Evaluasi Karakteristik Roti Komposit Bebas Gluten dengan Konsentrasi Hidrokoloid dan Waktu Proofing yang Berbeda
Evaluation of Gluten-Free Composite Bread Characteristics with Different Hydrocolloid Concentrations and Proofing Times
Keywords:
Arrowroot flour, Cornstarch, Gluten-free bread, Hydrocolloid, Rice flour
Abstract
Bread is generally made from wheat flour which contains gluten is known to have a negative effect on celiac disease patients, so other alternative ingredients are needed in making gluten-free bread. However, the use of these ingredients has a weakness in ability to retain gas during the proofing process, so a hydrocolloid additive, namely Carboxy methyl cellulose (CMC). The aim of this research is to determine the effect of adding CMC and proofing time on the physical characteristics of gluten-free bread. The research method used was a factorial randomized block design (RBD). Factors used in this research was the CMC concentration (1%, 2%, 3%) and the proofing time (30 and 45 minutes). A total of 6 treatment combinations were repeated 3 times to obtain a total of 18 experimental units. Data analysis took the form of analysis of variance (ANOVA) and further DMRT/BNT tests. The results showed that the addition of CMC and proofing time had a significant effect (p¡0.05) on physical characteristics such as volume development, hardness, and stalling rate. This study shows that the addition of CMC and the right proofing time can improve the physical characteristics of gluten-free white bread This research contributes to finding alternative products for people with celiac disease to get white bread products with good physical qualities.
References
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De La Hera, E., Rosell, C. M., & Gomez, M. (2014). Effect of water content and flour particle size on gluten-free bread quality and digestibility. Food chemistry, 151, 526–531. https://doi.org/10.1016/j.foodchem.2013.11.115.
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Gatti, S., Rubio-Tapia, A., Makharia, G., & Catassi, C. (2024). Patient and Community Health Global Burden in a World With More Celiac Disease. Gastroenterology, 167(1). https://doi.org/10.1053/j.gastro.2024.01.035.
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Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., & Biliaderis, C. G. (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of food engineering, 79(3), 1033–1047. https://doi.org/10.1016/j.jfoodeng.2006.03.032.
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Muthoharoh, D. F. & Sutrisno, A. (2017). Pembuatan Roti Tawar Bebas Gluten Berbahan Baku Tepung Garut, Tepung Beras, dan Maizena (Konsentrasi Glukomanan dan Waktu Proofing). Jurnal Pangan Dan Agroindustri, 5(2), 33-44.
Neumann, H. & Bruemmer, J.-M. (1997). Investigations with the production of gluten-free bread and roll specialities. Getreide Mehl und Brot (Germany), 51(1).
Nielsen, S. S. (2017). Food analysis. West Lafayette: Springer, fifth edition. https://doi.org/10.1007/978-3-319-45776-5.
Novitasari, E., Ernawati, R., Lasmono, A., Nafiah Ramadhani, T., & Meithasari, D. (2022). Komposisi Kimia Tepung dan Pati Umbi Ganyong dan Garut Koleksi Kebun Sumber Daya Genetik Natar, Lampung Selatan. Prosiding Seminar Nasional Lahan Suboptimal ke-10, 1, 929–936.
Nuraisyah, A., Raharja, S., & Udin, F. (2018). Karakteristik Kimia Roti Tepung Beras Dengan Tambahan Enzim Transglutaminase. Jurnal Teknologi Industri Pertanian, 28(3), 319–331. https://doi.org/10.24961/j.tek.ind.pert.2018.28.3.319.
Park, M.-K., Lee, K.-S., & Lee, K.-H. (2008). Effects of rice powder particle size in baked rice breads. Journal of The East Asian Society of Dietary Life, 18(3), 397–404.
Putri, D. A. & Murtini, E. S. (2017). Potensi Edamame Sebagai Pengganti Kuning Telur dalam Pembuatan Donat Mengandung Kentang. Journal of Food Technology & Industry/Jurnal Teknologi Industri Pangan, 28(2), 102–110. https://doi.org/10.6066/jtip.2017.28.2.102.
Putri, D. A., Murtini, E. S., & Sunarharum, W. B. (2021). The characteristics of dried Suji (Dracaena angustifolia (medik.) Roxb.) leaves powder produced by different drying methods and temperatures. In IOP Conference Series: Earth and Environmental Science, volume 733. https://doi.org/10.1088/1755-1315/733/1/012084.
