KAJIAN PENAMBAHAN BUBUK KAKAO ( Theobroma cacao L.) DALAM KOMPOSISI ADONAN TERHADAP PENILAIAN ORGANOLEPTIK, KARAKTERISTIK FISIK, AKTIVITAS ANTIOKSIDAN DAN MASA SIMPAN ROTI TAWAR

Nur Iffatul Jannah, tamrin tamrin, Nur Asyik

Abstract


ABSTRACT
This study aimed to determine the effect of addition of cocoa powder in dough composition on organoleptic test, physical and
chemical characteristics and the shelf life of bread. This research used Randomized Block Design (RAK) with variation of
cocoa powder addition ie. 0%, 2,5%, 5%, 7,5% and 10%. The results showed that panelists liked fresh bread with the
addition of 7,5% cocoa powder with a color preferences score of 4.08 (likes), taste of 4.18 (likes), aroma of 3.96 (like) and
texture 3,78 (like). However, the best antioxidant activity was in the addition of 10% cocoa powder with antioxidant activity of
85.71% and IC50 value of 65.47 μg/mL. Increasing the addition of cocoa powder hence the shelf life decreased, so it can be
concluded the addition of cocoa powder increasing the antioxidant activity but reduced the shelf life of bread.
Keywords: Cocoa powder,wheatbread, antioxidants and shelf life.
ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk kakao dalam komposisi adonan terhadap penilaian
organoleptik,karakteristik fisik dan kimia serta masa simpan roti tawar. Penelitian ini menggunakan Rancangan Acak
Kelompok (RAK) dengan variasi penambahan bubuk kakao yaitu 0%, 2,5%, 5%, 7,5% dan 10%. Hasil penelitian
menunjukkan bahwa panelis menyukai roti tawar dengan penambahan bubuk kakao 7,5% dengan skor penilaian kesukaan
warna 4,08 (suka), rasa 4,18 (suka), aroma 3,96 (suka) dan tekstur 3,78 (suka). Namun, aktivitas antioksidan terbaik pada
perlakuan penambahan bubuk kakao 10% dengan aktivitas antioksidan 85,71% dan nilai IC
50
65,47 µg/mL. Semakin
meningkat penambahan serbuk kakao maka umur simpannya semakin menurun, sehingga dapat disimpulkan penambahan
bubuk kakao meningkatkan aktivitas antioksidan, namun tidak meningkatkan lama penyimpanan roti tawar.
Kata kunci: Bubuk kakao, roti tawar, antioksidan dan masa simpan.


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