Teknologi Pengolahan Roti Kering Substitusi Tepung Sukun - Ira Mulyawanti; nFN Hernani; nFN Febriyezi; Sri Widowati (Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, 2011)
Tepung sukun dapat dimanfaatkan sebagai alternatif unruk mensubstitusi terigu dalam pembuatan roti. Namun karena tepung sukun tidak mengandung gluten, maka penggunaannya dalam roti tidak dapat 100% dan untuk memperbaiki penerimaan organoleptik roti substitusi tepung sukun, perlu diolah lebih lanjut menjadi roti kering. Penelitian dilakukan untuk mengetahui pengaruh substitusi terigu dengan tepung sukun (10%,20%,30%) dan jenis lemak (shorthening, margarin, mentega) yang digunakan terhadap karakteristik roti kering yang dihasilkan. Hasil penelitian menunjukkan bahwa penambahan tepung sukun berpengaruh nyata terhadap volume spesifik dan sifat fungsional roti kering. Perbandingan tepung sukun dengan terigu 10:90 menghasilkan roti kering dengan karakteristik kimia dan fisik yang tidak berbeda nyata dengan penggunaan terigu 100%, yaitu dengan kadar lernak 9,0%, protein 14,30%, kadar air 5,36%, volume spesifik 3,66 ml/g, amilosa 16,57%, pati terlarut65,15%, dan daya cerna pati 77,58%. Secara organoleptik, panelis menyukai produk roti kering substitusi tepung sukun 10% dengan kriteria suka untuk rasa, warna, aroma, penampakan dan kesukaan keseluruhan. Jenis lemak berpengaruh terhadap kandungan lemak, protein, aktivitas air, dan tingkat penerimaan roti kering. Penggunaan mentega menghasilkan roti kering terbaik dengan kandungan lemak 8,4%, protein 15,48%, dan air 6,08%. Secara organoleptik panelis menyukai penggunaan mentega dengan kriteria suka pada rasa, warna, aroma, penampakan, dan kesukaan keseluruhan. Dengan demikian, tepung sukun dapat mensubstitusi terigu sebanyak 10% untuk menghasilkan roti kering yang baik. Processing Technology of Rusk with Breadfruit Flour Substitution.Breadfruit flour is a potential substitute for wheat flour in bread making. However, since breadfruit flour does not contain gluten, complete substitution of wheat flour with breadfruit flour in bread is impossible and to improve sensory characteristics of bread with breadfruit flour substitution re-baking is required to produce rusk. This study was conducted to investigate the effect of partial substitution of wheat flour with breadfruit flour (10%,20%,30%) and type of fat (shortening, margarine, butter) on physico chemical characteristics and sensory acceptability of rusk. The results showed that substitution of wheat flour with breadfruit flour significantly influenced the specific volume and functional properties of rusk. The physico-chemical characteristics of rusk made from 10% breadfruit flour substitution, which were fat 9.0%, protein 14.30% and moisture 5.36%, specific volume 3.66 ml/g, amylose 16.57%, soluble starch 65.15%, and starch digestibility 77.58%, were insignificantly different from those of rusk made from 100% wheat flour. The type of fat used influenced the fat and protein contents, water activity, and sensory acceptability of rusk. The use of butter produced the best rusk which contained fat 8.4%, protein 15.48%, and moisture 6.08%. In general, sensory panelists liked the taste, color, flavor, appearance and overall characteristics of rusk made from 10% breadfruit flour substitution with the use of butter. The results suggest that breadfruit flour could substitute 10% of wheat flour in production of rusk with acceptable physico-chemical and sensory characteristics.