Substitusi Pati Sagu pada Pengolahan Roti Manis - RINDENGAN BARLINA (Buletin Palma, 2013)
Untuk mengurangi penggunaan tepung terigu pada pengolahan produk pangan, telah dilakukan pengolahan roti manis yang disubstitusi pati sagu. Penelitian ini dilakukan untuk mengetahui mutu roti manis yang disubstitusi pati sagu dan men-dapatkan formula yang disukai konsumen. Penelitian dimulai bulan Maret 2012 sampai bulan November 2012, di Balai Penelitian Tanaman Palma, Manado, Sulawesi Utara. Perlakuan disusun menggunakan Rancangan Acak Lengkap (RAL) dengan empat ulangan dan lima ulangan. Perlakuan merupakan perbandingan tepung sagu (TES) dan tepung terigu (TER), yaitu a1=TES : TER = 30: 70 (Formula-A), a2=TES : TER = 20 : 80 (Formula-B), a3=TES : TER = 10 : 90 (Formula-C) dan a4= TES : TER = 0 : 100 (Formula-D). Hasil analisa fisikokimia dan organoleptik menunjukkan, bahwa tiga formula roti manis yang disubstitusi tepung sagu (10-30%), mengandung kadar air berkisar 17,24-17,74%, protein 10,07-11,44%, karbohidrat 59,63-60,86%, serat kasar 4,04-4,86%, lemak 10,13-10,49%, dan abu 1,21-1,29%. Berdasarkan hasil yang diperoleh maka pengolahan roti manis yang disubstitusi pati sagu sampai 30% (Formula-A), secara organoleptik masih dapat diterima konsumen dan memiliki kadar air 17,24%, protein 10,11%, karbohidrat 60,86%, serat kasar 4,04%, lemak 10,49%, abu 1,29%, Indeks Pengembangan 83,91% dan total mikroba sampai penyimpanan 6 hari 2,02 x 101 CFU/g. Roti yang diperoleh dapat dikategorikan sebagai roti manis berserat tinggi. Kata kunci: Pati sagu, roti manis, sifat fisikokimia, organoleptik.ABSTRACTSubstitution of Sago Starch in Processing of Sweet BreadIn order to reduce of using wheat flour on processing of food products, processing of sweet breads substituted sago starch has done. This study was conducted to determine quality of sweet bread substituted sago starch, and to find formula preferred by consumers. Research began in March 2012 to November 2012, at Indonesian Palms Research Institute, Manado, North Sulawesi. The experiment was arranged using Completely Randomized Design, with four treatments and five replications. The treatment are ratio of sago starch (TES) and wheat flour (TER), consisting of a1=TES : TER = 30: 70 (Formulae- A), a2=TES : TER = 20 : 80 (Formulae- B), a3=TES : TER = 10 : 90 (Formulae-C) dan a4= TES : TER = 0 : 100 (Formulae-D). The results of physicochemical and sensory analysis showed that three formula sweet breads were substituted sago starch (10-30%), contains of moisture content ranging from 17,24-17,74%, protein 10,07-11,44%, carbohydrate 59,63-60,86%, fiber 4,04-4,86%, fat 10,13-10,49%, and ash 1,21-1,29%. Based on the results obtained by the processing of sweet breads substituted sago starch until 30% (Formula A), organoleptically acceptable to consumers and has a water content 17.24%, 10.11% protein, 60.86% carbohydrate, crude fiber 4.04%, fat 10.49%, ash 1.29%, 83.91% Development Index and total microbial storage until 6 days 2.02 x 101 CFU/g. The bread obtained can be categorized as high-fiber sweet breads.