PENGARUH PENAMBAHAN TEPUNG UMBI GADUNG (Dioscorea Hispida Dennst) DARI PERENDAMAN AIR GARAM TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI ROTI MANIS - Yuningsih, Salmawati; Karimuna, La; Ansharullah, Ansharullah (JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO, 2021)
ABSTRACT This study aimed to determine the effect of adding Gadung flour (Dioscorea hispida Dennst) from saltwater immersion on the organoleptic and nutritional values of bread. This study used a completely randomized design (CRD) with various treatments of gadung flour addition, namely T0 (100% wheat flour: 0% gadung flour), T1 (75% wheat flour: 25% gadung flour), T2 (50% wheat flour: 50% gadung flour), and T3 (25% wheat flour: 75% gadung flour). The research data were analyzed using Analysis of variance with further testing using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The T2 treatment was the most preferred by the panelists with hedonic scores of color, aroma, texture, and taste reached 4.17 (like), 3.90 (like), 3.96 (like), and 4.13 (like), respectively. The nutritional value of the selected bread (T2) shows that it contained 25.21% water, 0.79% minerals, 41.46% fat, 1.69% protein, and 37.42% carbohydrate. The results show that the gadung bread product met the national quality standard of water and ash contents. Keyword: Bread, wheat flour, flour made from gadung immersed in salt water, organoleptic, nutritional value ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh penambahan tepung ubi gadung (Dioscorea hispida Dennst) dari hasil perendaman air garam terhadap penilaian organoleptik dan kandungan gizi roti. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan berbagai presentase perlakuan, penambahan tepung gadung yaitu T0 (Tepung terigu 100% : tepung gadung 0%), T1 (tepung terigu 75% : tepung gadung 25%), T2 (tepung terigu 50% : tepung gadung 50%), T3 (tepung terigu 25% : tepung gadung 75%). Data hasil penelitian dianalisis menggunakan sidik ragam (Analisis of varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Perlakuan T2 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilaian hedonik warna 4,17 (suka), aroma 3,90 (suka), tekstur 3,96 (suka) dan rasa 4,13 (suka). Kandungan nilai gizi roti terpilih (T2), yang meliputi kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat berturut-turut sebesar 25,21%, 0,79%, 41,46%, 1,69% dan 37,42%. Berdasarkan standar mutu SNI roti bahwa produk roti gadung sudah memenuhi standar mutu SNI hanya untuk kadar air dan kadar abu. Kata kunci: Nilai gizi, organoleptik, roti, tepung gadung, tepung terigu