Melola Discovery

← Melola Discovery

Journal

PENGARUH SUBSTITUSI SOURDOUGH TEPUNG HANJELI (Coix lacryma-jobi L) TERHADAP KARAKTERISTIK ROTI

Jurnal Sains dan Teknologi Pangan · Vol. 7 No. 5 (2022)

DOI
10.33772/jstp.v7i5.28416
ISSN
2527-6271
Published
2022-11-01
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This study aimed to determine the effect of hanjeli flour sourdough substitution on the characteristics of the bread produced, especially its volume and organoleptic characteristics. The study used a completely randomized design with two variables, namely the substitution of hanjeli flour with and without fermentation in four replications. The results show that hanjeli flour sourdough contained an exopolysaccharide of 70.70 mg/g which was produced at a 24-hour fermentation time with a dough pH reaching 3.66. Bread substituted with 50% hanjeli flour sourdough showed an increase of specific volume to 1.88 cm3 /g and improved organoleptic quality. Thus, the use of hanjeli flour sourdough can improve the quality of the bread. Keywords: Bread, Exopolysaccharides, Hanjeli flour, Sourdough ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh substitusi sourdough tepung hanjeli terhadap karakteristik roti yang dihasilkan, khususnya volume roti dan karakteristik organoleptiknya. Rancangan penelitian yang digunakan adalah RAL dengan dua variabel yaitu substitusi tepung hanjeli tanpa fermentasi dan substitusi sourdough tepung hanjeli dengan empat kali ulangan. Hasil penelitian menunjukkan bahwa sourdough tepung hanjeli mengandung eksopolisakarida sebesar 70,70 mg/g yang dihasilkan pada waktu fermentasi 24 jam dengan pH adonan mencapai 3,66. Roti yang disubstitusi dengan sourdough tepung hanjeli sebanyak 50% mampu meningkatkan volume spesifik roti menjadi 1,88 cm3 /g dan juga mampu meningkatkan kualitas organoleptik roti yang dihasilkan. Dengan demikian, penggunaan sourdough tepung hanjeli diketahui mampu meningkatkan kualitas roti yang dihasilkan. Kata kunci: Eksopolisakarida, Roti, Sourdough, Tepung hanjel

Collaboration network of the authors

13 authors · 26 co-authorship links

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Bina Indah WidyanandaAffiliation unknown1
Khairiah KhairiahAffiliation unknown1
Sakina Yeti KiptiyahAffiliation unknown1
Pandu Legawa IsmayaAffiliation unknown1
Lia AmaliaAffiliation unknown1
Dina SudjanaAffiliation unknown1
Irwandi JaswirAffiliation unknown1
Titian Daru Asmara TugonAffiliation unknown1
Rizky Dwi LarasatiAffiliation unknown1
Eris SucimilawatiAffiliation unknown1
Fuji Sintya AgustianiAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Oct 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">PENGARUH SUBSTITUSI SOURDOUGH TEPUNG HANJELI (Coix lacryma-jobi L)  TERHADAP KARAKTERISTIK ROTI</dc:title>
	<dc:creator>Faturochman, Hadi Yusuf</dc:creator>
	<dc:creator>Adnan, Saepul</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT This study aimed to determine the effect of hanjeli flour sourdough substitution on the characteristics of the bread produced, especially its volume and organoleptic characteristics. The study used a completely randomized design with two variables, namely the substitution of hanjeli flour with and without fermentation in four replications. The results show that hanjeli flour sourdough contained an exopolysaccharide of 70.70 mg/g which was produced at a 24-hour fermentation time with a dough pH reaching 3.66. Bread substituted with 50% hanjeli flour sourdough showed an increase of specific volume to 1.88 cm3 /g and improved organoleptic quality. Thus, the use of hanjeli flour sourdough can improve the quality of the bread. Keywords: Bread, Exopolysaccharides, Hanjeli flour, Sourdough ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh substitusi sourdough tepung hanjeli terhadap karakteristik roti yang dihasilkan, khususnya volume roti dan karakteristik organoleptiknya. Rancangan penelitian yang digunakan adalah RAL dengan dua variabel yaitu substitusi tepung hanjeli tanpa fermentasi dan substitusi sourdough tepung hanjeli dengan empat kali ulangan. Hasil penelitian menunjukkan bahwa sourdough tepung hanjeli mengandung eksopolisakarida sebesar 70,70 mg/g yang dihasilkan pada waktu fermentasi 24 jam dengan pH adonan mencapai 3,66. Roti yang disubstitusi dengan sourdough tepung hanjeli sebanyak 50% mampu meningkatkan volume spesifik roti menjadi 1,88 cm3 /g dan juga mampu meningkatkan kualitas organoleptik roti yang dihasilkan. Dengan demikian, penggunaan sourdough tepung hanjeli diketahui mampu meningkatkan kualitas roti yang dihasilkan. Kata kunci: Eksopolisakarida, Roti, Sourdough, Tepung hanjel</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-11-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/28416</dc:identifier>
	<dc:identifier>10.33772/jstp.v7i5.28416</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 7, No 5 (2022): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v7i5</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/28416/16589</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Sains dan Teknologi Pangan</dc:rights>
</oai_dc:dc>