Riyansah, A., Putri, D. N., & Damat, D. (2019). Kajian Kajian Subtitusi Pati Garut (Maranta arundinacea) Alami Dan Termodifikasi Pada Karakteristik Roti Manis Dengan Penambahan Tepung Kacang Merah. Food Technology and Halal Science Journal, 2(1), 178. https://doi.org/10.22219/fths.v2i1.12974.
Salsabila, K., Ansori, M., & Paramita, D. O. (2019). Eksperimen Pembuatan Cupcake Free Gluten Berbahan Dasar Tepung Biji Kluwih dengan Campuran Tepung Beras. Teknobuga, 7(1). https://doi.org/10.15294/teknobuga.v7i1.19550.
Soekotjo, R. (2010). Pengaruh Konsentrasi Yeast dan Jenis Emulsifier pada Frozen Dough. PhD thesis.
Sudaryati, E., Nasution, E., & Ardiani, F. (2018). Nutritional Quality of Bread from Mixture of Arrowroot Flour (Marantha arundinacea L.) and Wheat Flour. In 2nd Public Health International Conference (PHICo 2017) (pp. 186–189). https://doi.org/10.2991/phico-17.2018.17.
Sugiyono, Fransisca, & Yulianto, A. (2010). Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach. Hasil Penelitian J.Teknol. dan Industri Pangan, 21(2), 95–101. https://doi.org/10.6066/3404.
Ulziijargal, E., Yang, J.-H., Lin, L.-Y., Chen, C.-P., & Mau, J.-L. (2013). Quality of bread supplemented with mushroom mycelia. Food Chemistry, 138(1), 70–76. https://doi.org/10.1016/j.foodchem.2012.10.051.
Utomo, L. I., Nurali, E., & Ludong, M. (2017). Pengaruh Penambahan Maizena Pada Pembuatan Biskuit Gluten Free Casein Free Berbahan Baku Tepung Pisang Goroho (Musa Acuminate). Cocos, 1(2). https://doi.org/10.35791/cocos.v1i2.14939.
Widodo, R., Setijanen, D. H., & Dwi, A. R. (2014). Aspek mutu produk roti tawar untuk diabetes berbahan baku tepung porang dan tepung suweg. Agroknow, 2 (1).
Wijaya, A. S. (2022). Formulasi Roti Tawar Bebas Gluten Tertambah Beragi Jenis dan Konsentrasi Bahan Pangan Lemak Nabati. PhD thesis, Universitas Jember.
Wijayanti, Y. R. (2007). Subtitution of Wheat (Triticum aestivum) Flour by Arrowroot (Maranta arudinaceae L) Flour in Breadmaking. PhD thesis.
Agustini, S., Priyanto, G., Hamzah, B., Santoso, B., & Pambayun, R. (2015). Pengaruh Modifikasi Proses Terhadap Kualitas Sensoris Kue Delapan Jam. Jurnal Dinamika Penelitian Industri, 26(2).
Badan Standarisasi Nasional (1999). SNI 01-6057-1999 : Tepung Garut.
Badan Standarisasi Nasional (2009). SNI 3751:2009: Tepung terigu sebagai bahan makanan.
Budiarti, G. I., Sya’bani, I., & Alfarid, M. A. (2021). Pengaruh Pengeringan terhadap Kadar Air dan Kualitas Bolu dari Tepung Sorgum (Sorghum bicolor L). Fluida, 14(2), 73–79. https://doi.org/10.35313/fluida.v14i2.2638.
Cauvain, S. P. & Young, L. S. (2015). Technology of Breadmaking Third Edition. Springer.
Choi, I.-D. (2010). Substitution of rice flour on bread-making properties. Korean Journal of Food Preservation, 17(5), 667–673.
De La Hera, E., Rosell, C. M., & Gomez, M. (2014). Effect of water content and flour particle size on gluten-free bread quality and digestibility. Food chemistry, 151, 526–531. https://doi.org/10.1016/j.foodchem.2013.11.115.
Discepolo, V., Kelly, C. P., Koning, F., & Schuppan, D. (2024). How future pharmacologic therapies for celiac disease will complement the gluten-free diet. Gastroenterology, 167(1), 90–103. https://doi.org/10.1053/j.gastro.2024.02.050.
