tawar terus mengalami peningkatan dalam jumlah impornya. Terdapat umbi suweg (Amorphophallus paeoniifolius) sebagai bahan pangan lokal yang dapat diolah menjadi tepung, namun tidak mengandung gluten sehingga dapat digunakan sebagai pensubstitusi parsial dalam pembuatan roti tawar. Diperlukan modifikasi pada tepung umbi suweg yaitu dengan metode heat moisture treatment (HMT) untuk memperbaiki karakteristik roti tawar. Tujuan dari penelitian ini adalah untuk menentukan pengaruh suhu dan waktu HMT terhadap karakteristik tepung umbi suweg khususnya swelling power, kelarutan, dan lightness; lalu memilih kombinasi perlakuan terbaik, serta untuk menentukan pengaruh rasio tepung terigu dan tepung umbi suweg termodifikasi HMT terhadap karakteristik fisikokimia dan organoleptik roti tawar tersubstitusi; lalu memilih perlakuan terbaik. Modifikasi HMT dilakukan pada tepung umbi suweg pada suhu 76, 81, dan 86oC selama 3, 6, dan 9 jam. Hasil modifikasi HMT pada tepung umbi suweg tidak menunjukan perbedaan nyata pada swelling power, kelarutan, dan lightness sehingga pemilihan tepung umbi suweg termodifikasi terbaik berdasarkan nilai absolut swelling power tertinggi (11.60±0.03 g/g) yakni pada perlakuan suhu 76 oC selama 9 jam. Pembuatan roti tawar dilakukan dengan rasio tepung terigu dan tepung umbi suweg termodifikasi secara berurut 95:5, 90:10, 85:15, 80:20, 75:25, dan 70:30, dengan perlakuan terbaik yang paling mendekati kontrol pada rasio 95:5 dengan volume (758.75±5.3 cc), hardness (1298.58±52.27 g), dan crumb lightness (73.04±0.48 L*). Dengan demikian, produksi roti tawar dengan menggunakan rasio 95:5 memiliki potensi sebagai alternatif dalam industri pangan. / The consumption of pan bread in Indonesia has increased every year, so that wheat which is difficult to be cultivated in Indonesia and as one of the raw materials in making pan bread, continues to increase in the amount of imports. There are suweg tubers (Amorphophallus paeoniifolius) as a local food that can be processed into flour, but it does not contain gluten so it can be used as a partial substitution in making pan bread. Modification is needed for suweg flour, namely the heat moisture treatment (HMT) method to improve the characteristics of the pan bread. The objectives of this study were to determine the effect of HMT temperature and time on the characteristics of suweg flour, especially swelling power, solubility, and lightness, and to choose the best treatment combination, as well as to determine the effect of the ratio of wheat flour and HMT-modified suweg tuber flour on the physicochemical characteristics and organoleptic, continued by choosing the best treatment. HMT modification was performed on suweg tuber flour at 76, 81, and 86oC for 3, 6, and 9 hours. The results of HMT modification on suweg tuber flour did not show significant differences in swelling power, solubility, and lightness so that the selection of the best substitute flour based on the difference of absolute value of highest swelling power (11.60 ± 0.03 g/g) obtained at 76oC for 9 hours. Pan bread processing was carried out with a ratio of wheat flour and modified suweg tuber flour with ratio of 95:5, 90:10, 85:15, 80:20, 75:25, and 70:30, respectively. The best treatment that most resembles the control at a ratio of 95:5 with a volume of (758.75±5.3 cc), hardness (1298.58±52.27 g), and crumb lightness (73.04±0.48L*). Thus, pan bread production using a 95:5 ratio has a potential as an alternative in the food industry.

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