Substitusi tepung terigu dengan tepung ubi jalar putih hasil autoclaving-cooling multisiklus pada roti gambang = Substitution of wheat flour ith multi cycles autoclaved white sweet potato in gambang bread

Lius, Nicko (2020) Substitusi tepung terigu dengan tepung ubi jalar putih hasil autoclaving-cooling multisiklus pada roti gambang = Substitution of wheat flour ith multi cycles autoclaved white sweet potato in gambang bread. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Roti gambang merupakan salah satu produk pangan tradisional khas Betawi yang dibuat dari tepung terigu sebagai bahan utamanya. Tujuan dari penelitian adalah menentukan pengaruh jumlah siklus autoclaving-cooling terhadap kadar amilosa tepung ubi jalar putih dan menentukan pengaruh rasio antara tepung terigu dan tepung ubi jalar putih hasil modifikasi terhadap karakteristik fisik roti gambang. Penelitian dibagi menjadi 2 tahap yaitu tahap 1 (modifikasi fisik autoclaving pada suhu 121oC selama 30 menit dan cooling pada suhu 4oC selama 12-16) dan tahap 2 (karakterisasi roti gambang dengan rasio tepung terigu dan tepung ubi jalar putih hasil modifikasi 100:0, 95:5, 90:10, 85:15, 80:20, 75:25, 70:30, 65:35 60:40, 55:45, 50:50). Modifikasi autoclaving-cooling meningkatkan kadar amilosa. Kadar amilosa tepung ubi jalar putih tertinggi terdapat pada tepung ubi jalar hasil modifikasi autoclaving-cooling 3 siklus dengan kadar amilosa 36,80%±3,11. Semakin tinggi rasio tepung ubi jalar putih hasil modifikasi autoclaving-cooling 3 siklus akan meningkatkan kekerasan dan menurunkan derajat putih dan volume pengembangan pada roti gambang. Rasio tepung terigu dan tepung ubi jalar putih hasil autoclaving-cooling 3 siklus 85:15 merupakan formulasi roti gambang terbaik. / Gambang bread is one of the traditional Betawi food products made from wheat flour as its main ingredient. The purpose of this study is to determine the effect of the number of autoclaving-cooling cycles on amylose content of white sweet potato flour and determine the effect of the ratio between wheat flour and white sweet potato flour as a result of modification on the physical characteristics of gambang bread. The study was divided into 2 stages, namely stage 1 (physical modification of autoclaving at 121oC for 30 minutes and cooling at 4oC for 12-16) and stage 2 (characterization of bread with ratio of wheat flour and white sweet potato flour are 100: 0, 95: 5, 90:10, 85:15, 80:20, 75:25, 70:30, 65:35 60:40, 55:45 , 50:50). Autoclaving-cooling increases amylose content of the white sweet potato 36,80%±3,11. Higher 3 cycles autoclaved white sweet potato flour ratio will increase hardness and decrease the degree of white and the volume in gambang bread. The ratio of wheat flour and 3 cycles autoclaved white sweet potato flour 85:15 is the best formulation of gambang bread.

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