Gatti, S., Rubio-Tapia, A., Makharia, G., & Catassi, C. (2024). Patient and Community Health Global Burden in a World With More Celiac Disease. Gastroenterology, 167(1). https://doi.org/10.1053/j.gastro.2024.01.035.
Hartajanie, L. & Rhanie, A. (2010). Peningkatan Kualitas Roti Non Terigu Berbasis Tepung Ubi Kayu (Manihot utilissima) Menggunakan Hidrokoloid dan Enzim. Skripsi. Universitas Katolik Soegijapranata. Semarang.
Hazizah, H. & Estiasih, T. (2013). Karakteristik cookies umbi inferior uwi putih (kajian proporsi tepung uwi: pati jagung dan penambahan margarin). Jurnal Pangan dan Agroindustri, 1(1), 138–147.
Ikarini, A. H., Sutrisno, A., & Setyo Yuwono, S. (2023). Effect of Batter Method and Proofing Time on Physical and Sensory Characteristics of Gluten-Free Bread. Jurnal Teknologi Pertanian.
Istudor, A., Voicu, G., Muscalu, G., & Tudor, P. (2020). Evaluation of carbon dioxide released by bread dough during proving stage. In E3S Web of Conferences, volume 180. https://doi.org/10.1051/e3sconf/202018003012.
Jha, P. K., Chevallier, S., Cheio, J., Rawson, A., & Le-Bail, A. (2017). Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread. Journal of Food Engineering, 194. https://doi.org/10.1016/j.jfoodeng.2016.07.016.
Karimi, M., Fathi, M., Sheykholeslam, Z., Sahraiyan, B., & Naghipoor, F. (2012). Effect of different processing parameters on quality factors and image texture features of bread. J Bioproces Biotech, 2, 2–7.
Kementerian Pertanian (2016). Konsumsi Gandum di Indonesia Terus Meningkat.
Kraithong, S., Lee, S., & Rawdkuen, S. (2018). Physicochemical and functional properties of Thai organic rice flour. Journal of Cereal Science, 79, 259–266. https://doi.org/10.1016/j.jcs.2017.10.015.
Krissetiana, H., Kiswanto, Y., & Suyanto, R. (2020). Perlakuan Proofing Terhadap Sifat Sensoris Roti Mocaf. Jurnal Teknologi dan Industri Pangan, 5(1). https://doi.org/10.33061/jitipari.v5i1.3638.
Kuswardani, I. & Trisnawati, Y. (2008). Kajian Penggunaan Xanthan Gum pada Roti Tawar Non Gluten yang Terbuat dari Maizena, Tepung Beras dan Tapioka. Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition), 7(1). https://doi.org/10.33508/jtpg.v7i1.150.
Lagrain, B., Leman, P., Goesaert, H., & Delcour, J. A. (2008). Impact of thermostable amylases during bread making on wheat bread crumb structure and texture. Food research international, 41(8), 819–827. https://doi.org/10.1016/j.foodres.2008.07.006.
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., & Biliaderis, C. G. (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of food engineering, 79(3), 1033–1047. https://doi.org/10.1016/j.jfoodeng.2006.03.032.
Mancebo, C. M., Pico ́n, J., & Go ́mez, M. (2015). Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies. LWT, 64(1). https://doi.org/10.1016/j.lwt.2015.05.057.
Muthoharoh, D. F. & Sutrisno, A. (2017). Pembuatan Roti Tawar Bebas Gluten Berbahan Baku Tepung Garut, Tepung Beras, dan Maizena (Konsentrasi Glukomanan dan Waktu Proofing). Jurnal Pangan Dan Agroindustri, 5(2), 33-44.
Neumann, H. & Bruemmer, J.-M. (1997). Investigations with the production of gluten-free bread and roll specialities. Getreide Mehl und Brot (Germany), 51(1).
Nielsen, S. S. (2017). Food analysis. West Lafayette: Springer, fifth edition. https://doi.org/10.1007/978-3-319-45776-5.
Novitasari, E., Ernawati, R., Lasmono, A., Nafiah Ramadhani, T., & Meithasari, D. (2022). Komposisi Kimia Tepung dan Pati Umbi Ganyong dan Garut Koleksi Kebun Sumber Daya Genetik Natar, Lampung Selatan. Prosiding Seminar Nasional Lahan Suboptimal ke-10, 1, 929–936.
