Susi Sutrianingsih, Sri Wahyuni, tamrin tamrin


ABSTRACT This research was conducted to determine sensory properties of bread from maombo wikau flour with the addition of pectin. This study uses randomized range (CRD) then proceed with BNT test, where the treatment was 5 times with replications 4 times. The treatment consists of R1 = Wheat flour = 100%, Maombo wikau flour = 0%, Pectin 0%, R2 = Wheat flour = 30%, Maombo flour = 70%, Pectin 0.3%, R3 = Wheat flour = 30% , maombo wikau flour = 70%, 0.4% pectin, R4 = Wheat flour = 30%, maombo wikau flour = 70%, pectin 0.5%, R5 = Wheat flour = 30%, mixed wombo flour = 70%, pectin = 0.6% The parameters analyzed were then analyzed physically-chemically including proximate analysis, color, texture and sensory characteristics. The results showed that the interaction of the proportion of wheat flour, maombo wica flour and pectin concentration had a very significant effect on physicochemical properties (certain volume, texture index, moisture content, ash, protein, carbohydrate, fat and fiber), had no significant effect on texture and sensory properties of bread. Pectin produces bread with acceptable quality based on physicochemical properties even though they still have lower sensory properties than bread produced from 100% flour. In organeletic testing the most preferred treatment by panelists is treatment R2, namely TT 30%: WM 70%: PN 0.3% (flour 30%, Wikau maombo 70%, Pectin 0.3%), which produces bread products with good quality in accordance with the SNI standard for sweet bread, the volume that has a significant effect on the selected treatment has a mean specific volume of 64 ml / g and has a good texture index. Keywords: wikau maombo, pectin, organoleptic, texture bread profile ABSTRAK Penelitian ini dilakukan untuk mengetahui karakteristik organoleptik roti dan profil tekstur roti yang dibuat dari tepung wikau maombo dengan penambahan pektin. Penelitian ini menggunakan rangcangan acak lengkap (RAL). Perlakuan terdiri dari lima formulasi roti manis, yaitu : R1 (Tepung terigu 100% , tepung wikau maombo 0 %, pektin 0%), R2 (Tepung terigu 30 %, tepung wikau maombo 70%, pektin 0,3%), R3 (Tepung terigu 30 % , tepung wikau maombo 70%, pektin 0,4%), R4 ( Tepung terigu 30% , tepung wikau maombo 70 %, pektin 0,5%), R5 (Tepung terigu 30%, tepung wikau maombo 70 %, pektin 0,6%). Analisis karakteristik organoleptik meliputi warna, aroma, rasa, dan tekstur serta analisis profil tekstur dengan SEM (Scanning Electron Microscope). Hasil penelitian menunjukkan bahwa interaksi proporsi tepung terigu, tepung wikau maombo dan konsentrasi pektin tidak berpengaruh nyata pada karakteristik sensoris roti. Aplikasi pektin menghasilkan roti dengan kualitas yang dapat diterima berdasarkan analisis organoleptik, walaupun memiliki penilaian lebih rendah dibandingkan roti yang dihasilkan dari tepung terigu 100%. Pada pengujian organoletik perlakuan yang paling disukai para panelis yaitu perlakuan R2 (tepung terigu 30%, tepung wikau maombo 70%, pektin 0,3%), yang menghasilkan produk roti dengan mutu yang sesuai dengan standar SNI roti manis. Hasil pengamatan profil tekstur menggunakan alat SEM menunjukkan perbedaan morfologi antara tekstur roti manis kontrol dan roti manis R3 (30% tepung terigu, 70% wikau maombo dan pektin 0.4%). Kata Kunci: wikau maombo, pektin, organoleptik, profil tekstur roti manis

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