MUTU ROTI BERBAHAN DASAR MOCAF: “FORMULASI DAN METODE PEMBUATAN ADONAN” - I Wayan Sweca Yasa; Zainuri Zainuri; M. Abbas Zaini; Taufikul Hadi (Pro Food, 2016)
This reasearch aim was to investigate the appropriate formulation and method of producing the modified cassava flour (MCF) sweet bread. The experiment was conducted in laboratory and arranged with completely randomized design of factorial with three replications. The treatments variabel included the proportion of 10, 20 and 30% MCF based on the total flour in formulation and three different methods of dough preparation. The straight dough, sponge and dough method and no time dough, respectively were the methods of dough preparation. The bread quality parameters were physical characteristics such as color, crumb structure, loaf volume, organoleptics such as taste, flavor, and chemical composition such as ash, protein, lipid and sugar content. Data were analyzed with analyses of variance and post hoc test with Least Significant Difference at the same level of sigificance of 5 percent. The result showed that the methods of dough preparation gave affect on the organoleptic characteristic, but they did not show affect on the physical and chemical composition of the bread quality. MCF proportion in formulation found their affect on moisture and protein content, however on others parameter their affect were not found. The higher proportion of MCF in formulation, the higher the moisture content of the bread. In contrast to the protein content of the bread, the higher the proportion of MCF in formulation, the lower the protein content. The MCF sweet bread produced with straight dough method and 20% of MCF in formulation had the best quality parameter of physical, organoleptic and chemical composition and met the Indonesia quality standard of sweet bread, except the protein content. Key words: bread, formulation, modified cassava flour, dough methods ABSTRAK Penelitian ini bertujuan untuk mengetahui formulasi dan metode pembuatan adonan yang menghasilkan mutu roti manis berbahan baku mocaf terbaik. Percobaan dilakukan di laboratorium dan ditata menggunakan rancangan acak lengkap faktorial dengan 3 ulangan. Variabel perlakuan mencakup formulasi adonan roti dengan 4 aras dan metode pembuatan adonan dengan 3 aras perlakuan. Formulasi adonan meliputi penggunaan tepung mocaf 0, 10, 20, 30% dari total tepung yang digunakan. Sementara, metode adonan meliputi metode pembuatan adonan dengan sistem langsung (straigh dough), sistem tidak langsung (sponge and dough), sistem cepat (No time dough). Variabel yang diamati meliputi : warna, struktur remah, volume roti, rasa, aroma, kadar air, kadar abu, kadar protein, kadar lemak dan kadar gula reduksi. Data dianalisis menggunakan analisis keragaman pada taraf nyata 5% dan uji lanjut menggunakan uji Beda Nyata Terkecil pada taraf nyata yang sama. Hasil penelitian menunjukkan bahwa metode pembuatan adonan berpengaruh terhadap sifat organoleptik, namun tidak berpengaruh terhadap komposisi kimia dan sifat fisik roti manis. Proporsi mocaf dalam formulasi adonan hanya berpengaruh terhadap kadar air dan kadar protein roti manis. Semakin banyak proporsi tepung mocaf dalam adonan maka semakin tinggi kadar airnya, namun sebaliknya dengan kadar protein roti manis. Roti manis yang dibuat dengan metode langsung (straight dough) dan proporsi tepung mocaf 20 persen dalam formulasi menunjukkan mutu fisik, kimia dan organoleptik yang terbaik dan memenuhi standar mutu roti menurut SNI, kecuali kadar protein. Kata kunci: roti, mocaf, metode, formulasi adonan