Characteristics of Sweet Bread Prepared from Sweet Potato and Domestic Wheat Flour

Buletin, Vol
unpublished
ABSTRAK Pemanfaatan ubijalar menjadi beragam makanan turut mendukung program diversifikasi pangan lokal sekaligus mengurangi penggunaan terigu. Oleh karena itu, pada penelitian ini dipelajari kualitas roti manis yang diolah dari campuran tepung gandum lokal varietas Dewata dengan pasta ubijalar ungu varietas Antin 2. Percobaan disusun menggunakan rancangan acak lengkap faktorial dengan dua faktor dan tiga ulangan. Faktor pertama adalah jenis gandum (sosoh dan tidak sosoh) dan faktor kedua
more » ... faktor kedua perbandingan proporsi tepung gandum dengan pasta ubijalar (100:0, 70:30, 65:35, dan 60:40). Sebagai kontrol digunakan roti manis yang diolah dari 100% tepung terigu impor. Interaksi antara tepung gandum sosoh/tidak sosoh dengan proporsi pasta ubijalar berpengaruh nyata terhadap kekerasan, warna, volume, kadar air, abu, dan lemak roti manis, namun tidak nyata pengaruhnya terhadap rendemen dan kadar protein. Roti manis yang diolah dari tepung gandum tidak disosoh cenderung memiliki tekstur lebih keras, warna lebih kusam, dan kurang mengembang. Tepung gandum lokal yang disosoh dan pasta ubijalar ungu sampai dengan 40% berpeluang dikembangkan sebagai bahan baku pembuatan roti manis yang memiliki sensoris cukup disukai, tekstur lembut/empuk, butir remah yang seragam, serta kadar protein yang lebih tinggi daripada roti manis dari 100% terigu impor. Hal ini menunjukkan prospek penggunaan varietas unggul gandum lokal dan pasta ubijalar ungu dalam pembuatan roti manis. Kata kunci: gandum lokal, pasta ubijalar, roti manis. ABSTRACT The utilization of sweetpotato into a number of food products would support the local food diversification program as well as decrease the use of imported wheat flour. Therefore, the quality of sweet bread prepared from blended domestic wheat flour of Dewata variety and purple-fleshed sweetpotato paste of Antin 2 variety was studied. The trial used a complete factorial randomized design with two factors and three replicates. The first factor was the type of wheat flour (polish and unpolished) and the second factor was the ratio of wheat flour to sweetpotato paste (100: 0, 70:30, 65:35, and 60:40). As a control, sweet bread made from 100% imported wheat flour was used. The interaction between wheat flour type and ratio of sweetpotato paste showed significant effects on the hardness, colour/lightness, volume, moisture, ash, and fat contents of the sweet bread produced, however the yield and protein content were not significant. The bread prepared from the unpolished wheat flour tended to have slightly harder texture, darker colour and smaller volume. The bread prepared from polished wheat flour blended with sweet potato paste up to 40% is promising to be develop to sweet bread raw material, have sensorial attribute fairly liked, have soft texture, uniform grain, and higher protein content than those of sweet bread from 100 % imported flour. This suggests that the use of blended of improved variety of domestic wheat flour and sweet potatoes paste is promising for ingredients of sweet bread.
fatcat:lxgw3cpuhvhsznb3tk63bxvffm