Pengaruh Substitusi Tepung Ubi Gadung (Dioscorea hispida Dennst) Terhadap Organoleptik Dan Sifat Fisiko Kimia Roti Tawar

Abstract

ABSTRACTThis study aims to determine the effect of substitution of gadung tuber flour on the organoleptic characteristics and physicochemical properties of white bread. This study used a completely randomized design (CRD) consisting of five treatments (wheat flour:gadung tuber flour) = 100:0 (A1), 90:10 (A2), 80:20 (A3), and 70:30 (A4). The results show that the organoleptic assessments of aroma, taste, and texture were very significant but the effect on the product’s color was not significantly different. The selected treatment was the sample with the substitution of 90% wheat flour and 10% gadung tuber flour (A1) with average scores of color, texture, aroma, and taste reached 4.00 (like), 4.00 (like), 4.00 (like), 4.00 (like), respectively. The physical analysis shows that the selected sample had a volume of development of 18.97%. Meanwhile, the chemical analysis shows that the sample had 31.26% water, 1.25% ash, 11.504% protein, 8.02% fat, 47.94% carbohydrate, and HCN content of 19.44 ppm. Based on the results of the research, white bread products with the substitution of 90% wheat flour and 10% gadung tuber flour (A1) can be accepted (preferred) by the panelists and met the national standard, with the ash content that exceeds the national standard.Keywords: Bread from Gadung, organoleptic, physical, chemical.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung umbi gadung terhadap karakteristik organoleptik dan sifat fisiko kimia roti tawar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri atas lima perlakuan (tepung terigu: tepung umbi gadung) = 100: 0 (A1), 90: 10 (A2), 80: 20 (A3), 70:30 (A4). Hasil penelitian menunjukkan bahwa penilaian organoleptik aroma, rasa, dan tekstur berbeda sangat nyata serta berbeda tidak nyata pada warna dan perlakuan terpilih terdapat pada substitusi tepung terigu 90% dan tepung umbi gadung 10% (A1) dengan rerata warna sebesar 4,00 (suka), tekstur 4,00 (suka), aroma 4,00 (suka), rasa 4,00 (suka), analisis fisik yaitu nilai volume pengembangan 18,97 %, analisis kimia yaitu kadar air sebesar 31,26 %, kadar abu sebesar 1,25 %, kadar protein sebesar 11,504 %, kadar lemak sebesar 8,02 %, kadar karbohidrat sebesar 47,94 % dan kadar HCN sebesar 19,44 ppm. Berdasarkan hasil penelitian produk roti tawar dengan substitusi tepung terigu 90% dan tepung umbi gadung 10% (A1) dapat diterima (disukai) oleh panelis dan telah memenuhi standar SNI terkecuali pada kadar abu memiliki kadar yang melebihi standar SNI.Kata kunci:: Roti tawar dari Ubi Gadung, organoleptik, fisik, kimia