Substitusi parsial tepung terigu dengan tepung jagung termodifikasi yang mengandung pati resisten dan penambahan xanthan gum dalam pembuatan roti tawar = Partial substitution of wheat flour with modified corn flour contains resistant starch and xanthan gum addition in bread making

Kristiani, Felisia (2019) Substitusi parsial tepung terigu dengan tepung jagung termodifikasi yang mengandung pati resisten dan penambahan xanthan gum dalam pembuatan roti tawar = Partial substitution of wheat flour with modified corn flour contains resistant starch and xanthan gum addition in bread making. Bachelor thesis, Universitas Pelita Harapan.

	Text (Title) Title.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)
Preview	Text (Abstract) Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (278kB) | Preview
Preview	Text (ToC) ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (410kB) | Preview
Preview	Text (Chapter1) Chapter1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (303kB) | Preview
	Text (Chapter2) Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (470kB)
	Text (Chapter3) Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (472kB)
	Text (Chapter4) Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (742kB)
	Text (Chapter5) Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (216kB)
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (322kB) | Preview
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (3MB)

Abstract

Banyaknya konsumsi tepung terigu di Indonesia meningkatkan impor gandum. Tepung yang terbuat dari bahan pangan lokal seperti jagung dapat dimanfaatkan sebagai pengganti tepung terigu. Kadar pati resisten tepung jagung dapat ditingkatkan dengan modifikasi fisik, seperti heat moisture treatment (HMT). Tepung jagung yang mengandung pati resisten dapat digunakan dalam pembuatan roti tawar dengan penambahan xanthan gum. Tujuan dari penelitian ini adalah untuk menentukan pengaruh waktu pemanasan dalam modifikasi HMT terhadap kadar pati resisten tepung jagung, menentukan waktu pemanasan terbaik dalam modifikasi HMT berdasarkan kadar pati resisten tertinggi tepung jagung, dan menentukan pengaruh rasio substitusi tepung terigu dengan tepung jagung hasil modifikasi HMT dan konsentrasi xanthan gum terhadap karakteristik roti tawar yang dihasilkan. Perlakuan pada tepung jagung berupa waktu pemanasan dalam modifikasi HMT yang bervariasi yaitu 20, 40, 60, 80, dan 100 menit. Modifikasi HMT dilakukan pada suhu 120oC. Perlakuan pada formulasi roti tawar adalah rasio tepung terigu dan tepung jagung termodifikasi (100:0; 90:10; 80:20; dan 70:30) dan variasi konsentrasi xanthan gum (0; 0,5; dan 1%). Berdasarkan hasil penelitian, waktu pemanasan 20 menit menghasilkan kadar pati resisten tertinggi pada tepung jagung, yaitu sebesar 2,60±0,41%. Roti tawar dengan rasio tepung terigu dan tepung jagung HMT 20 menit sebesar 80:20 dan 0,5% xanthan gum merupakan formulasi terbaik berdasarkan kadar pati resisten dan uji fisik. Roti tawar tepilih memiliki kadar pati resisten sebesar 2,21±0,05%, volume 1160,00±20,00 ml, pori-pori 8,46±1,28 buah/cm, hardness 1260,59±18,34 g, springiness 0,72±0,00, cohesiveness 0,52±0,01, chewiness 474,76±3,08, lightness 70,13±2,36, dan hasil uji hedonik keseluruhan 4,64±1,16 atau netral. / The great amount of wheat flour consumption lead to increase Indonesia’s imports of wheat. Flour from local grain such as corn can be utilized as wheat flour substitute. Resistant starch content from corn flour can be increased with physical modification like heat moisture treatment (HMT). Corn flour contains resistant starch can be used to make bread with the addition of xanthan gum.The aims of this research are to determine the effect of heating time in HMT modification on resistant starch content of corn flour, to determine the optimal heating time in HMT modification and to determine the effect of ratio between wheat flour and modified corn flour and xanthan gum addition on characteristics of breads. The treatments of corn flour are variation of heating times (20, 40, 60, 80 and 100 minutes). HMT modification is carried out at 120oC. The treatment of bread’s formulations are ratio between wheat flour and modified corn flour (100:0; 90:10; 80:20; and 70:30) and variation in xanthan gum concentrations (0; 0.5; and 1%). Based on the result, heating time of 20 minutes on corn flour results in the highest resistant starch content (2.60±0.41%). Bread with wheat flour and 20 minutes HMT modified corn flour ratio of 80:20 and 0.5% xanthan gum addition is the best formulation based on resistant starch content and physical characteristics. The bread has 2,21±0,05% resistant starch, 1160,00±20,00 ml volume, 8,46±1,28 buah/cm2 , 1260,59±18,34 g hardness, 0,72±0,00 springiness, 0,52±0,01 cohesiveness, 474,76±3,08 chewiness, 70,13±2,36 lightness and overall hedonic score 4,64±1,16 or neutral.

Actions (login required)

View Item