Substitusi tepung terigu dengan tepung talas hasil autoclaving-cooling pada roti gambang = Substitution of wheat flour using autoclaving-cooling taro flour on gambang bread

Christine, Christine (2020) Substitusi tepung terigu dengan tepung talas hasil autoclaving-cooling pada roti gambang = Substitution of wheat flour using autoclaving-cooling taro flour on gambang bread. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Umbi talas merupakan salah satu jenis umbi yang memiliki angka produksi yang tinggi di Indonesia. Kandungan amilosa pada umbi talas berkisar antara 17-28%. Amilosa dapat menyebabkan tekstur roti yang lebih lembut dan berperan dalam meningkatkan kadar pati resisten tipe 3. Pati resisten dapat ditingkatkan melalui metode autooclaving-cooling. Tujuan dari penelitian adalah untuk menentukan pengaruh metode autoclaving-cooling multisiklus terhadap karakteristik tepung talas serta menentukan pengaruh rasio tepung terigu dengan tepung talas hasil autoclaving-cooling terhadap karakteristik fisik roti gambang. Tahap pertama penelitian berupa proses pemanasan menggunakan autoklaf (suhu 121oC, 30 menit) dan pendinginan (suhu 4oC, 24 jam) satu, dua, dan tiga siklus terhadap tepung talas, sedangkan pada tahap kedua roti gambang diberikan rasio substitusi tepung terigu dengan tepung talas hasil autoclaving-cooling satu siklus 100:0, 90:10, 80:20, 70:30, 60:40, dan 50:50. Metode autooclaving-cooling multisiklus dapat meningkatkan kadar air, kadar amilopektin, daya serap air, kadar pati (pada perlakuan dua dan tiga siklus), tetapi menurunkan kadar amilosa (pada perlakuan dua dan tiga siklus) dan lightness. Kadar amilosa tertinggi adalah pada tepung talas hasil autoclaving-cooling satu siklus yaitu 20,05%, dengan kadar pati resisten sebesar 2,78% lebih tinggi dibandingkan dengan tepung talas kontrol 2,54%. Substitusi tepung talas hasil autoclaving-cooling satu siklus menurunkan volume pengembangan dan lightness, serta meningkatkan hardness pada roti gambang. Nilai hardness pada roti gambang dengan rasio substitusi tepung terigu dengan tepung talas hasil autoclaving-cooling satu siklus 80:20 mendekati kontrol dan memiliki atribut sensori (warna, aroma, rasa, dan tekstur) yang dapat diterima panelis. / Taro is one of the most tuber that has a high production rate in Indonesia. Amylose content in taro tubers ranges from 17-28%. Amylose can cause softer bread texture and play a role in increasing levels of resistant starch type III. Resistant starch can be increased through the autoclaving-cooling method. The purpose of this research is to determine the effect of multi-cycle autoclaving-cooling method on the characteristics of taro flour and determine the effect of the ratio of wheat flour to taro flour resulting from the autoclaving-cooling treatment on the physical characteristics of gambang bread. The first stage of the research was the heating process using autoclaves (121oC temperature, 30 minutes) and cooling (temperature 4oC, 24 hours) one, two, and three cycles of taro flour, whereas in the second stage the gambang bread was given a substitution ratio of wheat flour to taro flour results one cycle of autoclaving-cooling 100: 0, 90:10, 80:20, 70:30, 60:40, and 50:50. Multi-cycle autoclaving-cooling method can increase water content, amylopectin content, water absorption, starch content (in two and three cycle treatments), but reduce amylose content (in two and three cycle treatments) and lightness. The highest amylose content was in taro flour produced by one cycle of autoclaving-cooling treatment, which was 20.05%, with resistant starch content of 2.78% higher compared to 2.54% control taro flour. Substitution of taro flour as a result of one cycle of autoclaving-cooling reduces the volume of development and lightness, along with increases the hardness of gambang bread. The hardness value on gambang bread with the substitution ratio of wheat flour to taro flour resulting from autoclaving-cooling one cycle 80:20 approached control and had sensory attributes (color, aroma, taste, and texture) that were acceptable to panelists.

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