Karakteristik Fisikokimia dan Sensoris Pada Roti Tawar Bebas Gluten Berbasis Tepung Mocaf Dengan Substitusi Tepung Biji Mangga Arum Manis (Mangifera indica L.) - Ida Ayu Agung Andina Niti Saraswati Manuaba; Anak Agung Istri Sri Wiadnyani; Gusti Ayu Kadek Diah Puspawati (Itepa : Jurnal Ilmu dan Teknologi Pangan, 2025)
Abstract Gluten-free white bread not contain gluten, can consume for people with gluten intolerance. Mocaf is often used as an alternative flour in gluten-free bread but low in protein and bioactive compounds, necessitating the addition of arum manis mango seed flour. This study aims to determine the effect of substituting arum manis mango seed flour on the physicochemical and sensory characteristics of mocaf based gluten-free white bread and obtain the best characteristics of gluten-free white bread. This study used a completely randomized design with mocaf flour treatment and mango seed flour substitution at 5 levels: 100:0; 90:10; 80:20; 70:30; and 60:40, each repeated 3 times resulting 15 experimental units. The data were analyzed by variance analysis followed by Duncan's Multiple Range Test. The results showed that the substitution of arum manis mango seed flour significantly effected (P<0.05) chemical characteristics including moisture content, protein content, total phenols, antioxidant activity, physical characteristics including expansion capacity, hardness, colorimetric, sensory evaluation including hedonic aroma, texture, taste, overall acceptance, scoring texture. The best treatment was 80% mocaf flour and 20% arum manis mango seed flour, with moisture content 53.54%, ash content 1.01%, protein content 3.34%, total phenols 106.25 mg GAE/100g, antioxidant activity 15.92%, fat content 5.93%, crude fiber content 3.83%, carbohydrate content 35.15%, expansion capacity 44.20%, hardness 3.61 N, the color described as gray army brown (L* 66.0; a* 5.67; b* 20.67). The hedonic ratings for color, aroma, texture, and taste are slightly liked, with soft texture, also overall acceptance rated is slightly liked. Keywords : gluten free bread, mango seed flour, mocaf Abstrak Roti tawar bebas gluten tidak mengandung gluten sehingga dapat dikonsumsi oleh penderita gluten intolerance. Mocaf menjadi salah satu alternatif tepung pada roti bebas gluten yang banyak dimanfaatkan namun rendah akan kandungan protein maupun senyawa bioaktif, sehingga diperlukan penambahan tepung biji mangga arum manis. Tujuan penelitian ini untuk mengetahui pengaruh substitusi tepung biji mangga arum manis terhadap karakteristik fisikokimia dan sensoris roti tawar bebas gluten berbasis tepung mocaf serta mendapatkan roti tawar bebas gluten dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap dengan perlakuan tepung mocaf dengan substitusi tepung biji mangga yang terdiri dari 5 taraf: 100:0, 90:10, 80:20, 70:30, 60:40 yang diulang sebanyak 3 kali sehingga diperoleh 15 unit percobaan. Data yang diperoleh dianalisis dengan sidik ragam dan dilanjutkan dengan Duncan’s Multiple Range Test. Hasil penelitian menunjukkan bahwa substitusi tepung biji mangga arum manis berpengaruh nyata (P<0,05%) terhadap karakteristik kimia meliputi kadar air, kadar protein, total fenol, aktivitas antioksidan, karakteristik fisik meliputi daya kembang, hardness, warna, serta karakteristik sensoris meliputi hedonik aroma, tekstur, rasa, penerimaan keseluruhan, skoring tekstur. Perlakuan terbaik pada 80% tepung mocaf dan 20% tepung biji mangga dengan kadar air 53,54%, kadar abu 1,01%, kadar protein 3,34%, total fenol 106,25 mg GAE/100g, aktivitas antioksidan 15,92%, kadar lemak 5,93%, kadar serat kasar 3,83%, kadar karbohidrat 35,15%, daya kembang 44,20%, hardness 3,61 N, berwarna gray army brown (L* 66,0; a* 5,67; b* 20,67), hedonik warna, aroma, tekstur, dan rasa agak suka, skoring tekstur empuk, serta penerimaan keseluruhan agak suka. Kata Kunci: roti bebas gluten, tepung biji mangga, tepung mocaf