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All Journal Jurnal Sains dan Teknologi Pangan Indonesian Journal of Halal Research Altifani Journal: International Journal of Community Engagement ARRUS Journal of Social Sciences and Humanities Karimah Tauhid
Adnan, Saepul
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Journal : Jurnal Sains dan Teknologi Pangan

 1 
PENGARUH SUBSTITUSI SOURDOUGH TEPUNG HANJELI (Coix lacryma-jobi L) TERHADAP KARAKTERISTIK ROTI Faturochman, Hadi Yusuf; Adnan, Saepul
Jurnal Sains dan Teknologi Pangan Vol 7, No 5 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (594.514 KB) | DOI: 10.33772/jstp.v7i5.28416

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
Co-Authors Abdul Wadud, Abdul Abin Suarsa Agustiani, Fuji Sintya Anandari Ladysta, Hilmiah Arum Kanti, Khaerani Dwi Larasati, Rizky Erfiansyah, Erfan Hadi Yusuf Faturochman Intan Primasari Jaswir, Irwandi Kusumawati, Eni Larasati, Rizky Dwi Nabila, Siti Rahma Sawalia Nurfadila, Siti Puspa, Aulia Putri, Bunga Saepul Anwar Sucimilawati, Eris Sugiartiningsih, Sugiartiningsih Suparjiman, Suparjiman Supriatna, Reren Tugon, Titian Daru Asmara Yunan, Arief yuniati, ulfa