Nuraisyah, A., Raharja, S., & Udin, F. (2018). Karakteristik Kimia Roti Tepung Beras Dengan Tambahan Enzim Transglutaminase. Jurnal Teknologi Industri Pertanian, 28(3), 319–331. https://doi.org/10.24961/j.tek.ind.pert.2018.28.3.319.
Park, M.-K., Lee, K.-S., & Lee, K.-H. (2008). Effects of rice powder particle size in baked rice breads. Journal of The East Asian Society of Dietary Life, 18(3), 397–404.
Putri, D. A. & Murtini, E. S. (2017). Potensi Edamame Sebagai Pengganti Kuning Telur dalam Pembuatan Donat Mengandung Kentang. Journal of Food Technology & Industry/Jurnal Teknologi Industri Pangan, 28(2), 102–110. https://doi.org/10.6066/jtip.2017.28.2.102.
Putri, D. A., Murtini, E. S., & Sunarharum, W. B. (2021). The characteristics of dried Suji (Dracaena angustifolia (medik.) Roxb.) leaves powder produced by different drying methods and temperatures. In IOP Conference Series: Earth and Environmental Science, volume 733. https://doi.org/10.1088/1755-1315/733/1/012084.
Riyansah, A., Putri, D. N., & Damat, D. (2019). Kajian Kajian Subtitusi Pati Garut (Maranta arundinacea) Alami Dan Termodifikasi Pada Karakteristik Roti Manis Dengan Penambahan Tepung Kacang Merah. Food Technology and Halal Science Journal, 2(1), 178. https://doi.org/10.22219/fths.v2i1.12974.
Salsabila, K., Ansori, M., & Paramita, D. O. (2019). Eksperimen Pembuatan Cupcake Free Gluten Berbahan Dasar Tepung Biji Kluwih dengan Campuran Tepung Beras. Teknobuga, 7(1). https://doi.org/10.15294/teknobuga.v7i1.19550.
Soekotjo, R. (2010). Pengaruh Konsentrasi Yeast dan Jenis Emulsifier pada Frozen Dough. PhD thesis.
Sudaryati, E., Nasution, E., & Ardiani, F. (2018). Nutritional Quality of Bread from Mixture of Arrowroot Flour (Marantha arundinacea L.) and Wheat Flour. In 2nd Public Health International Conference (PHICo 2017) (pp. 186–189). https://doi.org/10.2991/phico-17.2018.17.
Sugiyono, Fransisca, & Yulianto, A. (2010). Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach. Hasil Penelitian J.Teknol. dan Industri Pangan, 21(2), 95–101. https://doi.org/10.6066/3404.
Ulziijargal, E., Yang, J.-H., Lin, L.-Y., Chen, C.-P., & Mau, J.-L. (2013). Quality of bread supplemented with mushroom mycelia. Food Chemistry, 138(1), 70–76. https://doi.org/10.1016/j.foodchem.2012.10.051.
Utomo, L. I., Nurali, E., & Ludong, M. (2017). Pengaruh Penambahan Maizena Pada Pembuatan Biskuit Gluten Free Casein Free Berbahan Baku Tepung Pisang Goroho (Musa Acuminate). Cocos, 1(2). https://doi.org/10.35791/cocos.v1i2.14939.
Widodo, R., Setijanen, D. H., & Dwi, A. R. (2014). Aspek mutu produk roti tawar untuk diabetes berbahan baku tepung porang dan tepung suweg. Agroknow, 2 (1).
Wijaya, A. S. (2022). Formulasi Roti Tawar Bebas Gluten Tertambah Beragi Jenis dan Konsentrasi Bahan Pangan Lemak Nabati. PhD thesis, Universitas Jember.
Wijayanti, Y. R. (2007). Subtitution of Wheat (Triticum aestivum) Flour by Arrowroot (Maranta arudinaceae L) Flour in Breadmaking. PhD thesis.
Published
2024-07-29
How to Cite
Indahsari, I., Sutrisno, A., & Ulandari, D. (2024). Evaluasi Karakteristik Roti Komposit Bebas Gluten dengan Konsentrasi Hidrokoloid dan Waktu Proofing yang Berbeda. Jurnal Teknologi Dan Mutu Pangan, 3(1), 31-41. https://doi.org/https://doi.org/10.30812/jtmp.v3i1.4207
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Articles
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