Physicochemical and organoleptic characteristics of pan bread using wheat flour partially substituted with heat-moisture treated sweet potato (Ipomoea batatas L.) flour = Karakteristik fisikokimia dan organoleptik roti tawar menggunakan tepung terigu substitusi parsial dengan tepung ubi jalar (ipomoea batatas l.) termodifikasi dengan metode panas lembab

Julista, Evelind Pangestu (2020) Physicochemical and organoleptic characteristics of pan bread using wheat flour partially substituted with heat-moisture treated sweet potato (Ipomoea batatas L.) flour = Karakteristik fisikokimia dan organoleptik roti tawar menggunakan tepung terigu substitusi parsial dengan tepung ubi jalar (ipomoea batatas l.) termodifikasi dengan metode panas lembab. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Roti tawar merupakan makanan pokok dan banyak dikonsumsi di seluruh dunia. Dalam penelitian ini, penggunaan tepung terigu dalam pembuatan roti disubstitusi sebagian dengan tepung ubi jalar untuk mengurangi penggunaan tepung terigu karena Indonesia mengimpor gandum dalam jumlah sangat besar untuk menghasilkan tepung. Namun, tepung ubi jalar perlu dimodifikasi untuk menghasilkan tepung dengan sifat yang lebih baik. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh suhu dan waktu HMT yang berbeda terhadap daya pengembangan, kelarutan dan keterangan tepung ubi jalar, lalu perlakuan terbaik akan ditentukan, dan juga untuk mengetahui pengaruh perbedaan rasio tepung terigu dan tepung ubi jalar termodifikasi terpilih terhadap karakteristik fisikokimia dan organoleptik roti tawar. Tepung ubi jalar dimodifikasi dengan HMT pada suhu dan waktu yang berbeda yaitu 77, 85, 93 oC selama 3, 6, 9 jam. Perlakuan dalam penelitian tahap II adalah perbedaan rasio antara tepung terigu dan tepung ubi jalar termodifikasi terpilih (100:0; 95:5; 90:10; 85:15; 80:20; 75:25; 70:30). Berdasarkan hasil penelitian, HMT dapat meningkatkan daya pengembangan tepung. HMT pada 77 oC selama 3 jam memberikan daya pengembangan tertinggi, yaitu 13.77±0.02 g/g. Roti tawar dengan rasio 95:5, 90:10 dan 85:15 dipilih berdasarkan karakteristik fisik dan organoleptik yang mirip dengan kontrol. Berdasarkan kandungan protein, roti tawar dengan rasio 95:5 dipilih karena memiliki kandungan protein yang mirip dengan roti kontrol. Berdasarkan volume, roti dengan rasio 95:5 dan 90:10 memiliki volume yang lebih tinggi daripada roti kontrol. Maka, roti tawar dengan rasio 95:5 dan 90:10 dipilih sebagai formulasi terbaik dengan kadar air, lemak, protein, abu dan karbohidrat sebagai berikut 36.69±0.17, 12.36±0.24, 9.82±0.10, 2.13±0.05, 38.99±0.07% and 37.37±0.27, 18.52±0.31, 9.18±0.45, 2.20±0.02, 32.73±0.50%. Maka dari itu, roti tawar dengan rasio 95:5 and 90:10 memiliki volume yang lebih baik daripada roti tawar pada umumnya sehingga mempunyai potensi untuk dikomersialisasikan. / Bread has been a staple food and one of the most consumed food worldwide. In this research, the bread is partially substituted with sweet potato to reduce the utilization of wheat flour since Indonesia imports huge amount of wheat to produce flour. However, modification of sweet potato flour is needed to produce flour with better properties. The aims of this research are to determine effect of different time and temperature of Heat Moisture Treatment (HMT) on swelling power, solubility and lightness of sweet potato flour then to select the best treatment, and to determine effect of different ratio of wheat flour and modified sweet potato flour on the physicochemical and organoleptic properties of pan bread. Sweet potato flour is modified by doing HMT at different temperature and time, which are 77, 85, 93 oC for 3, 6, 9 h. The treatment of bread’s formulation is ratio between wheat flour and modified sweet potato flour (100:0; 95:5; 90:10; 85:15; 80:20; 75:25; 70:30). Based on the result, Heat Moisture Treatment (HMT) increases swelling power of flour produced. From the results, HMT at 77 oC for 3 h gave the highest swelling power, which is 13.77±0.02 g/g. Then, from the result of main research stage II, pan bread with the ratio of 95:5, 90:10 and 85:15 were chosen as the best formulations since they were similar with the control in terms of physical and organoleptic properties. Based on the protein content, pan breads with the ratio of 95:5 was chosen since it has similar protein content with the control pan bread. Based on the volume, pan breads with the ratio of 95:5 and 90:10 were chosen as the best formulations since they have higher volume than the control pan bread. Therefore, pan bread with the ratio of 95:5 and 90:10 were chosen as the best formulated pan breads with moisture, fat, protein, ash and carbohydrate content of 36.69±0.17, 12.36±0.24, 9.82±0.10, 2.13±0.05, 38.99±0.07% and 37.37±0.27, 18.52±0.31, 9.18±0.45, 2.20±0.02, 32.73±0.50%, respectively. Therefore, pan breads with the ratio of 95:5 and 90:10 have a potential to be commercialized since they gave better volume than the usual wheat pan bread.

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